Slow-Cooked Beef Pho with Star Anise and Cinnamon

By AislePrompt Editorial · Published 2026-07-02 · Updated 2026-07-02

A fragrant Vietnamese beef noodle soup simmered slowly with star anise, cinnamon, and charred aromatics for deep, rich flavor. This Vietnamese-inspired beef recipe, ready in about 390 minutes, pairs beef brisket, beef bones, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 6, 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

• 2 lbs, trimmed beef brisket
• 3 lbs beef bones
• 2 medium, halved and charred onion
• 4-inch piece, sliced and charred ginger
• 5 whole star anise
• 2 cinnamon sticks
• 4 whole cloves
• 3 pods, crushed cardamom pods
• 1/4 cup fish sauce
• 1 tbsp rock sugar
• 1 tbsp salt
• 14 oz, soaked rice noodles
• 1 cup bean sprouts
• 1/2 cup fresh basil leaves
• 1 lime, cut lime wedges
• 1/4 cup jalapeño slices

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Char 2 medium halved onions and 4-inch sliced ginger over an open flame or under a broiler until blackened, about 10 minutes, then rinse to remove ash.
2. Step 2: In a large stockpot, add 3 lbs beef bones and 2 lbs trimmed beef brisket. Cover with 5 quarts cold water and bring to a boil. Boil vigorously for 10 minutes, then drain and rinse bones and pot to remove impurities.
3. Step 3: Return bones and beef to the pot, add charred onion and ginger, 5 star anise, 2 cinnamon sticks, 4 cloves, and 3 crushed cardamom pods. Simmer gently uncovered for 6 hours, skimming any foam every 30 minutes.
4. Step 4: After simmering, remove bones and brisket. Slice brisket thinly. Strain broth through a fine sieve. Add 1/4 cup fish sauce, 1 tbsp rock sugar, and 1 tbsp salt to broth, adjusting seasoning to taste.
5. Step 5: Prepare 14 oz soaked rice noodles according to package instructions. Divide noodles and sliced brisket into bowls. Ladle hot broth over. Serve with 1 cup bean sprouts, 1/2 cup fresh basil leaves, lime wedges, and jalapeño slices on the side.