Saigon-Style Beef Pho with Aromatic Broth

By AislePrompt Editorial · Published 2026-07-01 · Updated 2026-07-01

A fragrant Vietnamese noodle soup featuring tender beef slices immersed in a clear, spiced broth with fresh herbs and rice noodles. This Vietnamese-inspired beef 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 410 calories and feeds 6, 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 beef bones
• 1 large, halved onion
• 3-inch piece, halved lengthwise ginger
• 4 whole star anise
• 2 cinnamon sticks
• 5 whole cloves
• 3 whole cardamom pods
• 1/4 cup fish sauce
• 1 tbsp rock sugar
• 1 tbsp salt
• 12 oz, flat pho noodles rice noodles
• 1/2 lb, thinly sliced beef sirloin
• 1/4 cup, chopped green onions
• 1/4 cup, chopped cilantro
• 1 cup bean sprouts
• 4 lime wedges
• 1/2 cup Thai basil leaves
• 1/4 cup jalapeño slices

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 halved ginger over an open flame or under broiler for 5-7 minutes until blackened and fragrant.
2. Step 2: In a large stockpot, add 3 lbs beef bones, the charred onion, and ginger, along with 4 star anise, 2 cinnamon sticks, 5 cloves, and 3 cardamom pods. Cover with 5 quarts cold water.
3. Step 3: Bring to a boil then reduce to a simmer, skimming foam for 10 minutes. Simmer gently for 4 hours uncovered.
4. Step 4: After simmering, strain the broth through a fine sieve. Add 1/4 cup fish sauce, 1 tbsp rock sugar, and 1 tbsp salt to the broth, stirring until dissolved.
5. Step 5: Meanwhile, soak 12 oz flat pho rice noodles in hot water for 15 minutes or until pliable; drain.
6. Step 6: To serve, place a handful of noodles in each bowl, top with thinly sliced 1/2 lb raw beef sirloin. Ladle the hot broth over the beef to gently cook it.
7. Step 7: Garnish with 1/4 cup chopped green onions, 1/4 cup chopped cilantro, 1 cup bean sprouts, 1/2 cup Thai basil leaves, 1/4 cup jalapeño slices, and lime wedges. Serve immediately.