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

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

A fragrant beef broth simmered with star anise and ginger, served with tender rice noodles and thinly sliced beef for a warming bowl of pho. This Vietnamese-inspired soup recipe, ready in about 300 minutes, pairs beef bones, water, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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
• 12 cups water
• 1 large, halved onion
• 3-inch piece, sliced fresh ginger
• 4 whole star anise
• 1 large cinnamon stick
• 5 whole cloves
• 1 tbsp rock sugar
• 1/4 cup fish sauce
• 8 oz rice noodles (pho noodles)
• 8 oz, thinly sliced sirloin steak
• 3, sliced green onions
• 1/4 cup, chopped fresh cilantro
• 1 cup bean sprouts
• 4 lime wedges

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Place 2 lbs beef bones in a large stockpot and cover with 12 cups cold water. Bring to a rolling boil over high heat for 10 minutes, then drain and rinse bones to remove impurities.
2. Step 2: Return cleaned bones to pot with 12 cups fresh water, add 1 large halved onion, 3-inch sliced fresh ginger, 4 whole star anise, 1 large cinnamon stick, 5 whole cloves, and 1 tbsp rock sugar. Bring to a boil, then reduce to a gentle simmer and cook uncovered for 4 hours, skimming foam every 30 minutes.
3. Step 3: After simmering, strain broth through a fine mesh sieve into a clean pot. Stir in 1/4 cup fish sauce and keep warm over low heat.
4. Step 4: Soak 8 oz pho rice noodles in warm water for 30 minutes, then briefly blanch in boiling water for 1 minute until tender; drain.
5. Step 5: Divide noodles among 4 bowls, top with 8 oz thinly sliced sirloin steak (raw). Pour hot broth over the beef to cook it gently.
6. Step 6: Garnish each bowl with sliced green onions, 1/4 cup chopped fresh cilantro, and 1 cup fresh bean sprouts. Serve with lime wedges for squeezing.