Slow-Simmered Beef Pho with Star Anise and Cloves

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-26 · Updated 2026-06-26

A fragrant Vietnamese beef noodle soup featuring tender beef broth infused with warm spices and rice noodles, garnished with fresh herbs and lime. This vietnamese-inspired soups ready in about 285 minutes pairs pounds beef bones, pound beef brisket, large, halved 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 pounds beef bones
• 1 pound beef brisket
• 1 large, halved onion
• 3-inch piece, halved lengthwise ginger
• 4 whole star anise
• 5 whole cloves
• 1 (3-inch) cinnamon stick
• 3 whole cardamom pods
• 1/4 cup fish sauce
• 1 tablespoon rock sugar
• 1 tablespoon salt
• 12 ounces rice noodles (pho noodles)
• 2 cups bean sprouts
• 1 cup fresh Thai basil
• 1/2 cup chopped fresh cilantro
• 1, cut into wedges lime
• 1/4 cup jalapeño slices
• 3, thinly sliced green onions

Instructions

1. Step 1: Preheat oven to 450°F. Place 3 pounds beef bones, 1 large halved onion, and 3-inch halved ginger on a baking sheet. Roast for 30 minutes until browned and aromatic.
2. Step 2: Transfer roasted bones, onion, and ginger to a large stockpot. Add 12 cups cold water and bring to a boil over high heat, skimming any foam for 15 minutes.
3. Step 3: Tie 4 star anise, 5 cloves, 1 cinnamon stick, and 3 cardamom pods in a cheesecloth bundle and add to the pot along with 1/4 cup fish sauce, 1 tablespoon rock sugar, and 1 tablespoon salt. Reduce heat to low and simmer gently for 4 hours.
4. Step 4: During the last hour, add 1 pound beef brisket to the broth to cook until tender. Remove brisket and set aside to slice thinly.
5. Step 5: Soak 12 ounces rice noodles in warm water for 20 minutes until pliable, then drain.
6. Step 6: Bring a large pot of water to a boil, blanch the noodles for 1 minute until soft, then drain and divide into serving bowls.
7. Step 7: Thinly slice the brisket and arrange over noodles. Pour hot broth over beef and noodles.
8. Step 8: Serve pho with 2 cups bean sprouts, 1 cup fresh Thai basil, 1/2 cup chopped fresh cilantro, 1/4 cup jalapeño slices, 3 thinly sliced green onions, and lime wedges for squeezing.