Short Rib Pho (Phở Bò) – Instant Pot or Stovetop
A rich and comforting Vietnamese beef noodle soup made with short rib, marrow bones, oxtail, and tendon. Includes detailed instructions for both Instant Pot and stovetop versions, perfect for any cooking style.
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 (plus more to taste)
- 7 cupswater
- 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.