Vietnamese Pho-Inspired Beef Noodle Soup with Star Anise and Cinnamon

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-05 · Updated 2026-07-05

Fragrant beef broth simmered with aromatic spices, served with tender beef slices and rice noodles for a comforting, authentic Vietnamese soup experience. This vietnamese-inspired soups ready in about 270 minutes pairs beef bones, large, halved onion, inch piece, sliced ginger 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

• 2 lbs beef bones
• 1 large, halved onion
• 3-inch piece, sliced ginger
• 3 whole star anise
• 1 large cinnamon stick
• 4 whole cloves
• 3 tbsp fish sauce
• 1 tbsp rock sugar
• 8 oz rice noodles
• 8 oz sirloin beef, thinly sliced
• 1 cup bean sprouts
• 1/2 cup fresh basil leaves
• 4 wedges lime wedges
• 3 stalks scallions, sliced
• 1/4 cup cilantro, chopped

Instructions

1. Step 1: Rinse 2 lbs beef bones under cold water, then place in a large stockpot with 12 cups water. Bring to a boil and boil for 10 minutes to remove impurities. Drain and rinse bones.
2. Step 2: Return bones to the pot with 12 cups fresh water. Add 1 large halved onion and 3-inch sliced ginger. Char the onion and ginger over an open flame or broiler until blackened for 5 minutes before adding for smoky depth.
3. Step 3: Add 3 whole star anise, 1 large cinnamon stick, and 4 whole cloves to the pot. Simmer gently uncovered for at least 4 hours, occasionally skimming foam for a clear broth.
4. Step 4: After simmering, strain broth through a fine mesh sieve. Stir in 3 tbsp fish sauce and 1 tbsp rock sugar until dissolved, then keep broth hot.
5. Step 5: Prepare 8 oz rice noodles according to package instructions, usually soaking in hot water until tender (about 5-7 minutes), then drain.
6. Step 6: To serve, divide noodles into 4 bowls. Top each with 2 oz thinly sliced raw sirloin beef.
7. Step 7: Ladle the hot broth over the beef and noodles, cooking the beef slices gently in the hot liquid.
8. Step 8: Garnish each bowl with 1/4 cup bean sprouts, 2 tbsp fresh basil leaves, sliced scallions, chopped cilantro, and 1 lime wedge. Squeeze lime over soup before eating for brightness.