Vietnamese Instant Pho-Inspired Beef Noodle Soup

By AislePrompt Editorial · Published 2026-05-06 · Updated 2026-05-06

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

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 recipe, 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.

Prep: 15 min Cook: 25 min Serves 4 Vietnamese cuisine 350 cal/serving

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Ingredients

6 cups beef broth
3 whole star anise pods
1 large (3-inch) cinnamon stick
2-inch piece, sliced fresh ginger
2 tbsp fish sauce
1 tbsp brown sugar
8 oz, dried rice noodles
8 oz, thinly sliced against the grain sirloin steak
1 cup bean sprouts
1/2 cup fresh Thai basil leaves
1/2 cup fresh cilantro
3, thinly sliced green onions
4 lime wedges
1, thinly sliced jalapeño
1/2 tsp black pepper

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Instructions

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.
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.
Step 3: Meanwhile, soak 8 oz dried rice noodles in warm water for 10 minutes until softened, then drain.
Step 4: Divide the drained noodles among 4 bowls. Top each with 2 oz thinly sliced sirloin steak arranged evenly.
Step 5: Carefully ladle the hot broth over the noodles and raw beef slices; the heat will gently cook the beef.
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.