Simple BBQ Pork Pho With Star Anise

Pork Pho

Phu Son Nguyen / Getty Images

Prep: 5 mins
Cook: 20 mins
Total: 25 mins
Servings: 4 servings
Nutrition Facts (per serving)
311 Calories
4g Fat
51g Carbs
19g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 311
% Daily Value*
Total Fat 4g 4%
Saturated Fat 1g 5%
Cholesterol 22mg 7%
Sodium 1337mg 58%
Total Carbohydrate 51g 19%
Dietary Fiber 3g 12%
Total Sugars 13g
Protein 19g
Vitamin C 9mg 45%
Calcium 102mg 8%
Iron 3mg 15%
Potassium 966mg 21%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Pho is a noodle soup originating from Vietnam. It has all the great things in life; broth, rice noodles, meat, veggies, spices, and herbs. However, not all Pho is created the same. Pho can be made with different types of stock (chicken, beef, etc) as well as incorporate different proteins such as chicken, beef, pork, or tofu. No matter where you go or how you make it, Pho is bound to leave your stomach full and your taste buds satisfied. 

The satisfaction comes mainly from the star anise subtly found in the broth. It gives you that eye-popping surprise of "Woah! What's in this?" Star anise is a spice native to Vietnam. Naturally, it found its way into this delectable soup. Star anise is also found throughout Indonesian cuisine. 

Simple BBQ pork pho is not a soup for the sick days, this is meant to be savored.


  • 6 cups beef stock

  • 3 cups rice noodles

  • 2 cups water

  • 1 cup barbecue pork, thinly sliced

  • 1/2 tablespoon fish sauce

  • 1/2 medium yellow onion, thinly sliced

  • 1 pod star anise

  • 1 cinnamon stick

  • 1 teaspoon white pepper

  • 3 scallions, thinly sliced crosswise

  • 3 sprigs fresh basil

  • 1 jalapeño pepper, thinly sliced crosswise

Steps to Make It

  1. In a medium saucepan, start by mixing the star anise, cinnamon, white pepper, broth, water and fish sauce. Put on medium-high heat and bring to a boil. 

  2. Once the broth mixture is boiling, remove from heat and cover. Allow ​it to simmer for approximately 15 minutes. 

  3. In the meantime, boil 4 cups water in a separate saucepan. Place rice noodles in a mixing bowl. When the water is boiling, pour over the rice noodles and cover. Allow the hot water to cook the noodles slightly. 

  4. After the broth has been sitting for about 15 minutes, remove the cinnamon stick and star anise. 

  5. Separate the noodles equally into serving bowls. Pour the broth over the noodles and add in as much thinly sliced barbecued pork as you would like. Lastly, garnish with thinly sliced onion, scallion, fresh basil, and jalapeño rings. 

STORAGE: Store the broth and noodles separately in airtight containers in the refrigerator up to one week. The broth may become strong as it sits. To reheat, bring the broth to a boil in a saucepan and cook noodles as before. You may also add more water to the broth if it begins to taste too strong.