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vietnamese beef pho

Instant Pot Vietnamese Beef Pho Noodle Soup

Jenny
Rich, savory and aromatic Vietnamese Beef Pho noodle soup.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 45 minutes
Course Entrée
Cuisine Asian
Servings 10
Calories 58 kcal

Ingredients
  

  • 5-7 lb beef marrow bones or a mix of marrow bones, oxtails and beef neck bones
  • 1 onion
  • 2 inch knob ginger
  • 12 cups water
  • ¼ cup fish sauce
  • 1 inch cube yellow rock sugar
  • 1 teaspoon salt

Spices

  • 1 cinnamon stick
  • 10 cardamom pods
  • 2 black cardamom pods
  • 10 star anise
  • 5 cloves
  • 1 tablespoon coriander
  • 1 tablespoon black peppercorn

To Serve

  • Vietnamese rice noodles
  • beef meatballs
  • beef eye round, thinly sliced
  • cilantro
  • Thai basil
  • scallions
  • onions thinly sliced
  • limes
  • bean sprouts
  • red chilies
  • hoisin sauce
  • sriracha

Instructions
 

  • Preheat oven to 400 degrees F. Place bones on a baking sheet and roast for 30 minutes.
  • Char the onion and ginger in a skillet or directly over the fire. In a skillet on medium low heat, toast the spices for 3 minutes. Watch closely and constantly move the spices around to toast evenly.
  • Instant Pot: Add the bones, onion, ginger, spices, water, fish sauce, sugar and salt to the Instant Pot. Cook on high pressure for two hours or use the Broth function.
  • Let the Instant Pot natural release fully or natural release 30 minutes then turn to vent. Be careful as a lot of steam will be released.
  • Remove the beef bones, ginger and onion and strain the broth into a large pitcher or bowl. Let the broth settle for 15 minutes then skim off the fat. Or let the broth completely cool, refrigerate and remove the solidified fat layer.
  • Cook rice noodles according to package instructions. In a pot, add broth, meatballs, salt to taste and bring to a boil. Add the noodles and beef slices to a serving bowl. Slowly pour the hot broth over the beef to cook. Add desired toppings and happy nomming!

Notes

  • Parboil the bones for 10 minutes instead of roasting.
  • Optional: Remove marrow and tendon from bones to serve.
  • Make a day ahead and strain the broth. Let the broth fully cool and refrigerate. The fat with solidify and be easier to remove. 

Nutrition Estimate

Calories: 58kcalCarbohydrates: 8gProtein: 1gFat: 15gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 704mgPotassium: 90mgFiber: 1gSugar: 1gVitamin A: 13IUVitamin C: 2mgCalcium: 38mgIron: 1mg
Keyword instant pot, pho, vietnamese
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