Vietnamese-Inspired Beef Pho with Ginger & Star Anise

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

A fragrant, aromatic beef broth simmered with fresh ginger and star anise, served over rice noodles with tender flank steak and bean sprouts. This vietnamese-inspired beef ready in about 40 minutes pairs thinly sliced beef flank steak, beef broth, dried rice noodles 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

• 12 oz, thinly sliced beef flank steak
• 6 cups beef broth
• 8 oz, dried rice noodles
• 1.5-inch piece, thinly sliced ginger
• 2 pods star anise
• 2 tbsp fish sauce
• 1 tsp sugar
• 2 cups bean sprouts
• 1/4 cup, chopped cilantro
• 1, cut into wedges lime
• 1/4 cup, thinly sliced red onion
• 2 tbsp sriracha

Instructions

1. Step 1: In a large pot, combine 6 cups beef broth, 1.5-inch sliced ginger, 2 star anise pods, 2 tbsp fish sauce, and 1 tsp sugar. Bring to a simmer over medium heat and cook for 15 minutes to infuse flavors.
2. Step 2: While broth simmers, cook 8 oz dried rice noodles according to package directions until tender but firm; drain and set aside.
3. Step 3: Add 12 oz thinly sliced beef flank steak to the simmering broth, stirring gently. Cook for 3 minutes until the beef is just opaque and no longer pink.
4. Step 4: Divide cooked noodles among bowls, top with beef and broth. Garnish with 2 cups bean sprouts, 1/4 cup chopped cilantro, 1/4 cup sliced red onion, and serve with lime wedges and sriracha on the side.