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

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A fragrant Vietnamese noodle soup featuring tender beef slices in a richly spiced broth infused with charred onion and star anise. This vietnamese-inspired soups ready in about 285 minutes pairs pounds beef bones, large, halved onion, inch piece, halved lengthwise 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.

Prep: 45 min Cook: 240 min Serves 4 Vietnamese cuisine 410 cal/serving
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Ingredients

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.

Equipment for this recipe

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Frequently asked questions

How long does Slow-Simmered Beef Pho with Charred Onion and Star Anise Broth take to make?

Total time is about 285 minutes (45 min prep + 240 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Slow-Simmered Beef Pho with Charred Onion and Star Anise Broth?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pounds beef bones from drying out.

Can I substitute ingredients in Slow-Simmered Beef Pho with Charred Onion and Star Anise Broth?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Slow-Simmered Beef Pho with Charred Onion and Star Anise Broth for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Slow-Simmered Beef Pho with Charred Onion and Star Anise Broth?

Vietnamese soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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