Slow-Simmered Beef Pho Broth with Star Anise

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-01 · Updated 2026-05-01

A fragrant, clear beef broth infused with star anise and warm spices, perfect for assembling a traditional Vietnamese pho noodle soup. This vietnamese-inspired soups ready in about 400 minutes pairs beef marrow bones, large onion, halved, inch piece ginger, sliced lengthwise for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 calories and feeds 8, 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.

Ingredients

• 3 lbs beef marrow bones
• 1 large onion, halved
• 3-inch piece ginger, sliced lengthwise
• 4 whole star anise pods
• 1 stick (3-inch) cinnamon stick
• 5 whole cloves
• 3 whole cardamom pods
• 1 tbsp salt
• 1 tbsp rock sugar or white sugar
• 5 quarts water

Instructions

1. Step 1: Preheat your oven to 450°F. Place 3 lbs beef marrow bones on a baking sheet and roast for 30 minutes until deeply browned to develop rich flavor.
2. Step 2: While bones roast, char 1 large halved onion and 3-inch sliced ginger directly over an open flame or under the broiler until slightly blackened, about 5 minutes each side.
3. Step 3: Transfer roasted bones, charred onion, and ginger to a large stockpot. Add 5 quarts cold water, 4 star anise pods, 1 cinnamon stick, 5 cloves, 3 cardamom pods, 1 tbsp salt, and 1 tbsp rock sugar.
4. Step 4: Bring to a vigorous boil over high heat, then immediately reduce to a gentle simmer. Skim off any foam or impurities for the first 30 minutes.
5. Step 5: Simmer uncovered for 6 hours, maintaining a gentle simmer, until the broth becomes rich and aromatic. Strain through a fine mesh sieve and discard solids before using.