Slow-Simmered Vietnamese Beef Pho Broth with Star Anise and Cinnamon

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A fragrant, clear broth simmered for hours with beef bones, warm spices, and fresh aromatics, forming the heart of traditional Vietnamese pho. This vietnamese-inspired beef ready in about 380 minutes pairs beef marrow bones, large onion, halved and charred, inch piece ginger, smashed and charred for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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.

Prep: 20 min Cook: 360 min Serves 6 Vietnamese cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Place 3 lbs beef marrow bones in a large stockpot and cover with 5 quarts cold water. Bring to a boil over high heat and boil for 10 minutes to remove impurities. Drain and rinse bones under cold water.
  2. Step 2: Return cleaned bones to the pot with 5 quarts fresh water, add 1 large halved onion and 4-inch smashed ginger piece, both charred over an open flame or broiler until blackened, 4 star anise, 2 cinnamon sticks, 6 cloves, and 3 cardamom pods wrapped in cheesecloth.
  3. Step 3: Bring the broth to a boil, then reduce to a low simmer and cook uncovered for 6 hours, skimming any foam every 30 minutes.
  4. Step 4: After 6 hours, remove bones and aromatics. Add 1/4 cup fish sauce, 1 tbsp rock sugar, and 1 tbsp salt. Adjust seasoning to taste.
  5. Step 5: To serve, divide 12 oz cooked rice noodles into bowls. Top with thinly sliced raw beef sirloin (1/2 lb divided). Ladle the hot broth over the beef to gently cook it.
  6. Step 6: Garnish with 1 cup fresh Thai basil leaves, 1 cup bean sprouts, lime wedges from 1 lime, and sliced jalapeño to taste.

Frequently asked questions

How long does Slow-Simmered Vietnamese Beef Pho Broth with Star Anise and Cinnamon take to make?

Total time is about 380 minutes (20 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 Vietnamese Beef 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 beef marrow bones from drying out.

Can I substitute ingredients in Slow-Simmered Vietnamese Beef 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 Vietnamese Beef Pho Broth with Star Anise and Cinnamon for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Vietnamese Beef 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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