Short Rib Pho (Phở Bò) – Instant Pot or Stovetop
Ingredients
- 2 lbbeef marrow bones
- 1 ½ lbboneless short rib
- 1 lboxtail
- ¾ lbbeef tendon
optional
- 2 largewhite or yellow onions
halved
- 13-inch piece fresh ginger
sliced
- 4garlic cloves
smashed
- 2 tbspvegetable oil
- 3 tbspfish sauce
- 1 tbsprock sugar
- ½ tspsalt
- 7 cwater
- 4star anise
- 4whole cloves
- 1cinnamon stick
- 1 tspcoriander seeds
- 1 tspfennel seeds
optional
- 6 ozdried banh pho
flat rice noodles
- 6 ozthinly sliced beef eye of round or sirloin
optional
- vietnamese beef meatballs
optional
- ½ smallwhite onion
thinly sliced and soaked in cold water
- green onions
chopped
- cilantro
chopped
- fresh thai basil mint
bean sprouts, lime wedges, jalapeños, optional, but recommended
- hoisin sauce and sriracha
optional
Directions
Instant pot method
- 1
Toast Spices: Set Instant Pot to Sauté (High). Toast star anise, cloves, cinnamon, coriander seeds, and fennel (if using) for 2–3 minutes until fragrant. Remove and set aside.
- 2
Char Aromatics: Add oil to the pot. Add onion halves (cut side down), sliced ginger, and garlic. Let them char undisturbed for ~5 minutes.
- 3
Deglaze: Pour in 1 cup water and use a wooden spoon to scrape up the browned bits on the bottom.
- 4
Add Broth Ingredients: Return spices to the pot. Add marrow bones, short rib, oxtail, tendon, fish sauce, sugar, salt, and the remaining 6 cups of water. Layer short rib and meat on top.
- 5
Pressure Cook: Seal the lid, set to “Sealing,” and cook on High Pressure for 60 minutes. Let naturally release for 30 minutes, then slowly vent remaining pressure.
- 6
Boil Noodles: While the broth cooks, boil a separate pot of water. Add noodles and cook for 6–8 minutes or until tender. Drain and rinse with cold water to stop cooking.
- 7
Strain Broth & Adjust: Remove all bones and meat. Strain broth through a fine mesh strainer. Skim fat or use a fat separator. Return to a boil and adjust seasoning with more salt or fish sauce if needed.
- 8
Serve: Add noodles to bowls. Top with short rib, oxtail pieces, tendon, and optional sliced raw beef. Ladle boiling broth over and garnish with fresh herbs, onions, and sauces.
Stovetop method
- 1
Parboil: Boil bones and meat in a large pot for 5–10 minutes. Drain and rinse to remove scum.
- 2
Toast Spices: In a clean stockpot, toast spices for 2–3 minutes over medium heat. Remove and set aside.
- 3
Char Aromatics: Add oil to pot and char onion halves, ginger, and garlic until browned (~5 minutes).
- 4
Build the Broth: Add bones, meat, toasted spices, fish sauce, rock sugar, salt, and 7 cups water. Bring to a boil, then reduce heat and simmer uncovered for 4–6 hours, skimming occasionally.
- 5
Boil Noodles: Boil noodles in a separate pot for 6–8 minutes. Drain and rinse with cold water.
- 6
Strain & Season: Strain broth through a mesh strainer and skim fat. Adjust seasoning with salt or fish sauce.
- 7
Serve: Assemble bowls with noodles, meats, broth, and garnishes as above.
Short Rib Pho (Phở Bò) – Instant Pot or Stovetop
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About this Recipe
Craving a deeply flavorful, authentic Vietnamese beef noodle soup? This Short Rib Pho (Phở Bò) recipe brings the comforting taste of a classic into your kitchen, with options for both Instant Pot and stovetop cooking. Get ready to create a bowl that rivals your favorite takeout spot, right from your own home.
The secret to this exceptional Short Rib Pho lies in its layered beef base, combining tender short rib, rich marrow bones, and savory oxtail (plus optional tendon) for an unparalleled depth of flavor. Whether you prefer the speed of an Instant Pot or the traditional simmer of the stovetop, this recipe delivers a complex, aromatic broth that’s truly restaurant-worthy.
Prepare for a culinary journey with this Short Rib Pho. You'll be rewarded with an incredibly fragrant, clear broth, infused with the warming spices of star anise, cinnamon, and cloves, and brightened by fresh ginger. Each spoonful offers tender, fall-apart short rib and oxtail, complemented by slippery banh pho noodles and the optional rich chew of beef tendon. The optional fresh toppings like Thai basil, mint, bean sprouts, and lime add layers of vibrant freshness and texture, transforming each bowl into a personalized masterpiece.
While beef short rib, marrow bones, and oxtail form the heart of this pho, you can customize your bowl. Feel free to add thinly sliced beef eye of round or sirloin for a classic touch, or incorporate Vietnamese beef meatballs. Don't skip the fresh herbs and aromatics like Thai basil, mint, bean sprouts, lime wedges, and jalapeños – they are crucial for authentic flavor, though you can adjust to your preference. Hoisin and sriracha sauces are also fantastic additions for those who enjoy extra depth or a spicy kick.
This hearty Vietnamese beef noodle soup is perfect for a comforting dinner, offering warmth and satisfaction in every spoonful. Serve it hot with a generous array of fresh toppings on the side, allowing everyone to build their perfect bowl.