Slow-Simmered Vietnamese Pho with Star Anise Broth

By AislePrompt Editorial · Published 2026-06-27 · Updated 2026-06-27

A fragrant and hearty Vietnamese beef pho characterized by a slow-simmered star anise and cinnamon broth, tender beef slices, and fresh herbs. This Vietnamese-inspired soup recipe, ready in about 260 minutes, pairs beef bones, onion, ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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 bones
• 1 large, halved onion
• 3-inch piece, halved ginger
• 4 whole star anise
• 2 sticks cinnamon stick
• 5 whole cloves
• 3 cardamom pods
• 1/4 cup fish sauce
• 1 tbsp rock sugar
• 5 quarts water
• 14 oz rice noodles
• 1/2 lb, thinly sliced beef sirloin
• 1 cup, rinsed bean sprouts
• 1/2 cup fresh Thai basil
• 1/4 cup fresh cilantro
• 4 lime wedges
• 1 small sliced jalapeño
• 2, thinly sliced green onions

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 halved ginger over an open flame or under the broiler until blackened on the edges, about 5 minutes, then set aside.
2. Step 2: In a large stockpot, add 3 lbs beef bones, 5 quarts water, charred onion, charred ginger, 4 star anise, 2 cinnamon sticks, 5 cloves, and 3 cardamom pods. Bring to a boil over high heat, then reduce to a gentle simmer and cook uncovered for 4 hours, skimming foam every 30 minutes to keep broth clear.
3. Step 3: After simmering, strain the broth through a fine mesh sieve into a clean pot. Stir in 1/4 cup fish sauce and 1 tbsp rock sugar, then keep warm on low heat.
4. Step 4: Meanwhile, bring a large pot of water to a boil and soak 14 oz rice noodles for 10 minutes until softened but not fully cooked, then drain.
5. Step 5: To serve, briefly dip 1/2 lb thinly sliced beef sirloin in the hot broth for 15 seconds until just cooked.
6. Step 6: Divide noodles among 4 bowls, top with cooked beef, 1 cup bean sprouts, 1/2 cup Thai basil, 1/4 cup cilantro, 2 sliced green onions, and sliced jalapeño to taste.
7. Step 7: Ladle hot broth over each bowl and serve with 4 lime wedges for squeezing.