Pho-Inspired Beef Rice Noodle Soup with Fresh Herbs

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-13 · Updated 2026-05-13

A delicate broth simmered with beef bones and aromatic spices, served with tender beef slices and fresh Vietnamese herbs over rice noodles. This vietnamese-inspired beef ready in about 270 minutes pairs beef marrow bones, medium onion, halved and charred, inch piece ginger, sliced and charred 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 beef marrow bones
• 1 medium onion, halved and charred
• 3-inch piece ginger, sliced and charred
• 3 whole star anise
• 1 stick (3 inches) cinnamon stick
• 4 whole cloves
• 2 pods cardamom pods
• 2 tsp salt
• 1 tbsp rock sugar or white sugar
• 12 cups water
• 8 oz rice noodles (pho noodles)
• 8 oz beef sirloin, thinly sliced
• 1 cup bean sprouts
• 1/2 cup fresh Thai basil leaves
• 1/4 cup cilantro leaves
• 4 wedges lime wedges
• 1/4 cup thinly sliced green onions
• to serve hoisin sauce
• to serve sriracha sauce

Instructions

1. Step 1: Place 2 lbs beef marrow bones in a large stockpot and cover with 12 cups water. Bring to a boil and simmer for 10 minutes, then drain and rinse bones to remove impurities.
2. Step 2: Return cleaned bones to the pot with 1 medium halved charred onion and 3-inch sliced charred ginger. Add 3 star anise, 1 cinnamon stick, 4 cloves, 2 cardamom pods, 2 tsp salt, and 1 tbsp rock sugar. Simmer gently for at least 4 hours, skimming foam occasionally, to develop a clear flavorful broth.
3. Step 3: About 20 minutes before serving, soak 8 oz rice noodles in hot water until softened, then drain.
4. Step 4: Arrange thinly sliced 8 oz beef sirloin on a plate. Divide softened noodles into four bowls. Pour the hot broth over the noodles and raw beef slices to gently cook the beef.
5. Step 5: Garnish each bowl with 1 cup bean sprouts, 1/2 cup fresh Thai basil leaves, 1/4 cup cilantro leaves, 1/4 cup thinly sliced green onions, and lime wedges. Serve with hoisin and sriracha sauces for added flavor.