Hello Friends. I’ll share with you about Beef 🥩 Pho 🍜 In my country
This Instant Pot Pho recipe is incredibly easy to make, only requiring a few minutes of hands-on cooking time to get an intensely rich, flavorful broth!
With it's deliciously light but beefy broth, slurpable noodles, fresh herbs and tender slices of beef, it's just so DAMN GOOD. I like it almost as much as I like this Instant Pot Ramen or Bun Bo Hue.
Using the Instant Pot to pressure cook beef bones with spices and seasonings results in a deep, flavorful broth, much like you find in Vietnamese restaurants. Right in your own home.
Beef bones are a must for this recipe. I sometimes have difficulty finding them at my local grocery store (it's hit and miss), but I am always able to find them at the Asian grocery. Also, if you have a local butcher he/she should have some if you ask. Buy beef bones online.
Fresh whole cloves, star anise, cinnamon sticks, coriander, peppercorns and ginger are also needed for this recipe.
For the slices of beef in the soup, I use tenderloin as it is the most tender, like I do in this Bo Luc Lac, this Beef Stroganoff or this Thai Beef Salad. You can use whatever cut you'd like, as long as it's sliced thin. Buy tenderloin online.
The remaining ingredients are included in the recipe card if you scroll to the bottom of the post.
STEP BY STEP INSTRUCTIONS
Heat a skillet over medium heat and add the cloves, cinnamon, coriander, peppercorns and star anise until they become fragrant. Remove from heat and set aside.
Place the beef bones in a strainer and rinse them well under warm water. It may help to lightly scrub them to get them as clean as possible. This helps the clarity of our broth.
Heat oven to 450F degrees and roast the beef bones on a baking sheet for 20 minutes. Remove and set aside.
If you're looking to reduce the fattiness of the broth, I suggest refrigerating your broth overnight and scraping the solidified fat off the top the next day. This is what I do when I make it now.
Heat the cooking oil in the Instant Pot (I use a 6 quart version) on the "saute - more" setting and add the ginger and onion. Cook until charred on all sides, about 10 minutes. The charred onion and ginger give more depth to the flavor of the broth.
Add the toasted spices, soy sauce, fish sauce, coconut sugar and roasted beef bones to the Instant Pot. Add water up to the max fill line and turn the Instant Pot to pressure cook. Cover and cook on high for 120 minutes.
While the broth is cooking, soak the rice noodles in warm water for about 45 minutes. In a large saucepan, heat water to boiling and cook noodles for 1-2 minutes. **If your package has instructions, follow those instructions.
You can also take this time to slice the beef into thin slices (as thin as you can get it). I recommend placing it in the freeze for about 30 minutes before slicing it. This makes it MUCH easier to slice in thin pieces.
When the broth is done cooking, use the quick release to release the pressure and strain thoroughly.
Place noodles in bowls and add the sliced beef. Ladle the broth into bowls over the noodles and beef. The hot broth will cook the thin slices of beef.
Garnish with mint leaves, Thai basil, and sliced jalapenos. Add hoisin sauce and sriracha to taste.
EXPERT TIPS
Place the beef in the freezer for about 30 minutes to make it easier to slice into thin pieces.
If you're looking to reduce the fattiness of the broth, I suggest refrigerating your broth overnight and scraping the solidified fat off the top the next day.
You can skip roasting the beef bones, but you won't get quite the same deep roasted flavor.
If you can't get Thai basil, substitute regular basil.
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