Pho-Inspired Beef Broth with Rice Noodles

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

A fragrant beef broth simmered with warming spices, paired with tender rice noodles and fresh herbs for a classic Vietnamese noodle soup experience. This Vietnamese recipe, ready in about 270 minutes, pairs beef bones (marrow and knuckle), onion, halved, ginger, halved lengthwise 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

• 2 lbs beef bones (marrow and knuckle)
• 1 large onion, halved
• 3-inch piece ginger, halved lengthwise
• 4 whole star anise pods
• 2 cinnamon sticks
• 5 whole cloves
• 3 cardamom pods
• 1/4 cup fish sauce
• 1 tbsp rock sugar or white sugar
• 1 tbsp salt
• 8 oz dried rice noodles
• 1/2 lb thinly sliced raw beef sirloin
• 1 cup bean sprouts
• 1/2 cup fresh Thai basil leaves
• 4 lime wedges
• 1 small sliced jalapeño
• 1/4 cup chopped cilantro
• 1/4 cup thinly sliced scallions

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

Instructions

1. Step 1: Char 1 large halved onion and 3-inch ginger piece over an open flame or in a dry skillet until blackened, about 5 minutes each side, then rinse under hot water.
2. Step 2: In a large stockpot, add 2 lbs beef bones and cover with 5 quarts cold water. Bring to a boil and boil vigorously for 15 minutes, skimming impurities. Drain bones and rinse pot.
3. Step 3: Return bones to pot with charred onion, ginger, 4 star anise pods, 2 cinnamon sticks, 5 cloves, 3 cardamom pods, 1/4 cup fish sauce, 1 tbsp rock sugar, and 1 tbsp salt. Simmer gently uncovered for at least 4 hours, topping off water as needed, until broth is rich and fragrant.
4. Step 4: Soak 8 oz dried rice noodles in warm water for 20 minutes until pliable, then drain.
5. Step 5: To serve, divide noodles among 4 bowls. Top with 1/2 lb thinly sliced raw beef sirloin. Ladle boiling hot broth over noodles and beef to cook the meat.
6. Step 6: Garnish each bowl with 1 cup bean sprouts, 1/2 cup Thai basil leaves, 4 lime wedges, 1 sliced jalapeño, 1/4 cup chopped cilantro, and 1/4 cup thinly sliced scallions.