pho bo recipe

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

fish sauce

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

Vietnamese rice noodle soup served in an aromatic easy homemade broth with juicy and tender various cut of beef. The recipe can be made with an Instant pot pressure cooker or on the stove.

Easy Instant Pot Beef Pho (Pho Bo/Pho Dac Biet)

lbs beef brisket

beef tripe (omasum

Water (enough to cover)

ginger

yellow onion (peeled, halved)

star anise

coriander seeds

Tbsp white peppercorns

cinnamon stick

cloves

Tbsp salt

Tbsp sugar

chicken powder

lbs noodles

oz beef tenderloin/sirloin/eye of round

oz Vietnamese beef balls (I use store-bought)

bean sprouts

basil (sawtooth leaves)

Limes

Culantro leaves

green onion

onion (thinly sliced)

Jalapeno peppers (thinly sliced)

If you use tripes that hasn&#39;t been cleaned, you can follow this how to clean beef tripe

It is important to blanch the meat and bones to get a clear light broth. Fill a big pot with water, bring it to a boil. Add the bones, brisket, and trips. Let them boil for 5 minutes over medium heat. Skim off any scums that arise. Remove from the heat, discard the water and rinse off the bones, meat, and tripes.

Parboil the meat and bones:

If you plan to make this recipe on the stove, place ginger and onions on a lightly oiled baking sheet. Brush some oil on the onion and ginger as well. Turn the broiler on high and broil for 15 minutes. This will char them a bit and that&#39;s okay. Alternatively, you can do this on a dry pan or over an open flame on the stove. They get more charred when you do it on open flame so be sure to scrape off those burned part so your broth won&#39;t turn dark

Next, toast the spices on a dry pan over medium heat for 2-3 minutes until aromatics. Transfer them to a stock mesh bag

If you plan to make this with Instant pot, press &quot;saute&quot; on instant pot. When it says &quot;hot&quot;, place the cut-side of the onion in the pot without any oil. Add the ginger slices too. Let them char until golden brown. Remove from the pot. Add the spices into the pot and let them toast inside the pot for 2-3 minutes until aromatic. Transfer them to a stock mesh bag

Making the broth:

Put the bones, meat, tripe, onion, ginger slices, and spice mesh bag back into the inner pot of Instant pot. Pour water until you cover them. Take care not to go over the max line though

Add seasonings and roughly stir to mix. Close the lid. Turn the steam release valve to seal. Set the function to &quot;pressure cooker&quot; and make sure it&#39;s on &quot;high pressure&quot;. Set the timer to 50 minutes. When the timer is done, carefully do a quick release and unlock the cover when the steam valve has collapsed

Remove the meat, bones, and tripe to a plate and keep them covered with a foil. Remove the spice mesh bag and strain the broth into another clean large pot. Discard the solid. Have a taste on the broth and adjust the seasoning to your preference

If cooking with Instant pot pressure cooker:

Put the bones, meat, onion, ginger slices, and spice mesh bag into a heavy-bottom large pot. Pour water until you cover them. Add seasonings and roughly stir to mix. Bring the water to a boil and then lower the heat to simmer. Partially cover with a lid and let it simmer for 3-4 hours until the meat are tender. 1 hour before the end of cooking, add the tripe and cook for 1 hour until it&#39;s tender

If cooking on the stove:

Keep the broth warm if you plan to serve it soon. Add the beef balls to heat them up just before serving. The beef balls are usually already cooked and just need to be heat up

Freeze the beef in the fridge for 15 minutes and this will help you to be able to slice them very thinly against the grain with a sharp knife

Thinly slice onion and soak in cold ice water. This helps to crisp them up and to get rid of the pungent taste of onion that some people don&#39;t like

Slice the brisket against the grain with a sharp knife. Cut the tripe on the bias (at an angle). There will be tendon attached to the bone marrow. Simply pull the tendon from the bones and discard the bones. You can serve the tendons with the noodles

If using dried pho noodles, cook according to the instruction on the package. If you are using fresh rice noodles, then it takes only 30 seconds or so to heat up. Do not overcook the fresh noodles

If you want the beef steak to be rare, then you don&#39;t need to cook it. I like them rare or medium-rare. For medium-rare, I will portion out about 2 cups of broth into a saucepan and bring it to a simmer. Add the thinly sliced beef steak and cook for just 4-5 seconds so they are still pink. If you want it well done, just cook until it lose the pink. You don&#39;t want to cook this straight in the big pot of broth because it will make your clear broth turns brown because of the blood from the meat

Portion noodles, brisket, tendon, tripe, and beef balls into individual serving bowls. Laddle the hot soup over. Add the rare or medium-rare beef steak slices. Garnish with chopped green onion, onion slices

Assembling:

Serve with fresh bean sprouts, basil, culantro leaves, lime and jalapeno peppers on the side. You can also eat it with Hoisin sauce and Sriracha chili sauce.

I learned from a friend that for Hanoi version of pho noodle soup, it is usually served with only green onion and slices of white parts of the green onion.

To serve:

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

Full printable recipe: https://www.vickypham.com/blog/pho-bo-instant-pot-oxtail

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

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