Slow-Simmered Vietnamese Beef Pho Broth

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A fragrant, slow-simmered broth infused with star anise and cinnamon, perfect for a classic Vietnamese beef pho. This Vietnamese recipe, ready in about 405 minutes, pairs beef bones, onion, ginger root for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 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.

Prep: 45 min Cook: 360 min Serves 8 Vietnamese cuisine 120 cal/serving

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Ingredients

3 lbs beef bones
1 large, halved onion
3 inches, sliced ginger root
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

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Instructions

Step 1: Preheat your oven to 450°F. Place 3 lbs of beef bones on a baking sheet and roast for 30 minutes until browned, turning halfway to develop deep color.
Step 2: In a large stockpot, add the roasted beef bones, 1 large halved onion, and 3 inches sliced ginger root. Pour in 5 quarts of water and bring to a vigorous boil over high heat.
Step 3: Skim off any scum that rises to the surface during the first 20 minutes of boiling to ensure a clear broth.
Step 4: Toast 5 star anise, 2 cinnamon sticks, 4 cloves, and 3 cardamom pods in a dry skillet over medium heat for 3 minutes until fragrant, then add them to the pot.
Step 5: Reduce heat to low and simmer gently, uncovered, for at least 6 hours, adding 1/4 cup fish sauce, 1 tbsp rock sugar, and 2 tsp salt halfway through. Maintain a gentle simmer and occasionally skim any impurities.
Step 6: Strain the broth through a fine-mesh sieve lined with cheesecloth into a clean pot. Taste and adjust seasoning if necessary. Keep warm until ready to serve.