Instant Pot Vietnamese Beef Pho

Ingredients

• 2 cinnamon sticks
• 8 star anise
• 6-7 green cardamom pods
• 3 black cardamom pods
• 2 Tbsp coriander seeds
• 2 Tbsp fennel seeds
• 8-10 cloves
• 1 large onion (halved)
• 1" piece ginger
• 3 lbs beef bones (oxtail, short rib, knuckle, neck)
• 3 lbs beef shank
• 1 lb beef tendon
• water (to cover all the bones and meat)
• 1/2 C fish sauce
• 1/2 tsp sea salt (or to taste)
• 1 Tbsp granulated sugar
• 2 pkgs thin, flat rice noodles (re-hydrated)
• assorted beef cuts: beef tendon, shank, flank, beef balls, etc
• 1/2 white onion or green onion (thinly sliced)
• 1 pkg bean sprouts (lightly blanched)
• cilantro
• mint
• basil
• 2 limes/lemons (cut into wedges)
• Thai chili or jalapeno
• hoisin sauce
• sriracha

Instructions

1. 1

   --- Toast the spices and aromatics: ---

2. 2

   Heat a dry frying pan over medium-low heat.

3. 3

   Add all the whole spices and toast until fragrant, a few minutes.

4. 4

   Transfer the spices into a clean cheesecloth and tie it up with kitchen twine.

5. 5

   Place the cheesecloth into the Instant Pot liner.

6. 6

   Next, heat the same frying pan to medium-high heat and add in the onion and ginger.

7. 7

   Char the onion and ginger, until blackened.

8. 8

   Add the charred onion and ginger into the Instant Pot liner. Note: To add more char, you can use a kitchen blowtorch to carefully char the onion and ginger.

9. 9

   --- Make the soup: ---

10. 10

    Add the beef bones to a large pot of water and bring to a rolling boil over high heat for 5 minutes.

11. 11

    Dump the beef bones into a colander and rinse well to remove the scum.

12. 12

    Place the cleaned bones into the Instant Pot liner.Next, add in the beef shank, beef tendon, sugar, fish sauce, sea salt and top with enough water to cover.

13. 13

    Cover with the lid, set the vent to SEAL and press the MEAT function, HIGH PRESSURE for 50 minutes.

14. 14

    Do a quick release (or natural release if you wish) and remove the beef bones and meat/tendon to a plate.

15. 15

    Discard the bones and aromatics, and pick out any bits of meat.

16. 16

    Strain the broth through a sieve into a large pot.

17. 17

    Skim off the fat using a spoon and discard.

18. 18

    Season the soup to your taste with additional salt, fish sauce or sugar.

19. 19

    Keep the broth a simmer while preparing the rest of the ingredients.

20. 20

    --- Assemble the bowls: ---

21. 21

    Soak the rice noodles in warm water for 20 minutes until soft and pliable, and drain.

22. 22

    Place the rehydrated rice noodles into serving bowls.

23. 23

    Add beef slices (flank, steak, shank), tendon and other cuts according to your liking.

24. 24

    Ladle hot soup broth over top of the noodles.

25. 25

    Garnish with fresh herbs, bean sprouts, lime, hoisin/sriracha sauce, chili and serve immediately.