Authentic Vietnamese Pho Bo (Beef Noodle Soup)

By AislePrompt Editorial · Published 2026-04-01 · Updated 2026-04-01

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A fragrant, bone-broth-based soup with tender beef, rice noodles, and fresh herbs for a comforting, umami-rich bowl. This Asian recipe, ready in about 40 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 220 calories and feeds 2, 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.

Prep: 10 min Cook: 30 min Serves 2 Vietnamese cuisine 220 cal/serving

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Ingredients

200g beef bones
1/2, sliced onion
1 tbsp, sliced ginger
2 pieces star anise
1/2 inch cinnamon stick
3 cloves, smashed garlic
200ml coconut milk
1 cup, soaked rice noodles
100g, cubed beef shank
1/4 cup, torn fresh basil
1, cut into wedges lime
to taste sriracha

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Instructions

Step 1: In a large pot, simmer beef bones, onion, ginger, star anise, cinnamon, and garlic for 2 hours until broth is rich and golden.
Step 2: Add coconut milk and beef shank. Simmer for 1 hour until beef is tender.
Step 3: Cook rice noodles in boiling water until al dente, then drain.
Step 4: Ladle broth into bowls, top with noodles, beef, and fresh basil. Serve with lime wedges and sriracha on the side.