Slow-Simmered Beef Brisket Pho with Star Anise Broth

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

A fragrant Vietnamese pho featuring tender beef brisket simmered in a spiced star anise and cinnamon broth, served with fresh herbs and rice noodles. This vietnamese-inspired soups ready in about 285 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 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

• 1.5 pounds beef brisket
• 2 pounds beef bones
• 1 large, halved onion
• 3-inch piece, halved ginger
• 4 whole star anise
• 2 sticks cinnamon stick
• 5 whole cloves
• 3 pods cardamom pods
• 1/4 cup fish sauce
• 1 tbsp rock sugar
• 1 tbsp salt
• 12 oz dried rice noodles
• 1 cup bean sprouts
• 1/2 cup fresh Thai basil leaves
• 1/2 cup fresh cilantro leaves
• 4 wedges lime wedges
• 3 thinly sliced scallions
• 1/4 cup, optional jalapeño slices

Instructions

1. Step 1: Preheat a large stockpot over medium-high heat, then add 2 pounds beef bones and sear until brown on all sides, about 8 minutes. Remove and rinse bones under cold water to eliminate impurities.
2. Step 2: Char 1 large halved onion and 3-inch halved ginger directly over an open flame or in a dry skillet for 5 minutes until slightly blackened and fragrant.
3. Step 3: Add the cleaned bones, charred onion, and ginger to a large pot with 12 cups water. Bring to a boil, then reduce to a low simmer.
4. Step 4: Tie 4 whole star anise, 2 cinnamon sticks, 5 cloves, and 3 cardamom pods in a cheesecloth bundle and add it to the pot. Simmer uncovered for 4 hours, skimming foam every 30 minutes.
5. Step 5: After 3 hours, add 1.5 pounds beef brisket to the broth and continue simmering for another hour until tender.
6. Step 6: Remove brisket and let rest; strain broth through a fine mesh sieve into a clean pot. Season broth with 1/4 cup fish sauce, 1 tbsp rock sugar, and 1 tbsp salt, adjusting to taste.
7. Step 7: Soak 12 oz dried rice noodles in warm water for 20 minutes until pliable, then briefly blanch in boiling water for 30 seconds and drain.
8. Step 8: Thinly slice the rested brisket against the grain. Divide noodles into 4 bowls, top with brisket slices, 3 thinly sliced scallions, and ladle hot broth over.
9. Step 9: Serve with 1 cup bean sprouts, 1/2 cup fresh Thai basil leaves, 1/2 cup fresh cilantro leaves, 4 lime wedges, and 1/4 cup jalapeño slices on the side for garnish.