Pho-Inspired Beef Rice Noodle Soup with Star Anise and Cinnamon

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-23 · Updated 2026-07-23

A fragrant beef broth simmered with traditional spices, served over tender rice noodles and thinly sliced beef for a comforting Vietnamese soup. This vietnamese-inspired beef ready in about 405 minutes pairs beef bones, large, halved onion, inch piece, halved ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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
• 1 large, halved onion
• 3-inch piece, halved ginger
• 4 whole star anise
• 1, 3-inch cinnamon stick
• 5 whole cloves
• 2 whole cardamom pods
• 4 tbsp fish sauce
• 1 tbsp rock sugar
• 1 tsp salt
• 12 oz, dried rice noodles
• 1/2 lb, thinly sliced sirloin steak
• 1 cup bean sprouts
• 1/2 cup fresh Thai basil leaves
• 4 lime wedges
• 1 small sliced jalapeño
• 1/4 cup chopped scallions
• 1/4 cup chopped cilantro

Instructions

1. Step 1: Preheat oven to 425°F. Place 2 lbs beef bones on a baking sheet and roast for 30 minutes until browned, turning halfway for deep caramelization.
2. Step 2: In a large stockpot, add the roasted bones, 1 large halved onion, 3-inch halved ginger, 4 star anise, 1 cinnamon stick, 5 cloves, and 2 cardamom pods. Cover with 5 quarts water and bring to a boil, then reduce to a low simmer uncovered for 6 hours, skimming impurities every 30 minutes.
3. Step 3: After simmering, strain the broth through a fine mesh sieve into a clean pot. Stir in 4 tbsp fish sauce, 1 tbsp rock sugar, and 1 tsp salt. Keep broth hot over low heat.
4. Step 4: Prepare 12 oz dried rice noodles by soaking in warm water for 20 minutes until pliable, then blanch in boiling water for 1 minute until tender. Drain and divide into 4 serving bowls.
5. Step 5: Arrange thinly sliced 1/2 lb sirloin steak on top of noodles. Ladle hot broth over the beef to gently cook the slices.
6. Step 6: Garnish with 1 cup bean sprouts, 1/2 cup Thai basil leaves, 1/4 cup chopped scallions, 1/4 cup chopped cilantro, sliced jalapeño, and lime wedges. Serve immediately for a vibrant, aromatic pho experience.