Short Rib Pho (Phở Bò) is a rich and soul-warming Vietnamese noodle soup made with a slow-simmered beef broth, rice noodles, and an aromatic mix of herbs and spices. While I’ve had pho at countless restaurants, this version with short rib is my all-time favorite—deeply savory, comforting, and totally doable at home. This is my go-to pho bo recipe for a cozy night in.
Growing up, pho was a weekend treat. It was the one dish that felt like a warm hug after a long week—especially during colder months. I started experimenting with my own version a few years ago, and this short rib pho has now become a regular comfort meal in my kitchen.
In this recipe, I’ll walk you through how to make pho both the traditional way (on the stovetop) and the faster way using an Instant Pot. Either method gives you a rich, layered broth that rivals your favorite pho restaurant.
This pho bo recipe will guide you through each step to ensure your dish is perfect every time.
🛒 Ingredients for This Short Rib Pho Bo Recipe
For the broth, I used a flavorful mix of bones and cuts of beef. Altogether, the meat/bones add up to about 5 lbs:
- 2 lb beef marrow bones
- 1.5 lb boneless short rib
- 1 lb oxtail
- ¾ lb beef tendon (optional but highly recommended for texture and richness)
💡 Feel free to substitute with brisket, beef shank, or chuck roast. Even neck bones and beef feet can be used if that’s what you have on hand!
⚙️ Instant Pot vs. Stovetop Pho Bo
I’ve tested both methods extensively, and here’s the main difference:
- Instant Pot: Cuts simmering time to just 1.5 hours—perfect for busy weeknights!
- Stovetop: Gives you that nostalgic, slow-simmered flavor—best for weekends or if you’re batch cooking for later.
Honestly, I’ve done both and the flavor difference is subtle. The Instant Pot method is my go-to when I want homemade pho in a pinch.
📌 Recipe Notes & Pro Tips
💡 Bone Substitutions:
Can’t find short rib or oxtail? Use beef brisket, chuck roast, or even shank. For a collagen-rich broth, add neck bones, beef feet, or knuckle bones.
🔥 Short on Time?
Use just marrow bones and short rib. You can also simplify the spice mix by using a pho spice sachet from your local Asian market.
🥩 How to Slice Beef Perfectly:
For toppings like eye of round or sirloin, freeze the meat for 20–30 minutes first. This makes it easier to slice paper-thin against the grain.
🍜 Pho Noodle Tip:
Always boil your noodles separately until just tender. Rinse under cold water to prevent sticking.
🌿 Flavor Adjustments:
Start with the recipe’s fish sauce and salt amounts, but always taste and adjust at the end. A little sugar can balance the salt and spice perfectly.
📦 Storage & Meal Prep:
Pho broth tastes even better the next day! Refrigerate in airtight containers for 4–5 days or freeze for up to 3 months. Store noodles separately to prevent mushiness.
🌱 Lighten It Up:
After the broth cools, skim the fat off the top. Or use a fat separator while it’s hot for a lighter version.
🔥 Pro Serving Tip:
Make sure your broth is piping hot if you’re adding thin slices of raw beef on top—it needs to cook them instantly!
🎥 Watch the Video Tutorial
Want a visual walkthrough? Watch my short video tutorial here:
❓ Frequently Asked Questions
Can I make this pho ahead of time?
Yes! The broth actually tastes better the next day. Just store it separately from the noodles and toppings.
Can I freeze pho broth?
Absolutely. It freezes beautifully in mason jars or silicone freezer bags for up to 3 months.
What can I substitute for short rib?
Brisket, chuck roast, or beef shank work great. You can also just use marrow bones and tendon for a lighter, broth-focused version.
Can I make this recipe with chicken instead?
Yes you can! I will be posting a recipe soon on how to make pho ga (pho with chicken-based broth) so stay tuned!
If you try this recipe, tag me on Instagram @ivyskitchn—I’d love to see your bowl of pho!
And don’t forget to leave a comment below with your thoughts or questions 😊
Short Rib Pho (Phở Bò) – Instant Pot or Stovetop
Ingredients
Equipment
Method
- 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.
- Char Aromatics: Add oil to the pot. Add onion halves (cut side down), sliced ginger, and garlic. Let them char undisturbed for ~5 minutes.
- Deglaze: Pour in 1 cup water and use a wooden spoon to scrape up the browned bits on the bottom.
- 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.
- 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.
- 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.
- 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.
- 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.
- Parboil: Boil bones and meat in a large pot for 5–10 minutes. Drain and rinse to remove scum.
- Toast Spices: In a clean stockpot, toast spices for 2–3 minutes over medium heat. Remove and set aside.
- Char Aromatics: Add oil to pot and char onion halves, ginger, and garlic until browned (~5 minutes).
- 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.
- Boil Noodles: Boil noodles in a separate pot for 6–8 minutes. Drain and rinse with cold water.
- Strain & Season: Strain broth through a mesh strainer and skim fat. Adjust seasoning with salt or fish sauce.
- Serve: Assemble bowls with noodles, meats, broth, and garnishes as above.
Nutrition
Notes
- If you can’t find short rib or oxtail, use beef brisket, chuck roast, or beef shank. Neck bones, beef feet, and knuckle bones also work great for collagen-rich broth
- Short on time? Use only marrow bones and short ribs for a quicker broth with fewer steps. You can also use store-bought pho spice sachets if you don’t have all the whole spices.
- Noodle Tip: don’t overcook the pho noodles. They cook super fast so keep an eye on them!
- Storage and Meal Prep: Pho broth can be easily stored in an airtight container in the fridge for up to 4-5 days, or in the freezer for up to 3 months. Store the noodles separately to prevent them from getting soggy.
- Serve your pho broth piping hot – especially if you are adding thin raw beef slices on top. The broth needs to be hot enough to cook the meat through instantly.
2 responses to “How to Make Vietnamese Short Rib Pho Bo at Home”
The instant pot pho is genius! I tried this today and it tasted amazing. Thank you!
Glad you enjoyed it!