Pho-Style Beef Stew with Herb Butter

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

A soul-warming Vietnamese-inspired stew simmered with aromatic spices, finished with a luxurious herb butter that bridges French elegance and Southeast Asian depth. This vietnamese-french fusion-inspired asian fusion ready in about 120 minutes pairs cut into thin strips Beef chuck, Beef broth, sliced 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

• 1 lb, cut into thin strips Beef chuck
• 4 cups Beef broth
• 1, sliced Onion
• 1 tbsp, minced Ginger
• 2 Star anise
• 4 Cloves
• 1 Cinnamon stick
• 8 oz Rice noodles
• 2 tbsp Butter
• 1 tbsp, chopped Thyme
• 1 tbsp, chopped Parsley
• 1, juiced Lime
• 1/2 cup Bean sprouts
• 2 tbsp, chopped Cilantro

Instructions

1. Step 1: In a large pot, combine 1 lb beef chuck, 4 cups beef broth, 1 sliced onion, 1 tbsp minced ginger, 2 star anise, 4 cloves, and 1 cinnamon stick; bring to a simmer and cook uncovered for 1 hour 30 minutes until beef is tender.
2. Step 2: Remove beef and vegetables; strain broth into a clean pot, discarding solids. Return beef to pot, slice into thin strips, and simmer in broth for 10 minutes.
3. Step 3: Add 8 oz rice noodles to the simmering broth and cook for 5 minutes until tender.
4. Step 4: Melt 2 tbsp butter in a small saucepan over low heat; stir in 1 tbsp chopped thyme, 1 tbsp chopped parsley, and 1 juiced lime, cooking for 1 minute until fragrant.
5. Step 5: Divide noodles and beef among bowls, pour broth over, and drizzle with herb butter mixture; garnish with 1/2 cup bean sprouts and 2 tbsp chopped cilantro.