Slow-Simmered Beef Phở with Star Anise and Charred Onion

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-06 · Updated 2026-07-06

A fragrant Vietnamese noodle soup featuring tender beef broth infused with star anise, charred onion, and warm spices, served with delicate rice noodles and fresh herbs. This vietnamese-inspired soups ready in about 285 minutes pairs beef marrow bones, beef brisket, large onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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 lbs beef marrow bones
• 1 lb beef brisket
• 1 large onion
• 3-inch piece ginger
• 5 whole star anise
• 4 whole cloves
• 1 cinnamon stick
• 3 whole cardamom pods
• 1/4 cup fish sauce
• 1 tbsp rock sugar
• 2 tsp salt
• 12 oz pho rice noodles
• 1 cup bean sprouts
• 1/2 cup fresh Thai basil leaves
• 4 lime wedges
• 1 small sliced jalapeño
• 3, thinly sliced scallions
• 1/4 cup cilantro leaves

Instructions

1. Step 1: Preheat a grill or broiler to high. Cut 1 large onion in half and a 3-inch piece of ginger lengthwise; char them on the grill for 5-7 minutes until deeply blackened and fragrant.
2. Step 2: Place 2 lbs beef marrow bones and 1 lb beef brisket in a large stockpot and cover with 5 quarts cold water. Bring to a boil over high heat and boil for 10 minutes, skimming off any scum that rises to the surface.
3. Step 3: Drain the bones and brisket, rinse them and the pot to remove impurities. Refill the pot with 5 quarts fresh water, add the bones, brisket, charred onion, charred ginger, 5 star anise, 4 cloves, 1 cinnamon stick, and 3 cardamom pods. Simmer gently over low heat, uncovered, for 4 hours.
4. Step 4: After 4 hours, remove the brisket and set aside to cool. Strain the broth through a fine mesh sieve into a clean pot. Add 1/4 cup fish sauce, 1 tbsp rock sugar, and 2 tsp salt to the broth, stirring until dissolved. Keep broth hot on low heat.
5. Step 5: Thinly slice the cooled brisket against the grain. Soak 12 oz pho rice noodles in warm water for 30 minutes, then blanch in boiling water for 1 minute until tender; drain.
6. Step 6: Divide noodles into 4 large bowls. Top each with sliced brisket, 1/4 cup thinly sliced scallions, and 1 tbsp cilantro leaves.
7. Step 7: Bring broth back to a simmer and ladle 4 cups into each bowl over the noodles and beef. Serve with 1 cup bean sprouts, 1/2 cup fresh Thai basil leaves, 4 lime wedges, and sliced jalapeño on the side for garnish.