Slow-Simmered Beef Phở with Star Anise and Cinnamon Broth

By AislePrompt Editorial · Published 2026-05-12 · Updated 2026-05-12

A fragrant Vietnamese noodle soup featuring tender beef slices in a rich, aromatic broth infused with star anise and cinnamon. This Vietnamese-inspired soup recipe, ready in about 405 minutes, pairs beef bones, water, onion 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
• 5 quarts water
• 1 large, halved onion
• 4-inch piece, halved lengthwise ginger
• 4 whole star anise
• 2 cinnamon sticks
• 5 whole cloves
• 3 cardamom pods
• 1 tbsp rock sugar
• 1/4 cup fish sauce
• 2 tsp salt
• 14 oz rice noodles (pho noodles)
• 12 oz, thinly sliced beef sirloin
• 4 stalks, chopped green onions
• 1/4 cup chopped fresh cilantro
• 1 cup bean sprouts
• 1/2 cup Thai basil leaves
• 1 lime, cut into wedges lime wedges
• 1 small sliced jalapeño

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 5 quarts cold water. Bring to a boil over high heat and boil vigorously for 10 minutes to remove impurities; drain and rinse bones.
2. Step 2: Return cleaned bones to the pot with 5 quarts fresh water. Add 1 large halved onion and 4-inch halved ginger piece directly on a baking sheet and char under broiler for 5-7 minutes until blackened; add to the pot along with 4 star anise, 2 cinnamon sticks, 5 cloves, 3 cardamom pods, and 1 tbsp rock sugar.
3. Step 3: Simmer the broth uncovered over low heat for 6 hours, skimming foam occasionally. After 5 hours, add 1/4 cup fish sauce and 2 tsp salt, adjusting seasoning to taste.
4. Step 4: Soak 14 oz pho rice noodles in warm water for 30 minutes, then cook in boiling water for 2-3 minutes until tender but still chewy; drain and divide among 6 bowls.
5. Step 5: Arrange 12 oz thinly sliced raw beef sirloin over the noodles. Pour the hot broth over the beef to cook it instantly.
6. Step 6: Garnish each bowl with 4 chopped green onions, 1/4 cup chopped cilantro, 1 cup bean sprouts, 1/2 cup Thai basil leaves, 1 lime wedge, and sliced jalapeño to taste. Serve immediately.