Lemongrass-Infused Vietnamese Beef Noodle Soup

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-13 · Updated 2026-06-13

A fragrant Vietnamese beef noodle soup featuring tender lemongrass-simmered broth and fresh herbs, perfect for a comforting meal. This vietnamese-inspired soups ready in about 210 minutes pairs beef brisket, beef bones, stalks lemongrass stalks for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, 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

• 1 lb beef brisket
• 2 lbs beef bones
• 3 stalks lemongrass stalks
• 1 medium onion
• 3-inch piece ginger
• 4 tbsp fish sauce
• 1 tbsp rock sugar
• 3 whole star anise
• 1 cinnamon stick
• 12 oz rice noodles (pho noodles)
• 1 cup bean sprouts
• 1/2 cup fresh Thai basil leaves
• 1/4 cup fresh cilantro
• 4 wedges lime wedges
• 1/4 cup jalapeño slices
• 3, sliced scallions

Instructions

1. Step 1: Char 1 medium onion and 3-inch piece of ginger over an open flame or in a dry skillet until blackened on all sides, about 5 minutes; then peel and halve the onion, slice ginger thinly.
2. Step 2: In a large stockpot, add 2 lbs beef bones, 1 lb beef brisket, charred onion, sliced ginger, 3 stalks bruised lemongrass, 3 whole star anise, 1 cinnamon stick, 4 tbsp fish sauce, and 1 tbsp rock sugar. Fill with 5 quarts cold water and bring to a boil over high heat.
3. Step 3: Once boiling, reduce heat to low and simmer gently for 3 hours, skimming foam and impurities every 30 minutes to keep broth clear and fragrant.
4. Step 4: Remove beef brisket after 2 hours, set aside to cool, then thinly slice against the grain.
5. Step 5: Strain broth through a fine mesh sieve into another pot and keep warm over low heat.
6. Step 6: Meanwhile, soak 12 oz rice noodles in warm water for 20 minutes, then blanch in boiling water for 1 minute until just tender; drain well.
7. Step 7: To serve, divide noodles into 4 large bowls, top each with sliced brisket, 1/4 cup bean sprouts, 2 tbsp Thai basil, 1 tbsp cilantro, 1 sliced scallion, and jalapeño slices to taste.
8. Step 8: Ladle hot broth over the bowls, garnish with lime wedges for squeezing, and serve immediately.