Slow-Simmered Beef Pho with Star Anise and Charred Onion

By AislePrompt Test Kitchen · 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-inspired 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.

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.