Slow-Simmered Beef Pho with Star Anise and Cardamom Broth

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-19 · Updated 2026-06-19

A fragrant Vietnamese noodle soup featuring tender beef slices immersed in a richly spiced star anise and cardamom broth. This vietnamese-inspired soups ready in about 230 minutes pairs pounds beef bones, water, large, halved onion 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

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

Instructions

1. Step 1: Place 2 pounds beef bones in a large stockpot with 12 cups water and bring to a rolling boil over high heat. Boil for 10 minutes, then drain and rinse bones to remove impurities.
2. Step 2: Return cleaned bones to pot with 12 cups fresh water, add 1 large halved onion and 3-inch halved ginger, and bring to a boil. Reduce heat to low and simmer gently uncovered for 3 hours.
3. Step 3: During the last 30 minutes, toast 5 star anise, 4 cardamom pods, 1 cinnamon stick, and 4 cloves in a dry skillet over medium heat for 2-3 minutes until aromatic, then add to the pot along with 1 tablespoon rock sugar and 2 teaspoons salt.
4. Step 4: After simmering, strain broth through a fine mesh sieve into a clean pot, discard solids, and stir in 3 tablespoons fish sauce for umami depth.
5. Step 5: Meanwhile, soak 12 ounces rice pho noodles in warm water for 20 minutes until pliable, then blanch in boiling water for 1 minute until soft but chewy, drain and divide into 4 bowls.
6. Step 6: Arrange 8 ounces thinly sliced beef sirloin raw on top of noodles; the hot broth will cook it.
7. Step 7: Ladle boiling broth over noodles and beef in each bowl to cook the beef, about 1 minute.
8. Step 8: Serve with 1 cup bean sprouts, 1/2 cup Thai basil leaves, 1/4 cup cilantro, 4 lime wedges, 1/4 cup sliced jalapeño, and 2 thinly sliced green onions on the side for garnish and customization.