easy pho recipe

Faux Chicken Pho makes the perfect easy weeknight meal with all the favorite flavors of the classic Vietnamese noodle dish.

Faux Chicken Pho

garlic (minced)

ginger

onion (very thinly sliced, divided)

star anise

cinnamon stick

dried rice noodles (broken

fish sauce

chicken stock broth

chicken (shredded (rotisserie works great))

cilantro (roughly chopped)

mint leaves

green oninons

Thai basil (roughly chopped)

mung beans

lime wedge

jalapeño (Thai red chili

Sauces: Sriracha/Asian red chili garlic sauce

Place garlic, ginger, a few slices of onions, star anise, cinnamon stick,&nbsp;and rice noodles and fish sauce into a Corningware™ Meal Mug™.

Add the chicken broth, making sure all the noodles are submerged under the broth (push down with a fork and break any noodles if necessary) and cover with the lid with the steam vent open. Microwave on high for 4-5 minutes (Mine took 5) until noodles have softened and are almost opaque. Allow to steam for 8-10 minutes until the noodles have softened and expanded.

Carefully remove the&nbsp;lid and stir with a&nbsp;fork and remove star anise and cinnamon stick.

Add shredded chicken and garnish with remaining sliced onions and toppings of your choice. Serve immediately with a splash of lime and sauce(s) of your choice.

Microwave Directions:

Preheat oven to 400 F. Add the chicken stock/broth making sure all the noodles are submerged under liquid (push down with a fork and break any noodles if necessary) and carefully place the mug (uncovered) in the preheated oven. Cook for 15 minutes or until noodles have softened and are almost opaque. Using oven mitts, carefully remove the meal mug from the oven (it will be very hot straight from the oven). Give the noodles a stir with a fork and cover with the lid with the steam vent open and allow to steam for 8-10 minutes until the noodles have softened and expanded.

Carefully remove the&nbsp;lid and stir again with a&nbsp;fork. Remove star anise and cinnamon stick.

Add shredded chicken and garnish with remaining sliced onions and toppings of your choice. Serve with a splash of lime and sauce(s) of your choice.

Oven Directions:

A quick and easy way to make pho. This Instant Pot pressure cooker pho recipe eliminates a lot of the traditional steps without compromising flavor and authenticity. Enjoy a delicious bowl of pho from scratch in under one hour.

Authentic Quick and Easy Vietnamese Instant Pot Beef Noodle Soup Recipe (Pho Bo)

beef neck bones beef bones

oz ginger (no need

yellow onions (peel outer layer; leave whole)

pho spice tea bag

rock sugar

sea salt

chicken bouillon powder (optional)

MSG optional

beef

beef meatballs (1 11-oz package)

lbs rice noodles

Cilantro

onions

Yellow onion

Red chili peppers/jalapenos

Lemons/limes

Thai Basil

Culantro

Hoisin sauce

Sriracha chili sauce

This simple recipe uses the Instant Pot pressure cooker to create a rich and flavorful beef pho with oxtail. Enjoy a delicious and authentic bowl of hot beef noodle soup in about an hour.

Vietnamese Instant Pot Beef Noodle Soup with Oxtail (Phở Đuôi Bò)

oxtail

oz ginger (about 4 inches)

yellow onions (peel outer layer)

phở spices

MSG (optional)

11 oz cooked beef balls (1 package)

Preparations

Clean the oxtail with a tablespoon of coarse salt and lime juice, rinse and drain dry (cleaning is optional but recommended to remove any foul barnyard smell). Slice the unpeeled ginger into thick coins and give them a light smash. Peel the outer layer of the onion. If using pre-cooked beef meatballs, slice them in half and set them aside.

Sear the oxtail and render some fat

I&#8217;m using an 8-Quart Instant Pot pressure cooker, switch to the sauté mode to fry and sear the beef on all sides until golden brown. Remove the oxtail. Add the onions and ginger to the pot and sear them until they become aromatic (about one minute). Add oxtail back into the pot, fill the inner pot with water up to the ⅔ max line, press the Pressure Cook button, and set the timer to 30 minutes, then press Start. It will take about 20 minutes to reach temperature.

Prepare the garnishes

thinly slice the green onions (remove the root ends and keep the bottom white part long, about 2 inches), and thinly slice the rest. Peel and thinly slice the yellow onion. Thinly slice the jalapenos. Cut the lime into wedges.

Prepare the spices

Toast the pho spices in a small skillet for 30 seconds, then place them in a spice bag and tie it closed.

Prepare the Noodles

Add the rice noodles to a large mixing bowl and fill it with water. Soaking the rice noodles in water helps remove excess starch, separate the strands, and makes cooking quicker.

Stop the Cooking

When the pressure cooker is done, use the quick release method. I like to do this outside because it can get messy. A lot of oil will be at the top of the stock. Skim the top layer of oil and discard it or save it to use as oil for other recipes.

Season the stock

Press Sauté and change the setting to High. Adjust as necessary to maintain a low simmer. Season the stock with rock sugar, sea salt, fish sauce, and MSG. Add the spice bag and simmer for about 15 minutes.

Strain the stock

Remove all the solids from the stock. Set aside the meat to cool and discard the rest. Once the meat is cool enough to handle, you can remove it from the bones for easier eating (optional, great for kids).

Finish the broth

Add more water up to the ½ line, making a total of 4 quarts. Add the sliced beef balls and stems of green onions. Once the mixture comes to a boil, the broth is done.

Cook noodles and assemble the bowl for serving

To cook the noodles, bring a medium pot of water to a boil. Blanch a serving of noodles, one at a time, for about 5 seconds. Transfer noodles to a bowl, add oxtail and your desired toppings. Ladle in hot broth and meatballs. Squeeze in lime and enjoy.

https://www.youtube.com/watch?v=2P22NxD-EHM

Want quick pho? Try this simple Instant Pot pho recipe. This recipe uses an Instant Pot pressure cooker to create a rich and flavorful beef pho with oxtail. Pressure cook for only 30 minutes. Enjoy a delicious and authentic bowl of Vietnamese beef noodle soup in about one hour, from start to finish.

You Will Need:
4½ lbs oxtail
3 oz ginger (about 4 inches)
2 yellow onions (peel outer layer)
1 packet phở spices
2½ tablespoons sea salt
3 tablespoons fish sauce
 ﻿﻿﻿﻿25 grams rock sugar
2 teaspoons MSG (optional)
11 oz cooked beef balls (1 package)
2 lbs rice noodles
Green onions
Yellow onion
Red chili peppers/jalapenos
Lemons/limes

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Quick & Easy Pho: Vietnamese Instant Pot Oxtail Beef Noodle Soup (Phở Đuôi Bò)

Enjoy the wonderful flavors of Vietnam's with this traditional beef pho recipe. This Southern-style variation of beef pho features flat rice noodles with tender beef slices in an aromatic and hearty beef broth.

Vietnamese Beef Noodle Soup (Pho Bo)

lbs beef bones

water

shallots (or 2 yellow onions)

Chinese cinnamon

cloves

coriander

cardamom

beef stock

lbs thinly sliced eye-round beef steak

11 oz cooked beef balls (Bo Vien)

lbs fresh rice noodles

onion

cilantro (roughly chop)

green onions/scallions (slice thinly)

jalapenos (slice thinly)

limes

Sriracha sauce

Clean the bones

Cleaning the bones will get rid of all the impurities and ensure a clear broth. Bring a large pot of water to a rolling boil. Add beef bones and boil for 8 minutes or until foam float to the top. If using marrow bones, boil for only 3 minutes. Any longer will remove the marrow, which would not be good. Remove the bones from the pot and rinse the bones well under cold running water. Discard the water and clean the pot.

Roast the aromatics

Peel the shallots and slice the ginger into thick coins. Transfer shallots and ginger to a baking tray and roast in the toaster oven at 400°F for 20 minutes or until lightly charred on the edges.

Simmer

In the clean pot, add water (5 quarts) and bring to a boil. Add cleaned bones, shallots, and ginger. Cook for 2 hours, uncovered on a low simmer. Occasionally, use a ladle or mesh strainer to skim off any impurities that float to the top and discard.

Remove solids

Remove all the aromatics and bones from the stock and discard. There may be a good amount of tender meat on the bones so remove the meat from the bones and set aside as a meaty topping before discarding bones.

Toast the spices and continue simmering

In a small frying pan, dry roast (no oil) the spices for about 30 seconds or until fragrant. Shake them around to prevent burning. Wrap the roasted spices in a cheesecloth or if you are using the pho spice seasoning packet, use the accompanying spice bag. Add to stockpot. Simmer on low for 30 minutes. After 30 minutes, remove the spice packet.

Season stock

Add rock sugar, fish sauce, salt and MSG (optional). Start with a little at a time and adjust to your taste. Make sure to allow the sugar to completely melt before taste testing.

Prepare the noodles

Cook rice noodles per package instructions.

Assemble and serve

Divide noodles evenly between eight bowls. Add your choices of meat with the raw slices of eye-round beef steak on top. Ladle hot broth over the raw beef slices. Top with a bit of white/yellow onions, green onions, and cilantro. Serve with hoisin and sriracha sauce, and a small platter of bean sprouts, Thai basil, jalapenos, lime, and enjoy.

Top 5 easy pho recipe recipes from across the web

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Faux Chicken Pho

Authentic Quick and Easy Vietnamese...

Vietnamese Instant Pot Beef Noodle ...

Vietnamese Beef Noodle Soup (Pho Bo...

Vietnamese Beef Noodle Soup (Pho Bo...

Top 5 easy pho recipe recipes from across the web

The most viewed easy pho recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Faux Chicken Pho

Authentic Quick and Easy Vietnamese...

Vietnamese Instant Pot Beef Noodle ...

Vietnamese Beef Noodle Soup (Pho Bo...

Vietnamese Beef Noodle Soup (Pho Bo...

The most viewed easy pho recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine