Slow Cooked Beef Pho
Breville Test Kitchen

Breville Test Kitchen

Slow Cooked Beef Pho

This quintessential pho starts with a beautifully cooked broth, cooked low and slow for an incredibly rich and aromatic base. The hot broth is ladled over the thinly sliced beef just before serving so it remains nice and tender.
the Smart Oven® Air Fryer Pro
the Smart Oven® Air Fryer Pro Product Details

the Smart Oven® Air Fryer Pro

4 hrs 45 mins total time

30 mins active time


Serves 4



  • vegetable oil icon
    1 tbsp vegetable oil
  • beef short ribs  icon
    3 lb beef short ribs
  • yellow onion icon
    2 yellow onions

    coarsely chopped

  • fresh ginger icon
    2½ oz fresh ginger


  • head of garlic icon
    1 head of garlic

    cut in half

  • cinnamon stick icon
    3 cinnamon sticks
  • star anise icon
    3 star anise
  • cilantro icon
    1 bunch (3 oz) cilantro

    stems and roots (if attached) and leaves separated

  • chicken stock icon
    2 quarts (64 fl oz) chicken stock
  • water icon
    2 cups (16 fl oz) water
  • hoisin sauce icon
    3 tbsp (1½ oz) hoisin sauce
  • fish sauce icon
    3 tbsp fish sauce

    plus extra to season

  • white sugar icon
    1 tbsp white sugar
  • beef tenderloin icon
    12 oz beef tenderloin
  • thin rice noodles icon
    8 oz thin rice noodles
  • white onion icon
    ½ white onion

    thinly sliced

  • bean sprouts icon
    5 oz bean sprouts
  • lime icon

    to serve

  • red chili icon
    Red chili

    thinly sliced to serve


  • 1Place a 5½-quart (10-inch) Dutch oven over high heat, once hot, add the oil and ribs and cook until well browned all over. This gives the stock a richer flavor. Remove and set aside.
  • 2Cook, stirring occasionally for 4 minutes, or until starting to color. Meanwhile, preheat the oven.
  • 3Insert the wire rack into position 8. Set the oven to Slow Cook, Convection, High, for 4 hours and press Start to preheat. Meanwhile, continue to the next step.
  • 4Add the cinnamon, star anise and cilantro stems and roots. Return the ribs and add the stock, water, hoisin sauce, fish sauce and sugar. Mix to combine and bring to a boil. Skim the surface, cover and remove from the heat.
  • 5Once preheated, place the pot in the oven and cook for 4 hours. Meanwhile, continue to the next step.
  • 6Very thinly slice the tenderloin, cover and refrigerate until ready to serve.
  • 7Once the stock is cooked, remove from the oven and skim off the fat for a less oily tasting soup.
  • 8Strain the stock into a saucepan and place over low heat to keep hot. The meat can be picked off the ribs and served in the pho or discarded.
  • 9Just before serving, cook the noodles in a pot of boiling water for 7 minutes, or until just tender. Drain and rinse under cold water.
  • 10Divide the noodles and beef among serving bowls. Pour over the hot stock to cook the beef. Serve topped with onion, sprouts, cilantro and chili. Season with fish sauce and squeeze over lime.
Main course
Dairy Free

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