Description
Learn how to make delicious Instant Pot Pho right at home with this easy recipe. This traditional Vietnamese noodle soup is packed with flavorful broth, tender beef, and fresh herbs.
Ingredients
Units
Scale
For the broth:
- 2 3-inch pieces ginger, cut in half lengthwise
- 2 medium onions (peeled)
- 4 pounds beef marrow and/or knuckle bones
- 1 1/2 pounds beef chuck
- 3 scallions (cut into 4-inch lengths)
- 1/3 cup fish sauce
- 2 ounces rock sugar (or 3 tablespoons granulated sugar)
- 2 teaspoons salt
- 3 star anise
- 5 cloves
- 1 small cinnamon stick
- 1 black cardamom pod
- 2 teaspoons fennel seeds
- 2 teaspoons coriander seeds
- 3 1/2 quarts water
To assemble your pho:
- Dried pho rice noodles
- Thinly sliced onion
- Mung bean sprouts
- Thai basil
- Lime wedges
- Cooked beef balls (thinly sliced eye round, optional)
Instructions
- Char your ginger and onions: Use tongs to hold the ginger and onions over an open flame until lightly blackened. Rinse and set aside.
- Prepare the broth: Boil bones and beef chuck, drain and rinse. Transfer bones to Instant Pot with ginger, onions, scallions, fish sauce, sugar, salt, and spices in cheesecloth. Cover with water. Pressure cook for 120 minutes.
- Add beef chuck: Refrigerate beef chuck while cooking broth. After pressure release, add beef chuck and cook for an additional 30 minutes.
- Skim and season: Skim excess fat from broth, adjust seasoning to taste with salt, sugar, and fish sauce.
- Serve: Boil noodles, place in bowls with beef chuck slices, cover with broth. Garnish with onion, bean sprouts, Thai basil, and lime juice. Add beef balls or sliced eye round if desired.
Nutrition
- Serving Size: 1 bowl
- Calories: Approximately 450 kcal
- Sugar: 3g
- Sodium: 1200mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 90mg
