Vietnamese Pho-Inspired Beef Soup with Star Anise and Fresh Herbs

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-01 · Updated 2026-05-01

A fragrant beef broth simmered with star anise and spices, served with tender beef slices and fresh herbs for a comforting bowl. This vietnamese-inspired soups ready in about 210 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 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
• 12 cups water
• 1 large, halved onion
• 3-inch piece, sliced lengthwise ginger
• 3 whole star anise
• 4 whole cloves
• 1 stick (3 inches) cinnamon stick
• 1/4 cup fish sauce
• 1 tbsp rock sugar or granulated sugar
• 8 oz, soaked or cooked according to package rice noodles
• 8 oz, thinly sliced beef sirloin
• 1 cup, rinsed bean sprouts
• 1/2 cup fresh Thai basil
• 1/4 cup fresh cilantro
• 4 wedges lime wedges
• 2, thinly sliced scallions
• 1/4 cup, optional jalapeño slices

Instructions

1. Step 1: Place 2 lbs beef bones in a large stockpot with 12 cups cold water. Bring to a boil over high heat and boil for 10 minutes to release impurities, then drain and rinse bones under cold water.
2. Step 2: Return cleaned bones to the pot with 12 cups fresh water, add 1 large halved onion and 3-inch sliced ginger. Bring to a gentle simmer over medium heat.
3. Step 3: Toast 3 star anise, 4 cloves, and 1 cinnamon stick in a dry skillet over medium heat for 2 minutes until fragrant, then add to the simmering broth.
4. Step 4: Simmer the broth uncovered for at least 3 hours, skimming foam occasionally. After 3 hours, strain the broth through a fine sieve.
5. Step 5: Stir in 1/4 cup fish sauce and 1 tbsp sugar into the strained broth, then keep warm over low heat.
6. Step 6: Prepare 8 oz rice noodles per package instructions and divide into four bowls. Top with thinly sliced 8 oz raw beef sirloin.
7. Step 7: Ladle hot broth over the beef and noodles; the broth's heat will cook the beef slices.
8. Step 8: Serve with 1 cup bean sprouts, 1/2 cup fresh Thai basil, 1/4 cup fresh cilantro, 2 sliced scallions, 4 lime wedges, and optional 1/4 cup jalapeño slices for garnish.