Slow-Simmered Vietnamese Beef Pho with Star Anise and Ginger

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

A fragrant, slow-cooked beef pho broth infused with star anise and ginger, served with tender rice noodles and fresh herbs. This vietnamese-inspired soups ready in about 345 minutes pairs beef marrow bones, beef brisket, large, halved onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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: 45 min Cook: 300 min Serves 6 Vietnamese cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat your oven to 450°F. Place 3 lbs beef marrow bones, 1 large halved onion, and 4-inch halved ginger on a baking sheet and roast for 30 minutes until deeply browned and fragrant.
  2. Step 2: Transfer the bones, onion, and ginger to a large stockpot and add 5 quarts of water. Bring to a boil, then reduce to a simmer and skim off any scum for 20 minutes.
  3. Step 3: Add 5 whole star anise, 1 cinnamon stick, 6 whole cloves, 3 cardamom pods, 2 tbsp salt, and 1 tbsp rock sugar to the pot and continue simmering gently for 4 hours.
  4. Step 4: After 3 hours, add 1 lb beef brisket to the broth and cook for 1 more hour until tender.
  5. Step 5: Strain the broth through a fine mesh sieve and discard solids. Stir in 1/4 cup fish sauce to the hot broth.
  6. Step 6: Soak 12 oz rice noodles in warm water for 15 minutes, then drain. Briefly dip noodles in boiling water for 30 seconds and divide into bowls.
  7. Step 7: Thinly slice the cooked brisket and arrange on top of noodles. Ladle hot broth over the meat and noodles.
  8. Step 8: Serve immediately with 2 cups bean sprouts, 1 cup fresh Thai basil, 1/2 cup chopped cilantro, 4 sliced green onions, 4 lime wedges, and 1/4 cup jalapeño slices for garnish and customization.

Equipment for this recipe

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Frequently asked questions

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

Total time is about 345 minutes (45 min prep + 300 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 Star Anise and Ginger?

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 with Star Anise and Ginger?

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 Star Anise and Ginger 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 with Star Anise and Ginger?

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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