Vietnamese Instant Pho-Inspired Beef Noodle Soup

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A quick take on classic pho using thinly sliced beef and aromatic broth, served with fresh herbs and rice noodles. This vietnamese-inspired instant pot ready in about 40 minutes pairs beef broth, star anise pods, cinnamon stick for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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.

★ 4.5 (8 ratings) Prep: 15 min Cook: 25 min Serves 4 Vietnamese cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large pot, combine 6 cups beef broth, 3 whole star anise pods, 1 large cinnamon stick, and 2-inch sliced fresh ginger. Bring to a simmer over medium heat and cook uncovered for 20 minutes to infuse flavors.
  2. Step 2: Remove and discard the star anise, cinnamon stick, and ginger slices. Stir in 2 tbsp fish sauce and 1 tbsp brown sugar, then season with 1/2 tsp black pepper.
  3. Step 3: Meanwhile, soak 8 oz dried rice noodles in warm water for 10 minutes until softened, then drain.
  4. Step 4: Divide the drained noodles among 4 bowls. Top each with 2 oz thinly sliced sirloin steak arranged evenly.
  5. Step 5: Carefully ladle the hot broth over the noodles and raw beef slices; the heat will gently cook the beef.
  6. Step 6: Garnish with 1 cup bean sprouts, 1/2 cup fresh Thai basil leaves, 1/2 cup fresh cilantro, 3 thinly sliced green onions, and 1 thinly sliced jalapeño per bowl. Serve with lime wedges for squeezing.

Frequently asked questions

How long does Vietnamese Instant Pho-Inspired Beef Noodle Soup take to make?

Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Vietnamese Instant Pho-Inspired Beef Noodle Soup?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep beef broth from drying out.

Can I substitute ingredients in Vietnamese Instant Pho-Inspired Beef Noodle Soup?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Vietnamese Instant Pho-Inspired Beef Noodle Soup for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Vietnamese Instant Pho-Inspired Beef Noodle Soup?

Vietnamese instant pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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