Ingredients
Equipment
Method
Instant Pot 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.
Stovetop Method
- 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.