Slow-Simmered Beef Pho with Star Anise and Cinnamon

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

A fragrant, clear broth infused with star anise and cinnamon, served over tender rice noodles and thinly sliced beef for a comforting Vietnamese classic. This vietnamese ready in about 285 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 380 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
• 1 large, halved onion
• 3-inch piece, halved lengthwise ginger
• 4 whole star anise
• 2 sticks, 3-inch each cinnamon stick
• 5 whole cloves
• 3 whole cardamom pods
• 1 tablespoon rock sugar
• 1/4 cup fish sauce
• 1 tablespoon salt
• 12 ounces rice noodles (pho noodles)
• 8 ounces, thinly sliced sirloin beef
• 3 stalks, sliced green onions
• 1/4 cup, chopped fresh cilantro
• 1 cup bean sprouts
• 4 wedges lime wedges
• 1/2 cup Thai basil leaves
• 1/4 cup sliced jalapeño peppers

Instructions

1. Step 1: Preheat your oven to 450°F. Place 2 pounds beef bones, 1 large halved onion, and 3-inch halved ginger on a baking sheet and roast for 30 minutes until browned and fragrant.
2. Step 2: Transfer roasted bones, onion, and ginger to a large stockpot. Add 12 cups water, 4 star anise, 2 cinnamon sticks, 5 cloves, and 3 cardamom pods. Bring to a boil over high heat, then reduce to a gentle simmer.
3. Step 3: Skim off any foam for the first 30 minutes. Add 1 tablespoon rock sugar, 1/4 cup fish sauce, and 1 tablespoon salt. Simmer uncovered for at least 4 hours for a rich broth.
4. Step 4: Meanwhile, soak 12 ounces rice noodles in warm water for 30 minutes until pliable, then drain.
5. Step 5: To serve, bring broth back to a boil and briefly dip 8 ounces thinly sliced sirloin beef in the hot broth to cook it just until tender.
6. Step 6: Divide noodles into 4 bowls, top with cooked beef slices, ladle hot broth over, then garnish with 3 sliced green onions, 1/4 cup chopped cilantro, 1 cup bean sprouts, 1/2 cup Thai basil leaves, 1/4 cup sliced jalapeño peppers, and 1 lime wedge each.