Pho-Inspired Beef Noodle Soup with Star Anise and Ginger

By AislePrompt Editorial · ·

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 drafted and published.

A fragrant Vietnamese-style beef noodle soup featuring tender slices of beef, aromatic star anise, and fresh ginger in a clear, savory broth. This Vietnamese-inspired soup recipe, ready in about 215 minutes, pairs beef bones, water, fresh ginger 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.

Prep: 20 min Cook: 195 min Serves 4 Vietnamese cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Place 2 lbs beef bones in a large stockpot with 12 cups water. Bring to a boil over high heat, then reduce to medium and simmer for 15 minutes, skimming impurities off the surface.
  2. Step 2: Add 3-inch sliced fresh ginger, 3 whole star anise, 1 cinnamon stick, 4 whole cloves, and 1 large halved onion to the pot. Simmer gently for 3 hours, uncovered, to extract flavors.
  3. Step 3: Remove bones and solids using a slotted spoon, strain broth through a fine sieve, then return clear broth to pot. Stir in 1/4 cup fish sauce and 1 tbsp rock sugar, simmering for 10 more minutes to meld flavors.
  4. Step 4: Meanwhile, soak 8 oz rice noodles in hot water for 15 minutes until pliable, then drain.
  5. Step 5: To serve, place a handful of noodles in each bowl, top with 2 oz thinly sliced sirloin steak per serving. Ladle 2 cups hot broth over the meat to cook it gently.
  6. Step 6: Garnish with 1/4 cup bean sprouts, 2 tbsp fresh Thai basil, 1 sliced jalapeño, 1 tbsp scallions, and a lime wedge per bowl for squeezing.

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