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

By AislePrompt Editorial · Published 2026-05-24 · Updated 2026-05-24

A fragrant Vietnamese noodle soup featuring tender beef slices in a richly spiced broth infused with charred onion and star anise. This Vietnamese-inspired soup recipe, ready in about 285 minutes, pairs beef bones, onion, ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 calories and feeds 4, 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

• 2 pounds beef bones
• 1 large, halved onion
• 3-inch piece, halved lengthwise ginger
• 4 whole star anise
• 1 cinnamon stick
• 5 whole cloves
• 3 whole cardamom pods
• 1 tablespoon rock sugar
• 1/4 cup fish sauce
• 12 cups water
• 12 ounces rice noodles (pho noodles)
• 8 ounces, thinly sliced beef sirloin
• 1 cup bean sprouts
• 1/2 cup fresh Thai basil
• 1/4 cup cilantro leaves
• 4 lime wedges
• 1 small sliced jalapeño
• optional, for serving hoisin sauce
• optional, for serving Sriracha

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat a grill pan to medium-high and char 1 large halved onion and 3-inch piece of halved ginger until blackened on the cut sides, about 5 minutes per side, until fragrant and smoky.
2. Step 2: In a large stockpot, add 2 pounds beef bones and 12 cups water; bring to a boil, then reduce to a simmer and cook for 10 minutes, skimming foam from the surface.
3. Step 3: Add the charred onion, ginger, 4 whole star anise, 1 cinnamon stick, 5 whole cloves, 3 cardamom pods, 1 tablespoon rock sugar, and 1/4 cup fish sauce to the pot; simmer uncovered for at least 4 hours to develop deep flavor.
4. Step 4: Meanwhile, soak 12 ounces rice noodles in warm water for 30 minutes until pliable, then drain.
5. Step 5: When ready to serve, bring a separate pot of water to boil and cook the soaked noodles for 30 seconds until tender but firm; drain and divide among 4 bowls.
6. Step 6: Thinly slice 8 ounces beef sirloin and arrange on top of noodles.
7. Step 7: Ladle the hot broth over the beef and noodles; the heat will cook the beef slices gently.
8. Step 8: Garnish each bowl with 1 cup bean sprouts, 1/2 cup fresh Thai basil, 1/4 cup cilantro leaves, 1 sliced jalapeño, and 1 lime wedge.
9. Step 9: Serve with hoisin sauce and Sriracha on the side for customization.