Pho-Inspired Beef Broth with Rice Noodles and Fresh Herbs

By AislePrompt Editorial · Published 2026-05-22 · Updated 2026-05-22

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A fragrant beef broth simmered with warm spices, served with tender rice noodles, thinly sliced beef, and an array of fresh herbs. This Vietnamese-inspired soup recipe, ready in about 260 minutes, pairs beef bones, onion, 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.

Prep: 20 min Cook: 240 min Serves 4 Vietnamese cuisine 450 cal/serving

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Ingredients

2 lbs beef bones
1 large, halved onion
3-inch piece, sliced lengthwise ginger
4 whole star anise
4 whole cloves
1 large (3-inch) cinnamon stick
3 tbsp fish sauce
1 tbsp rock sugar
2 tsp salt
12 cups water
8 oz, dried rice noodles
8 oz, thinly sliced sirloin steak
1 cup bean sprouts
1/2 cup fresh Thai basil
1/2 cup cilantro
3, thinly sliced scallions
4 lime wedges
1/4 cup jalapeño slices

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Instructions

Step 1: In a large stockpot, char 1 large halved onion and 3-inch sliced ginger over an open flame or under a broiler until blackened, about 5 minutes per side. Add 2 lbs beef bones to the pot along with 12 cups water.
Step 2: Bring to a boil and skim off any foam. Add 4 whole star anise, 4 whole cloves, 1 large (3-inch) cinnamon stick, 3 tbsp fish sauce, 1 tbsp rock sugar, and 2 tsp salt. Lower heat to a gentle simmer and cook uncovered for 4 hours, skimming occasionally.
Step 3: About 20 minutes before serving, soak 8 oz dried rice noodles in warm water until pliable, about 10 minutes. Drain.
Step 4: Bring a separate pot of water to a boil. Quickly blanch the noodles for 30 seconds, then divide among 4 bowls.
Step 5: Arrange 8 oz thinly sliced sirloin steak on top of the noodles. Ladle the hot broth over the noodles and beef, cooking the beef thinly and evenly.
Step 6: Serve bowls garnished with 1 cup bean sprouts, 1/2 cup fresh Thai basil, 1/2 cup cilantro, 3 thinly sliced scallions, lime wedges, and 1/4 cup jalapeño slices for added heat.