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Homemade Vietnamese Beef Pho Recipe - Star Anise Broth

Authentic Vietnamese Beef Pho (Phở Bò)

Sara Coleman
A deeply aromatic and restorative Vietnamese noodle soup featuring a clear, savory beef broth infused with charred ginger and star anise, served with tender rice noodles and thin slices of beef.
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings 4 servings
Calories 485 kcal

Ingredients
  

Ingredients

  • 3 lb Beef marrow bones Rinsed and parboiled
  • 1 lb Beef eye round steak Thinly sliced against the grain
  • 1 large Yellow onion Halved and charred
  • 4 inch Fresh ginger Sliced and charred
  • 5 whole Star anise Toasted
  • 1 stick Cinnamon Toasted
  • 3 tbsp Fish sauce Premium quality
  • 1 oz Rock sugar Or 2 tbsp granulated sugar
  • 16 oz Dried rice sticks Banh Pho noodles
  • 2 cups Fresh bean sprouts For garnish
  • 1 bunch Thai basil and cilantro Fresh leaves only
  • 1 whole Lime Cut into wedges

Notes

For the clearest broth, never let it reach a vigorous rolling boil during the 3-hour simmer. Leftover broth can be frozen for up to 3 months. To make slicing the raw beef easier, freeze the steak for 30 minutes before cutting.