Pho restaurants are plentiful in my area. One, in particular, has the best I have ever had. If you are not familiar with pho (pronounced fuh), it is a noodle soup that contains some kind of protein and a delicious bone broth. Typically, Pho is topped with fresh basil, fresh bean sprouts, lime wedges, cilantro, and jalapenos. With a squirt of Sriracha sauce, it is mind-numbingly good for soup. Flavors, such as cinnamon and star anise, pair well with the savory flavor of the broth. This recipe for Vietnamese Pho is pretty darn close to the Pho I get at my favorite Pho restaurant. I say almost because I don’t want to steal their thunder, but let’s be real here…mine is really good!
Ingredients
3 star anise pods
4 cinnamon sticks
4 whole cloves
2 onions, halved and sliced and divided
1 Tbsp. ginger paste or 1 large piece of fresh ginger, peeled and cut into chunks
4 garlic cloves, minced
8 cups beef bone broth
1 lb. shaved steak or sliced eye of round roast, cooked and sliced thin
1 lb. beef brisket or chuck roast, cooked and sliced into thin chunks
3 tsp. Swerve granular
1/2 cup fish sauce
1 12-oz. package rice noodles
Salt and pepper to taste
Toppings: fresh bean sprouts, fresh basil leaves, fresh mint, sliced jalapeno,, sliced red onion, lime wedges, Hoisin sauce, Sriracha sauce, soy sauce
Instructions
Using the SAUTE function on the Instant Pot, toast the star anise, cinnamon sticks and cloves for 3 minutes until fragrant.
Add the onion and ginger. Stir and cook for one minute.
Add the broth. and stir.
Add the beef and salt. Place the lid on the Instant Pot and lock it. Set the PRESSURE COOK function for 8 minutes. Natural release the pressure for 20 minutes. Remove the lid.
Skim any fat from the broth. Then add Swerve or sugar along with the fish sauce.
Soak the rice noodles in cold water for 15-20 minutes. Some brands require this but others do not. Check the package directions to see if the brand you have on hand requires soaking the noodles. Drain and rinse.
While the noodles are soaking, soak the onion slices in water for 10 minutes. At the same time boil some water in a pot. Dunk the noodles in the boiling water for 15-20 seconds. Remove and place in bowls. Ladle the Pho over the noodles.
Top with the onions, fresh basil, fresh bean sprouts, Sriracha sauce, soy sauce, Hoisin sauce, fresh mint, lime wedges, red onion or whatever toppings you like.
Vietnamese Pho in the Instant Pot
Equipment
- Measuring spoons
- 1 measuring cup
- 1 knife
- Instant Pot
- 1 Large spoon
- 1 slotted spoon
- 2 medium-sized bowls
- 1 pot of boiling water
- 1 ladle
Ingredients
- 4 cinnamon sticks
- 3 star anise pods
- 4 whole cloves
- 8 cups beef broth
- 1 lb. shaved steak or eye of round roast, cooked and sliced thin
- Salt and pepper to taste
- 1 Tbsp. ginger paste or 1 large piece of fresh ginger, peeled and cut in chunks
- 2 onions, halved and sliced
- 4 garlic cloves, minced
- 1 lb. beef (brisket or chuck roast), cooked and cut in thin chunks
- 1/2 cup fish sauce
- 1 12-oz. package rice noodles
- 3 tsp. Swerve granular
- Toppings: fresh bean sprouts, fresh basil leaves, fresh mint, sliced jalapeno,, sliced red onion, lime wedges, Hoisin sauce, Sriracha sauce, soy sauce
Instructions
- Using the SAUTE function on the Instant Pot, toast the star anise, cinnamon sticks and cloves for 3 minutes until fragrant.
- Add the onion and ginger. Stir and cook for one minute.
- Add the broth. and stir.
- Add the beef, pepper and salt. Taste to adjust the seasonings.
- Place the lid on the Instant Pot and lock it. Set it to the PRESSURE COOK function for 8 minutes on High. Natural release the pressure for 20 minutes before removing the lid.
- Skim any fat from the broth using a slotted spoon; then, add Swerve or sugar along with the fish sauce.
- Soak the rice noodles in cold water for 15-20 minutes. Some brands require soaking the noodles but others do not. Check the package directions to see if the brand you have on hand requires soaking the noodles. Drain and rinse
- In a separate bowl, soak the remaining onion slices in water for 10 minutes.
- Boil some water in a pot. Dunk the noodles in the boiling water for 15-20 seconds. Remove and place in bowls.
- Ladle the Pho over the noodles.
- Top with the onions, fresh basil, fresh bean sprouts, Sriracha sauce, soy sauce, Hoisin sauce, fresh mint, lime wedges, red onion or whatever toppings you like.
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