Pho-Inspired Beef Bone Broth Soup with Rice Noodles

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-25 · Updated 2026-07-25

A fragrant Vietnamese-style beef broth simmered for hours with spices, served with tender rice noodles and thinly sliced beef. This vietnamese-inspired beef ready in about 380 minutes pairs marrow and knuckle bones beef bones, large, halved yellow onion, inch piece, halved lengthwise ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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

• 3 lbs, marrow and knuckle bones beef bones
• 1 large, halved yellow onion
• 3-inch piece, halved lengthwise ginger
• 4 whole star anise
• 2 sticks cinnamon sticks
• 5 whole cloves
• 3 whole cardamom pods
• 1/4 cup fish sauce
• 1 tbsp rock sugar
• 1 tbsp salt
• 5 quarts water
• 12 oz, flat pho noodles rice noodles
• 8 oz, thinly sliced beef sirloin
• 2, thinly sliced green onions
• 1/4 cup, chopped fresh cilantro
• 1 cup bean sprouts
• 4 lime wedges
• 1/2 cup fresh leaves Thai basil
• 1/4 cup jalapeño slices

Instructions

1. Step 1: Place 3 lbs beef bones in a large stockpot and cover with 5 quarts cold water. Bring to a boil over high heat and boil for 10 minutes to remove impurities. Drain bones and rinse under cold water.
2. Step 2: Return bones to pot with 5 quarts fresh water, add 1 large halved yellow onion and 3-inch halved ginger piece (char both under broiler or on open flame until edges blacken, then add), 4 star anise, 2 cinnamon sticks, 5 cloves, and 3 cardamom pods. Simmer gently uncovered for at least 6 hours, skimming foam occasionally.
3. Step 3: After simmering, strain broth through fine mesh. Stir in 1/4 cup fish sauce, 1 tbsp rock sugar, and 1 tbsp salt. Keep broth hot.
4. Step 4: Cook 12 oz flat rice noodles according to package instructions until tender but not mushy. Drain and divide among 4 bowls.
5. Step 5: Arrange 8 oz thinly sliced raw beef sirloin atop noodles. Ladle hot broth over beef and noodles, which will cook the beef slices.
6. Step 6: Garnish with 2 thinly sliced green onions, 1/4 cup chopped cilantro, 1 cup bean sprouts, 1/2 cup Thai basil leaves, 1/4 cup jalapeño slices, and lime wedges. Serve immediately.