Slow-Simmered Beef Pho with Star Anise and Ginger

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-18 · Updated 2026-05-18

A fragrant Vietnamese beef noodle soup with a clear, aromatic broth infused with star anise and ginger, garnished with fresh herbs and tender beef slices. This vietnamese-inspired soups ready in about 390 minutes pairs beef bones, large onion, halved and charred, inch piece ginger, sliced and charred 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
• 1 large onion, halved and charred
• 3-inch piece ginger, sliced and charred
• 5 whole star anise pods
• 1 stick cinnamon stick
• 4 whole cloves
• 3 whole cardamom pods
• 1/4 cup fish sauce
• 1 tbsp rock sugar or granulated sugar
• 1 tbsp salt
• 12 oz dried rice noodles (pho noodles)
• 8 oz sirloin or eye of round beef, thinly sliced
• 1 cup bean sprouts
• 1/2 cup fresh Thai basil leaves
• 1/4 cup cilantro leaves
• 3 stalks green onions, sliced
• 4 wedges lime wedges
• to taste sliced jalapeños

Instructions

1. Step 1: Place 3 lbs beef bones in a large stockpot and cover with cold water. Bring to a boil over high heat and boil for 10 minutes to remove impurities. Drain and rinse bones under cold water.
2. Step 2: Return cleaned bones to the pot with 1 large halved onion and 3-inch sliced ginger, both charred over an open flame or under a broiler until blackened. Add 5 star anise pods, 1 cinnamon stick, 4 cloves, and 3 cardamom pods in a spice sachet or tied cheesecloth.
3. Step 3: Fill the pot with 5 quarts water and bring to a gentle simmer. Skim any scum from the surface and simmer uncovered for 6 hours, adding water as needed to keep bones covered.
4. Step 4: After 6 hours, strain the broth through a fine mesh sieve into a clean pot. Add 1/4 cup fish sauce, 1 tbsp rock sugar, and 1 tbsp salt. Adjust seasoning to taste and keep broth hot.
5. Step 5: Soak 12 oz dried rice noodles in warm water for 20 minutes until pliable, then briefly blanch in boiling water for 30 seconds and drain.
6. Step 6: To serve, place a handful of noodles in each bowl. Arrange thin 8 oz slices of raw sirloin on top and ladle 2 cups hot broth over to gently cook the beef.
7. Step 7: Garnish with 1 cup bean sprouts, 1/2 cup fresh Thai basil leaves, 1/4 cup cilantro leaves, 3 sliced green onions, lime wedges, and jalapeño slices. Serve immediately for a soothing and aromatic meal.