Slow-Simmered Vietnamese Pho Broth with Beef and Star Anise

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-16 · Updated 2026-06-16

A fragrant, deeply savory Vietnamese pho broth simmered for hours with beef bones and aromatic spices, served with tender beef slices and fresh herbs. This vietnamese-inspired soups ready in about 405 minutes pairs beef marrow bones, large, halved onion, inch piece, halved lengthwise ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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

• 3 lbs beef marrow bones
• 1 large, halved onion
• 4-inch piece, halved lengthwise ginger
• 5 whole star anise
• 2 sticks cinnamon sticks
• 4 whole cloves
• 3 whole cardamom pods
• 1 tbsp salt
• 1/4 cup fish sauce
• 1 tbsp rock sugar
• 5 quarts water
• 14 oz rice noodles (pho noodles)
• 8 oz, thinly sliced beef sirloin
• 1 cup bean sprouts
• 1/2 cup fresh Thai basil leaves
• 1/4 cup cilantro leaves
• 3, thinly sliced green onions
• 4 wedges lime wedges
• 4 slices jalapeño slices

Instructions

1. Step 1: Preheat 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 bones are browned and onion and ginger edges are charred.
2. Step 2: Transfer roasted bones, onion, and ginger to a large stockpot. Add 5 quarts water, 5 star anise, 2 cinnamon sticks, 4 cloves, 3 cardamom pods, 1 tbsp salt, 1/4 cup fish sauce, and 1 tbsp rock sugar. Bring to a boil over high heat, then reduce to a gentle simmer and cook uncovered for 6 hours, skimming any foam or impurities every 30 minutes.
3. Step 3: After 6 hours, strain the broth through a fine mesh sieve into a clean pot and discard solids. Keep broth hot on low heat.
4. Step 4: Bring a separate pot of water to boil. Add 14 oz rice noodles and cook for 6-7 minutes until just tender. Drain and rinse under cold water to stop cooking.
5. Step 5: To serve, divide noodles among 4 bowls. Top each bowl with 2 oz thinly sliced raw beef sirloin. Ladle piping hot broth over beef and noodles to gently cook the meat.
6. Step 6: Garnish each bowl with 1/4 cup bean sprouts, 2 tbsp Thai basil leaves, 1 tbsp cilantro leaves, 3 sliced green onions, 1 lime wedge, and 1 jalapeño slice. Serve immediately.