Authentic Vietnamese Pho Broth with Beef and Rice Noodles

By AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

A fragrant, clear beef broth simmered with aromatic spices, served with rice noodles and tender beef, embodying the soul of Vietnamese street food. This Vietnamese-inspired soup recipe, ready in about 270 minutes, pairs beef bones, ginger, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 calories and feeds 6, 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.

Ingredients

• 4 lbs (marrow bones) beef bones
• 1 piece (3-inch), sliced ginger
• 2 large, quartered onion
• 1 star anise
• 1 cinnamon stick
• 1 clove
• 2 cardamom pods
• 1/4 cup fish sauce
• 2 tbsp sugar
• 1.5 lbs, thinly sliced flank steak
• 12 oz rice noodles
• 1 bunch, chopped cilantro
• 1 bunch, chopped Thai basil
• 1/2 cup bean sprouts

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a large pot, combine 4 lbs beef bones, 3-inch sliced ginger, 2 quartered onions, 1 star anise, 1 cinnamon stick, 1 clove, and 2 cardamom pods. Add cold water to cover by 2 inches, then bring to a boil.
2. Step 2: Skim off foam, reduce heat to low, cover, and simmer for 4 hours, skimming occasionally for clear broth.
3. Step 3: Strain broth through a fine-mesh sieve into a clean pot, discarding solids. Return to low heat, add 1/4 cup fish sauce and 2 tbsp sugar, stirring until dissolved.
4. Step 4: Bring broth to a gentle simmer, add 1.5 lbs thinly sliced flank steak, and cook for 2-3 minutes until just opaque.
5. Step 5: Cook 12 oz rice noodles in boiling water for 5 minutes until tender, drain, and rinse under cold water.
6. Step 6: Divide noodles among bowls, top with cooked steak, ladle hot broth over, and garnish with 1 bunch chopped cilantro, 1 bunch chopped Thai basil, and serve with 1/2 cup bean sprouts on the side.