Instant Pot Pho (Vietnamese Beef Noodle Soup)

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Peggy

Beef Broth

1 pound (454g) beef neck bone or oxtail

2 pounds (922g) beef marrow bones

1 pound beef finger meat, chuck meat, or brisket

¾ pound beef feet or beef tendon (optional)

2 (560g) large onions , peeled and halved

2 tablespoons (28g) ginger , unpeeled & cut long strips

1 (3.9g) clove garlic , crushed

2 tablespoons (30ml) vegetable or peanut oil

7 cups (1750ml) cold water

3 tablespoons (45ml) fish sauce

20 grams yellow rock sugar (or substitute with 1 tbsp 1 tsp sugar)

½ teaspoon (3g) fine table salt (may need to add more to taste)

Other Beef

Sirloin, flank steak, or eye of round , thinly sliced

Vietnamese beef meatballs (Thịt bò viên) (optional)

Spices

4 (0.5g) cloves

2 to 3 (3g - 4.5g) star anise

1 (5.7g) cinnamon stick

1 teaspoon (2g) coriander seeds

1 teaspoon (2g) fennel seeds (optional)

1 (1g) black cardamom pod (optional)

Noodles

180 grams medium banh pho (flat rice noodles) , soaked in lightly salted hot water for 20 to 28 minutes (60g - 80g per person)

Garnish

½ small white onion , thinly sliced

Fresh cilantro , finely chopped

1 to 2 stalks green onions , finely chopped

A touch freshly ground black pepper

Pho Herbs Platter (on the side)

Bean sprouts (40g per person)

1 lime , cut into 8 wedges

Optional - mint, jalapeno, Thai basil, hoisin sauce, sriracha

subheading: Equipment:

Instant Pot Pressure Cooker

Directions at pressurecookrecipes.com

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