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

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 yellow onion (thinly sliced)
  • 1 star anise
  • 1 cinnamon stick 
  • 1 teaspoon white pepper
  • 3 scallions (thinly sliced)
  • 3 sprigs basil (fresh)
  • 1 jalapeno (thinly sliced into rings)

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 jalapeno 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.