Slow-Simmered Beef Pho with Star Anise Broth

By Lauren Mitchell, Test Kitchen Director · Reviewed 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 ready in about 390 minutes pairs 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

• 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

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.