Vietnamese Pho-Inspired Beef Rice Noodle Soup

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A fragrant and flavorful beef broth with tender slices of beef, rice noodles, and fresh herbs, capturing the essence of Vietnamese pho. This vietnamese-inspired beef ready in about 270 minutes pairs beef bones, onion, halved and charred, inch piece ginger, sliced and charred for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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: 30 min Cook: 240 min Serves 6 Vietnamese cuisine 380 cal/serving
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Ingredients

Instructions

  1. Step 1: In a large stockpot, combine 2 lbs beef bones, 1 halved onion charred over an open flame or broiler until blackened, and 3-inch sliced ginger charred similarly. Add 12 cups water, 3 whole star anise, 1 cinnamon stick, and 4 whole cloves. Bring to a boil then reduce to a gentle simmer for 4 hours, skimming impurities occasionally.
  2. Step 2: After simmering, strain the broth and return it to the pot. Stir in 4 tbsp fish sauce and 1 tbsp rock sugar. Adjust seasoning to taste.
  3. Step 3: Prepare 8 oz soaked rice noodles according to package instructions by briefly submerging in hot water until tender, then drain.
  4. Step 4: To serve, divide noodles among bowls. Top with thinly sliced 8 oz raw beef sirloin. Ladle the hot broth over the beef and noodles, allowing the beef to cook gently in the heat.
  5. Step 5: Garnish with 1 cup bean sprouts, 1/2 cup fresh Thai basil leaves, 1/4 cup cilantro leaves, 1/4 cup sliced green onions, and sliced jalapeño. Serve with lime wedges to squeeze over before eating.

Equipment for this recipe

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Frequently asked questions

How long does Vietnamese Pho-Inspired Beef Rice Noodle Soup take to make?

Total time is about 270 minutes (30 min prep + 240 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 Rice Noodle 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 beef bones from drying out.

Can I substitute ingredients in Vietnamese Pho-Inspired Beef Rice Noodle 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 Rice Noodle 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 Rice Noodle Soup?

Vietnamese beef 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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