Vietnamese Pho with Beef

By AislePrompt Editorial · Published 2026-04-01 · Updated 2026-04-01

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A fragrant, herb-infused broth with tender beef slices, rice noodles, and fresh Vietnamese herbs. This Asian recipe, ready in about 120 minutes, pairs rice noodles, beef shank, carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 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: 30 min Cook: 90 min Serves 4 Vietnamese cuisine 300 cal/serving

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Ingredients

200g rice noodles
300g beef shank
100g carrots
50g celery
1cm ginger
2 star anise
1 cinnamon stick
2 tbsp fish sauce
1 lime
10g basil
10g cilantro

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Instructions

Step 1: In a large pot, combine 800ml water, star anise, cinnamon stick, ginger, and carrots. Simmer for 30 minutes until the broth is rich and aromatic.
Step 2: Add beef shank and cook for 1 hour until tender. Stir in celery and fish sauce, then reduce heat and simmer for 10 minutes.
Step 3: Cook rice noodles in boiling water for 3 minutes until al dente. Toss with broth, beef, and vegetables. Garnish with lime slices, basil, and cilantro.