Vietnamese Pho-Inspired Beef Noodle Soup with Star Anise Broth

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

A fragrant broth simmered with star anise and spices, served with tender slices of beef and rice noodles for a comforting traditional Vietnamese soup. This vietnamese-inspired beef ready in about 260 minutes pairs beef bones (marrow and knuckle), onion, halved and charred, ginger, sliced and charred 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.

Ingredients

• 2 lbs beef bones (marrow and knuckle)
• 1 large onion, halved and charred
• 3-inch piece ginger, sliced and charred
• 4 star anise pods
• 2 sticks cinnamon sticks
• 5 whole cloves
• 3 cardamom pods
• 1/4 cup fish sauce
• 1 tbsp rock sugar or granulated sugar
• 1 tbsp salt
• 1/2 lb beef sirloin, thinly sliced
• 8 oz dry rice noodles
• 1 cup bean sprouts
• 1/2 cup fresh Thai basil leaves
• 4 lime wedges
• 1/4 cup sliced scallions
• 1/2 medium sliced white onion
• optional, for serving hoisin sauce
• optional, for serving sriracha sauce

Instructions

1. Step 1: Place 2 lbs beef bones in a large stockpot and cover with cold water. Bring to a boil and cook for 10 minutes, then drain and rinse bones to remove impurities for a clear broth.
2. Step 2: Refill pot with 4 quarts fresh water, add blanched bones, 1 large halved onion charred over an open flame until blackened, 3-inch sliced ginger charred similarly, 4 star anise pods, 2 cinnamon sticks, 5 whole cloves, and 3 cardamom pods. Simmer gently, uncovered, for 4 hours, occasionally skimming foam.
3. Step 3: After 4 hours, strain broth through a fine mesh sieve into a clean pot. Add 1/4 cup fish sauce, 1 tbsp rock sugar, and 1 tbsp salt. Adjust seasoning to taste.
4. Step 4: Soak 8 oz dry rice noodles in warm water for 20 minutes until pliable, then drain.
5. Step 5: Bring broth back to a boil. Divide noodles into 4 bowls. Top each bowl with 1/8 lb (2 oz) thinly sliced raw beef sirloin.
6. Step 6: Ladle boiling broth over the beef and noodles, cooking the beef slices instantly.
7. Step 7: Serve with 1 cup bean sprouts, 1/2 cup fresh Thai basil, 4 lime wedges, 1/4 cup sliced scallions, 1/2 sliced white onion, and optional hoisin and sriracha sauces on the side for customization.