Slow-Simmered Beef Pho Broth with Star Anise and Cinnamon

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-08 · Updated 2026-05-08

A fragrant and clear beef broth simmered for hours with aromatic spices, creating the soul of traditional Vietnamese pho noodle soup. This vietnamese-inspired beef ready in about 390 minutes pairs beef marrow bones, 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 lbs beef marrow bones
• 1 lb beef brisket
• 1 large, halved onion
• 4-inch piece, halved lengthwise ginger
• 4 whole star anise
• 2 sticks cinnamon sticks
• 5 whole cloves
• 3 pods cardamom pods
• 1 tbsp rock sugar
• 1/4 cup fish sauce
• 1 tbsp salt
• 5 quarts water
• 12 oz, dried, soaked rice noodles
• 2 cups bean sprouts
• 1 cup fresh Thai basil
• 4 lime wedges
• 2 tbsp sliced chili peppers

Instructions

1. Step 1: Place 3 lbs beef marrow bones and 1 lb beef brisket in a large stockpot with 5 quarts cold water. Bring to a boil over high heat and boil vigorously for 10 minutes to release impurities. Drain and rinse bones and brisket under warm water.
2. Step 2: Return the cleaned bones and brisket to the pot along with 1 large halved onion and 4-inch halved ginger. Toast 4 whole star anise, 2 cinnamon sticks, 5 cloves, and 3 cardamom pods in a dry skillet over medium heat until fragrant, about 2 minutes, then add to the pot.
3. Step 3: Add 1 tbsp rock sugar, 1/4 cup fish sauce, and 1 tbsp salt to the pot. Bring to a boil then reduce heat to low to maintain a gentle simmer. Simmer uncovered for at least 6 hours, skimming any scum every hour.
4. Step 4: After simmering, remove the bones, brisket, and spices. Slice the brisket thinly across the grain.
5. Step 5: Prepare 12 oz dried rice noodles according to package instructions by soaking or briefly boiling until tender.
6. Step 6: To serve, place noodles in bowls, top with sliced brisket, ladle hot broth over, and garnish with 2 cups bean sprouts, 1 cup fresh Thai basil, lime wedges, and 2 tbsp sliced chili peppers.