Slow-Simmered Beef Pho Broth with Star Anise and Charred Ginger

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-27 · Updated 2026-07-27

A deeply aromatic and clear Vietnamese beef broth simmered low and slow with fragrant spices and charred ginger, perfect for a comforting bowl of pho. This vietnamese-inspired soups ready in about 380 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 350 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
• 4-inch piece, halved and charred ginger
• 5 pods star anise pods
• 1 large stick cinnamon stick
• 4 whole cloves cloves
• 3 pods cardamom pods
• 2 tablespoons salt
• 1 tablespoon rock sugar
• 1/4 cup fish sauce
• 5 quarts water

Instructions

1. Step 1: Place 3 pounds beef marrow bones and 1 pound beef brisket in a large stockpot and cover with 5 quarts cold water. Bring to a rolling boil over high heat, then boil vigorously for 15 minutes to remove impurities. Drain and rinse bones and meat under cold water, cleaning the pot.
2. Step 2: Return cleaned bones and brisket to the pot, add 1 large halved onion and 4-inch piece of ginger halved and charred directly over an open flame until blackened on edges (about 3-4 minutes). Add 5 star anise pods, 1 cinnamon stick, 4 whole cloves, and 3 cardamom pods.
3. Step 3: Pour in 2 tablespoons salt, 1 tablespoon rock sugar, and 1/4 cup fish sauce. Fill with fresh 5 quarts water and bring to a gentle simmer over medium-low heat.
4. Step 4: Simmer uncovered for at least 6 hours, occasionally skimming foam and fat from the surface until broth is clear and fragrant with spices, stirring gently every hour.
5. Step 5: Remove bones, brisket, onion, and ginger. Slice brisket thinly to serve. Strain broth through a fine mesh sieve to remove all solids and return clear broth to pot, keeping hot for serving.