Saigon-Style Beef Noodle Soup (Phở Bò)

By AislePrompt Editorial · Published 2026-05-09 · Updated 2026-05-09

A fragrant beef broth simmered with spices, served with tender rice noodles, thinly sliced beef, and fresh herbs for a classic Vietnamese comfort soup. This Vietnamese-inspired soup recipe, ready in about 390 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 420 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

• 3 lbs, marrow and knuckle bones beef bones
• 1 large, halved onion
• 3-inch piece, halved ginger
• 4 whole star anise
• 1 large (3-inch) cinnamon stick
• 5 whole cloves
• 3 whole cardamom pods
• 1/4 cup fish sauce
• 1 tbsp rock sugar
• 1 tbsp salt
• 12 oz, dried rice noodles (pho noodles)
• 8 oz, thinly sliced sirloin steak
• 2 cups bean sprouts
• 1 cup fresh Thai basil
• 4 lime wedges
• 1/2 cup sliced green onions
• 1/4 cup sliced jalapeños

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Char 1 large halved onion and 3-inch piece ginger under a broiler or over an open flame until blackened, about 5 minutes. Rinse 3 lbs beef bones and place in a large stockpot with 4 quarts water. Bring to a boil and blanch bones for 10 minutes, then drain and rinse bones to remove impurities.
2. Step 2: Return bones to clean pot with charred onion, ginger, 4 star anise, 1 large cinnamon stick, 5 cloves, and 3 cardamom pods. Add 1 tbsp salt, 1/4 cup fish sauce, and 1 tbsp rock sugar. Simmer gently, uncovered, for at least 6 hours, skimming foam periodically for a clear broth.
3. Step 3: About 30 minutes before serving, soak 12 oz dried rice noodles in warm water for 20 minutes, then blanch in boiling water for 1 minute until tender. Drain and divide noodles into 4 serving bowls.
4. Step 4: Thinly slice 8 oz sirloin steak and arrange on top of noodles. Pour hot broth over the beef and noodles to cook the meat.
5. Step 5: Serve with 2 cups fresh bean sprouts, 1 cup fresh Thai basil, 1/2 cup sliced green onions, 1/4 cup sliced jalapeños, and 4 lime wedges for guests to customize their bowls.