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Instant Pot Phở Bò (Vietnamese Beef Pho)
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Instant Pot Phở Bò (Vietnamese Beef Pho)

1 h 50 minServes 6Nutri-Score C€€
from @sonandtina129 imports0 cooked
Adapt this recipe

what you need

Ingredients

6 people
  • beef neck bones (scrubbed with salt and rinsed)Meat2.7 kg
  • beef shank (scrubbed with salt and rinsed)Meat1 piece
  • ginger (sliced)Produce115 g
  • yellow onions (peeled, left whole)Produce2 pieces
  • phở spice bagSpices1 piece
  • water (to the ⅔ max line of an 8-qt Instant Pot)Other3.5 litres
  • rock sugarPantry25 g
  • sea salt (plus extra for scrubbing the beef)Spices15 g
  • fish saucePantry60 ml
  • chicken bouillon powder (optional)Pantry8 g
  • MSG (optional)Pantry4 g
  • eye of round (partially frozen, sliced very thin)Meat340 g
  • phở rice noodles (dried, cooked separately)Grains900 g
  • green onions (sliced)Produce4 pieces
  • cilantro (chopped)Produce30 g
  • lime (cut into wedges)Produce2 pieces
  • jalapeño or chili peppers (thinly sliced)Produce2 pieces
  • Thai basil (optional, fresh)Produce20 g
  • culantro (optional)Produce15 g
  • bean sproutsProduce150 g
  • hoisin sauce (optional, for serving)Pantry60 ml
  • sriracha (optional, for serving)Pantry60 ml

per serving

Nutrition

862kcal

Carbs
117 g
Proteins
50 g
Fat
22 g
Adapt tools

what you’ll use

Tools

  • Pressure cooker
  • Colander
  • Saucepan
  • Slotted spoon

step by step

Method

  1. Clean the beef

    • Scrub the beef neck bones and beef shank thoroughly with salt.
    • Rinse everything really well under cold water.
    Step 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.
    Step 2

  3. Pressure cook the broth

    • Pressure cook on HIGH for 45 minutes.
    • Let the pot sit undisturbed while it cooks.
    Step 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.
    Step 4

  5. Release the pressure

    • Slowly quick-release the pressure once cooking is finished.
    Step 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.
    Step 6

  7. Clarify the broth

    • Skim impurities and excess fat from the surface.
    • Strain the whole broth if you want it extra clear.
    Step 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.
    Step 8

  9. Cook the noodles

    • Cook the rice noodles separately according to package directions.
    • Drain and divide into serving bowls.
    Step 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.
    Step 10
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