Quick Pho-Inspired Beef Noodle Soup

By AislePrompt Editorial · Published 2026-07-06 · Updated 2026-07-06

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A fast and fragrant beef noodle soup inspired by Vietnamese pho with tender beef, fresh herbs, and a savory broth. This Vietnamese-inspired beef recipe, ready in about 35 minutes, pairs beef sirloin, thinly sliced, rice noodles, beef broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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.

Prep: 10 min Cook: 25 min Serves 4 Vietnamese cuisine 350 cal/serving

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Ingredients

8 oz beef sirloin, thinly sliced
6 oz rice noodles
6 cups beef broth
2-inch piece ginger, sliced
3 whole star anise pods
1 cinnamon stick
3 tbsp fish sauce
1 tbsp brown sugar
1 cup bean sprouts
1/2 cup fresh Thai basil leaves
4 lime wedges
2 stalks scallions, sliced
1/4 cup fresh cilantro, chopped
1 tsp red chili slices

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Instructions

Step 1: In a large pot, bring 6 cups beef broth to a simmer over medium heat. Add 2-inch sliced ginger, 3 whole star anise pods, and 1 cinnamon stick. Simmer uncovered for 20 minutes to infuse the broth.
Step 2: While the broth simmers, soak 6 oz rice noodles in hot water for 8 minutes until tender, then drain.
Step 3: Remove ginger, star anise, and cinnamon stick from the broth. Stir in 3 tbsp fish sauce and 1 tbsp brown sugar until dissolved.
Step 4: Divide the soaked noodles between 4 bowls. Top each bowl with 2 oz thinly sliced raw beef sirloin.
Step 5: Ladle the hot broth over the beef and noodles; the heat will gently cook the beef slices.
Step 6: Garnish each bowl with 1/4 cup bean sprouts, 2 tbsp fresh Thai basil leaves, 1 tbsp sliced scallions, 1 tbsp chopped cilantro, 1 tsp red chili slices, and a lime wedge for squeezing.