Slow-Simmered Pho Bo with Star Anise and Fresh Herbs

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-05 · Updated 2026-07-05

A fragrant, slow-simmered beef broth enriched with star anise and warm spices, served with tender beef slices and fresh herbs in classic Vietnamese pho style. This vietnamese-inspired beef ready in about 280 minutes pairs beef bones (marrow and knuckle), large onion, halved and charred, inch piece ginger, 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 bones (marrow and knuckle)
• 1 large onion, halved and charred
• 4-inch piece ginger, halved and charred
• 5 pods star anise pods
• 2 sticks cinnamon sticks
• 4 cloves cloves
• 3 pods cardamom pods
• 2 tsp salt
• 1 tbsp rock sugar
• 4 tbsp fish sauce
• 14 oz rice noodles (pho noodles)
• 8 oz beef sirloin, thinly sliced
• 1 cup bean sprouts
• 1/2 cup Thai basil leaves
• 1/4 cup cilantro leaves
• 1/4 cup green onions, sliced
• 4 wedges lime wedges
• to taste jalapeño slices

Instructions

1. Step 1: Rinse 3 lbs beef bones and place in a large stockpot with 16 cups water. Bring to a boil and boil vigorously for 10 minutes, then drain and rinse bones to remove impurities.
2. Step 2: Return bones to the pot with 16 cups fresh water. Add 1 large halved onion and 4-inch halved ginger piece, both charred over an open flame or broiler until blackened for 5 minutes.
3. Step 3: Add 5 star anise pods, 2 cinnamon sticks, 4 cloves, 3 cardamom pods, 2 tsp salt, and 1 tbsp rock sugar. Simmer uncovered over low heat for at least 4 hours, skimming foam occasionally until broth is clear and fragrant.
4. Step 4: After simmering, remove bones and spices with a slotted spoon. Stir in 4 tbsp fish sauce and adjust seasoning to taste.
5. Step 5: Soak 14 oz rice pho noodles in hot water for 20 minutes or cook according to package until tender, then drain.
6. Step 6: To serve, place a handful of noodles in each bowl, top with 2 oz thinly sliced raw beef sirloin. Ladle hot broth over the beef and noodles to gently cook the beef.
7. Step 7: Garnish with 1 cup bean sprouts, 1/2 cup Thai basil leaves, 1/4 cup cilantro leaves, 1/4 cup sliced green onions, lime wedges, and jalapeño slices as desired for fresh brightness.