Easiest and quickest beef chuck short ribs pho ever. Recipe included.

By Vicky Pham

Ingredients

Instructions

1. Peel the onion but leave it whole. Cut the unpeeled ginger into thick coins and lightly smash each one. Trim excess fat from the ribs.
2. Put the short ribs, onion and ginger into an 8-quart pressure cooker. Divide the pho paste into thirds and add one third with one of its spice bags. Add water up to the max fill line, then pressure cook on high for 1 hour.
3. Meanwhile, cook the rice noodles in a large pot of boiling water following the package instructions.
4. When pressure cooking finishes, quick release the pressure. Remove and discard the spice bag, onion and ginger. Skim off the fat from the top. Taste and add more pho soup base if needed.
5. Keep the ribs in the broth, or remove the bones and slice the meat thinly.
6. Put the noodles in a bowl, ladle in hot broth and add the beef. Garnish with green onions, a sprinkle of black pepper and a squeeze of lime. Serve with hoisin and sriracha if you like.

Summarized from Vicky Pham's video. Watch it for the details.

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