Instant Pot Pho (Vietnamese Beef Noodle Soup) | Tested by Amy + Jacky
"Check out this tasty Ultimate Comfort Food - Instant Pot Pho (Pressure Cooker Pho)! You'll love the rich buttery beef pho broth that nourishes your soul...."
INGREDIENTS
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1 pound (454g) beef neck bone or oxtail
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2 pounds (922g) beef marrow bones
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1 pound beef finger meat, chuck meat, or brisket
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¾ pound beef feet or beef tendon ((optional))
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2 (560g) large onions (, peeled and halved)
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2 tablespoons (28g) ginger (, unpeeled & cut long strips)
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1 (3.9g) clove garlic (, crushed)
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2 tablespoons (30ml) vegetable or peanut oil
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7 cups (1750ml) cold water
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3 tablespoons (45ml) fish sauce
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20 grams yellow rock sugar ((or substitute with 1 tbsp + 1 tsp sugar))
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½ teaspoon (3g) fine table salt ((may need to add more to taste))
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Sirloin, flank steak, or eye of round (, thinly sliced)
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Vietnamese beef meatballs (Thịt bò viên) ((optional))
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4 (0.5g) cloves
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2 - 3 (3g - 4.5g) star anise
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1 (5.7g) cinnamon stick
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1 teaspoon (2g) coriander seeds
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1 teaspoon (2g) fennel seeds ( (optional))
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1 (1g) black cardamom pod ( (optional))
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180 grams medium banh pho (flat rice noodles) (, soaked in lightly salted hot water for 20 - 28 minutes (60g - 80g per person))
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½ small white onion (, thinly sliced)
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Fresh cilantro (, finely chopped)
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1 - 2 stalks green onions (, finely chopped)
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A touch freshly ground black pepper
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Bean sprouts ((40g per person))
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1 lime (, cut into 8 wedges)
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Optional - mint, jalapeno, Thai basil, hoisin sauce, sriracha
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