Spicy Pho Broth with Rice Noodles and Beef

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

A fragrant Vietnamese pho featuring a spicy, aromatic broth simmered with beef bones and star anise, served with tender rice noodles and thinly sliced beef. This Vietnamese-inspired street-food recipe, ready in about 285 minutes, pairs beef bones, onion, fresh ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 390 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, halved fresh ginger
• 4 whole star anise pods
• 2 cinnamon sticks
• 5 whole cloves
• 3 pods, lightly crushed cardamom pods
• 1/4 cup fish sauce
• 1 tbsp yellow rock sugar or brown sugar
• 1 tbsp salt
• 12 cups water
• 8 oz dry rice noodles (pho noodles)
• 8 oz, thinly sliced against the grain sirloin beef
• 1 cup bean sprouts
• 1/2 cup fresh basil leaves
• 4 lime wedges
• 1 small sliced jalapeño
• 2, thinly sliced scallions
• 1/4 cup, chopped cilantro

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

Instructions

1. Step 1: Preheat oven to 450°F. Arrange 2 lbs beef bones, 1 large halved onion, and 3-inch piece fresh ginger halved on a baking sheet and roast for 30 minutes until browned and fragrant.
2. Step 2: Transfer the bones, onion, and ginger to a large stockpot. Add 12 cups water along with 4 star anise pods, 2 cinnamon sticks, 5 cloves, and 3 lightly crushed cardamom pods. Bring to a boil, then reduce to a simmer and cook uncovered for 4 hours, skimming foam occasionally.
3. Step 3: After simmering, strain the broth through a fine mesh sieve into a clean pot. Stir in 1/4 cup fish sauce, 1 tbsp yellow rock sugar (or brown sugar), and 1 tbsp salt. Keep broth hot.
4. Step 4: Meanwhile, soak 8 oz dry pho rice noodles in warm water for 30 minutes, then drain and cook in boiling water for 2-3 minutes until tender but firm, then drain.
5. Step 5: Arrange 8 oz thinly sliced sirloin beef in a shallow bowl.
6. Step 6: Divide noodles into 4 bowls. Top with raw beef slices, then ladle hot broth over the beef to cook it slightly.
7. Step 7: Garnish each bowl with 1 cup bean sprouts, 1/2 cup fresh basil leaves, 1 sliced jalapeño, 2 thinly sliced scallions, 1/4 cup chopped cilantro, and 1 lime wedge. Serve immediately.