Pho beef noodle soup is one of my family favorite noodle soups besides beef ho fun soup, Taiwanese beef noodle soup, wonton noodle soup and laksa noodle soup. Vietnamese pho noodle soup not only has herbs and vegetables that are fresh, but also the soup is healthy. Also, this homemade Vietnamese beef pho noodle soup recipe has both instant pot and top stove methods. And, this instant pot pho noodle soup is the best to serve with Vietnamese fresh spring rolls as an appetizer. Let’s learn how to make Vietnamese pho beef noodle soup for your meals!
Love noodles? Check out these beef chow fun, soy sauce noodles, pork & pickled vegetable noodle soup, pad Thai noodles, vegetable chow mein, Singapore rice noodle, chicken udon stir fry, crispy pan fried noodles and instant noodles stir fry recipes.
What is pho Vietnamese noodle soup?
Pho is a Vietnamese soup that consists of rice noodles, broth, meat and herbs. Besides, a raw thin sliced beef is cooked when hot boiling pho soup is poured over the noodles and meat. While the pho noodles soup is still hot, add sprout beans, chili peppers and Thai basil leaves. Then, squeeze a little bit of fresh lime juice over the beef pho soup before eating.
Some people like to add hoisin, chili sauce or chili oil when they eat pho. In addition, you can use other cooked meats like chicken, pork or seafood.
What are the ingredients for pho beef noodle soup?
In this Vietnamese pho beef noodle soup recipe, the ingredients has two main parts, the broth and topping ingredients: pho rice noodles, beef bone, thin sliced beef, onions, ginger, rock sugar, cinnamon sticks, star anise, cloves, fish sauce, salt, water, bean sprouts, chili peppers, fresh Thai basil and lime.
What are the ingredients for the broth?
In fact, I have tried many times to make Vietnamese beef noodle soup before. Finally, I came out with this yummy beef broth pho noodles soup recipe. I try not to use too many complicated ingredients, but the basic ingredients to make a delicious broth. The ingredients for the soup are beef bones, star anise, cloves, cinnamon sticks, ginger, onions, rock sugar, fish sauce, salt and water.
What veggies do you serve with pho noodle soup?
Most pho noodle soup is served with a small dish that has bean sprouts, fresh Thai basil, sliced chili pepper and a wedge of lime. However, if you cannot find Thai basil, you can use mint or cilantro as a substitute.
Cooking tips for how to make Vietnamese pho beef noodle soup instant pot and top stove:
Broth:
- I tried to compare pho soup using a top stove and instant pot pressure cooker method. As a result, beef pho noodle soup has more flavor when using a pressure cooker than regular top stove method.
- If you use a top stove boiling method, remember to add 2 more cups of water, a total of 14 cups. After that, turn the fire to small and simmer for at least 2 hours.
- Some people like to boil the bones to remove the blood and fat first. However, to make it simple and easy, I normally rinse the bones with hot water. Then, use the strainer to remove the excess fat.
Noodles:
- Pour water into the pot and turn on the fire. When the water is boiling, put the pho rice noodles into the water. Make sure all the noodles are immersed into the water. Then, let it cook for 10-20 seconds or cook the noodles following the package instructions.
- Don't overcook it.
- Drain and rinse under cold water.
FAQs:
A thick dried rice noodle is often used in pho noodle soup. You can find it easily at most of Asian stores and the name on the package is fresh pho noodles.
Yes, if you are allergic to fish, you can keep it and add more salt to your taste. However, adding fish sauce does give a kick and umami flavor to the soup.
Yes, you can use brown sugar or regular sugar. However, personally I still like to use rock sugar for this Vietnamese pho beef noodle soup recipe.
I use thin sliced beef, the type for hot pot or shabu shabu. It is because thin cut beef meat can be cooked through when the hot boiling soup is poured over the meat. You can buy them or cut them yourself. Put the meat in the freezer for 2 hours. Then, use a knife or meat slicer to cut the meat. 
Yes, you can. But, it has to cover the lid and reboil until it's completely boiling. Then, turn off the fire and don't open the lid. The next morning, reboil it again.
Of course, you can refrigerate the broth. However, remove the bones and other ingredients and just refrigerate the broth.
Pho broth soup can last in the refrigerator for a few days up to 5 days.
Yes, you can refrigerate rice noodles. But, it tastes the best when it's freshly cooked. Normally, I will refrigerate leftover rice noodles in a sealed container. Then, I will put the noodles in a microwave for a couple minutes and pour the hot pho soup over.
Instructions for how to make instant pot Vietnamese pho beef noodle soup:
Broth:
1. Peel, wash and cut 2 small sized onions into half. 3 half of the onions will be used for the soup.
2. Take one of the half onions and cut it into thin slices.
3. Peel, wash and cut a piece of small ginger (0.7 oz) into 4 slices.
4. After that, put the half onions from step 1 and ginger from step 3 into the instant pot pressure cooker. ( I used a 6 quarts instant pot and it barely reached the maximum line. If you have a bigger pot it will be better.)
5. Next, put 4 pounds of beef bone into the instant pot pressure cooker.
6. After, put 8 pieces of star anise, 10 pieces of cloves, 2 sticks of cinnamon sticks and 2 tablespoons of rock sugar (1.5 oz). (Rinse the star anise, cloves and cinnamon sticks before putting into the pot. Also, you can use brown sugar or regular sugar instead of rock sugar.)
7. Pour 12 cups of water into the instant pot. Close the lid and vent. Push the manual button to adjust time for 65 minutes and natural release pressure.
Topping:
8. While waiting for the broth, wash and cut 2-3 pieces of green chili peppers. (I used Serrano green chili peppers and this is optional if you don't like spicy.)
9. Cut 1 lime into 8 pieces of wedges.
10. Wash 2 cups of bean sprouts (5 oz) and 2 oz of Thai basil leaves. Then, put them on the plate with the cut lime and chili peppers.
Cooking:
11. Pour 10 cups of water into the pot. Turn on the fire medium high.
12. When the water is boiling, put 2 pounds of the pho rice noodles into the water. Let it cook for 10-20 seconds. Or, follow the package instructions. (Don't over cook the noodles. You can cook 1 pound noodle first and cook more when you need.)
13. Drain and rinse the noodles with cold water.
14. Put some cooked noodle and thin sliced onion from step 2 into the bowl.
15. When the soup is done, use the strainer to remove the excess fat.
16. Put 2 tablespoons of fish sauce and 2 teaspoons of salt. ( Remember to add salt to your taste.) Mix the soup well. Push the saute button and let it boil.
17. The following step, put 4 pieces of thin sliced raw beef on the noodle.
18. When the soup is boiling again from step 16, pour the hot boiling broth over the raw beef. Then, put the bean spouts, Thai basil and chili pepper into the noodle. You can also squeeze some fresh lime juice.
Enjoy this instant pot Vietnamese pho beef noodle soup recipe! Also, check out these crispy roasted potatoes, pan fried dumplings, mango pomelo sago, japchae Korean glass noodle, papaya milk and spicy lemon shrimp recipe!
Instructions for how to make Vietnamese beef pho noodle soup top stove method:
Broth:
1. Peel, wash and cut 2 small sized onions into half. 3 half of the onions will be used for the soup.
2. Take one of the half onions and cut it into thin slices.
3. Peel, wash and cut a piece of small ginger (0.7 oz) into 4 slices.
4. After that, put the half onions from step 1 and ginger from step 3 into a big pot.
5. Next, put 4 pounds of beef bone into the pot.
6. After, put 8 pieces of star anise, 10 pieces of cloves, 2 sticks of cinnamon sticks and 2 tablespoons of rock sugar (1.5 oz). (Rinse the star anise, cloves and cinnamon sticks before putting into the pot. Also, you can use brown sugar or regular sugar instead of rock sugar.)
7. Pour 14 cups of water into the pot. Turn the fire to high until it boils. Then, turn to low and simmer for at least 2 hours.
Topping:
8. While waiting for the broth, wash and cut 2-3 pieces of green chili peppers. (I used Serrano green chili peppers and this is optional if you don't like spicy.)
9. Cut 1 lime into 8 pieces of wedges.
10. Wash 2 cups of bean sprouts (5 oz) and 2 oz of Thai basil leaves. Then, put them on the plate with the cut lime and chili peppers.
Cooking:
11. Pour 10 cups of water into the pot. Turn on the fire medium high.
12. When the water is boiling, put 2 pounds of the pho rice noodles into the water. Let it cook for 10-20 seconds. Or, follow the package instructions. (Don't over cook the noodles. You can cook 1 pound noodle first and cook more when you need.)
13. Drain and rinse the noodles with cold water.
14. Put some cooked noodle and thin sliced onion from step 2 into the bowl.
15. When the soup is done, use the strainer to remove the excess fat.
16. Put 2 tablespoons of fish sauce and 2 teaspoons of salt. ( Remember to add salt to your taste.) Mix the soup well. Turn on the fire and let it boil.
17. The following step, put 4 pieces of thin sliced raw beef on the noodle.
18. When the soup is boiling again from step 16, pour the hot boiling broth over the raw beef. Then, put the bean spouts, Thai basil and chili pepper into the noodle. You can also squeeze some fresh lime juice.
You May Also Like These Noodle Recipes:
- BRAISED BEEF HO FUN NOODLE SOUP (牛腩河)
- JAPCHAE KOREAN GLASS NOODLES
- CHICKEN YI MEIN NOODLES
- CHICKEN STIR FRIED UDON NOODLES
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Vietnamese Beef Pho Noodle Soup
Video
Ingredients
Broth:
- 4 pounds Beef bones (5 pieces)
- 2 tablespoons Rock sugar (1.5 oz, can use brown sugar or regular sugar)
- 2 small Onions (1.5 onions for the broth, save ½ onion and slice it very thin for the noodles later)
- 8 pieces Star anise
- 10 pieces Clove
- 2 sticks Cinnamon sticks
- 4 slices Ginger (0.7 oz)
- 12 cups Water (Top stove cooking add 2 cups water, total 14 cups)
- 2 tablespoons Fish sauce
- 2 teaspoons Salt (Add to your taste)
Toppings:
- 2 pounds Vietnamese pho rice noodles (1 pack is 1 pound or 16 oz, needs 2 packs)
- 2 pounds Beef thin sliced
- 2 oz Thai basil leaves
- 2 cups Bean sprouts (5 oz)
- 1 Lime
- 3 Chili peppers (2-3, it is optional)
Instructions
Instant Pot Method:
- Peel, wash and cut 2 small sized onions into half. 3 half of the onions will be used for the soup.
- Take one of the half onions and cut it into thin slices.
- Peel, wash and cut a piece of small ginger (0.7 oz) into 4 slices.
- After that, put the half onions from step 1 and ginger from step 3 into the instant pot pressure cooker. ( I used a 6 quarts instant pot and it barely reached the maximum line. If you have a bigger pot it will be better.)
- Next, put 4 pounds of beef bone into the instant pot pressure cooker.
- After, put 8 pieces of star anise, 10 pieces of cloves, 2 sticks of cinnamon sticks and 2 tablespoons of rock sugar (1.5 oz). (Rinse the star anise, cloves and cinnamon sticks before putting into the pot. Also, you can use brown sugar or regular sugar instead of rock sugar.)
- Pour 12 cups of water into the instant pot. Close the lid and vent. Push the manual button to adjust time for 65 minutes and natural release pressure.
- While waiting for the broth, wash and cut 2-3 pieces of green chili peppers. (I used Serrano green chili peppers and this is optional if you don't like spicy.)
- Cut 1 lime into 8 pieces of wedges.
- Wash 2 cups of bean sprouts (5 oz) and 2 oz of Thai basil leaves. Then, put them on the plate with the cut lime and chili peppers.
- Pour 10 cups of water into the pot. Turn on the fire medium high.
- When the water is boiling, put 2 pounds of the pho rice noodles into the water. Let it cook for 10-20 seconds. Or, follow the package instructions. (Don't over cook the noodles. You can cook 1 pound noodle first and cook more when you need.)
- Drain and rinse the noodles with cold water.
- Put some cooked noodle and thin sliced onion from step 2 into the bowl.
- When the soup is done, use the strainer to remove the excess fat.
- Put 2 tablespoons of fish sauce and 2 teaspoons of salt. ( Remember to add salt to your taste.) Mix the soup well. Push the saute button and let it boil.
- The following step, put 4 pieces of thin sliced raw beef on the noodle.
- When the soup is boiling again from step 16, pour the hot boiling broth over the raw beef. Then, put the bean spouts, Thai basil and chili pepper into the noodle. You can also squeeze some fresh lime juice.
Stove Top Method:
- Peel, wash and cut 2 small sized onions into half. 3 half of the onions will be used for the soup.
- Take one of the half onions and cut it into thin slices.
- Peel, wash and cut a piece of small ginger (0.7 oz) into 4 slices.
- After that, put the half onions from step 1 and ginger from step 3 into a big pot.
- Next, put 4 pounds of beef bone into the pot.
- After, put 8 pieces of star anise, 10 pieces of cloves, 2 sticks of cinnamon sticks and 2 tablespoons of rock sugar (1.5 oz). (Rinse the star anise, cloves and cinnamon sticks before putting into the pot. Also, you can use brown sugar or regular sugar instead of rock sugar.)
- Pour 14 cups of water into the pot. Turn the fire to high until it boils. Then, turn to low and simmer for at least 2 hours.
- While waiting for the broth, wash and cut 2-3 pieces of green chili peppers. (I used Serrano green chili peppers and this is optional if you don't like spicy.)
- Cut 1 lime into 8 pieces of wedges.
- Wash 2 cups of bean sprouts (5 oz) and 2 oz of Thai basil leaves. Then, put them on the plate with the cut lime and chili peppers.
- Pour 10 cups of water into the pot. Turn on the fire medium high.
- When the water is boiling, put 2 pounds of the pho rice noodles into the water. Let it cook for 10-20 seconds. Or, follow the package instructions. (Don't over cook the noodles. You can cook 1 pound noodle first and cook more when you need.)
- Drain and rinse the noodles with cold water.
- Put some cooked noodle and thin sliced onion from step 2 into the bowl.
- When the soup is done, use the strainer to remove the excess fat.
- Put 2 tablespoons of fish sauce and 2 teaspoons of salt. ( Remember to add salt to your taste.) Mix the soup well. Turn on the fire and let it boil.
- The following step, put 4 pieces of thin sliced raw beef on the noodle.
- When the soup is boiling again from step 16, pour the hot boiling broth over the raw beef. Then, put the bean spouts, Thai basil and chili pepper into the noodle. You can also squeeze some fresh lime juice.
Notes
Cooking tips for how to make Vietnamese pho beef noodle soup instant pot and top stove:
Broth:
- I tried to compare pho soup using a top stove and instant pot pressure cooker method. As a result, beef pho noodle soup has more flavor when using a pressure cooker than regular top stove method.
- If you use a top stove boiling method, remember to add 2 more cups of water, a total of 14 cups. After that, turn the fire to small and simmer for at least 2 hours.
- Some people like to boil the bones to remove the blood and fat first. However, to make it simple and easy, I normally rinse the bones with hot water. Then, use the strainer to remove the excess fat.
Noodles:
- Pour water into the pot and turn on the fire. When the water is boiling, put the pho rice noodles into the water. Make sure all the noodles are immersed into the water. Then, let it cook for 10-20 seconds or cook the noodles following the package instructions.
- Don't overcook it.
- Drain and rinse under cold water.
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