Pho-Inspired Beef Noodle Soup with Aromatic Spices

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

A fragrant Vietnamese noodle soup featuring tender beef slices and a rich, spiced broth infused with star anise and cinnamon. This Vietnamese-inspired soup recipe, ready in about 90 minutes, pairs beef brisket, thinly sliced, rice noodles, beef broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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

• 12 oz beef brisket, thinly sliced
• 8 oz rice noodles
• 6 cups beef broth
• 1 medium onion, halved and charred
• 2 inches ginger, sliced and charred
• 3 whole star anise pods
• 1 cinnamon stick
• 4 whole cloves
• 3 tbsp fish sauce
• 1 tbsp brown sugar
• 1/2 cup fresh basil leaves
• 1 cup bean sprouts
• 4 lime wedges
• 1 small sliced jalapeño
• 2 tbsp green onions, sliced

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

Instructions

1. Step 1: Char 1 medium halved onion and 2-inch sliced ginger on a dry skillet over medium-high heat for 5 minutes until blackened and fragrant.
2. Step 2: In a large pot, combine 6 cups beef broth, charred onion, charred ginger, 3 whole star anise pods, 1 cinnamon stick, and 4 whole cloves. Bring to a boil, then simmer gently for 45 minutes to infuse flavors.
3. Step 3: Add 3 tbsp fish sauce and 1 tbsp brown sugar to the broth, stirring until dissolved and adjust seasoning to taste.
4. Step 4: Meanwhile, soak 8 oz rice noodles in warm water for 20 minutes until pliable, then drain.
5. Step 5: Bring a separate pot of water to a boil and blanch the beef brisket slices (12 oz) for 30 seconds until just cooked through; remove and set aside.
6. Step 6: Reheat the broth to a rolling boil and add drained noodles to cook for 1-2 minutes until tender.
7. Step 7: Divide noodles into bowls, top with cooked beef slices, 2 tbsp sliced green onions, 1 cup bean sprouts, and fresh basil leaves. Ladle hot broth over everything.
8. Step 8: Serve immediately with lime wedges and sliced jalapeño on the side for squeezing and adding heat.