Slow-Simmered Pho Broth with Beef and Star Anise

By AislePrompt Editorial · Published 2026-05-04 · Updated 2026-05-04

A fragrant and clear beef broth simmered slowly with aromatic spices, served with tender beef slices and fresh herbs for a classic Vietnamese pho experience. This Vietnamese-inspired beef recipe, ready in about 225 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 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, marrow and knuckle bones 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
• 14 oz, dried pho noodles rice noodles
• 8 oz, thinly sliced beef sirloin
• 1 cup bean sprouts
• 1/2 cup fresh basil leaves
• 4 lime wedges
• 1 small chili sliced jalapeño

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

Instructions

1. Step 1: Preheat oven to 450°F. Place 3 lbs beef bones, 1 large halved onion, and 3-inch halved ginger on a baking sheet and roast for 30 minutes until browned and fragrant.
2. Step 2: Transfer bones, onion, and ginger to a large stockpot with 5 quarts water. Add 5 star anise, 2 cinnamon sticks, 4 cloves, and 3 cardamom pods. Bring to a boil, then reduce to a gentle simmer and skim impurities off the surface for 3 hours.
3. Step 3: After simmering, strain broth through a fine mesh sieve into a clean pot. Stir in 1/4 cup fish sauce, 1 tbsp rock sugar, and 2 tsp salt. Keep broth hot.
4. Step 4: Meanwhile, cook 14 oz dried pho noodles in boiling water for 5-6 minutes until tender. Drain and divide among bowls.
5. Step 5: Top noodles with 8 oz thinly sliced raw beef sirloin. Ladle hot broth over beef and noodles to cook beef gently.
6. Step 6: Garnish with 1 cup bean sprouts, 1/2 cup fresh basil leaves, 4 lime wedges, and 1 sliced jalapeño for an aromatic, balanced bowl.