Slow-Simmered Pho Bo with Star Anise and Cinnamon Broth

By AislePrompt Editorial · Published 2026-08-08 · Updated 2026-08-08

A fragrant and deeply savory Vietnamese beef noodle soup simmered slowly with warm spices and tender beef slices. This Vietnamese-inspired beef recipe, ready in about 270 minutes, pairs beef marrow bones, beef brisket, onion, halved and charred for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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 marrow bones
• 1 lb beef brisket
• 1 large onion, halved and charred
• 3-inch piece ginger, sliced and charred
• 4 star anise pods
• 2 cinnamon sticks
• 5 whole cloves
• 3 cardamom pods
• 4 tbsp fish sauce
• 1 tbsp rock sugar or white sugar
• 1 tbsp salt
• 14 oz rice noodles (pho noodles)
• 2 stalks green onions, sliced thin
• 1/4 cup fresh cilantro, chopped
• 1 cup bean sprouts
• 1/2 cup thai basil leaves
• 4 lime wedges
• 1 small sliced jalapeño

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

Instructions

1. Step 1: Rinse 3 lbs beef marrow bones and place in a large stockpot. Cover with cold water and bring to a boil over high heat, boiling for 10 minutes to remove impurities. Drain and rinse bones under cold water.
2. Step 2: Return cleaned bones to pot with 1 gallon fresh water, add 1 lb beef brisket, 1 large halved charred onion, and 3-inch charred ginger slices. Bring to a gentle simmer over medium-low heat.
3. Step 3: Toast 4 star anise pods, 2 cinnamon sticks, 5 cloves, and 3 cardamom pods in a dry pan over medium heat for 2 minutes until fragrant, then add to the pot.
4. Step 4: Simmer broth uncovered for 4 hours, skimming foam occasionally, until broth is deeply flavorful and beef brisket is tender.
5. Step 5: Remove brisket, cool slightly, then thinly slice across the grain. Strain broth through a fine mesh sieve and return to pot.
6. Step 6: Season broth with 4 tbsp fish sauce, 1 tbsp rock sugar, and 1 tbsp salt, adjusting to taste.
7. Step 7: Cook 14 oz rice noodles according to package instructions until tender, then drain.
8. Step 8: To serve, divide noodles among bowls, top with sliced brisket, ladle hot broth over, and garnish with 2 sliced green onions and 1/4 cup chopped cilantro.
9. Step 9: Serve with 1 cup bean sprouts, 1/2 cup thai basil leaves, 4 lime wedges, and 1 sliced jalapeño on the side for customization.