Pho-Inspired Beef and Herb Soup

By AislePrompt Editorial · Published 2026-05-17 · Updated 2026-05-17

A fragrant broth simmered with star anise and cinnamon, filled with thinly sliced beef and fresh herbs for a comforting bowl of pho-inspired soup. This Vietnamese-inspired soup recipe, ready in about 225 minutes, pairs beef bones, water, onion, halved for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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

• 2 pounds beef bones
• 12 cups water
• 1 large onion, halved
• 3-inch piece ginger, sliced
• 4 whole star anise
• 1 large cinnamon stick
• 4 whole cloves
• 1/4 cup fish sauce
• 1 tablespoon rock sugar or brown sugar
• 8 ounces rice noodles, soaked
• 1/2 pound sirloin steak, thinly sliced
• 1 cup bean sprouts
• 1/2 cup fresh Thai basil leaves
• 1/4 cup cilantro leaves
• 1 lime, cut into wedges lime wedges
• 1 small sliced jalapeño
• 3 stalks green onions, thinly sliced

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

Instructions

1. Step 1: Place 2 pounds beef bones in a large stockpot with 12 cups water and bring to a boil over high heat. Boil for 10 minutes, then drain and rinse bones to remove impurities.
2. Step 2: Return bones to the pot with 12 cups fresh water. Add 1 large halved onion (charred under broiler until blackened), 3-inch sliced ginger, 4 whole star anise, 1 large cinnamon stick, and 4 whole cloves. Simmer gently, uncovered, for 3 hours, skimming foam occasionally.
3. Step 3: After simmering, strain broth through a fine sieve and discard solids. Return broth to pot, add 1/4 cup fish sauce and 1 tablespoon rock sugar, and keep warm.
4. Step 4: Soak 8 ounces rice noodles in warm water for 30 minutes until pliable; drain well.
5. Step 5: To serve, divide noodles among bowls, top with 1/2 pound thinly sliced sirloin steak, and ladle hot broth over to cook the beef.
6. Step 6: Garnish each bowl with 1 cup bean sprouts, 1/2 cup fresh Thai basil, 1/4 cup cilantro leaves, 3 sliced green onions, sliced jalapeño, and lime wedges to taste.