🍜 Beef Short Rib Pho

Rich, aromatic, and deeply comforting, this Beef Short Rib Pho features tender fall-apart beef simmered in a fragrant broth infused with charred onion, ginger, cinnamon, star anise, and coriander. Served with silky rice noodles and fresh herbs, it's a restaurant-quality pho that's perfect for a cozy weekend meal.

Course dinner, Main Course, Soup

Cuisine Asian-inspired, Vietnamese

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Prep Time 30

Cook Time 6

Total Time 6 30

Servings 8 servings

Calories 520kcal

Cost $40 for entire recipe

Equipment

Large stockpot (10–12 quart)
Fine mesh strainer
Cheesecloth or spice bag
Baking sheet
Small skillet
Tongs
Sharp knife
Cutting board
Large mixing bowl
Ladle
Measuring cups and spoons
colander
Soup bowls for serving

Ingredients

For the Broth

3 pounds beef short ribs
2 pounds beef knuckle bones
1 large yellow onion halved
1 small shallot halved
6- inch piece fresh ginger halved lengthwise
13 cups cold water

Pho Spice Blend

4 star anise pods
2 cinnamon sticks
1½ tablespoons coriander seeds
3 whole cloves
½ teaspoon fennel seeds optional
Seasonings
2½ to 3 tablespoons fish sauce
2 teaspoons kosher salt
1 tablespoon yellow rock sugar or granulated sugar

For Serving

12 ounces dried rice pho noodles
2 cups bean sprouts
1 cup Thai basil leaves
½ cup cilantro leaves
4 green onions thinly sliced
1 jalapeño thinly sliced
2 limes cut into wedges
Hoisin sauce
Sriracha

Instructions

Place the beef short ribs and knuckle bones in a large stockpot and cover with water. Bring to a boil and cook for 10 minutes. Drain completely, rinse the bones thoroughly, and wash the pot.
While the bones are draining, place the onion, shallot, and ginger on a baking sheet. Broil for 12–15 minutes, turning as needed, until deeply charred.
Toast the star anise, cinnamon sticks, coriander seeds, cloves, and fennel seeds in a dry skillet over medium heat for 1–2 minutes until fragrant.
Return the cleaned bones to the stockpot. Add the charred onion, shallot, ginger, toasted spices, and 13 cups cold water.
Bring just to a boil, then immediately reduce the heat to the lowest possible simmer. The broth should barely bubble.
Simmer uncovered for 5–6 hours, skimming foam and excess fat occasionally. Remove the spice mixture after about 3 hours to prevent the spices from overpowering the broth.
Once the short ribs are fork-tender, about 3½–4 hours into cooking, remove them from the pot and set aside. Continue simmering the broth with the knuckle bones.
Strain the broth through a fine-mesh sieve. For an exceptionally clear broth, strain a second time through cheesecloth.
Return the strained broth to the pot. Stir in the fish sauce, salt, and sugar. Taste and adjust seasoning as needed.
Remove the meat from the short rib bones and shred into bite-sized pieces.
Cook the rice noodles according to package directions. Drain well.
Divide the noodles among serving bowls. Top with shredded short rib meat.
Ladle the hot broth over the noodles and serve immediately with bean sprouts, Thai basil, cilantro, green onions, jalapeños, lime wedges, hoisin sauce, and sriracha.

Notes

Use a Gentle Simmer

The key to a clear, flavorful pho broth is keeping it at a very gentle simmer. Avoid a rolling boil, which can make the broth cloudy and greasy. The surface should have only a few small bubbles breaking occasionally.

Don't Skip the Parboiling Step

Parboiling the beef short ribs and knuckle bones removes impurities and helps create a cleaner-tasting broth. This extra step is one of the biggest differences between homemade pho and restaurant-quality pho.

Char the Aromatics Thoroughly

The onion, shallot, and ginger should be deeply charred before they go into the broth. The char adds complexity, subtle sweetness, and the distinctive flavor that makes pho taste authentic.

Toast the Spices

Toasting the star anise, cinnamon, coriander, and cloves for a minute or two before simmering helps release their essential oils. This simple step creates a more aromatic and flavorful broth.

Remove the Spices After 3 Hours

Leaving the spices in for the entire cooking time can make the broth overly strong. Removing them after about 3 hours allows the beef flavor to remain the focus while still giving the broth classic pho character.

Skim Regularly

As the broth cooks, skim off any foam and excess fat that rises to the surface. This helps create a cleaner flavor and a more attractive finished broth.

Adjust the Seasoning at the End

Fish sauce brands vary in saltiness, so it's best to season the broth after straining. Taste and adjust with additional fish sauce, salt, or a small pinch of sugar until the flavors are balanced.

Refrigerate for the Best Results

If time allows, make the broth a day ahead. Chilling it overnight allows the flavors to deepen and makes it easy to remove excess fat from the surface.

Cook Noodles Separately

Always cook the rice noodles separately and add them to serving bowls before ladling over the broth. This keeps the noodles from becoming overly soft and prevents them from absorbing too much liquid.

Serve Immediately

Pho is best enjoyed piping hot. Have all your garnishes ready before assembling the bowls so you can serve the soup while the broth is at its hottest and most aromatic.

Make It Your Own

Traditional pho garnishes include bean sprouts, Thai basil, cilantro, jalapeños, and lime wedges, but feel free to customize your bowl with your favorite toppings and sauces. A little hoisin and sriracha can add extra sweetness and heat.