One-Pot Chipotle Beef Pho with Rice Noodles and Fresh Herbs

By AislePrompt Editorial · Published 2026-05-06 · Updated 2026-05-06

A smoky twist on traditional pho featuring chipotle-infused broth simmered with tender beef and served with rice noodles and fresh herbs. This Vietnamese-inspired soup recipe, ready in about 80 minutes, pairs beef chuck roast, cut into 1-inch cubes, chipotle peppers in adobo sauce, minced, beef broth 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 chuck roast, cut into 1-inch cubes
• 2 tbsp chipotle peppers in adobo sauce, minced
• 6 cups beef broth
• 8 oz rice noodles
• 1 large yellow onion, halved and charred
• 2-inch piece ginger, sliced and charred
• 3 star anise pods
• 1 cinnamon stick
• 2 tbsp fish sauce
• 1 tbsp brown sugar
• 1 cup bean sprouts
• 1/2 cup fresh Thai basil leaves
• 4 lime wedges
• 3 stalks scallions, thinly sliced
• 1/4 cup fresh cilantro
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper

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

Instructions

1. Step 1: Heat 1 tbsp olive oil in a large pot over medium-high heat. Add 1 lb beef chuck cut into 1-inch cubes and sear until browned on all sides, about 5-7 minutes.
2. Step 2: Add 1 large halved and charred yellow onion, 2-inch sliced and charred ginger, 3 star anise pods, and 1 cinnamon stick to the pot. Stir in 2 tbsp minced chipotle peppers in adobo sauce.
3. Step 3: Pour in 6 cups beef broth, 2 tbsp fish sauce, and 1 tbsp brown sugar. Season with 1 tsp salt and 1/2 tsp black pepper. Bring to a boil, then reduce heat and simmer uncovered for 1 hour until beef is tender.
4. Step 4: Meanwhile, soak 8 oz rice noodles in hot water for 8-10 minutes until pliable, then drain.
5. Step 5: Remove onion, ginger, star anise, and cinnamon stick from broth. Add noodles to the pot and cook for 2-3 minutes until heated through.
6. Step 6: Divide soup and beef among bowls. Top with 1 cup bean sprouts, 1/2 cup fresh Thai basil leaves, 3 thinly sliced scallions, and 1/4 cup chopped fresh cilantro. Serve with 4 lime wedges for squeezing over.