Instant Pot Beef Pho
Ingredients
The broth
-
3
pods
star anise
-
1
stick
cinnamon
-
4
whole
cloves
-
2
Tbsp.
vegetable oil
-
2
medium
onions
-
½
piece
ginger
-
3
lb.
mixed soup beef bones
-
1
lb.
beef brisket
-
2
Tbsp.
fish sauce
-
½
oz.
yellow rock sugar
-
2½
tsp.
Diamond Crystal salt
-
10
oz.
dried thin Banh Pho rice noodles
-
8
oz.
beef eye of round
The garnishes
-
to taste
thinly sliced onion
-
to taste
thinly sliced scallions
-
to taste
chopped cilantro
-
to taste
Thai basil leaves
-
to taste
mint leaves
-
to taste
mung bean sprouts
-
to taste
sliced Thai or serrano chiles
-
to taste
lime wedges
-
to taste
Sriracha
-
to taste
hoisin sauce
-
to taste
freshly ground black pepper
Instructions
- Toast star anise, cinnamon stick, and cloves in the Instant Pot until fragrant.
- Add vegetable oil, onions, and ginger, cooking until browned.
- Pour in water, add beef bones, brisket, fish sauce, sugar, and more water, then cook under high pressure.
- Soak noodles in cold water while the broth cooks.
- Freeze and thinly slice beef eye of round.
- Release pressure from the pot and transfer bones to a bowl.
- Cool brisket in water and strain the broth, discarding solids.
- Boil water and cook noodles briefly, then rinse and toss with oil.
- Assemble bowls with noodles, brisket, sliced beef, and garnishes, then ladle hot broth over.
- Serve with garnishes and sauces on the side.
Nutrition Facts (estimated)
Servings
4
Calories
450
Total fat
15g
Total carbohydrates
50g
Total protein
35g
Sodium
900mg
Cholesterol
70mg
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