Pho-Inspired Beef and Rice Noodle Soup with Fresh Herbs

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-10 · Updated 2026-05-10

A fragrant beef broth simmered with warm spices, served over tender rice noodles and topped with crisp fresh herbs and lime for a classic Vietnamese noodle soup. This vietnamese-inspired beef ready in about 270 minutes pairs beef bones, large, halved onion, inch piece, sliced ginger 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

• 2 lbs beef bones
• 1 large, halved onion
• 3-inch piece, sliced ginger
• 3 whole star anise
• 1 cinnamon stick
• 4 whole cloves
• 4 tbsp fish sauce
• 1 tbsp rock sugar
• 8 oz rice noodles (pho noodles)
• 8 oz, thinly sliced beef sirloin
• 1 cup bean sprouts
• 1/2 cup Thai basil leaves
• 1/4 cup cilantro sprigs
• 4 lime wedges
• 1 small sliced jalapeño

Instructions

1. Step 1: Char 1 large halved onion and 3-inch sliced ginger under a broiler or on a dry skillet until the edges are slightly blackened, about 5 minutes.
2. Step 2: In a large stockpot, add 2 lbs beef bones, charred onion, ginger, 3 star anise, 1 cinnamon stick, and 4 cloves. Cover with 12 cups water and bring to a boil, then reduce to a low simmer for 4 hours, skimming impurities every 30 minutes.
3. Step 3: After simmering, strain the broth through a fine mesh sieve into a clean pot. Add 4 tbsp fish sauce and 1 tbsp rock sugar, stirring until dissolved. Keep broth hot on low heat.
4. Step 4: Meanwhile, soak 8 oz rice noodles in warm water for 20 minutes until pliable, then blanch in boiling water for 1 minute until tender. Drain and divide noodles into 4 bowls.
5. Step 5: Arrange 8 oz thinly sliced raw beef sirloin over the noodles. Ladle the hot broth over the beef and noodles; the heat will cook the beef thinly.
6. Step 6: Serve with 1 cup bean sprouts, 1/2 cup Thai basil leaves, 1/4 cup cilantro sprigs, 4 lime wedges, and 1 small sliced jalapeño on the side for garnish and added flavor.