Phở Bò Instant Pot (Vietnamese Beef Noodle Soup)
Author: Katie Le | Katie’s Test Kitchen
Ingredients:
Broth for 8-quart IP (For 6-quart adjustment, please see FAQ #3 before proceeding with the recipe below)
– 2.5 to 3 lbs of beef bones, marrow bones are best for Pho
– 1 daikon about 1/2 lb, optional (peeled and halved, optional but highly recommend to give the broth a natural sweetness)
– 1 large onion (peeled and toasted to slightly charred)
– 1 large knob of ginger (peeled and toasted to slightly charred)
– 1 bag of Pho Seasoning (toasted in an oven or on stove top for about 1 minute or less to release fragrant)
– 2 pieces of thumb-sized rock sugar
– 6 tbsp of Quốc Viet Beef Pho Soup Base
– 16 cups of boiling water
– mushroom seasoning (optional to taste)
– 3 green onion, use white bottom part only to add to broth at the end
Protein Options (pick one or all, more or less of each depending on what you like):
– 1-2 lbs of eye round beef or fillet mignon, “Tái”, (thinly sliced)
– 1 package of beef balls, typically found in frozen section of Asian stores, “Bò Viên”
(halved, added to broth, bring it to a boil before serving)
(halved, added to broth, bring it to a boil before serving)
– 1/2 lb beef omasum, “Sách“, (washed well with salt, add to IP and cook before cooking the Pho broth or cook in 2nd IP if you have one, add 4 cups of water and 1 stalk of lemongrass, High Pressure, 4 minutes, NPR, rinsed with cold water before thinly slicing)
– 1-2 beef tendons, “Gân”, (parboiled for 5 minutes on stove top, add to the bones and cook using the same time, removed from broth once it was done and wait for it to cool down before slicing)
Condiments and others:
– 2 bags of fresh Pho noodles, typically in the refrigerated section at Asian stores (1 bag usually makes 4 bowls), boiled according to package instruction
– lime wedges
– green onion and cilantro (chopped)
– white onion (thinly sliced)
– basil and culantro
– bean sprout
– jalapeño Pepper (thinly sliced)
– Hoisin and Sriracha sauce
Directions:
1. Wash then parboil beef bones on stove top pot for 10 minutes. Rinse well and add to inner pot.
2. Toast onion and ginger until lightly charred. For the Pho Seasoning, toast for about 1 minute and add to the filter pouch. Add toasted items to inner pot along with rock sugar, 6 tbsp of Quốc Viet Beef Pho Soup Base, daikon and 7 cups of boiling water (just enough to cover i ingredients). Using boiling water will help speed up pressure building time. Close lid and make sure knob is on Sealing. Select Manual/Pressure Cook, High Pressure, 30 minutes. Allow 30 minutes NPR or full NPR. It would take a little more than 30 minutes for the IP to fully NPR with the ingredients above.
3. Release remainder pressure if needed and open lid. Cancel Keep Warm and switch to Saute mode. Remove all solid ingredients then add 9 cups of boiling water. Cater to your taste by adding more soup base (1 tsp at a time), sugar and/or mushroom seasoning. I added 1 tbsp of mushroom seasoning. Lastly, add the white part onion. If you use beef ball slowly drop them in now and bring broth to a boil again.
4. To assemble the bowl, add cooked Pho noodles then top with your protein options from above. Pour boiling broth, add sliced white onion and sprinkle chopped green onion and cilantro. Serve with basil, culantro, bean sprout, lime wedges and sliced jalapeño pepper. The broth is so good we rarely add Hoisin sauce to our bowl!
