Slow-Simmered Beef Brisket Pho with Star Anise and Cinnamon

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-29 · Updated 2026-06-29

A fragrant Vietnamese noodle soup featuring tender beef brisket simmered with star anise and cinnamon in a clear, aromatic broth. This vietnamese-inspired soups ready in about 270 minutes pairs beef brisket, beef bones, large, halved onion 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

• 1 lb beef brisket
• 2 lbs beef bones
• 1 large, halved onion
• 3-inch piece, sliced ginger
• 4 whole star anise
• 2 sticks cinnamon stick
• 4 whole cloves
• 1/4 cup fish sauce
• 1 tbsp rock sugar
• 1 tbsp salt
• 8 oz rice noodles (pho noodles)
• 3 stalks, sliced green onions
• 1/2 cup, chopped fresh cilantro
• 1 cup bean sprouts
• 4 wedges lime wedges
• 1/2 cup Thai basil
• 1/4 cup sliced jalapeños

Instructions

1. Step 1: Place 2 lbs beef bones in a large stockpot and cover with 5 quarts cold water. Bring to a rolling boil over high heat and boil for 10 minutes, then drain and rinse bones to remove impurities.
2. Step 2: Return cleaned bones to the pot with 1 lb beef brisket, 1 large halved onion, 3-inch sliced ginger, 4 whole star anise, 2 cinnamon sticks, and 4 cloves. Fill with 5 quarts fresh water and bring to a boil, then reduce to a gentle simmer.
3. Step 3: Simmer uncovered for 4 hours, skimming off any foam every 30 minutes to keep the broth clear.
4. Step 4: After 4 hours, remove beef brisket and set aside to cool. Strain broth through a fine sieve into a clean pot; discard solids.
5. Step 5: Add 1/4 cup fish sauce, 1 tbsp rock sugar, and 1 tbsp salt to the broth. Adjust seasoning to taste and keep broth hot on low heat.
6. Step 6: Slice cooled brisket thinly against the grain.
7. Step 7: Cook 8 oz rice noodles in boiling water for 5-6 minutes until tender but firm. Drain and divide noodles into 4 serving bowls.
8. Step 8: Place sliced brisket atop noodles, ladle hot broth over, and garnish each bowl with 3 sliced green onions, 2 tbsp chopped cilantro, 1/4 cup bean sprouts, 1 tbsp Thai basil, 1 tbsp sliced jalapeños, and 1 lime wedge.
9. Step 9: Serve immediately, encouraging diners to squeeze lime and add herbs to taste.