Pho-Style Vietnamese Beef Noodle Soup with Star Anise Broth

By AislePrompt Editorial · Published 2026-06-17 · Updated 2026-06-17

A fragrant broth simmered with star anise and cinnamon, served over tender rice noodles and thinly sliced beef for a comforting and aromatic Vietnamese classic. This Vietnamese-inspired soup recipe, ready in about 270 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 400 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 lengthwise ginger
• 4 whole star anise pods
• 1 large (3 inches) cinnamon stick
• 4 whole cloves
• 3 whole cardamom pods
• 1/4 cup fish sauce
• 1 tbsp rock sugar or granulated sugar
• 1 1/2 tsp salt
• 8 oz rice noodles (pho noodles)
• 12 oz sirloin beef, thinly sliced
• 1 cup bean sprouts
• 1/2 cup fresh Thai basil
• 4 lime wedges
• 1 small sliced jalapeño
• 1/4 cup thinly sliced green onions

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 cold water. Bring to a boil and boil for 10 minutes. Drain and rinse bones to remove impurities.
2. Step 2: Dry roast 1 large halved onion and 3-inch sliced ginger on a baking sheet under broiler for 7 minutes until charred at edges.
3. Step 3: Return cleaned bones to pot with 12 cups fresh water, add roasted onion, ginger, 4 star anise pods, 1 large cinnamon stick, 4 cloves, and 3 cardamom pods. Simmer gently uncovered for 4 hours, skimming foam occasionally.
4. Step 4: After 4 hours, strain broth through a fine mesh sieve into a clean pot. Discard solids.
5. Step 5: Add 1/4 cup fish sauce, 1 tbsp sugar, and 1 1/2 tsp salt to broth. Adjust seasoning to taste and keep warm.
6. Step 6: Soak 8 oz rice noodles in hot water for 15 minutes until pliable, then drain.
7. Step 7: Divide noodles among 4 bowls, top each with 3 oz thinly sliced raw sirloin beef.
8. Step 8: Ladle the hot broth over noodles and beef to gently cook the meat.
9. Step 9: Serve with 1 cup bean sprouts, 1/2 cup fresh Thai basil, 4 lime wedges, 1 small sliced jalapeño, and 1/4 cup sliced green onions on the side for garnishing.