My first attempt at beef pho. If you haven’t made pho before, I would recommend trying Pho Ga first. Neither recipe is difficult, but the Pho Ga is a little easier and a little more straight forward. And less messy. I would also check out Cuong Can Cook’s video down below (See Source.)
Based on the recipe by Cuong Can Cook:
- ~2-2.5 lbs of beef bones (I used ~2 lbs of beef bones and ~1 lb of oxtail
- 1 yellow onion
- 1 palm sized piece of ginger
- green onion
- 1/2 cup of fish sauce
- 1 tablespoon of sugar
- 1 teaspoon of salt
- pho noodles
- lime wedges
- packet of pho spices
This was one of the items available at my local Asian Market. $3.00 for 5 spice packets.https://www.amazon.com/Pho-Hoa-Beef-Noodle-Spices/dp/B003GRMUCUThe filter bag becomes really fragile after the cooking process. Use a ladle to remove the packet as to not break the spice bag during removal.
- Proteins: Sliced beef from the shabu shabu section, bo vien (beef/tendon meatballs), brisket, tendon, tripe (whatever you desire)
- In the Instant Pot (on saute) or a stock pot on the stove, bring the beef bones/oxtail and water to a boil. Boil for 10-15 minutes. You want to boil the beef bones until it releases the fat/gunk. Once boiled, set aside the beef bones/oxtail and dump the remaining water. With the remaining bones, rinse and gently clean with clean water.
- Over direct heat gas flame, char the whole onion and ginger. If a gas burner is not available, you can use cut the onion and ginger in half and broil in the oven.
- Place beef bones, fish sauce, sugar, charred onion and ginger, salt, and spice packet into Instant Pot and fill with water to a little under the max line in the Instant Pot. Close the lid, set vent knob to Sealing, and use Manual (High Pressure) for 60 minutes.
- While the broth is cooking, slice green onion and cilantro into small pieces; and prepare any other items. Do this step at a later time if you are pre-making beef pho for a later time.
- After the 60 minute cooking time elapses, allow a NPR (Natural Pressure Release). If you do a Quick Release, the Instant Pot will make a mess with this recipe. Once the pressure is released, remove the lid and carefully fish out the spice packet, onion, and ginger. The spice packet is very delicate and can break easily if you aren’t careful. If there is any fat or gunk at the top of the broth, now is the time to remove it. Taste and season broth as needed with fish sauce and/or salt.For the best results, allow the broth to cool, then place the Instant Pot inner pot in the refrigerator overnight. As the broth cools, the fat will form at the top and will be easier to remove.
- In a separate pot, boil some water, Using a noodle strainer if available, boil the dry pho noodles about 5 to 20 seconds until it is loose and pliable. Place into soup bowl.
- Add your proteins on top of the rice noodles.
- Garnish with additional green onion and cilantro. Pour the boiling soup broth into bowl. If the noodles are cold prior to adding the broth, consider microwaving the bowl for 30-45 secs prior to adding the broth.
- Garnish with your favorite pho condiments (green onions, cilantro, lime, Sriracha, etc.)