Slow-Simmered Beef Pho with Star Anise and Cardamom

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

A fragrant, slow-simmered beef broth infused with star anise and cardamom, served with tender sliced beef and fresh herbs over rice noodles. This Vietnamese recipe, ready in about 380 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 450 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

• 3 lbs beef bones
• 1 large, halved onion
• 3-inch piece, sliced ginger
• 4 whole star anise
• 5 whole green cardamom pods
• 1 large cinnamon stick
• 6 whole cloves
• 1/4 cup fish sauce
• 1 tbsp rock sugar
• 1 tbsp salt
• 1/2 lb, thinly sliced beef sirloin
• 8 oz pho rice noodles
• 1 cup bean sprouts
• 1/2 cup fresh Thai basil
• 1/4 cup chopped cilantro
• 4 lime wedges
• 1 small sliced jalapeño

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

Instructions

1. Step 1: Place 3 lbs beef bones in a large stockpot and cover with cold water. Bring to a boil and blanch for 10 minutes. Drain and rinse bones to remove impurities.
2. Step 2: Char 1 halved onion and 3-inch sliced ginger over an open flame or under the broiler until blackened, about 5 minutes.
3. Step 3: Add cleaned bones back to the pot with 12 cups fresh water, charred onion, ginger, 4 star anise, 5 green cardamom pods, 1 cinnamon stick, and 6 cloves. Simmer gently uncovered for at least 6 hours, skimming foam occasionally.
4. Step 4: After simmering, strain the broth through a fine mesh sieve. Return broth to pot and season with 1/4 cup fish sauce, 1 tbsp rock sugar, and 1 tbsp salt. Keep warm.
5. Step 5: Soak 8 oz pho rice noodles in hot water for 10 minutes until tender, then drain.
6. Step 6: To serve, divide noodles into 4 bowls. Top with thinly sliced 1/2 lb raw beef sirloin. Ladle hot broth over the beef to cook it gently.
7. Step 7: Garnish with 1 cup bean sprouts, 1/2 cup fresh Thai basil, 1/4 cup chopped cilantro, 4 lime wedges, and sliced jalapeño to taste.