Slow-Simmered Beef Pho with Star Anise Broth

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

A fragrant Vietnamese beef noodle soup featuring a deeply aromatic star anise and cinnamon broth simmered for hours to develop rich flavors. This Vietnamese recipe, ready in about 390 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 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

• 3 lbs beef bones
• 1 large, halved onion
• 3-inch piece, halved lengthwise ginger
• 5 whole star anise
• 2 cinnamon sticks
• 4 whole cloves
• 3 cardamom pods
• 1/4 cup fish sauce
• 1 tbsp rock sugar
• 2 tsp salt
• 5 quarts water
• 12 oz rice noodles (pho noodles)
• 8 oz, thinly sliced raw beef sirloin
• 1 cup bean sprouts
• 1/2 cup fresh Thai basil
• 4 lime wedges
• 1/4 cup sliced jalapeños
• 1/4 cup chopped green onions

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

Instructions

1. Step 1: Char 1 large halved onion and 3-inch halved ginger over an open flame or under a broiler until slightly blackened, about 5 minutes per side, then rinse under hot water to remove soot.
2. Step 2: In a large stockpot, add 3 lbs beef bones and 5 quarts cold water. Bring to a rapid boil over high heat and boil for 10 minutes to remove impurities, then drain and rinse the bones to ensure a clear broth.
3. Step 3: Return cleaned bones to the pot along with the charred onion, ginger, 5 star anise, 2 cinnamon sticks, 4 cloves, and 3 cardamom pods. Add 1/4 cup fish sauce, 1 tbsp rock sugar, and 2 tsp salt.
4. Step 4: Simmer the broth uncovered on low heat for 6 hours, skimming any foam occasionally, until the broth is rich and fragrant.
5. Step 5: About 15 minutes before serving, soak 12 oz rice pho noodles in hot water for 10 minutes until pliable, then drain.
6. Step 6: Blanch the soaked noodles in boiling water for 30 seconds, then divide into 4 bowls.
7. Step 7: Thinly slice 8 oz raw beef sirloin and arrange on top of noodles.
8. Step 8: Ladle the boiling hot broth over the beef and noodles to gently cook the beef slices.
9. Step 9: Serve with 1 cup bean sprouts, 1/2 cup fresh Thai basil, 4 lime wedges, 1/4 cup sliced jalapeños, and 1/4 cup chopped green onions on the side for garnish.