Vietnamese Beef Pho (Phở Bò)
ID: f9c178ae...
A comforting, deeply flavorful Vietnamese beef noodle soup made quickly and easily using an Instant Pot. The broth is clean, aromatic, and perfectly balanced with traditional spices.
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🍳 Cooking Flow
Parboil the beef bones and meat for 10-15 minutes to remove scum, then rinse. → Char the onion halves and ginger slices in the Instant Pot on Sauté mode for 5 minutes. → Add all meats, aromatics, spices, fish sauce, sugar, and water to the pot, then pressure cook on High for 60 minutes. → Remove the brisket, cool it in the fridge, and slice it thinly. → Assemble bowls with cooked rice noodles, hot broth, sliced brisket, and fresh herbs/garnishes.
Cooking Steps
Brief Cooking Order
Parboil the beef bones and meat for 10-15 minutes to remove scum, then rinse. → Char the onion halves and ginger slices in the Instant Pot on Sauté mode for 5 minutes. → Add all meats, aromatics, spices, fish sauce, sugar, and water to the pot, then pressure cook on High for 60 minutes. → Remove the brisket, cool it in the fridge, and slice it thinly. → Assemble bowls with cooked rice noodles, hot broth, sliced brisket, and fresh herbs/garnishes.
Introduction
A comforting, deeply flavorful Vietnamese beef noodle soup made quickly and easily using an Instant Pot. The broth is clean, aromatic, and perfectly balanced with traditional spices.
Step 1
Parboil the beef shank, beef bones, and brisket in boiling water for 10 to 15 minutes to release impurities and scum. Drain the meat and bones, then rinse them thoroughly under cold water.
Step 2
Prep the aromatics by cutting the yellow onion in half and slicing the ginger.
Step 3
Turn on the Instant Pot Sauté mode on High/More. Add 1 tbsp of vegetable oil, then place the onion halves and ginger slices in the pot.
Step 4
Sauté and char the onion and ginger for about 5 minutes, turning them over once to ensure both sides are charred and browned. Turn off Sauté mode.
Step 5
Add the parboiled beef shanks, bones, and brisket back into the pot with the charred aromatics.
Ingredients List
Important Notes
Parboiling is essential to ensure a clear, clean soup broth without cloudy residue.
Cooling the cooked brisket in the refrigerator before slicing allows you to cut it into beautiful, thin pieces without it falling apart.
The recipe starts with a conservative amount of salt and fish sauce so you can easily adjust the seasoning to your taste at the end.
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