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Instant Pot Thai Beef Noodle Soup (Oxtail)
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Instant Pot Thai Beef Noodle Soup (Oxtail)

1 h 50 minServes 6Nutri-Score C€€€
from @cookwithchefharris4 imports0 cooked
Adapt this recipe

what you need

Ingredients

6 people
  • beef oxtail (thawed, or frozen)Meat900 g
  • beef meatballs (frozen, fully cooked, with tendon if possible)Meat300 g
  • seasoning soy sauce (Golden Mountain brand)Pantry60 ml
  • thin soy saucePantry15 ml
  • thick soy sauce (gold cap)Pantry15 ml
  • fish saucePantry60 ml
  • Thai beef paste (Por Kwan brand)Pantry570 g
  • chicken bouillonPantry60 g
  • rock sugar (large pieces)Pantry3 pieces
  • sugarPantry50 g
  • cilantro (stems or roots, one bundle)Produce1 piece
  • galangal (thinly sliced)Produce2 pieces
  • garlic (cloves, minced)Produce6 pieces
  • star aniseSpices4 pieces
  • cinnamon sticksSpices2 pieces
  • fennel seeds (ground)Spices1 g
  • cloves (ground)Spices1 g
  • black peppercorns (ground)Spices1 g
  • bay leavesSpices2 pieces
  • rice noodles (soaked in cold water)Grains400 g
  • bean sprouts (blanched)Produce200 g
  • Chinese broccoli (cut into bite-size pieces, stems thinly sliced)Produce300 g
  • baby bok choy (washed)Produce200 g
  • scallions (minced)Produce3 pieces
  • Thai chiliesProduce4 pieces
  • lime (cut into wedges)Produce2 pieces
  • fried garlicPantry20 g
  • chili oilPantry30 ml
  • chili powderSpices5 g
  • srirachaPantry20 ml
  • water (to the max line of the pot)Other2 litres

per serving

Nutrition

588kcal

Carbs
63 g
Proteins
35 g
Fat
22 g
Adapt tools

what you’ll use

Tools

  • Pressure cooker
  • Mortar and pestle
  • Colander
  • Ladle
  • Mixing bowl

step by step

Method

  1. Toast and grind the spices

    • Toast the star anise, cinnamon sticks, fennel, cloves, peppercorns, garlic cloves and bay leaves.
    • Grind the black peppercorns in a mortar and pestle.
    • Place the toasted spices in a cheesecloth or spice bag, or leave them loose in the pot.
    Step 1

  2. Add the beef and aromatics to the pot

    • Add the oxtail to the Instant Pot.
    • Add the spice bag, cilantro stems, galangal, garlic and rock sugar.
    Step 2

  3. Add the seasoning sauces

    • Add the seasoning soy sauce, thin soy sauce, thick soy sauce, fish sauce, beef paste, chicken bouillon and sugar.
    • Rinse the beef paste jars with hot water and pour it in.
    • Fill with water up to the max line.
    Step 3

  4. Pressure cook

    • Close and lock the lid.
    • Pressure cook on high pressure.
    • Release the steam with the quick release knob.
    Step 4

  5. Prep the toppings and garnishes

    • Cut the Chinese broccoli into bite-size pieces and slice the stems thinly.
    • Mince the cilantro and scallions.
    • Wash the bean sprouts, baby bok choy and Thai chilies.
    Step 5

  6. Soak the rice noodles

    • Soak the rice noodles in cold water before use.
    Step 6

  7. Strain the broth and add the meatballs

    • Strain the broth through a colander and remove all the spices.
    • Add the beef meatballs to the hot broth.
    Step 7

  8. Blanch the noodles and vegetables

    • Boil and blanch the rice noodles until the desired texture.
    • Strain the noodles in a colander under cold water to stop the cooking.
    • Blanch the vegetables.
    Step 8

  9. Assemble the bowls

    • Put the noodles in a bowl and add the oxtail and beef meatballs.
    • Pour the desired amount of broth over the noodles.
    • Garnish with bean sprouts, Chinese broccoli, bok choy, scallions, cilantro, lime, fried garlic, chili powder, sriracha and chili oil.
    Step 9
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