Slow-Simmered Beef Phở with Star Anise and Fresh Herbs

By AislePrompt Editorial · Published 2026-05-24 · Updated 2026-05-24

A comforting bowl of traditional Vietnamese beef phở featuring a fragrant broth simmered with star anise and cinnamon, served with tender beef slices and fresh herbs. This Vietnamese-inspired beef recipe, ready in about 390 minutes, pairs beef bones (marrow and knuckle), onion (halved and charred), ginger (smashed and charred) for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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 (marrow and knuckle)
• 1 large onion (halved and charred)
• 4-inch piece ginger (smashed and charred)
• 4 whole star anise pods
• 2 cinnamon sticks
• 5 whole cloves
• 3 cardamom pods
• 1/4 cup fish sauce
• 1 tbsp rock sugar or white sugar
• 1 tbsp salt
• 12 oz beef sirloin (thinly sliced, raw)
• 12 oz rice noodles (pho noodles)
• 1 cup bean sprouts
• 1/2 cup fresh Thai basil
• 1/2 cup fresh cilantro
• 1/4 cup green onions (sliced)
• 4 lime wedges
• 2 tbsp jalapeño or Thai chili slices

Instructions

1. Step 1: Place 3 lbs beef bones in a large stockpot and cover with cold water. Bring to a rolling boil for 10 minutes to blanch, then drain and rinse bones under cold water to remove impurities.
2. Step 2: Return bones to the pot and add 1 halved charred onion and 4-inch smashed charred ginger piece, 4 star anise pods, 2 cinnamon sticks, 5 cloves, and 3 cardamom pods. Fill with 5 quarts fresh water and bring to a gentle simmer over low heat.
3. Step 3: Simmer uncovered for 6 hours, skimming foam and fat regularly. After 4 hours, add 1/4 cup fish sauce, 1 tbsp rock sugar, and 1 tbsp salt. Continue simmering until broth is clear and deeply flavored.
4. Step 4: About 20 minutes before serving, soak 12 oz rice pho noodles in hot water until pliable, then drain.
5. Step 5: Arrange thinly sliced 12 oz raw beef sirloin in serving bowls along with softened noodles. Ladle the boiling hot broth over the beef and noodles to cook the beef slices.
6. Step 6: Garnish with 1 cup bean sprouts, 1/2 cup fresh Thai basil, 1/2 cup fresh cilantro, 1/4 cup sliced green onions, 4 lime wedges, and 2 tbsp sliced jalapeño or Thai chili slices. Serve immediately with extra lime and hoisin sauce if desired.