Authentic Beef Pho in 60 Minutes

Recipe Overview:

Experience the rich, aromatic flavors of Vietnamese Beef Pho without spending all day in the kitchen! Traditional Pho recipes can take several hours to perfect, but this method brings you a similar depth of flavor in just one hour. Using beef back ribs, fragrant spices, and fresh herbs, you’ll have a delicious bowl of Pho ready to enjoy in no time. Plus, all the key ingredients are on sale this week at Viet-Wah—visit us to grab everything you need!

Ingredients:

For Soup
- Beef Back Rib: 3 lbs
- Yellow Onion: 1 whole
- Ginger: 1 medium piece
- Pho Spice Bag (O.M Quê Hương): 1 pack
- Rock Sugar or Brown Sugar: 13 g
- Sea Salt: ½ tbsp
- Fish Sauce: 2 tbsp
- Chicken Bouillon Powder (Optional): 1 tbsp
- MSG (Optional): 1 tsp
Toppings
- Pho Noodles: As needed
- Cilantro: For garnish
- Green Onion: For garnish
- Red Onion: ½, thinly sliced
- Chili Pepper/Jalapenos: Sliced
- Limes: Cut into wedges
- Thai Basil: Fresh sprigs
Hoisin Sauce: For dipping
Sriracha Sauce: For dipping

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Instructions:

Cut the beef ribs if needed and boil them for about 10 minutes. This step cleans the meat and results in a clearer broth. Rinse and wash out with cold water if you are a perfectionist.
Drain the beef and place it in the Instant Pot with the halved ginger, yellow onion, and Pho spice bag. Add enough water to cover the beef.
Pressure cook on high for 45 minutes.
While the broth is cooking, prepare your garnishes: thinly slice the red onion, chop the green onion and cilantro, and cut the lime into wedges.
Once the pressure cooking is done, gently release the pressure. Skim any impurities from the broth’s surface. Remove the ginger and onion. If desired, remove the bones from the beef.
Taste the broth and season with rock sugar, sea salt, fish sauce, chicken bouillon powder, and MSG, adjusting as needed. If the broth needs more liquid, add water and set the Instant Pot to sauté on high.
Cook the Pho noodles according to the package instructions.
To serve, place the noodles in a bowl, pour over the hot broth and beef, and garnish with cilantro, green onion, red onion, chili pepper, lime, and Thai basil. Serve with hoisin and Sriracha on the side as dipping sauce.

Storage:

Store any leftover Pho broth separately from the noodles in an airtight container. The broth will keep for up to 3 days in the refrigerator or up to 3 months in the freezer. Reheat the broth on the stove and prepare fresh noodles before serving.

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Key Ingredients

Beef Back Rib Beef back ribs add a rich, beefy flavor to the broth and become incredibly tender when slow-cooked. If you can’t find back ribs, brisket or oxtail can be good alternatives.

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Hoisin Sauce Hoisin sauce is a sweet and savory dip that pairs perfectly with Pho. If you don’t have it on hand, plum sauce can work as a substitute with a slightly different flavor.

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Pho Noodles These chewy flat rice noodles are essential for Pho. If needed, you can swap them with Pad Thai noodles or even thin spaghetti for a similar texture.

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Summary:

Enjoy a warm, comforting bowl of Vietnamese Beef Pho in just 60 minutes with this easy recipe. While traditional Pho can take hours to prepare, this method delivers a rich, authentic flavor in a fraction of the time. Don’t forget to visit Viet-Wah to pick up all the ingredients you need for this delicious meal!