Vietnamese Pho-Inspired Beef and Herb Soup

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A fragrant broth simmered with star anise and cinnamon, filled with thinly sliced beef and fresh herbs for a comforting bowl of pho-inspired soup. This vietnamese-inspired soups ready in about 225 minutes pairs pounds beef bones, water, large onion, halved for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 6, 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: 45 min Cook: 180 min Serves 6 Vietnamese cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Place 2 pounds beef bones in a large stockpot with 12 cups water and bring to a boil over high heat. Boil for 10 minutes, then drain and rinse bones to remove impurities.
  2. Step 2: Return bones to the pot with 12 cups fresh water. Add 1 large halved onion (charred under broiler until blackened), 3-inch sliced ginger, 4 whole star anise, 1 large cinnamon stick, and 4 whole cloves. Simmer gently, uncovered, for 3 hours, skimming foam occasionally.
  3. Step 3: After simmering, strain broth through a fine sieve and discard solids. Return broth to pot, add 1/4 cup fish sauce and 1 tablespoon rock sugar, and keep warm.
  4. Step 4: Soak 8 ounces rice noodles in warm water for 30 minutes until pliable; drain well.
  5. Step 5: To serve, divide noodles among bowls, top with 1/2 pound thinly sliced sirloin steak, and ladle hot broth over to cook the beef.
  6. Step 6: Garnish each bowl with 1 cup bean sprouts, 1/2 cup fresh Thai basil, 1/4 cup cilantro leaves, 3 sliced green onions, sliced jalapeño, and lime wedges to taste.

Equipment for this recipe

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Frequently asked questions

How long does Vietnamese Pho-Inspired Beef and Herb Soup take to make?

Total time is about 225 minutes (45 min prep + 180 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 Pho-Inspired Beef and Herb 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 pounds beef bones from drying out.

Can I substitute ingredients in Vietnamese Pho-Inspired Beef and Herb 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 Pho-Inspired Beef and Herb Soup for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Pho-Inspired Beef and Herb Soup?

Vietnamese soups 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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