Slow-Cooked Beef Pho with Star Anise and Cinnamon Broth

By AislePrompt Editorial · Published 2026-05-08 · Updated 2026-05-08

A deeply aromatic broth slow-simmered with beef bones and traditional spices, paired with tender beef slices and fresh herbs for a comforting Vietnamese noodle soup. This Vietnamese-inspired beef recipe, ready in about 405 minutes, pairs beef marrow bones, beef brisket, yellow onion, halved 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

• 2 lbs beef marrow bones
• 1 lb beef brisket
• 1 large yellow onion, halved
• 3-inch piece ginger, sliced
• 4 whole star anise
• 2 cinnamon sticks
• 5 whole cloves
• 3 cardamom pods
• 1/4 cup fish sauce
• 1 tbsp rock sugar or white sugar
• 1 tbsp salt
• 12 oz dried rice noodles (pho noodles)
• 2 cups bean sprouts
• 1 cup fresh Thai basil leaves
• 1/2 cup fresh cilantro, chopped
• 1/2 cup green onions, sliced
• 4 lime wedges
• 1/4 cup sliced jalapeños

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

Instructions

1. Step 1: Preheat oven to 450°F. Place 2 lbs beef marrow bones and 1 large halved yellow onion and 3-inch sliced ginger on a baking sheet, roast for 30 minutes until browned and fragrant.
2. Step 2: Transfer bones, onion, and ginger to a large stockpot. Add 10 cups water, 4 star anise, 2 cinnamon sticks, 5 cloves, and 3 cardamom pods. Bring to a boil, reduce heat and simmer gently, uncovered, for 6 hours, skimming impurities every 30 minutes.
3. Step 3: After 4 hours, add 1 lb beef brisket to the pot and continue simmering for 2 hours until tender.
4. Step 4: Remove bones, brisket, onion, and ginger from broth. Strain broth through a fine mesh sieve into a clean pot.
5. Step 5: Season broth with 1/4 cup fish sauce, 1 tbsp rock sugar, and 1 tbsp salt. Adjust seasoning to taste and keep broth hot.
6. Step 6: Cook 12 oz dried rice noodles according to package instructions until soft but firm, then drain and divide among 4 bowls.
7. Step 7: Thinly slice cooked beef brisket and arrange atop noodles. Ladle hot broth over noodles and beef.
8. Step 8: Garnish each bowl with 2 cups bean sprouts, 1 cup fresh Thai basil leaves, 1/2 cup chopped cilantro, 1/2 cup sliced green onions, lime wedges, and sliced jalapeños to add fresh brightness and heat.