Slow-Simmered Beef Pho with Star Anise and Cinnamon Broth

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

A fragrant Vietnamese noodle soup featuring tender slow-cooked beef in a rich, aromatic broth infused with star anise and cinnamon bark. This Vietnamese-inspired soup recipe, ready in about 285 minutes, pairs beef brisket, beef bones, 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

• 1.5 lbs beef brisket
• 2 lbs beef bones
• 1 large, halved onion
• 3-inch piece, halved ginger
• 4 whole star anise
• 2 cinnamon sticks
• 5 whole cloves
• 3 cardamom pods
• 1/4 cup fish sauce
• 1 tbsp rock sugar
• 2 tsp salt
• 8 oz rice noodles
• 1 cup bean sprouts
• 1/2 cup fresh Thai basil
• 4 lime wedges
• 1 small sliced jalapeño
• 3 sliced green onions
• 1/4 cup chopped fresh cilantro

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

Instructions

1. Step 1: Preheat oven to 450°F. Place 1 large halved onion and 3-inch halved ginger on a baking sheet and roast for 20 minutes until charred at edges, then set aside.
2. Step 2: In a large stockpot, add 2 lbs beef bones and 1.5 lbs beef brisket, cover with 5 quarts cold water, and bring to a boil over high heat. Boil vigorously for 15 minutes, then drain and rinse bones and pot to remove impurities.
3. Step 3: Refill pot with 5 quarts fresh water, add roasted onion and ginger, 4 whole star anise, 2 cinnamon sticks, 5 cloves, 3 cardamom pods, 1/4 cup fish sauce, 1 tbsp rock sugar, and 2 tsp salt. Simmer gently over low heat, uncovered, for 4 hours, skimming any foam occasionally.
4. Step 4: After 4 hours, remove bones and brisket. Slice brisket thinly against the grain and keep warm.
5. Step 5: Meanwhile, soak 8 oz rice noodles in warm water for 30 minutes, then blanch in boiling water for 2 minutes until tender, and drain.
6. Step 6: To serve, divide noodles into bowls, top with sliced brisket, 1 cup bean sprouts, 1/2 cup fresh Thai basil, 3 sliced green onions, 1/4 cup chopped cilantro, and sliced jalapeño. Ladle hot broth over and serve with 4 lime wedges on the side.