Vietnamese-Inspired Aussie Beef Pho with Native Herbs

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

A fragrant twist on classic Vietnamese pho, combining tender Australian beef with native herbs for a fresh and aromatic broth. This Vietnamese-inspired soup recipe, ready in about 230 minutes, pairs beef brisket, beef bones, onion 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

• 500 g, thinly sliced beef brisket
• 1 kg beef bones
• 1 large, halved onion
• 5 cm piece, sliced ginger
• 4 whole star anise
• 1 cinnamon stick
• 4 whole cloves
• 3 tbsp fish sauce
• 1 tbsp rock sugar
• 200 g, soaked according to package rice noodles
• 1/2 cup native mint leaves
• 1 tsp crushed lemon myrtle leaves
• 1 cup bean sprouts
• 4 lime wedges
• 1/4 cup chopped fresh coriander
• 1 small sliced red chili

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

Instructions

1. Step 1: In a large pot, place 1 kg beef bones, 1 large halved onion, and 5 cm sliced ginger. Cover with 4 liters water and bring to a boil. Lower heat and simmer uncovered for 3 hours, skimming impurities regularly.
2. Step 2: Add 4 star anise, 1 cinnamon stick, 4 cloves, 3 tbsp fish sauce, and 1 tbsp rock sugar to the broth. Simmer for another 30 minutes until fragrant and flavorful.
3. Step 3: Strain broth through a fine sieve into a clean pot, discarding solids. Keep broth hot on low heat.
4. Step 4: Prepare 200 g soaked rice noodles according to package instructions and divide among 4 large bowls.
5. Step 5: Place 500 g thinly sliced raw beef brisket on top of noodles; pour hot broth over to cook the beef to tender perfection.
6. Step 6: Garnish each bowl with 1/2 cup native mint leaves, 1 tsp crushed lemon myrtle leaves, 1 cup bean sprouts, 1/4 cup chopped coriander, sliced red chili, and a lime wedge to squeeze before eating.