Vietnamese Pho-Inspired Rice Noodle Soup with Beef and Fresh Herbs

By AislePrompt Editorial · Published 2026-05-07 · Updated 2026-05-07

A fragrant, homemade beef broth soup with tender slices of beef, silky rice noodles, and an abundance of fresh herbs and lime for a refreshing Vietnamese-inspired bowl. This Vietnamese-inspired soup recipe, ready in about 225 minutes, pairs beef bones, onion, ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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
• 1 large, halved onion
• 3-inch piece, sliced ginger
• 12 cups water
• 3 whole star anise
• 4 whole cloves
• 1 cinnamon stick
• 1 tbsp rock sugar
• 1 tbsp salt
• 8 oz rice noodles (banh pho)
• 8 oz, thinly sliced beef sirloin
• 1 cup bean sprouts
• 1/2 cup fresh Thai basil
• 1/2 cup fresh cilantro
• 3, sliced green onions
• for serving lime wedges
• for serving hoisin sauce
• for serving sriracha

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

Instructions

1. Step 1: Char 1 large halved onion and 3-inch sliced ginger under a broiler or over an open flame until lightly blackened, about 5 minutes. Set aside.
2. Step 2: In a large stockpot, add 2 lbs beef bones and cover with 12 cups water. Bring to a boil, then reduce to a simmer and cook for 15 minutes. Drain and rinse bones to remove impurities.
3. Step 3: Return cleaned bones to pot with charred onion, ginger, 3 whole star anise, 4 whole cloves, 1 cinnamon stick, 1 tbsp rock sugar, and 1 tbsp salt. Simmer gently, uncovered, for 3 hours, skimming foam occasionally.
4. Step 4: After broth is done, strain through a fine sieve and keep hot. Prepare 8 oz rice noodles according to package instructions (usually soaking or boiling for 3-4 minutes), then drain.
5. Step 5: To serve, divide noodles among 4 bowls. Top each with 2 oz thinly sliced raw beef sirloin. Ladle hot broth over beef and noodles to gently cook the beef.
6. Step 6: Garnish each bowl with 1/4 cup bean sprouts, 2 tbsp fresh Thai basil, 2 tbsp fresh cilantro, and sliced green onions. Serve with lime wedges, hoisin sauce, and sriracha on the side for individual flavoring.