Saigon-Style Beef Pho with Spiced Broth

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-26 · Updated 2026-05-26

A fragrant bowl of Southern Vietnamese beef noodle soup featuring aromatic spices and tender beef slices immersed in a clear, savory broth. This vietnamese-inspired soups ready in about 180 minutes pairs pounds beef bones, large, halved onion, inch piece, halved lengthwise ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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 pounds beef bones
• 1 large, halved onion
• 3-inch piece, halved lengthwise ginger
• 4 whole star anise
• 1 cinnamon stick
• 5 whole cloves
• 3 cardamom pods
• 12 cups water
• 1 tablespoon rock sugar
• 1/4 cup fish sauce
• 12 oz, dried rice noodles
• 1/2 pound, thinly sliced beef sirloin
• 3 stalks, chopped green onions
• 1/4 cup, chopped fresh cilantro
• 1 cup bean sprouts
• 1/2 cup Thai basil leaves
• 4 lime wedges
• 1 small, optional sliced jalapeño
• for serving hoisin sauce
• for serving Sriracha sauce

Instructions

1. Step 1: Char 1 large halved onion and 3-inch halved ginger piece under the broiler or directly on a gas flame for 5 minutes until blackened and fragrant.
2. Step 2: In a large stockpot, add 2 pounds beef bones, charred onion, charred ginger, 4 whole star anise, 1 cinnamon stick, 5 whole cloves, 3 cardamom pods, and 12 cups water. Bring to a boil, then reduce to a gentle simmer, skimming foam for 2 hours.
3. Step 3: After 2 hours, add 1 tablespoon rock sugar and 1/4 cup fish sauce to the broth. Simmer uncovered for another 30 minutes to deepen flavor.
4. Step 4: Meanwhile, soak 12 oz dried rice noodles in hot water for 10 minutes until pliable, then drain.
5. Step 5: Prepare garnishes: chop 3 green onions, 1/4 cup cilantro, and rinse 1 cup bean sprouts, 1/2 cup Thai basil. Cut 4 lime wedges and slice 1 small jalapeño if using.
6. Step 6: Bring broth to a rolling boil. Blanch noodles in boiling water for 1 minute, then divide into 4 serving bowls.
7. Step 7: Arrange thinly sliced 1/2 pound raw beef sirloin atop noodles. Ladle 3 cups hot broth over the beef and noodles; the heat will cook the beef thinly.
8. Step 8: Serve immediately with garnishes of green onions, cilantro, bean sprouts, Thai basil, lime wedges, hoisin, and Sriracha for customization.