Pho-Inspired Beef Noodle Soup with Star Anise and Fresh Herbs

By AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

A fragrant beef noodle soup simmered with star anise and warming spices, served with tender beef slices and fresh herbs for a classic Vietnamese comfort dish. This Vietnamese recipe, ready in about 260 minutes, pairs beef bones, water, onion, halved for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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
• 12 cups water
• 1 large onion, halved
• 1 ginger, 3-inch piece, sliced
• 4 star anise pods
• 2 cinnamon sticks
• 5 whole cloves
• 3 whole cardamom pods
• 1 tbsp rock sugar
• 1/4 cup fish sauce
• 12 oz rice noodles (pho noodles)
• 8 oz raw beef sirloin, thinly sliced
• 2 cups bean sprouts
• 1 cup fresh Thai basil leaves
• 1/2 cup fresh cilantro, chopped
• 4 lime wedges
• 1 sliced jalapeño
• 1/4 cup green onions, sliced

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

Instructions

1. Step 1: Place 2 lbs beef bones in a large stockpot with 12 cups water, bring to boil, then reduce to a simmer. Skim off impurities for 15 minutes.
2. Step 2: Char 1 large halved onion and 1 sliced 3-inch piece ginger under broiler until blackened, about 5 minutes per side. Add to the pot along with 4 star anise pods, 2 cinnamon sticks, 5 whole cloves, 3 cardamom pods, and 1 tbsp rock sugar.
3. Step 3: Simmer broth gently uncovered for at least 4 hours, adding more water as needed to keep bones covered. Strain broth and discard solids.
4. Step 4: Season strained broth with 1/4 cup fish sauce, adjusting to taste. Keep hot.
5. Step 5: Cook 12 oz rice noodles according to package instructions until soft but firm; drain and divide among 4 bowls.
6. Step 6: Top noodles with 8 oz thinly sliced raw beef sirloin. Ladle hot broth over beef to slightly cook it.
7. Step 7: Serve with 2 cups bean sprouts, 1 cup fresh Thai basil leaves, 1/2 cup chopped cilantro, 1/4 cup sliced green onions, 4 lime wedges, and 1 sliced jalapeño for garnish.