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.

Easy Beef Pho (Vietnamese Noodle Soup)

Print

Serves: 2-3 Prep Time: 15 Mins Cooking Time: 1 Hour 45 Mins 1 Hour 45 Mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

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 Tbsp sugar
• 3 Tbsp fish sauce
• 1-1.5 tsp 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

1. 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.
2. 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).
3. 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.
4. Add desired sauces and enjoy immediately while soup is hot.

The post Easy Beef Pho (Vietnamese Noodle Soup) – Made in the Instant Pot! first appeared on Herman at Home.

What is Chicken Pho?

Chicken pho, or phở gà, is a traditional Vietnamese noodle soup known for its fragrant, clear broth. Made by simmering chicken with spices like star anise, cinnamon, and cardamom, it’s a flavorful yet light dish that’s often served with fresh herbs, lime, and bean sprouts. The dish is both nourishing and versatile, making it a staple in Vietnamese cuisine.

Why You’ll Love This Recipe:

• Ease of Preparation: Quick and easy to make with simple steps and ingredients.
• Rich Flavor Profile: Rich, aromatic broth infused with warm spices for a comforting meal.
• Customization Options: Customizable toppings let you create your perfect bowl.
• Healthier Alternative: A healthier, lighter alternative to beef pho.
• Family-Friendly and Meal Prep-Friendly: Perfect for meal prep or a family-friendly dinner.

Ingredients:

• Whole Chicken: Provides the base flavor for the broth and tender shredded meat for the soup.
• Water: Creates the broth, allowing all the ingredients to simmer together and develop rich flavors.
• White Onions: Adds sweetness and depth to the broth, especially when charred.
• Ginger: Enhances the broth with its subtle warmth and aroma.
• Pho Spice Sachet: A blend of traditional spices (star anise, cinnamon, fennel, cloves, coriander, cardamom) that give pho its signature flavor.
• Rock Sugar: Balances the salty and savory elements of the broth with a touch of sweetness.
• Fish Sauce: Adds umami and depth, essential for authentic pho flavor.
• Salt: Adjusts the seasoning of the broth to your taste.
• Vermicelli Noodles: The base of the soup, these rice noodles soak up the broth beautifully.
• Bean Sprouts, Green Onions, Cilantro, and Limes: Fresh garnishes that add crunch, brightness, and a zesty finish.

How to Make Easy Vietnamese Chicken Pho:

1. Prepare the Aromatics

Turn on the broiler and place the halved onions and ginger on a sheet pan. Broil for 10 minutes until the outsides are nicely charred. This step deepens the flavor of the broth.

2. Simmer the Broth

Quickly rinse the chicken and remove any giblets from the cavity. In a large stockpot, bring 14 cups of water to a boil. Once boiling, add the whole chicken, charred onion, ginger, pho spice sachet, rock sugar, and fish sauce. Bring the water back to a boil, then reduce the heat to a simmer. Let it cook gently for 1.5 hours. Add salt to taste.

3. Shred the Chicken

Carefully remove the cooked chicken from the pot. Let it cool slightly, then remove the meat from the bones. Shred the meat and set it aside. Discard the bones.

4. Cook the Noodles

Prepare the vermicelli noodles according to the package instructions. Once cooked, drain and divide into serving bowls.

5. Assemble the Pho

Pour the hot broth over the noodles in each bowl. Top with shredded chicken and your choice of garnishes, such as bean sprouts, green onions, cilantro, and a squeeze of lime.

Storage:

Chicken pho is best enjoyed fresh, but leftover broth and chicken can be stored in an airtight container in the refrigerator for up to 3 days. Reheat before serving.

Tips:

• Enhance Broth Flavor: Char the onion and ginger well to maximize the broth’s flavor.
• Achieve Clear Broth: For clearer broth, skim off any foam or impurities that rise to the surface while simmering.
• Customize Your Bowl: Customize your garnishes to suit your taste—add chili slices for heat or extra lime for tanginess.

Easy Vietnamese Chicken Pho

Print

Serves: 2-3 Prep Time: 20 Mins Cooking Time: 1 Hour 30 Mins 1 Hour 30 Mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 3 voted )

Ingredients

Broth

• 1 whole chicken (about 5lbs)
• 14 cups water
• 2 white onions, halved
• 1 large chunk of ginger (about 2 oz.), skin removed
• 1 sachet of pre-made pho spices*
• 1 small chunk rock sugar (or 1-2 Tbsp sugar)
• 4 Tbsp fish sauce
• Salt to taste

Noodles and Garnishes

• Vermicelli noodles
• Bean sprouts
• Green onions
• Cilantro
• Limes

*Note: if you can’t find pre-made spice sachet, you can make your own by combining the below:

• 6 whole star anise
• 1 cinnamon stick
• 1.5 Tbsp fennel seed
• 10 cloves
• 3 Tbsp coriander seed
• 1 black cardamom

Instructions

1. Turn on the broiler. Add onion and ginger to a sheet pan. Broil for 10 mins until the outside is charred
2. Rinse chicken quickly then remove giblets inside cavity.
3. In a large stockpot, bring water to a boil. Once boiling, add chicken, onion, ginger, sachet of pho spices, rock sugar, and fish sauce to the pot. Bring water back to boil then turn down the heat to a simmer for 1.5 hours, checking the broth and stirring occassionally. Add salt to taste.
4. Carefully remove the whole chicken and remove the meat from the bones. Shred the meat and discard the bones.
5. Cook vermicelli noodles according to the package. Pour hot broth over noodles and add shredded chicken and desired garnishes.

The post Easy Vietnamese Chicken Pho first appeared on Herman at Home.