Pho-Inspired Beef Rice Noodle Soup with Star Anise Broth

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

A fragrant, clear beef broth simmered with star anise and spices, served over tender rice noodles and thinly sliced beef. This vietnamese-inspired beef ready in about 380 minutes pairs beef bones, large, halved onion, inch piece, sliced ginger 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 bones
• 1 large, halved onion
• 3-inch piece, sliced ginger
• 4 star anise pods
• 4 whole cloves
• 1 large cinnamon stick
• 3 cardamom pods
• 3 tbsp fish sauce
• 1 tbsp rock sugar or white sugar
• 1 tsp salt
• 8 oz rice noodles (banh pho)
• 8 oz, thinly sliced sirloin beef
• 2, sliced green onions
• 1/4 cup chopped fresh cilantro
• 1 cup, rinsed bean sprouts
• 4 wedges lime wedges
• 1/4 cup fresh Thai basil
• to taste sliced fresh chili

Instructions

1. Step 1: Place 2 lbs beef bones in a large stockpot and cover with 4 quarts cold water. Bring to a boil and boil vigorously for 10 minutes, skimming off any impurities, then drain and rinse bones to remove scum.
2. Step 2: Return cleaned bones to pot with 1 large halved onion and 3-inch sliced ginger (char onion and ginger under broiler until blackened for 5 minutes first for extra flavor). Add 4 star anise pods, 4 cloves, 1 large cinnamon stick, 3 cardamom pods, 3 tbsp fish sauce, 1 tbsp rock sugar, and 1 tsp salt. Fill with 4 quarts water and bring to a low simmer.
3. Step 3: Simmer gently, partially covered, for 6 hours, occasionally skimming fat and foam. After 6 hours, strain broth through fine mesh, discarding solids.
4. Step 4: Meanwhile, soak 8 oz rice noodles in warm water for 30 minutes until pliable, then drain.
5. Step 5: Bring broth back to a boil. Blanch noodles in boiling water for 1 minute until tender, then drain and divide into 4 bowls.
6. Step 6: Arrange 8 oz thinly sliced sirloin beef over noodles; ladle hot broth over the beef to cook it gently.
7. Step 7: Garnish each bowl with 2 sliced green onions, 1/4 cup chopped fresh cilantro, 1 cup rinsed bean sprouts, fresh Thai basil, lime wedges, and sliced fresh chili to taste.
8. Step 8: Serve immediately with extra lime and chili on the side.