Slow-Simmered Vietnamese Beef Pho with Star Anise Broth

By AislePrompt Editorial · Published 2026-04-29 · Updated 2026-04-29

A fragrant bowl of Vietnamese beef pho featuring tender brisket and rice noodles in a deeply spiced star anise and cinnamon broth. This Vietnamese recipe, ready in about 170 minutes, pairs beef brisket, onion, ginger root 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.

Ingredients

• 1.5 lbs, cut into chunks beef brisket
• 1 large, halved onion
• 3-inch piece, halved lengthwise ginger root
• 4 whole star anise pods
• 1 cinnamon stick
• 4 whole cloves
• 3 tbsp fish sauce
• 1 tbsp rock sugar
• 12 cups water
• 12 oz rice noodles (pho noodles)
• 2 cups bean sprouts
• 1 cup fresh Thai basil
• 4 lime wedges
• 1 small sliced jalapeño
• 1/2 cup thinly sliced scallions
• 1/2 cup chopped fresh cilantro

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Char 1 large halved onion and 3-inch ginger root halves over an open flame or under a broiler until blackened on the surface, about 5 minutes, then rinse and set aside.
2. Step 2: In a large stockpot, add 1.5 lbs beef brisket chunks, 12 cups water, charred onion, charred ginger, 4 star anise pods, 1 cinnamon stick, and 4 cloves. Bring to a boil over high heat, then reduce to a low simmer uncovered for 2.5 hours, skimming off foam occasionally.
3. Step 3: After simmering, remove the beef brisket pieces and set aside to rest. Strain the broth through a fine mesh sieve into another pot. Stir in 3 tbsp fish sauce and 1 tbsp rock sugar into the broth and keep warm.
4. Step 4: Cook 12 oz rice noodles according to package instructions until tender but firm. Drain and divide among 4 large bowls.
5. Step 5: Thinly slice the rested beef brisket against the grain and arrange over the noodles. Ladle hot broth over the noodles and beef to warm everything through.
6. Step 6: Garnish each bowl with 2 cups bean sprouts, 1 cup fresh Thai basil, 1/2 cup chopped cilantro, 1/2 cup thinly sliced scallions, sliced jalapeño, and lime wedges to squeeze over the top.