Pho-Inspired Beef Soup with Fresh Herbs and Rice Noodles

By AislePrompt Editorial · Published 2026-06-03 · Updated 2026-06-03

A fragrant beef broth simmered with warm spices, served over tender rice noodles and topped with fresh herbs and lime for a comforting, aromatic soup. This Vietnamese-inspired soup recipe, ready in about 260 minutes, pairs beef bones, onion, ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 370 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
• 4 whole cloves
• 1 large cinnamon stick
• 1/4 cup fish sauce
• 1 tbsp rock sugar or granulated sugar
• 2 tsp salt
• 8 oz, soaked and drained rice noodles
• 1/2 lb, thinly sliced sirloin steak
• 1 cup bean sprouts
• 1/2 cup fresh Thai basil
• 1/4 cup cilantro
• 3, thinly sliced green onions
• 1 lime, cut into wedges lime wedges
• 1 thinly sliced, optional jalapeño
• 12 cups water

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 12 cups water. Bring to a rolling boil for 10 minutes, then drain and rinse bones to remove impurities. Return bones to pot.
2. Step 2: Char 1 large halved onion and 3-inch halved ginger under the broiler until blackened on edges, about 5 minutes. Add to the pot with 4 whole star anise, 4 whole cloves, and 1 large cinnamon stick.
3. Step 3: Simmer the broth gently, uncovered, for 4 hours. During the last hour, add 1/4 cup fish sauce, 1 tbsp rock or granulated sugar, and 2 tsp salt. Skim foam occasionally for a clear broth.
4. Step 4: Meanwhile, soak 8 oz rice noodles in warm water for 20 minutes until pliable, then drain.
5. Step 5: To serve, divide noodles among 4 bowls. Lay 1/2 lb thinly sliced sirloin steak on top. Ladle the boiling hot broth over the raw steak and noodles to cook the beef instantly.
6. Step 6: Garnish each bowl with 1 cup bean sprouts, 1/2 cup fresh Thai basil, 1/4 cup cilantro, 3 thinly sliced green onions, lime wedges, and optional thinly sliced jalapeño. Serve immediately.