Slow-Simmered Beef Pho with Star Anise and Clove Broth

By AislePrompt Editorial · Published 2026-06-12 · Updated 2026-06-12

A fragrant Vietnamese noodle soup featuring tender beef slices in a richly spiced and slow-simmered star anise and clove broth. This Vietnamese-inspired soup recipe, ready in about 400 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 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

• 3 lbs beef bones
• 1 large, halved onion
• 3-inch piece, halved lengthwise ginger
• 4 star anise pods
• 5 whole cloves
• 1 (3-inch) cinnamon stick
• 3 cardamom pods
• 1 tbsp rock sugar
• 1/4 cup fish sauce
• 1 tbsp salt
• 5 quarts water
• 12 oz rice noodles (pho noodles)
• 8 oz, thinly sliced beef sirloin
• 3 stalks, thinly sliced green onions
• 1/4 cup fresh cilantro leaves
• 1 cup bean sprouts
• 1/2 cup Thai basil leaves
• 2 limes, cut into wedges lime wedges
• to serve hoisin sauce
• to serve Sriracha sauce

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

Instructions

1. Step 1: Preheat your oven to 450°F. Place 3 lbs beef bones on a baking sheet and roast for 30 minutes until browned and fragrant.
2. Step 2: In a large stockpot, add the roasted bones, 1 large halved onion, 3-inch halved ginger, 4 star anise pods, 5 cloves, 1 cinnamon stick, and 3 crushed cardamom pods. Pour in 5 quarts cold water and bring to a boil over high heat, then reduce to low and simmer uncovered for 6 hours, occasionally skimming off any foam.
3. Step 3: After 6 hours, strain the broth through a fine sieve into a clean pot. Add 1 tbsp rock sugar, 1/4 cup fish sauce, and 1 tbsp salt, stirring until dissolved. Keep broth hot on low heat.
4. Step 4: Meanwhile, soak 12 oz rice noodles in warm water for 20 minutes until softened, then drain.
5. Step 5: To serve, briefly plunge 8 oz thinly sliced beef sirloin into simmering broth until just cooked (about 10 seconds). Divide noodles among bowls, top with cooked beef slices, and ladle hot broth over.
6. Step 6: Garnish each bowl with 3 thinly sliced green onions, 1/4 cup fresh cilantro leaves, 1 cup bean sprouts, and 1/2 cup Thai basil leaves. Serve with lime wedges, hoisin sauce, and Sriracha on the side for added flavor.