Slow-Simmered Beef Pho with Star Anise and Ginger Broth

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-27 · Updated 2026-05-27

A fragrant, deeply flavorful Vietnamese noodle soup featuring tender beef slices and aromatic broth infused with star anise and fresh ginger. This vietnamese-inspired beef ready in about 330 minutes pairs marrow and knuckle bones beef bones, large, halved onion, inch piece, halved lengthwise ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, 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

• 2 lbs, marrow and knuckle bones beef bones
• 1 large, halved onion
• 3-inch piece, halved lengthwise ginger
• 4 whole star anise
• 1, 3-inch cinnamon stick
• 5 whole cloves
• 3 whole, crushed cardamom pods
• 1 tbsp rock sugar
• 1/4 cup fish sauce
• 1 tbsp salt
• 5 quarts water
• 12 oz, dried flat rice noodles rice noodles
• 12 oz, thinly sliced against the grain beef sirloin
• 3, thinly sliced green onions
• 1/2 cup, chopped fresh cilantro
• 2 cups bean sprouts
• 1 lime, cut into wedges lime wedges
• 1/2 cup Thai basil leaves
• 1/4 cup, optional jalapeño slices

Instructions

1. Step 1: Place 2 lbs beef bones in a large stockpot and cover with 5 quarts cold water. Bring to a rolling boil over high heat and boil vigorously for 10 minutes, then drain and rinse the bones and pot to remove impurities.
2. Step 2: Return cleaned bones to pot with 5 quarts fresh water, add 1 large halved onion and 3-inch halved ginger piece. Bring to a simmer over medium heat and cook uncovered for 4 hours, skimming any foam every 30 minutes.
3. Step 3: Wrap 4 star anise, 1 cinnamon stick, 5 cloves, and 3 crushed cardamom pods in cheesecloth and add to the pot along with 1 tbsp rock sugar, 1/4 cup fish sauce, and 1 tbsp salt. Continue to simmer gently for another 1 hour for rich flavor.
4. Step 4: Meanwhile, soak 12 oz dried flat rice noodles in warm water for 30 minutes, then drain and briefly blanch in boiling water for 30 seconds until pliable, then drain again.
5. Step 5: To serve, divide noodles among 4 large bowls. Top each with 3 oz thinly sliced raw beef sirloin. Ladle the hot broth over the beef to cook it gently.
6. Step 6: Garnish each bowl with 3 sliced green onions, 2 tbsp chopped fresh cilantro, 1/2 cup bean sprouts, Thai basil leaves, lime wedges, and jalapeño slices if desired for brightness and heat.