Lemongrass-Infused Vietnamese Beef Pho

By AislePrompt Editorial · Published 2026-05-19 · Updated 2026-05-19

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, slow-simmered beef broth infused with lemongrass and star anise, served over tender rice noodles and thinly sliced beef for a comforting Vietnamese classic. This Vietnamese-inspired soup recipe, ready in about 270 minutes, pairs beef bones, beef brisket, lemongrass stalks for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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.

Prep: 30 min Cook: 240 min Serves 6 Vietnamese cuisine 380 cal/serving

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Ingredients

2 lbs beef bones
1 lb beef brisket
2, bruised and cut into thirds lemongrass stalks
4 whole star anise
1 cinnamon stick
3-inch piece, sliced and charred ginger
1 large, halved and charred onion
1/4 cup fish sauce
1 tbsp rock sugar
12 oz, soaked and drained rice noodles
8 oz thinly sliced raw beef sirloin
1 cup bean sprouts
1/2 cup fresh Thai basil
1, cut into wedges lime
1, optional sliced jalapeño

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Instructions

Step 1: In a large stockpot, add 2 lbs beef bones and 1 lb beef brisket with 16 cups water. Bring to boil, then reduce to a simmer and skim impurities for 15 minutes.
Step 2: Add 2 bruised lemongrass stalks, 4 star anise, 1 cinnamon stick, 3-inch sliced charred ginger, and 1 halved charred onion. Simmer uncovered for 4 hours to develop deep flavor.
Step 3: Remove brisket, slice thinly, and set aside. Strain broth through a fine sieve into another pot. Season broth with 1/4 cup fish sauce and 1 tbsp rock sugar, adjusting to taste.
Step 4: Prepare 12 oz soaked rice noodles according to package instructions. Divide noodles into bowls, top with sliced brisket and 8 oz thinly sliced raw beef sirloin.
Step 5: Pour hot broth over noodles and beef to gently cook the raw slices. Serve with 1 cup bean sprouts, 1/2 cup fresh Thai basil, lime wedges, and sliced jalapeño on the side.