Vietnamese Pho-Inspired Broth with Rice Noodles and Beef

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A fragrant, slow-simmered beef broth infused with star anise and cinnamon served over tender rice noodles and thinly sliced beef. This vietnamese-inspired soups ready in about 260 minutes pairs beef bones, large 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 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.

Prep: 20 min Cook: 240 min Serves 4 Vietnamese cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Place 2 lbs beef bones in a large stockpot and cover with 12 cups cold water. Bring to a boil and simmer for 10 minutes. Drain and rinse bones to remove impurities.
  2. Step 2: Return cleaned bones to the pot with 1 large halved onion and 3-inch sliced ginger, each charred over an open flame or under broiler until blackened on edges.
  3. Step 3: Add 3 whole star anise, 1 cinnamon stick, and 4 whole cloves. Fill pot with 12 cups fresh water, bring to a boil, then reduce to a gentle simmer and cook uncovered for 4 hours, skimming foam occasionally.
  4. Step 4: After simmering, strain the broth through a fine sieve into a clean pot. Stir in 3 tbsp fish sauce, 2 tsp salt, and 1 tbsp granulated sugar. Keep broth hot.
  5. Step 5: Cook 8 oz rice noodles according to package instructions until tender, drain, and divide among bowls. Top with 8 oz thinly sliced sirloin steak.
  6. Step 6: Pour hot broth over noodles and beef to gently cook the meat. Garnish with 2 sliced green onions, 1/2 cup fresh basil leaves, 1 cup bean sprouts, and lime wedges to squeeze just before eating.

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Frequently asked questions

How long does Vietnamese Pho-Inspired Broth with Rice Noodles and Beef take to make?

Total time is about 260 minutes (20 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 Broth with Rice Noodles and Beef?

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 Broth with Rice Noodles and Beef?

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 Broth with Rice Noodles and Beef for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Broth with Rice Noodles and Beef?

Vietnamese soups 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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