Slow-Simmered Pho Broth with Star Anise and Cinnamon
A rich, aromatic beef broth simmered slowly with traditional spices to create the base of classic Vietnamese pho. This vietnamese-inspired beef ready in about 400 minutes pairs marrow and knuckle bones beef bones, large, halved and charred onion, inch piece, sliced and charred ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 150 calories and feeds 8, 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 and charred onion
- 3-inch piece, sliced and charred ginger
- 4 whole star anise pods
- 2 sticks, 3 inches each cinnamon stick
- 5 whole cloves
- 3 whole cardamom pods
- 1/4 cup fish sauce
- 1 tbsp rock sugar
- 5 quarts water
- 1 tbsp salt
Instructions
- Step 1: Preheat oven to 450°F. Place 3 lbs beef bones on a baking sheet and roast for 30 minutes until browned and fragrant.
- Step 2: In a large stockpot, add roasted bones, 1 large halved charred onion, 3-inch sliced charred ginger, 4 star anise pods, 2 cinnamon sticks, 5 cloves, and 3 cardamom pods. Pour in 5 quarts water and bring to a boil over high heat.
- Step 3: Skim off any foam or impurities that rise to the surface during the first 30 minutes of boiling.
- Step 4: Reduce heat to low and simmer gently, uncovered, for 6 hours to extract deep flavors.
- Step 5: After simmering, strain the broth through a fine mesh sieve into another pot. Stir in 1/4 cup fish sauce, 1 tbsp rock sugar, and 1 tbsp salt. Adjust seasoning to taste before serving as the base for pho noodles.
Frequently asked questions
How long does Slow-Simmered Pho Broth with Star Anise and Cinnamon take to make?
Total time is about 400 minutes (40 min prep + 360 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Slow-Simmered Pho Broth with Star Anise and Cinnamon?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep whole star anise pods from drying out.
Can I substitute ingredients in Slow-Simmered Pho Broth with Star Anise and Cinnamon?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Slow-Simmered Pho Broth with Star Anise and Cinnamon for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Slow-Simmered Pho Broth with Star Anise and Cinnamon?
Vietnamese beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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