Simmering beef bones for 4-6 hours with toasted star anise and charred ginger creates a clear, aromatic broth that tastes like a Vietnamese street cart. The spices release their oils when toasted first, building layers of flavor you can't shortcut. You don't need specialty equipment - a large stockpot and patience do the work.
This is what we make when we want something warming that doubles as weeknight comfort or weekend meal prep.
Beef pho starts with a long-simmered bone broth infused with toasted star anise, charred ginger, and fish sauce. The key is blanching bones first to remove impurities, then simmering low and slow for 4-6 hours to extract deep flavor. Serve with paper-thin raw beef slices that cook instantly in the boiling broth.
Why This Recipe Works
A good beef can make or break the plate. For a version that comes together quickly, a rich beef side uses similar aromatics but cuts the simmer time.
Remember it later
Planning to try this recipe soon? Save it for a quick find later!
Prep Time
30 min
Cook Time
4-6 hours
Total Time
4.5-6.5 hours
Servings
6 servings
Difficulty
Medium
Category
Main Dish
Quick Tip
Toast spices before simmering broth
Best For
Weeknight | Entertaining
The long simmer extracts collagen from beef bones, creating a silky texture that canned broth can't match. Toasting star anise and cinnamon sticks before they hit the pot releases essential oils that infuse every spoonful.
- Blanching bones for 10 minutes removes blood and impurities that cloud the broth
- Charring onion and ginger under the broiler adds smoky depth without bitterness
- Simmering uncovered for 4-6 hours concentrates flavor and reduces excess water
- Paper-thin beef slices cook in seconds when hot broth hits them
- Fish sauce provides umami and salt balance - add it after the simmer, not during
What You'll Need
Rich mains need something to cut through, and salad does exactly that. For a version that comes together quickly, simple salad recipe pairs well with the warm broth.
- 3 lbs beef bones (knuckle or marrow bones)
- 2 lbs beef brisket or oxtail
- 1 large onion, halved
- 4-inch piece ginger, halved lengthwise
- 4 star anise pods
- 2 cinnamon sticks
- 4 cloves
- 1 tablespoon coriander seeds
- ¼ cup fish sauce
- 1 lb dried rice noodles (bánh phở)
- 1 lb beef sirloin or eye of round, thinly sliced
- Fresh cilantro
- Thai basil leaves
- Bean sprouts
- Lime wedges
- Sliced jalapeños
- Hoisin sauce
- Sriracha
Ingredient Details
- Beef bones
Look for knuckle bones with marrow - they create the richest broth. Ask your butcher to cut them into 3-4 inch pieces. - Star anise
Use whole pods, not ground powder. Toast them until fragrant, about 3 minutes, to release essential oils. - Ginger
Char it under the broiler until blackened in spots - this removes the raw bite and adds smokiness. - Fish sauce
Add it at the end of cooking, not during the simmer, so you can control the salt level precisely. - Rice noodles
Soak them in cold water for 20-30 minutes until pliable, then drain. They'll finish cooking in the hot broth. - Beef sirloin
Partially freeze the meat for 30 minutes before slicing - it firms up enough to cut paper-thin without tearing. - Thai basil
It has a peppery, anise-like flavor that regular basil can't replicate, but regular basil works in a pinch.
Ingredient Swaps
These four swaps work without changing the method:
- Beef bones → beef oxtail or shank - Creates a richer, more gelatinous broth with slightly longer simmer time (5-6 hours instead of 4-5). Budget-friendly when bones aren't available.
- Rice noodles → shirataki noodles - Cuts carbs significantly with a chewier, slightly rubbery texture. Rinse well before using to remove the packaging smell.
- Thinly sliced beef sirloin → brisket or eye of round - Tougher cuts work if you slice them thinner or cook them longer. Brisket adds more fat and flavor.
- Star anise → Chinese five-spice powder - Use 1 tablespoon five-spice for every 4 star anise pods. Adds complexity but less pure anise flavor.
Bone Broth Simmer vs Pressure Cooker
Works for: Cutting cooking time by up to 75% - 90 minutes under pressure vs 4-6 hours stovetop
Skip if: You want the clearest, most refined broth - pressure cooking can make it slightly cloudy
Bean Sprouts vs Shredded Cabbage
Works for: Budget-friendly meals when sprouts aren't available - cabbage adds crunch and holds up longer
Skip if: You want authentic pho texture - cabbage is milder and less crisp than sprouts
Instructions
The broth simmers mostly unattended, but skim the surface every 30 minutes to keep it clear. For a version that comes together quickly, this warm rolls comes together while the broth finishes.
Blanch the bones: Bring a large pot of water to a boil, add beef bones, and boil for 10 minutes. Drain, rinse bones under cold water, and scrub off any scum or impurities.
Toast spices and char aromatics: Heat star anise, cinnamon sticks, cloves, and coriander seeds in a dry pan over medium heat for 3-5 minutes, shaking frequently. Meanwhile, char onion halves and ginger under the broiler for 3-4 minutes until blackened in spots.
Simmer the broth: Return blanched bones to the pot with 5 quarts water, charred onion, ginger, and toasted spices. Bring to a boil, then reduce to a bare simmer (tiny bubbles breaking the surface). Simmer uncovered for 4-6 hours, skimming scum every 30 minutes.
Strain and season: Remove bones and aromatics with tongs, then strain broth through a fine-mesh strainer lined with cheesecloth. Return broth to pot, stir in fish sauce, and taste - add more fish sauce or salt as needed.
Assemble bowls: Soak rice noodles in cold water for 20-30 minutes, then drain. Divide noodles and paper-thin beef slices among bowls. Ladle boiling broth over top (the heat cooks the beef instantly). Serve with cilantro, Thai basil, bean sprouts, lime wedges, jalapeños, hoisin, and Sriracha.
What to Serve With It
Da adds the contrast this plate needs, but timing matters. For a version that comes together quickly, a cold da side gives you more ideas for building a complete meal when the noodles need company.
| Side Dish | Prep | Why It Works | How to Serve |
|---|---|---|---|
| Vietnamese spring rolls | Easy | Fresh, light wrapper contrasts rich broth | Serve with peanut dipping sauce on the side |
| Pickled vegetables | Easy | Tangy crunch cuts through fatty broth | Arrange on a small plate for topping bowls |
| Vietnamese iced coffee | Easy | Sweet, strong finish after savory soup | Serve in a tall glass with condensed milk |
| Herb platter | Easy | Customizable fresh garnishes for every bowl | Arrange cilantro, basil, mint, and lime wedges |
| Chili garlic sauce | Easy | Adds adjustable heat without overwhelming | Serve in a small dish for guests to add |
Three ways to serve it:
- Weeknight bowl: Ladle broth over noodles and beef, top with cilantro, bean sprouts, and a squeeze of lime. Skip the condiments for a cleaner presentation.
- Build-your-own bar: Set out bowls of fresh herbs, sliced jalapeños, lime wedges, hoisin, and Sriracha so everyone customizes their bowl.
- Meal prep portion: Store broth, noodles, beef, and garnishes separately in the fridge. Reheat broth, pour over noodles and beef just before eating.
Store and Reheat
Most people skip homemade, but it balances the meal. For a version that comes together quickly, a creamy homemade side keeps well in the fridge for quick reheating.
| Method | Time | Best For |
|---|---|---|
| 🍳 Stovetop | 10 min | Reheating broth - preserves clarity and deep flavor |
| 📦 Microwave | 2-3 min | Quick broth reheating when you're in a rush |
| 💧 Boiling Water Dip | 30 sec | Reviving refrigerated noodles - makes them soft again |
For best results when storing:
- Cool broth quickly: Pour into shallow containers and refrigerate uncovered until cold, then cover. This prevents cloudiness from slow cooling.
- Separate components: Store broth, cooked noodles, sliced beef, and garnishes in separate airtight containers. Noodles get mushy if left in broth.
- Skim solidified fat: After overnight refrigeration, the fat layer lifts off cleanly with a spoon, leaving clearer broth underneath.
- Freeze broth in portions: Pour cooled broth into quart-sized containers or freezer bags, leaving 1 inch headspace. Freeze flat for easy stacking.
- Refresh noodles before serving: If noodles clump together in the fridge, drop them in boiling water for 30 seconds, drain, and add to bowls before ladling hot broth over top.
Frequently Asked Questions
Simmer beef bones for 4-6 hours at a bare simmer (just a few bubbles breaking the surface). The longer simmer extracts more collagen and flavor, creating a richer, silkier broth.
Yes - broth stores in the fridge for 3-4 days or freezes for up to 3 months. Refrigerate overnight and skim off the solidified fat layer before reheating for the clearest broth.
Freeze beef sirloin or eye of round for 30 minutes until firm but not frozen solid, then slice against the grain with a sharp knife. The partial freezing makes paper-thin cuts possible without tearing.
Cloudy broth comes from boiling too vigorously or not skimming scum during the simmer. To fix it, strain through cheesecloth, refrigerate, skim off fat, then gently reheat without boiling.
Rice noodles can swap for shirataki noodles (low-carb) or zucchini noodles. Beef sirloin swaps for brisket, eye of round, or flank steak - just slice thinner if using tougher cuts.
Beef Pho Vietnamese-Style
Ingredients
Equipment
Method
- Bring a large pot of water to a boil. Add beef bones and boil for 10 minutes. Drain, rinse bones under cold water, and scrub off any scum or impurities.3 lbs beef bones
- Heat star anise, cinnamon sticks, cloves, and coriander seeds in a dry pan over medium heat for 3-5 minutes, shaking frequently to toast evenly. Meanwhile, char onion halves and ginger under the broiler for 3-4 minutes until blackened in spots.4 pods star anise, 2 sticks cinnamon sticks, 4 whole cloves, 1 tablespoon coriander seeds, 1 large onion, 4 inch ginger
- Return blanched bones to the pot with 5 quarts of water, charred onion, ginger, and toasted spices. Bring to a boil, then reduce to a bare simmer with tiny bubbles breaking the surface. Simmer uncovered for 4-6 hours, skimming scum every 30 minutes to keep the broth clear.3 lbs beef bones, 1 large onion, 4 inch ginger, 4 pods star anise, 2 sticks cinnamon sticks, 4 whole cloves, 1 tablespoon coriander seeds
- Remove bones and aromatics using tongs. Strain broth through a fine-mesh strainer lined with cheesecloth. Return broth to pot and stir in fish sauce. Taste and adjust seasoning by adding more fish sauce or salt as needed.0.25 cup fish sauce
- Soak rice noodles in cold water for 20-30 minutes then drain. Divide noodles and paper-thin beef slices among bowls. Ladle boiling broth over the top to cook the beef instantly. Serve with fresh cilantro, Thai basil, bean sprouts, lime wedges, sliced jalapeños, hoisin sauce, and Sriracha.1 lb dried rice noodles, 1 lb beef sirloin or eye of round, fresh cilantro, Thai basil leaves, bean sprouts, lime wedges, sliced jalapeños, hoisin sauce, Sriracha
Notes
- Keep the broth at a bare simmer to avoid cloudiness.
- Freeze beef for 30 minutes before slicing to achieve paper-thin slices.
- Toast spices before simmering to release essential oils for deeper flavor.
