Slow-Simmered Beef Phở with Star Anise and Charred Onion Broth

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-12 · Updated 2026-05-12

A fragrant Vietnamese noodle soup featuring tender beef simmered in a deeply aromatic broth infused with star anise, cinnamon, and charred onions. This vietnamese-inspired soups ready in about 405 minutes pairs pounds beef marrow bones, pound beef brisket, large, halved onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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

• 3 pounds beef marrow bones
• 1 pound beef brisket
• 1 large, halved onion
• 3 inches, halved lengthwise ginger
• 5 whole star anise
• 1 large (3 inches) cinnamon stick
• 4 whole cloves
• 2 whole cardamom pods
• 1/4 cup fish sauce
• 1 tablespoon rock sugar
• 2 teaspoons salt
• 12 oz rice noodles (pho noodles)
• 1 cup bean sprouts
• 1/2 cup fresh Thai basil leaves
• 4 wedges lime wedges
• 1/2 cup thinly sliced white onion
• 1/4 cup thinly sliced scallions
• 1 small sliced jalapeño peppers

Instructions

1. Step 1: Preheat your broiler to high. Place 1 large halved onion and 3-inch halved ginger cut side up on a baking sheet and broil for 10 minutes until charred and fragrant, turning once halfway.
2. Step 2: In a large 8-quart pot, add 3 pounds beef marrow bones and 1 pound beef brisket. Cover with 4 quarts cold water and bring to a rolling boil over high heat for 15 minutes. Skim off all foam and impurities with a fine mesh skimmer.
3. Step 3: Remove bones and brisket briefly; rinse the pot and bones under warm water to clear out scum. Return bones and brisket to the pot with the charred onion and ginger.
4. Step 4: Tie 5 star anise, 1 cinnamon stick, 4 cloves, and 2 cardamom pods into a cheesecloth bundle and submerge in the pot. Add 1/4 cup fish sauce, 1 tablespoon rock sugar, and 2 teaspoons salt.
5. Step 5: Reduce heat to low and simmer uncovered gently for 6 hours to extract deep flavors. Remove brisket after 2 hours, slice thinly against the grain, and set aside.
6. Step 6: At the 6-hour mark, strain broth through a fine sieve lined with cheesecloth into a clean pot. Discard solids. Keep broth hot.
7. Step 7: Soak 12 oz rice noodles in warm water for 30 minutes, then blanch in boiling water for 1 minute until just tender. Drain and divide noodles among 6 bowls.
8. Step 8: Top noodles with sliced brisket, 1/2 cup thinly sliced white onion, 1/4 cup sliced scallions, and sliced jalapeño to taste.
9. Step 9: Ladle 2 cups hot broth over each bowl to warm and soften noodles fully.
10. Step 10: Serve with 1 cup fresh bean sprouts, 1/2 cup Thai basil leaves, and 4 lime wedges on the side for adding fresh crunch and acidity.