Vietnamese Beef Noodle Soup (Pho) is the ultimate comfort food, and now you can make it easily at home with an Instant Pot! With rich, aromatic broth, tender beef, and all the classic garnishes, this recipe brings the iconic flavors of pho to your kitchen in a fraction of the time. Once you try this easy recipe, you will make it all the time at home!
What Is Vietnamese Beef Noodle Soup (Pho)?
Pho is a traditional Vietnamese soup featuring a fragrant beef broth, rice noodles, and a variety of toppings like thinly sliced beef, beef balls, fresh herbs, and bean sprouts. The broth is typically simmered for hours to develop its deep flavor, but this Instant Pot version gives you the same richness with less effort and time.
Why You’ll Love This Recipe
- Time-saving magic: Thanks to the Instant Pot, you’ll get a flavorful broth in just over an hour instead of the traditional all-day simmer.
- Rich and aromatic: The combination of beef bones, ginger, onion, and pho spices creates a broth that’s deeply flavorful and full of comforting warmth.
- Customizable toppings: From tender beef slices to fresh herbs, you can tailor the garnishes to suit your taste.
- Perfectly balanced: The broth hits all the right notes—savory, slightly sweet, and deeply satisfying.
- Restaurant-quality at home: Skip the takeout and enjoy authentic pho in your own kitchen.
Ingredients
For the soup:
- Beef knuckle bones, oxtail, or marrow bones: These create the rich, flavorful base for the broth.
- Beef brisket, shank, chunk, or roast: Adds tender meat to the soup and enhances the broth’s flavor.
- Water: The main liquid for the soup, adjusted to the Instant Pot’s max line.
- White onion: Provides a sweet and savory undertone to the broth.
- Ginger: Adds warmth and depth to the soup’s flavor.
- Pho spice sachet: A pre-made blend of star anise, cinnamon, cloves, and other spices for authentic pho flavor. Link included here for the exact one I used!
- Sugar: Balances the savory elements of the broth with a touch of sweetness.
- Fish sauce: Adds umami and depth to the broth.
- Salt: Enhances all the flavors in the soup.
Noodles, garnishes, and sauces:
- Vermicelli noodles: The essential base for the soup, offering a chewy texture.
- Thinly sliced beef brisket or ribeye: Cooks quickly in the hot broth, adding tender, flavorful protein.
- Beef balls: A classic pho topping with a chewy, meaty bite.
- Bean sprouts: Adds a fresh, crunchy texture to the soup.
- Green onions and cilantro: Fresh herbs that elevate the aroma and flavor.
- Limes: Provides a zesty tang that brightens the broth.
- Sriracha and hoisin sauce: For customizable spice and sweetness in every bowl.
How to Make Beef Pho (Vietnamese Noodle Soup)
Parboil the bones:
Boil the beef bones for 5 minutes to remove impurities, then discard the water and set the bones aside.
Prepare the broth:
In a 6-quart Instant Pot, sauté the onion and ginger until browned for added depth of flavor. Add the bones, beef, water, pho spices, sugar, fish sauce, and salt. Pressure cook on high for 1 hour 30 minutes with the sealing knob in the sealing position, followed by a 15-minute natural release.
Strain the broth:
Remove and discard the bones and pho spices. If desired, shred the meat to include in the soup.
Cook the noodles and prepare garnishes:
While the broth cooks, cook the vermicelli noodles according to the package instructions. Prepare toppings like thinly sliced beef, bean sprouts, green onions, cilantro, and lime wedges.
Assemble and serve:
Place cooked noodles in a bowl, add thinly sliced beef, beef balls, and your favorite garnishes. Pour the hot broth over everything and serve immediately with Sriracha and hoisin sauce on the side.
Storage
Pho is best enjoyed fresh, but leftover broth can be stored in an airtight container in the fridge for up to 3 days or frozen for longer storage.
Tips
- Parboil for clear broth: Removing impurities from the bones ensures a clean and clear broth.
- Sear the aromatics: Browning the onion and ginger before cooking brings out their sweetness and enhances the broth’s depth.
- Serve the broth hot: Pouring steaming broth over the noodles and toppings cooks the beef and keeps everything warm and flavorful.
Ingredients
Equipment:
- 6-quart Instant Pot
Soup
- 2.5-3 pounds of beef knuckle bones, oxtail, or beef marrow bones
- 1 pound beef brisket, shank, chunk, or roast
- 8 cups water (or up to the pressure cooker max line)
- 1 large white onion, cut into half
- 1 large chunk of ginger (about 2 oz.), skin removed
- 1 sachet of pre-made pho spices
- 1 tablespoon sugar
- 3 tablespoon fish sauce
- 1-1.5 teaspoon salt to taste
Noodles and Garnishes
- Vermicelli noodles
- Thinly sliced beef brisket or rib eye
- Beef balls
- Bean sprouts
- Green onions
- Cilantro
- Limes
Sauces:
- Sriracha sauce
- Hoisin sauce
Instructions
- Parboil all beef bones (no need to parboil meat) for 5 mins to remove impurities which will help achieve clearer broth. Transfer bones to a plate and discard water.
- In a 6-quart instant pot, saute onion and ginger for a few mins until browned. Add bones, meat, water, spices, sugar, fish sauce. Pressure cook all bones and beef for 1 hour 30 mins (knob in sealing position) + 15 min natural release. Discard bones and beef (can keep meat if you’d like for the soup).
- While soup is cooking, cook vermicelli noodles and prepare garnishes such as cilantro, green onions, limes, and bean sprouts. When the soup is ready, add noodles, thinly sliced beef, beef balls, and desired garnishes to a bowl and pour hot soup.
- Add desired sauces and enjoy immediately while soup is hot.
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