Slow-Simmered Vietnamese Beef Pho with Ginger and Star Anise

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

A deeply aromatic beef broth simmered for hours with fresh ginger and star anise, served over rice noodles with tender beef slices and crisp bean sprouts. This vietnamese-inspired soups ready in about 235 minutes pairs beef bones, beef shank, fresh ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, 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.

★ 4.1 (15 ratings) Prep: 25 min Cook: 210 min Serves 4 Vietnamese cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Place 2 lbs beef bones and 1 cup beef shank in a large pot, cover with 10 cups cold water, and bring to a gentle simmer over medium heat for 1 hour, skimming foam from the surface.
  2. Step 2: Add 1 1/2 inch thick slice fresh ginger (sliced) and 4 whole star anise to the pot, reduce heat to low, and simmer uncovered for 3 hours until the broth turns golden and fragrant.
  3. Step 3: While broth simmers, prepare rice noodles: bring 6 cups water to a boil in a separate pot, add 8 oz rice noodles, and cook for 5 minutes until tender but still firm; drain and rinse under cold water.
  4. Step 4: Strain broth through a fine-mesh sieve into a clean pot, discarding solids. Bring to a simmer, then add 12 oz thinly sliced flank steak and cook for 2 minutes until just opaque.
  5. Step 5: Divide cooked rice noodles among bowls, top with hot broth and steak, then garnish with 4 oz bean sprouts, 1/4 cup chopped cilantro, 2 sliced Thai bird's eye chilies, and serve with lime wedges on the side.

Frequently asked questions

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

Total time is about 235 minutes (25 min prep + 210 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 with Ginger and Star Anise?

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 bones from drying out.

Can I substitute ingredients in Slow-Simmered Vietnamese Beef Pho with Ginger and Star Anise?

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 with Ginger and Star Anise for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 with Ginger and Star Anise?

Vietnamese soups 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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