Pho (Instant Pot Pho)

Ingredients

• 907 g (2 lb)beef (beef shank or brisket)
• 454 g (1 lb)beef bones (optional)
• 1 large (or 2 small), halvedonion
• 1 piece, about 7.5 cm (3 inches)ginger
• 1.9 litres (8 cups)water
• 1 tbspsalt
• 1 tbspsugar (ideally rock candy)
• 1pho spice bag
• 355 ml (1½ cups)beef broth
• 1 tbspfish sauce (add gradually to taste)
• 1 servingrice noodles
• 5 slicesthinly sliced beef (brisket, sirloin or eye of round)
• 5 slicescooked beef
• 60 ml (¼ cup)bean sprouts
• 2 tbsp, choppedcoriander
• 4 leavesThai basil
• 1, cut into wedgeslime
• 1, optionalThai chilli pepper (or jalapeño)
• 1 tbsp, optionalsriracha
• 1 tbsp, optionalhoisin sauce

Instructions

1. 1

   Blanch the beef

   Put the beef bones and meat in a large pot and cover completely with cold water. Bring to the boil, then boil for 5–10 minutes, skimming off foam and scum as they rise. Drain in a colander and rinse the beef and bones well under cold water.

2. 2

   Char the aromatics

   Set the oven to broil, or to bake at 260°C (500°F) if it has no broil setting. Arrange the blanched bones on a foil-lined baking sheet. Halve the onion and slice the ginger lengthways, then place them cut-side down beside the bones. Broil on the top rack for 5–10 minutes, watching closely, until the bones are browned and the onion and ginger are charred. Remove the tray from the oven.

3. 3

   Toast the spices

   Heat a small dry frying pan over medium heat, with no oil. Add the pho spices and stir frequently for 2–3 minutes, until fragrant; do not let them burn. Take them off the heat and leave to cool, then put them in a spice bag, or tie them in cheesecloth.

4. 4

   Pressure cook broth

   Add the beef bones, meat, ginger, onion, spice bag, salt and sugar to the Instant Pot. Pour in enough water to cover the meat and bones by a couple of inches, about 1.9 litres (8 cups). Lock the lid and pressure cook on medium for 1 hour. Let the pressure release naturally for about 10 minutes.

5. 5

   Strain the broth

   Open the Instant Pot carefully and remove the bones and meat. Lift out and discard the spice bag, then strain the broth through a fine-mesh strainer. Use it straight away, or cool to room temperature, cover and refrigerate overnight. If chilling it, skim the layer of solidified fat from the surface the next day with a fine-mesh strainer.

6. 6

   Cook the noodles

   Bring a large pot of water to a rolling boil and add the dry rice noodles. Stir occasionally and cook according to the packet instructions, usually for 4–6 minutes. Drain, then place the noodles in a large bowl of iced water to stop them cooking and remove excess starch.

7. 7

   Assemble the bowls

   Put the cooked noodles in a large bowl and arrange the thinly sliced beef, bean sprouts, coriander, basil, lime wedges and Thai chilli over them. Bring 355–475 ml (1½–2 cups) of beef broth to the boil in a pot, then gradually stir in fish sauce to taste. Pour the boiling broth over the raw beef to cook it. Add hoisin sauce or sriracha if you like, and serve hot.

What is pho?

Pho is a Vietnamese noodle soup built around broth, rice noodles and toppings such as herbs, lime and sliced beef. Its fragrant broth is commonly seasoned with spices and aromatics, then served hot enough to finish cooking very thin slices of meat.

This version uses an Instant Pot to cook beef, bones and charred onion and ginger under pressure. Toasting the spices first helps bring their aroma forward, while the fresh toppings keep each bowl bright.

Nutrition and macros by portion

The nutrition label shows one serving as written: 400 calories, 0g protein, 0g carbs, 0g fat.

The rice noodles provide most of the bowl's carbohydrate, while the beef contributes protein and the broth and meat can contribute fat. Add plenty of herbs and bean sprouts, and serve extra vegetables alongside if you want to balance the bowl with more produce.

Build a clean-tasting broth

Blanching first: boiling the beef and bones briefly brings foam and impurities to the surface. Skim them, drain the pot and rinse the meat and bones thoroughly before pressure cooking.

Optional bones: beef bones contribute body to the broth, but the recipe can be made without them. If you leave them out, keep the beef and the rest of the broth ingredients as directed.

Char the aromatics and toast the spices

Onion and ginger: place their cut sides against the hot tray so they develop a good char. Keep an eye on them under the grill, as the time needed can vary.

Spice bag: toast the spices in a dry pan until fragrant, then contain them in a bag or tied cheesecloth. This makes it easy to lift them out before serving the broth.

Get the pressure-cooking stage right

Water level: cover the meat and bones by a couple of inches, using about 1.9 litres (8 cups) as the recipe specifies. Avoid filling the cooker past its maximum line.

Release time: allow about 10 minutes for natural pressure release after the 1-hour cook. Open the lid carefully and strain the broth to remove the solids.

Noodles and beef need careful timing

Rice noodles: use the packet timing as your guide, since noodle thickness and brands vary. Rinsing them in iced water after cooking stops them softening further and washes away excess starch.

Thin slices: arrange the raw beef in the serving bowl, then pour over broth that has just come to the boil. The slices should be thin enough for the hot broth to cook them.

Finish each bowl to taste

Fresh toppings: bean sprouts, coriander, Thai basil, lime and chilli offer contrasting crunch, fragrance, acidity and heat. Add them just before serving so they retain their fresh character.

Seasoning: fish sauce is stirred into the hot broth gradually, so you can stop when the saltiness suits you. Hoisin and sriracha are optional additions at the table.

What to serve with pho

The noodles, beef, broth and toppings make a complete bowl. For a fresh side, serve extra bean sprouts, herbs and lime wedges alongside it.

Set out the optional sauces separately so everyone can season their own portion. Serve promptly while the broth is hot.

Recipe notes & tips

• Blanch and rinse the beef and bones well to remove the foam and residue from the first boil.
• Keep a close watch on the onion, ginger and bones while they broil so they char without burning.
• Stir the spices often as they toast and take them off the heat as soon as they smell fragrant.
• Taste the broth as you add fish sauce, rather than adding the full amount at once.
• Cook the noodles according to their packet, since thickness can change the cooking time.
• Pour the broth over the beef only when it has come to a boil.

Variations

• Skip the bones: leave them out for a broth made with beef alone.
• Choose your cut: use brisket, sirloin or eye of round for the thinly sliced beef.
• Adjust the heat: add Thai chilli or jalapeño, or leave it out for a milder bowl.
• Use rock candy: swap it for the sugar if you have it to hand.
• Serve the sauces separately: let each person add hoisin or sriracha to taste.

Common mistakes to avoid

• Skipping the rinse: leftover blanching residue can cloud the broth; rinse the drained meat and bones thoroughly.
• Burning the spices: they can turn bitter; stir often and stop once they smell fragrant.
• Over-charing the aromatics: they can burn quickly under the grill; watch the tray closely and remove it when charred.
• Overcooking the noodles: they can become too soft; follow the packet timing and cool them in iced water.
• Adding fish sauce all at once: the broth may become too salty; stir it in gradually and taste as you go.
• Using broth that is not boiling: the thin beef may not cook as intended; bring the broth to a boil before pouring.

How to store

Refrigerate leftover broth and cooked beef in covered containers for up to 3 days; keep noodles and fresh toppings separate where possible. Reheat the broth until boiling, then pour it over freshly arranged noodles and beef. Freeze broth without the fresh toppings for up to 3 months, and thaw it in the fridge before reheating.

Frequently asked questions