Saigon-Style Beef Pho with Star Anise Broth

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-24 · Updated 2026-06-24

A fragrant, slow-simmered beef broth infused with star anise and cinnamon, served over tender rice noodles and thinly sliced beef for a classic Vietnamese soup. This vietnamese-inspired beef ready in about 270 minutes pairs marrow and knuckle bones beef bones, large, halved and charred onion, inch piece, halved and charred ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3 lbs, marrow and knuckle bones beef bones
• 1 large, halved and charred onion
• 4-inch piece, halved and charred ginger
• 5 whole star anise
• 2 whole cinnamon sticks
• 4 whole cloves
• 3 whole cardamom pods
• 2 tbsp rock sugar
• 2 tbsp salt
• 1/4 cup fish sauce
• 12 oz, thinly sliced beef sirloin
• 12 oz, flat pho noodles rice noodles
• 3, thinly sliced scallions
• 1/4 cup, chopped fresh cilantro
• 1 cup bean sprouts
• 1/2 cup fresh Thai basil
• for serving lime wedges
• for serving sliced chili peppers

Instructions

1. Step 1: Place 3 lbs beef bones in a large stockpot and cover with cold water. Bring to a boil over high heat and boil for 10 minutes to remove impurities. Drain and rinse bones under cold water to clean.
2. Step 2: Return cleaned bones to the pot with 12 cups fresh water. Add 1 large halved onion and 4-inch halved ginger, both charred over an open flame or under broiler until blackened edges appear.
3. Step 3: Add 5 whole star anise, 2 cinnamon sticks, 4 cloves, 3 cardamom pods, 2 tbsp rock sugar, and 2 tbsp salt to the pot. Bring to a gentle simmer and cook uncovered for 4 hours, skimming foam occasionally.
4. Step 4: After simmering, strain the broth through a fine mesh sieve into a clean pot. Stir in 1/4 cup fish sauce and keep broth hot.
5. Step 5: Meanwhile, soak 12 oz flat rice noodles in warm water for 20 minutes until pliable, then blanch in boiling water for 30 seconds until tender but firm. Drain.
6. Step 6: Arrange 12 oz thinly sliced beef sirloin on a platter. To serve, divide noodles into 4 bowls, top with raw beef slices and 3 sliced scallions and 1/4 cup chopped cilantro.
7. Step 7: Ladle the boiling hot broth over the beef and noodles, cooking the beef instantly. Serve with bean sprouts, Thai basil, lime wedges, and sliced chili peppers on the side for garnish.