Slow-Simmered Vietnamese Beef Pho with Star Anise and Cinnamon

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-30 · Updated 2026-05-30

A fragrant, slow-simmered beef broth infused with star anise and cinnamon, served over tender rice noodles and thinly sliced beef for a comforting bowl of pho. This vietnamese-inspired beef ready in about 450 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 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 and charred onion
• 3-inch piece, sliced and charred ginger
• 4 whole star anise
• 2 sticks cinnamon sticks
• 5 whole cloves
• 3 whole cardamom pods
• 1/4 cup fish sauce
• 1 tbsp rock sugar
• 2 tsp salt
• 5 quarts water
• 14 oz, flat pho noodles rice noodles
• 1/2 lb, thinly sliced sirloin steak
• 3, sliced green onions
• 1/2 cup, chopped fresh cilantro
• 1 cup bean sprouts
• 4 lime wedges
• 1/2 cup fresh Thai basil
• 1 small sliced jalapeño

Instructions

1. Step 1: Preheat your oven to 450°F. Place 3 lbs beef bones on a baking sheet and roast for 30 minutes until browned and fragrant.
2. Step 2: In a large stockpot, add the roasted bones, 1 large halved and charred onion, 3-inch sliced and charred ginger, 4 whole star anise, 2 cinnamon sticks, 5 cloves, 3 cardamom pods, and 5 quarts water. Bring to a boil then reduce to a simmer.
3. Step 3: Simmer the broth gently for at least 6 hours, skimming impurities every 30 minutes. After 6 hours, add 1/4 cup fish sauce, 1 tbsp rock sugar, and 2 tsp salt. Simmer another 30 minutes.
4. Step 4: Strain the broth through a fine mesh sieve into a clean pot and keep hot.
5. Step 5: Meanwhile, soak 14 oz flat pho rice noodles in warm water for 30 minutes, then blanch in boiling water for 1 minute until tender, then drain.
6. Step 6: Arrange thinly sliced 1/2 lb sirloin steak on a serving platter. To serve, place noodles in bowls, top with raw beef slices, and ladle hot broth over so the beef cooks gently.
7. Step 7: Garnish with 3 sliced green onions, 1/2 cup chopped cilantro, 1 cup bean sprouts, fresh lime wedges, 1/2 cup Thai basil, and sliced jalapeño to taste.