Why You’ll Love This Recipe

I love this recipe because it’s hearty yet fresh, with layers of warm spice, savory broth, and vibrant toppings. I like how the broth slowly builds flavor over time, and I enjoy customizing each bowl with herbs, lime, and sauces. It feels like a restaurant-quality meal that I can proudly make at home.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Beef Short Rib Pho Broth
3 lbs english-cut short ribs
4 cups beef broth
10 cups water
1 yellow onion, cut in half
3 inches fresh ginger, cut into thick slices
1 cinnamon stick
1 tablespoon coriander seeds
4 star anise
8 whole cloves
2-4 tablespoons fish sauce*
1/4 cup dark brown sugar
8 oz well-marbled beef sirloin (choice or prime)

Soup Ingredients & Toppings
12 oz dried rice noodles, thin, straight cut
1/2 white onion, very thinly sliced
6 scallions, thinly sliced
1 cup chopped cilantro leaves and tender stems
1 jalapeño, thinly sliced
2 limes, sliced for serving
2 cups fresh bean sprouts
1 bunch Thai basil leaves
hoisin sauce, for serving
sriracha, for serving

Directions

I begin by placing the short ribs, beef broth, and water into a large stockpot. I add the halved onion, sliced ginger, cinnamon stick, coriander seeds, star anise, and cloves. I bring everything to a gentle boil, then reduce the heat to low and let it simmer slowly for about 3 hours, skimming the surface occasionally.

As the broth simmers, I find that the short ribs become tender and the liquid turns rich and fragrant. Near the end of cooking, I stir in the fish sauce and dark brown sugar, adjusting the seasoning to taste. I remove the short ribs from the pot, let them cool slightly, then shred or slice the meat and discard the bones. I strain the broth and return it to the pot, keeping it hot.

I cook the rice noodles according to package instructions, then drain them well. I slice the beef sirloin very thin so it cooks quickly in the hot broth.

To assemble, I place noodles into each bowl, top them with shredded short rib and raw sirloin slices, and ladle the steaming broth over everything. I finish each bowl with onions, scallions, cilantro, jalapeño, bean sprouts, Thai basil, and lime wedges. I serve with hoisin sauce and sriracha on the side.

Servings and Timing

I make this recipe to serve 6 people. Prep time takes about 20 minutes, cook time is roughly 3 hours and 30 minutes, and total time comes to about 3 hours and 50 minutes.

Variations

I sometimes add extra spices like cardamom or fennel seeds for more depth. When I want a lighter bowl, I reduce the amount of noodles and add more herbs. I also enjoy using additional cuts of beef, such as brisket, when I want variety in texture.

Storage/Reheating

I store leftover broth and meat separately in airtight containers in the refrigerator for up to 4 days. I reheat the broth gently on the stovetop and assemble fresh bowls with newly cooked noodles when possible. I avoid reheating the noodles directly in the broth so they don’t become too soft.

FAQs

Can I make the broth ahead of time?

I often make the broth a day ahead because the flavor improves overnight.

Do I need to toast the spices first?

I don’t always, but lightly toasting them adds extra depth if I have time.

How thin should I slice the sirloin?

I slice it as thin as possible so it cooks instantly in the hot broth.

Can I freeze the broth?

I freeze the strained broth for up to 3 months and thaw it before reheating.

Is this pho spicy?

I find it mild on its own, and I add heat with jalapeño or sriracha as needed.

What noodles work best?

I prefer thin, straight-cut dried rice noodles for a classic texture.

Can I skip the raw steak?

I can leave it out and rely solely on the short rib meat if I prefer.

How do I keep the broth clear?

I skim the surface during simmering and strain the broth before serving.

What toppings are essential?

I always include herbs, lime, and bean sprouts for freshness and balance.

Can I double the recipe?

I double it often using a larger pot and freeze extra broth for later.

Conclusion

This beef short rib pho is one of my favorite meals when I want something comforting, nourishing, and full of layered flavor. I love how the slow-simmered broth, tender beef, and fresh toppings come together into a bowl that feels both cozy and refreshing.