Slow-Simmered Beef Pho with Star Anise and Charred Onion

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

A fragrant Vietnamese noodle soup featuring tender beef broth infused with star anise and charred onion, served with fresh rice noodles and herbs. This vietnamese ready in about 280 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 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.

Ingredients

• 2 lbs beef marrow bones
• 1 lb beef brisket
• 1 large onion
• 3-inch piece ginger
• 4 whole star anise
• 1 cinnamon stick
• 5 whole cloves
• 3 whole cardamom pods
• 1/4 cup fish sauce
• 1 tbsp rock sugar
• 1 tbsp salt
• 12 oz rice noodles (pho noodles)
• 1 cup bean sprouts
• 1/2 cup fresh Thai basil leaves
• 1/4 cup chopped cilantro
• 4 wedges lime wedges
• 1 small sliced jalapeño
• 3 sliced scallions

Instructions

1. Step 1: Char 1 large onion and 3-inch piece of ginger directly over an open flame or under the broiler until blackened on the outside, about 5 minutes, then peel and halve the onion.
2. Step 2: In a large stockpot, add 2 lbs beef marrow bones, 1 lb beef brisket, charred onion, ginger, 4 whole star anise, 1 cinnamon stick, 5 whole cloves, and 3 whole cardamom pods. Cover with 5 quarts cold water and bring to a boil over high heat. Boil vigorously for 10 minutes, then drain and rinse bones and brisket under cold water to remove impurities.
3. Step 3: Return cleaned bones and brisket to the pot with 5 quarts fresh water. Bring to a gentle simmer over medium heat, skimming foam regularly, and cook uncovered for 4 hours.
4. Step 4: After 4 hours, remove 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 1 tbsp salt to the broth, and simmer gently for 15 minutes to meld flavors.
5. Step 5: Slice the cooled brisket thinly against the grain. Meanwhile, bring a large pot of water to boil and cook 12 oz rice pho noodles for 3 minutes until tender but firm; drain and rinse under cold water.
6. Step 6: To serve, divide noodles among 6 bowls, top with sliced brisket, 3 sliced scallions, 1 cup bean sprouts, 1/2 cup Thai basil, 1/4 cup chopped cilantro, sliced jalapeño, and lime wedges. Ladle hot broth over, allowing meat to warm, and enjoy immediately.