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Instant Pot Phở Bò (Vietnamese Beef Pho)
Hoofdgerecht

Instant Pot Phở Bò (Vietnamese Beef Pho)

1 u 50 minVoor 6Nutri-Score C€€
van @sonandtina129 imports0 keer gekookt
Recept aanpassen

wat je nodig hebt

Ingrediënten

6 personen
  • beef neck bones (scrubbed with salt and rinsed)Vlees2,7 kg
  • beef shank (scrubbed with salt and rinsed)Vlees1 stuk
  • ginger (sliced)Groente en fruit115 g
  • yellow onions (peeled, left whole)Groente en fruit2 stukken
  • phở spice bagKruiden en specerijen1 stuk
  • water (to the ⅔ max line of an 8-qt Instant Pot)Overig3,5 liter
  • rock sugarVoorraadkast25 g
  • sea salt (plus extra for scrubbing the beef)Kruiden en specerijen15 g
  • fish sauceVoorraadkast60 ml
  • chicken bouillon powder (optional)Voorraadkast8 g
  • MSG (optional)Voorraadkast4 g
  • eye of round (partially frozen, sliced very thin)Vlees340 g
  • phở rice noodles (dried, cooked separately)Granen900 g
  • green onions (sliced)Groente en fruit4 stukken
  • cilantro (chopped)Groente en fruit30 g
  • lime (cut into wedges)Groente en fruit2 stukken
  • jalapeño or chili peppers (thinly sliced)Groente en fruit2 stukken
  • Thai basil (optional, fresh)Groente en fruit20 g
  • culantro (optional)Groente en fruit15 g
  • bean sproutsGroente en fruit150 g
  • hoisin sauce (optional, for serving)Voorraadkast60 ml
  • sriracha (optional, for serving)Voorraadkast60 ml

per portie

Voedingswaarden

862kcal

Koolhydraten
117 g
Eiwitten
50 g
Vetten
22 g
Keukengerei aanpassen

wat je gebruikt

Keukengerei

  • Snelkookpan
  • Vergiet
  • Steelpan
  • Schuimspaan

stap voor stap

Bereiding

  1. Clean the beef

    • Scrub the beef neck bones and beef shank thoroughly with salt.
    • Rinse everything really well under cold water.
    Stap 1

  2. Load the Instant Pot

    • Add the bones and beef shank to the Instant Pot.
    • Add the sliced ginger, whole onions and the phở spice bag.
    • Fill with water up to the ⅔ max line.
    Stap 2

  3. Pressure cook the broth

    • Pressure cook on HIGH for 45 minutes.
    • Let the pot sit undisturbed while it cooks.
    Stap 3

  4. Prep the toppings

    • Slice the green onions, cilantro, lime wedges and chili peppers.
    • Slice the partially frozen eye of round very thin.
    • Set out the Thai basil, culantro and bean sprouts.
    Stap 4

  5. Release the pressure

    • Slowly quick-release the pressure once cooking is finished.
    Stap 5

  6. Remove aromatics and meat

    • Remove and discard the ginger, onions and spice bag.
    • Take out the bones and beef shank and let them cool slightly.
    • Pull the meat from the neck bones and slice the beef shank thinly.
    Stap 6

  7. Clarify the broth

    • Skim impurities and excess fat from the surface.
    • Strain the whole broth if you want it extra clear.
    Stap 7

  8. Season the broth

    • Turn the Instant Pot to sauté.
    • Season with rock sugar, salt, fish sauce, chicken bouillon and MSG if using.
    • Taste and adjust until it's where you want it.
    Stap 8

  9. Cook the noodles

    • Cook the rice noodles separately according to package directions.
    • Drain and divide into serving bowls.
    Stap 9

  10. Build the bowls

    • Top the noodles with sliced beef shank, neck bone meat, raw eye of round, sliced onion, green onion and cilantro.
    • Pour the broth in piping hot, especially over the raw beef, so it cooks in the bowl.
    • Finish with lime, herbs, chili, hoisin and sriracha as you like.
    Stap 10
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