Slow-Simmered Beef Pho with Charred Star Anise Broth

By · Reviewed by AislePrompt Editorial · ·

A fragrant Vietnamese noodle soup featuring tender beef slices in a richly spiced star anise broth. This vietnamese-inspired soups ready in about 285 minutes pairs 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 420 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.

Prep: 45 min Cook: 240 min Serves 6 Vietnamese cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat a large stockpot over medium-high heat. Place 2 lbs beef bones, 1 large halved onion, and 3-inch halved ginger on a baking sheet and char under the broiler for 8 minutes until slightly blackened and fragrant.
  2. Step 2: Transfer the charred bones, onion, and ginger to the stockpot; add 4 whole star anise, 1 large cinnamon stick, 5 whole cloves, and 3 whole cardamom pods. Pour in 12 cups water, bring to a boil, then reduce to a gentle simmer. Skim foam off the surface every 15 minutes.
  3. Step 3: Add 1 tbsp rock sugar and 1/4 cup fish sauce to the broth. Simmer uncovered for at least 4 hours to develop deep flavor, adding water if needed.
  4. Step 4: Meanwhile, soak 14 oz rice noodles in warm water for 30 minutes until pliable, then drain.
  5. Step 5: Just before serving, bring the broth to a boil. Meanwhile, arrange 12 oz thinly sliced beef sirloin on a plate.
  6. Step 6: Divide soaked noodles among 6 bowls. Top with raw beef slices, then ladle hot broth over to gently cook the meat.
  7. Step 7: Garnish with 2 cups bean sprouts, 1 cup Thai basil leaves, 1/4 cup jalapeño slices, 3 sliced green onions, 1/2 cup cilantro leaves, and lime wedges. Serve immediately.

Equipment for this recipe

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Frequently asked questions

How long does Slow-Simmered Beef Pho with Charred 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 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 beef bones from drying out.

Can I substitute ingredients in Slow-Simmered Beef Pho with Charred 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 Star Anise Broth for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 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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