Slow-Simmered Beef Pho with Charred Onion and Star Anise

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-09 · Updated 2026-05-09

A fragrant and hearty Vietnamese noodle soup featuring tender beef slices and a rich, aromatic broth infused with charred onion and star anise. This vietnamese-inspired soups ready in about 390 minutes pairs beef shank, beef bones, large onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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

• 1 lb beef shank
• 2 lbs beef bones
• 1 large onion
• 3-inch piece ginger
• 4 whole star anise
• 2 sticks cinnamon sticks
• 5 whole cloves
• 3 pods cardamom pods
• 1/4 cup fish sauce
• 1 tbsp rock sugar
• 1 tbsp salt
• 12 oz rice noodles (pho noodles)
• 2 cups bean sprouts
• 1 cup fresh Thai basil
• 1 lime, cut into wedges lime wedges
• 1 small sliced jalapeño peppers
• 3, thinly sliced scallions
• 1/2 cup, chopped cilantro

Instructions

1. Step 1: Preheat a grill pan over medium-high heat. Char 1 large onion and 3-inch piece of ginger by placing them directly on the pan, turning occasionally until blackened and fragrant, about 5-7 minutes. Set aside to cool.
2. Step 2: In a large 8-quart pot, add 2 lbs beef bones and 1 lb beef shank, cover with 4 quarts cold water, and bring to a boil over high heat. Boil for 10 minutes, then drain and rinse bones and pot to remove impurities.
3. Step 3: Return cleaned bones and beef shank to pot with 4 quarts fresh water. Add charred onion, charred ginger, 4 star anise, 2 cinnamon sticks, 5 cloves, and 3 cardamom pods. Simmer gently uncovered for 6 hours, skimming foam every 30 minutes.
4. Step 4: After simmering, remove bones, onion, and spices. Add 1/4 cup fish sauce, 1 tbsp rock sugar, and 1 tbsp salt to the broth. Adjust seasoning to taste.
5. Step 5: Meanwhile, soak 12 oz rice noodles in warm water for 20 minutes, then drain. Bring a large pot of water to boil and blanch noodles for 1-2 minutes until soft but chewy. Drain well.
6. Step 6: Thinly slice the cooked beef shank and arrange in serving bowls over noodles. Ladle hot broth over beef and noodles to warm through.
7. Step 7: Garnish with 2 cups bean sprouts, 1 cup fresh Thai basil, 3 sliced scallions, 1/2 cup chopped cilantro, lime wedges, and sliced jalapeño peppers to taste. Serve immediately.