Hearty Short Rib Pho Recipe: Comforting Vietnamese Dish Packed with Flavor

There’s something magical about a steaming bowl of pho—it’s comforting, aromatic, and feels like a warm hug in a bowl. Our short rib pho takes this classic Vietnamese dish to the next level, combining tender, flavorful short ribs with a rich, deeply spiced broth that’s sure to impress. It’s the kind of meal that makes you slow down and savor every bite.

What makes pho so special is its balance of flavors—savory, sweet, spicy, and earthy—all coming together in perfect harmony. With this recipe, we’re keeping that tradition alive while adding a hearty twist with fall-off-the-bone short ribs. It’s perfect for a cozy dinner or when we’re craving something satisfying yet soulful.

Ingredients

To create a flavorful and hearty short rib pho, we need a combination of fresh ingredients, aromatic spices, and tender beef short ribs. Here’s everything we’ll need, organized for easy preparation.

For The Broth

• 12 cups water
• 1 yellow onion, halved and charred
• 3-inch piece of ginger, sliced and charred
• 4 pounds beef bones (marrow or knuckle)
• 2 tablespoons fish sauce
• 1 tablespoon rock sugar or granulated sugar
• 1 teaspoon salt

For The Spices

• 1 tablespoon coriander seeds
• 1 tablespoon fennel seeds
• 5 whole cloves
• 2 star anise pods
• 2 cinnamon sticks
• 1 small muslin bag or piece of cheesecloth

For The Short Ribs

• 2 pounds beef short ribs, trimmed of excess fat
• 1 tablespoon fish sauce
• 1 teaspoon salt

For The Noodles And Toppings

• 1 pound rice noodles, prepared as per package instructions
• 1 cup bean sprouts, rinsed
• Fresh herbs: Thai basil, cilantro, and mint (a handful of each)
• 1 lime, cut into wedges
• 1-2 red chilies, sliced
• ½ cup thinly sliced onion or scallions
• Hoisin sauce and sriracha (optional, for serving)

Tools And Equipment

To prepare our flavorful beef short rib pho, we need a few essential tools that will help us achieve the perfect balance of flavors and textures.

• Stock Pot: A large stock pot with a minimum capacity of 8 quarts is vital for simmering the broth. It provides enough space for the beef short ribs, spices, and aromatic ingredients to cook evenly and release their rich flavors.
• Fine Mesh Strainer: Using a fine mesh strainer ensures our broth is clear and free from solids like spices, onion, and ginger pieces. This step is key for the smooth, traditional presentation of short rib pho.
• Cutting Tools: A sharp knife is necessary to thinly slice the beef and other ingredients with precision. Properly sliced beef short ribs make for a more enjoyable eating experience.
• Baking Sheet: A rimmed baking sheet lined with foil is used to broil the beef short ribs in the oven. Broiling enhances the depth of flavor by caramelizing the outer surface of the ribs.
• Cast Iron or Heavy Skillet: Charring the onion and ginger in a cast iron or heavy skillet over medium-high heat maximizes their smoky, sweet, and earthy essence, which enriches the broth.
• Slow Cooker (Optional): For a low-maintenance cooking option, a slow cooker can stand in for the stock pot and gently simmer the ingredients over several hours. This method is perfect for those who prefer to set and forget while the mouthwatering aromas of short rib pho fill the kitchen.

Each of these tools plays an important role in crafting authentic and satisfying beef short rib pho, ensuring every step of the preparation process is seamless and enjoyable.

Directions

Let’s bring this flavorful short rib pho to life! Follow these step-by-step instructions for a perfectly aromatic and hearty bowl of beef short rib pho.

Prep The Ingredients

1. Char the onion and ginger: Place 1 large onion (halved) and a 4-inch piece of ginger (sliced lengthwise) on a cast iron skillet or under a broiler. Cook until deeply charred and fragrant—about 10 minutes for the broiler or 5 minutes per side on the skillet.
2. Toast the spices: In a dry skillet, toast 2 teaspoons coriander seeds, 1 teaspoon fennel seeds, 4 whole cloves, 2 star anise, and 1 cinnamon stick for 2 minutes until aromatic. Set them aside.
3. Rinse beef bones: Rinse 2 lbs of beef marrow bones under cold water to remove impurities.
4. Prepare garnishes: Slice limes, chilies, and scallions. Wash and trim fresh herbs like cilantro, Thai basil, and mint. Keep bean sprouts and hoisin/sriracha sauces ready for serving.

Prepare The Short Ribs

1. Preheat the broiler: While prepping, set the broiler to high. Line a rimmed baking sheet with foil.
2. Season the short ribs: Place 2 lbs of beef short ribs on the baking sheet. Sprinkle them with salt and broil for 5-7 minutes per side until browned and slightly caramelized.
3. Drain excess fat: Carefully drain any excess rendered fat from the short ribs before adding them to the broth.

Make The Broth

1. Simmer the base: In a large stock pot (minimum 8 quarts), combine the charred onion and ginger, toasted spices, rinsed beef bones, 12 cups of water, 3 tablespoons fish sauce, 1 tablespoon granulated sugar, and 2 teaspoons salt.
2. Bring to a boil: Heat over medium-high until boiling, then lower the heat to a gentle simmer.
3. Skim impurities: Use a fine-mesh skimmer or spoon to remove foam or impurities that rise to the surface. Simmer for 2-3 hours to develop a rich broth.
4. Strain the broth: Use a fine mesh strainer to discard solids, leaving a clear, aromatic broth.

Cook The Short Ribs In The Broth

1. Add short ribs to the broth: Lower the broiled short ribs into the strained broth. Simmer for an additional 1-1.5 hours until the meat becomes tender and falls off the bone.
2. Taste and adjust: Taste the broth, adjusting seasoning with more fish sauce, sugar, or salt if needed.

Cook The Noodles

1. Prepare rice noodles: Cook 12 oz of dried rice noodles according to package instructions. Typically, soak them in hot water for 5-10 minutes until softened, then drain and rinse with cold water.
2. Divide the noodles: Portion the cooked noodles evenly into serving bowls.

Assemble The Pho Bowls

1. Add noodles and short ribs: Nestle the tender short ribs and noodles into each bowl.
2. Ladle the hot broth: Generously ladle piping hot broth over the noodles and beef short ribs.
3. Top with garnishes: Add bean sprouts, scallions, Thai basil, mint, and cilantro to your liking. Serve with lime wedges, sliced chilies, and optional hoisin or sriracha sauces.
4. Enjoy immediately: Serve the short rib pho while it’s still steaming and aromatic!

Make-Ahead Instructions

Creating beef short rib pho ahead of time is a great way to save on prep work and ensure a smooth cooking experience. Here’s how we recommend organizing the steps for make-ahead success:

Broth Preparation

We can prepare the aromatic broth in advance, making it easier to assemble the pho later. After simmering the broth for 1.5 to 7 hours, strain it through a fine-mesh sieve or cheesecloth to remove solids like spices and onion. Let the broth cool completely before transferring it to airtight containers. Refrigerate it for up to 3 days or freeze it for up to 3 months. When you’re ready to use it, simply reheat it on the stove until it’s warm and steaming.

Short Rib Preparation

To get tender and flavorful short ribs ahead of time, they can be braised directly in the simmering pho broth. Once braised, allow the ribs to cool. Store them with a bit of broth in an airtight container in the refrigerator for up to 3 days or freeze them for up to 3 months. For an extra kick of flavor when reheating, brush the short ribs with hoisin BBQ sauce and bake them in the oven until caramelized.

Alternatively, for a hands-free approach, use a slow cooker to braise the ribs. Cook them on low for 6-8 hours or high for 4-5 hours. Once tender, follow the same steps for cooling and storing.

Noodle Preparation

Rice noodles are best prepared fresh, but we can save time by soaking dried noodles in hot water ahead of serving. Drain the noodles, toss them lightly in oil to prevent sticking, and store them covered in the refrigerator for up to a day. Reheat by dipping them briefly in boiling water before assembling your short rib pho.

By prepping these components ahead of time, we can enjoy a stress-free experience when it’s time to serve up steaming bowls of beef short rib pho.

Tips For The Best Short Rib Pho

Crafting the perfect short rib pho involves care, precision, and a few essential tricks. Here are some tips to ensure your beef short rib pho is flavorful and satisfying every time.

Focus on Broth Quality

The broth is what makes short rib pho shine, so it’s worth investing some extra effort here. We recommend starting with high-quality beef bones or pre-made beef bone broth for a rich base. Remember to char onions and ginger until they’re fragrant and slightly blackened—this adds incredible depth and smokiness to the broth. Toasting whole spices such as star anise, cloves, and cinnamon sticks is equally important, as it enhances their natural oils and intensifies the flavor.

Do Not Skip Searing

Searing the beef short ribs is a crucial step that elevates the dish. Generously rub the ribs with salt, pepper, and five spice powder, then sear them in a hot skillet until browned on all sides. This creates a caramelized crust that not only locks in flavor but also enriches the broth with those golden, toasted bits.

Skim for Clarity

To achieve the beautiful, clear broth that defines authentic pho, skim any impurities or foam that rise to the surface during the cooking process. This keeps your broth clean and visually appealing while maintaining its light, refined taste.

Cook the Short Ribs to Perfection

For fall-off-the-bone tenderness, slow cook or braise the ribs in the aromatic broth until they’re succulent and infused with flavor. Patience is key here—a low and slow approach ensures the beef short rib pho boasts perfectly tender meat.

Balance the Flavors

Pho is all about harmony. Taste the broth frequently as it simmers, and adjust the seasoning with fish sauce, sugar, or salt to create that ideal balance of savory, sweet, and umami flavors. The interplay of these flavors defines the authenticity of beef short rib pho.

Customize Your Garnishes

Pho is an experience—so have fun with the garnishes! Classic options include Thai basil, cilantro, lime wedges, bean sprouts, and sliced chili for a fresh, zesty kick. For an extra layer, offer hoisin sauce and Sriracha on the side, so everyone can tailor the dish to their liking.

Conclusion

Short rib pho is more than just a meal—it’s a warm, flavorful embrace in a bowl. With its rich broth, tender beef, and vibrant garnishes, it’s a dish that brings comfort and satisfaction to any table. Whether you’re savoring it on a chilly evening or sharing it with loved ones, it’s sure to leave everyone craving more.

By taking the time to prepare this hearty dish, we’re not just cooking; we’re creating an experience full of aroma, flavor, and joy. Let’s grab our bowls, gather our favorite toppings, and enjoy every steamy, delicious bite together.

Frequently Asked Questions

What is short rib pho?

Short rib pho is a variation of the classic Vietnamese pho, a noodle soup dish known for its rich, aromatic broth and tender beef. This version features beef short ribs, which are slow-cooked until tender, adding a hearty and flavorful twist to the traditional recipe.

What spices are used in the pho broth?

Key spices for pho broth include coriander seeds, fennel seeds, cloves, star anise, and cinnamon. These combine with charred onion, ginger, and beef bones to create the dish’s signature balance of savory, sweet, and earthy flavors.

Can I prepare the pho broth in advance?

Yes, you can make the broth ahead of time. Allow it to cool, then store it in airtight containers in the refrigerator or freezer for later use. This helps save time when you’re ready to serve.

What tools are essential for making short rib pho?

A large stockpot (8 quarts or larger) is essential for simmering broth. Additionally, a fine mesh strainer, sharp knife, heavy skillet for charring, and a rimmed baking sheet are important. You can also use a slow cooker for low-maintenance preparation.

How do I achieve tender short ribs?

Sear the short ribs first for enhanced flavor, then slow-cook them in the savory broth. Cooking them on low heat for several hours will ensure their tenderness while infusing them with the broth’s flavors.

What are some common pho garnishes?

Popular garnishes include fresh herbs like cilantro, Thai basil, and mint, as well as lime wedges, bean sprouts, sliced chilies, and sauces like hoisin or sriracha. These additions allow you to customize your bowl to your taste.

Can short rib pho be made gluten-free?

Yes, pho can be made gluten-free by ensuring your ingredients, such as fish sauce and noodles, are certified gluten-free. Rice noodles are typically gluten-free, but always check packaging to be safe.

What’s the best way to reheat leftover pho?

To reheat leftover pho, warm the broth separately over medium heat until steaming, and briefly reheat the noodles by soaking them in hot water. Assemble the bowl with hot broth and toppings just before serving.

Why is it important to skim impurities from the broth?

Skimming impurities from the broth ensures a clear and clean-tasting soup. This step prevents cloudy broth and removes excess fat or foam that can affect the final presentation and flavor.

Can I customize the pho to my liking?

Absolutely! Pho is versatile. You can add your choice of garnishes, adjust the spice level with chilies or sauces, and even use alternate types of protein, like chicken or tofu, for a personalized dining experience.

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