Slow-Simmered Beef Phở with Star Anise and Cinnamon

By AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

A fragrant, slow-simmered Vietnamese beef noodle soup infused with star anise and cinnamon, served with tender beef slices and fresh herbs. This Vietnamese-inspired soup recipe, ready in about 380 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 350 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

• 3 lbs beef bones
• 1 large, halved onion
• 3-inch piece, halved lengthwise ginger
• 4 whole star anise
• 2 cinnamon sticks
• 5 whole cloves
• 3 cardamom pods
• 1/4 cup fish sauce
• 1 tbsp rock sugar
• 1 tbsp salt
• 12 oz rice noodles (pho noodles)
• 1/2 lb, thinly sliced beef sirloin
• 2 cups bean sprouts
• 1 cup fresh Thai basil
• 1/2 cup fresh cilantro
• 4 lime wedges
• 1/4 cup sliced jalapeños
• 1/2 cup, sliced green onions

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

Instructions

1. Step 1: Place 3 lbs beef bones in a large stockpot and cover with cold water. Bring to a boil for 10 minutes, then drain and rinse bones to remove impurities.
2. Step 2: Return cleaned bones to the pot with 12 cups fresh water. Add 1 large halved onion and 3-inch halved ginger piece, 4 star anise, 2 cinnamon sticks, 5 cloves, and 3 cardamom pods. Simmer gently uncovered for at least 6 hours, skimming foam occasionally.
3. Step 3: After simmering, strain broth through a fine sieve. Stir in 1/4 cup fish sauce, 1 tbsp rock sugar, and 1 tbsp salt. Keep broth hot.
4. Step 4: Soak 12 oz rice noodles in warm water for 30 minutes or until pliable, then drain.
5. Step 5: Bring a separate pot of water to a rapid boil and briefly blanch noodles for 30 seconds until tender, then drain.
6. Step 6: Arrange slices of 1/2 lb thinly sliced beef sirloin in serving bowls. Pour hot broth over the beef to cook it instantly.
7. Step 7: Add noodles to bowls and top with 2 cups bean sprouts, 1 cup fresh Thai basil, 1/2 cup fresh cilantro, 1/2 cup sliced green onions, sliced jalapeños, and lime wedges. Serve immediately with extra lime and chili on the side.