Pho Vietnamese soup with beef and pork
Pho is one of those dishes that looks intimidating at first glance. The ingredient list is long, the flavors are deep, and the tradition behind it feels almost too special to recreate at home. But here’s the truth: this recipe is much simpler than it looks. All you really need to do is make a rich, aromatic broth with bones, beef, and spices—then you can decide how far you want to take it.
If you’re in the mood for something light, you can stop after the broth is done. It’s so flavorful and satisfying that a hot bowl of bone broth with tender meat is a complete meal on its own. But if you want more texture, diversity, and color, you can go further and add noodles, bean sprouts, fresh herbs, and chili oil. Both versions are delicious and rewarding, and both highlight the beautiful balance of Vietnamese flavors.
Why This Pho Recipe Works?
1. Bone broth that heals and nourishes - Pork neck bones create a collagen-rich broth that supports gut health, joints, and skin elasticity. For women especially, this kind of slow-extracted nutrition is incredibly supportive during times of stress, hormonal shifts, or recovery.
2. Light yet protein-rich - Between the shredded pork and the thinly sliced beef, this soup delivers plenty of protein while staying surprisingly low in calories. That means steady energy, satiety, and no heaviness afterward.
3. Antioxidant power from spices - Star anise, cinnamon, cardamom, coriander seeds, and Sichuan peppercorns don’t just smell and taste amazing—they’re also packed with antioxidants that help calm inflammation and support circulation.
4. Versatile & customizable - Whether you keep it simple with just broth and meat, or go all out with noodles, bean sprouts, lime, basil, and chili, this dish adapts to your mood and pantry. Use whatever bones you have, even chicken feet, use other meats, use different noodles, use Italian basil and parsley, make it your own!!
When to Make This Pho?
For light dinners – A warm, soothing bowl that fills you up without weighing you down.
On cold days – Comfort food with a fragrant, steamy twist.
After a busy day – The Instant Pot does most of the work, and you get a restaurant-quality broth at home.
When you need protein – A great way to boost intake without resorting to heavy meats or complicated meals.
This Pho is proof that healthy eating doesn’t have to be complicated. With a few spices, some bones, and a pressure cooker, you can create something deeply flavorful and nourishing. It’s a recipe that celebrates Asian flavors while being mindful of women’s health, digestion, and energy.
Once you try it, you might never look at soup the same way again.
RECIPE
Ingredients
1.8 kg pork neck bones
900 g thinly sliced beef (for quick cooking)
Spices: 10 g star anise, 10 g cinnamon quills, 4 cardamom pods, 5 cloves, 5 g coriander seeds, 1 tsp Sichuan peppercorns
250 g red onion
150 g fresh ginger
2 Tbsp honey
1 Tbsp salt
3 Tbsp fish sauce
2 L water
For Serving
Gluten-free noodles of your choice (I used bean noodles but rice noodles are fine)
Bean sprouts
Fresh cilantro, mint, Thai basil
Lime wedges
Chili oil or sliced chilies (for extra heat)
Instructions
Prepare Ingredients – Measure out all spices and slice the meats. Halve or roughly chop the onion and ginger.
Roast Onion & Ginger – In a dry pan, roast the onion and ginger for about 10 minutes until browned and fragrant. This deepens the flavor of the broth.
Toast Spices – Using the sauté function on your Instant Pot (or a pan if using a stovetop pressure cooker), dry roast the star anise, cinnamon, cardamom, cloves, coriander seeds, and Sichuan peppercorns for 3 minutes, stirring often until aromatic.
Build the Broth – Add the pork neck bones, roasted onion and ginger, honey, salt, fish sauce, and water. Seal and cook under high pressure for 40 minutes.
Release & Strain – Allow the pressure to release naturally. Once finished, strain the broth into a clean pot, removing the solids. The broth should be clear (a slight cloudiness is fine, this is home cooking). Don't throw away the solids as you need to harvest the meat from the pork neck bones.
Add the Meats – Stir the thin beef slices directly into the hot broth to cook instantly. Collect and thred any tender meat from the pork neck bones and return it to the broth for extra flavor and protein.
Taste & Adjust – Taste the broth and adjust with more salt or fish sauce if needed.
Assemble Bowls – Cook the noodles according to package directions. Place them in bowls along with bean sprouts, herbs, and lime wedges. Pour over the hot broth with beef and pork, then garnish with fresh herbs and chili oil or sliced chilies for heat.
As usual, these are my thoughts and ideas, not medical advice. You are encouraged to create your own recipes or search for some suited to your needs. I am just sharing my recipes, hoping that I can inspire some of you to make healthier food choices.
Please remember that we all have different nutritional needs and that food affects us differently. If you are not sure which foods are best for you, reach out for a free phone consultation.
In good health,
Ioana