Pho-Inspired Beef Noodle Soup with Star Anise and Ginger Broth

By AislePrompt Editorial · Published 2026-05-08 · Updated 2026-05-08

A fragrant, slow-simmered beef broth infused with star anise and fresh ginger, served over tender rice noodles and thinly sliced beef for a classic Vietnamese soup experience. This Vietnamese-inspired beef recipe, ready in about 390 minutes, pairs beef bones, ginger, onion 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, marrow and knuckle bones beef bones
• 3-inch piece, sliced and charred ginger
• 1 large, halved and charred onion
• 4 whole star anise
• 1 cinnamon stick
• 5 whole cloves
• 1/4 cup fish sauce
• 1 tbsp rock sugar
• to taste salt
• 8 oz, dried rice noodles
• 8 oz, thinly sliced beef sirloin
• 2, thinly sliced green onions
• 1/4 cup, chopped cilantro
• 1 cup bean sprouts
• 4 lime wedges

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 and cover with 4 quarts cold water. Bring to a rolling boil over high heat and boil for 10 minutes to remove impurities. Drain and rinse bones under cold water.
2. Step 2: Return cleaned bones to the pot with 3-inch sliced and charred ginger, 1 large halved and charred onion, 4 star anise pods, 1 cinnamon stick, and 5 cloves. Fill with 4 quarts fresh water and bring to a simmer over medium heat. Simmer gently for 6 hours, skimming foam every 30 minutes.
3. Step 3: After simmering, strain the broth through a fine mesh sieve into a clean pot. Add 1/4 cup fish sauce, 1 tbsp rock sugar, and salt to taste. Keep broth hot over low heat.
4. Step 4: Cook 8 oz dried rice noodles according to package instructions until tender but firm, about 5 minutes. Drain and divide noodles among 4 large bowls.
5. Step 5: Top noodles with 8 oz thinly sliced raw beef sirloin. Ladle hot broth over the beef to gently cook it.
6. Step 6: Garnish each bowl with 2 sliced green onions, 1/4 cup chopped cilantro, 1 cup bean sprouts, and serve with lime wedges for squeezing.