Slow-Simmered Vietnamese Pho with Star Anise and Beef Brisket

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

A fragrant bowl of traditional Vietnamese pho featuring tender beef brisket and a richly spiced broth infused with star anise and cinnamon. This vietnamese-inspired soups ready in about 210 minutes pairs beef brisket, medium, halved yellow onions, inch piece, halved ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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: 30 min Cook: 180 min Serves 6 Vietnamese cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Char 2 halved yellow onions and 3-inch ginger piece directly over a gas flame or under broiler for 5-7 minutes until blackened and fragrant, then rinse with warm water.
  2. Step 2: In a large stockpot, add 1.5 lbs beef brisket, charred onions, ginger, 4 star anise, 2 cinnamon sticks, 5 cloves, 3 cardamom pods, 1/4 cup fish sauce, 1 tbsp rock sugar, 1 tbsp salt, and 12 cups water. Bring to a boil over high heat.
  3. Step 3: Once boiling, reduce heat to low and simmer uncovered for 3 hours, occasionally skimming impurities from the surface to keep broth clear and flavorful.
  4. Step 4: About 20 minutes before serving, soak 8 oz rice noodles in warm water for 15 minutes until pliable, then drain.
  5. Step 5: Remove beef brisket from broth and thinly slice against the grain; strain broth through a fine mesh sieve, discard solids.
  6. Step 6: Bring strained broth back to a simmer; briefly dip noodles in hot broth to warm.
  7. Step 7: Assemble bowls by layering noodles, sliced brisket, 1/4 cup thinly sliced green onions, 1/4 cup thinly sliced white onions, and 1 sliced jalapeño.
  8. Step 8: Ladle hot broth over bowl contents until noodles are submerged. Serve immediately with 1 cup bean sprouts, 1/2 cup fresh basil leaves, and 4 lime wedges on the side for garnishing.

Equipment for this recipe

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Frequently asked questions

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

Total time is about 210 minutes (30 min prep + 180 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 Pho with Star Anise and Beef Brisket?

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 brisket from drying out.

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

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 Pho with Star Anise and Beef Brisket 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 Pho with Star Anise and Beef Brisket?

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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