Slow-Simmered Beef Pho with Star Anise and Charred Onion Broth

By AislePrompt Editorial · Published 2026-05-01 · Updated 2026-05-01

A fragrant Vietnamese noodle soup featuring tender beef slices in a richly spiced, clear broth infused with star anise and charred onions. This Vietnamese recipe, ready in about 270 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 pounds beef bones
• 1 large, halved onion
• 3-inch piece, halved ginger
• 5 whole star anise
• 4 whole cloves
• 1 cinnamon stick
• 3 cardamom pods
• 1/4 cup fish sauce
• 1 tablespoon rock sugar
• 4 quarts water
• 12 oz rice noodles (pho noodles)
• 8 oz, thinly sliced sirloin steak
• 3, sliced scallions
• 1/2 cup, chopped cilantro
• 1 cup bean sprouts
• 1/2 cup Thai basil leaves
• 4 lime wedges
• 1/4 cup jalapeño slices

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

Instructions

1. Step 1: Preheat a broiler to high and place 1 large halved onion and 3-inch halved ginger piece cut-side up on a baking sheet; char under the broiler for 10 minutes until deeply browned and fragrant.
2. Step 2: In a large stockpot, add 3 pounds beef bones and cover with 4 quarts cold water. Bring to a boil over high heat and boil vigorously for 15 minutes, skimming off scum frequently to keep broth clear.
3. Step 3: Drain bones and rinse pot. Return bones to the pot with the charred onion, ginger, 5 star anise, 4 cloves, 1 cinnamon stick, and 3 cardamom pods. Add 1/4 cup fish sauce and 1 tablespoon rock sugar. Fill with fresh 4 quarts water and bring to a gentle simmer.
4. Step 4: Simmer uncovered over low heat for at least 4 hours, occasionally skimming foam and fat, until the broth is aromatic and flavorful.
5. Step 5: About 30 minutes before serving, soak 12 oz rice noodles in warm water for 20 minutes until pliable, then drain.
6. Step 6: Bring a large pot of water to a boil and blanch noodles for 30 seconds until soft but not mushy. Divide noodles among 4 bowls.
7. Step 7: Arrange 8 oz thinly sliced sirloin steak over noodles. Pour hot broth over meat and noodles to gently cook the beef.
8. Step 8: Garnish each bowl with 3 sliced scallions, 1/2 cup chopped cilantro, 1 cup bean sprouts, 1/2 cup Thai basil leaves, 4 lime wedges, and 1/4 cup jalapeño slices. Serve immediately.