Pho Broth

Ingredients

• 907 g–1.36 kg (2–3 lb)beef bones
• 454 g (1 lb)boneless beef brisket or chuck steak
• 2 bunchesgreen onions, chopped
• 1 stalklemongrass, chopped
• 1 headgarlic, halved
• 1 piece, 5 cm (2 in)ginger, peeled and bruised
• 2whole star anise
• 1 tablespooncoriander seeds
• 2whole cloves
• 60 ml (¼ cup)fish sauce
• 1 tablespoonbrown sugar

Instructions

1. 1

   Toast the spices

   Put the star anise, coriander seeds and cloves in a small frying pan over medium heat. Toast lightly until fragrant.

2. 2

   Fill the cooker

   Rinse the bones to remove any blood or residue on the surface. Put all the ingredients in the Dream Cooker pot and cover with water. Secure the lid, select Pressure Cook on High Pressure and set the timer for 1 hour.

3. 3

   Release pressure

   When cooking is complete, let the pressure release naturally. The Steam Release Indicator will show that pressure is releasing.

4. 4

   Strain the broth

   Open the cooker carefully, as steam may still be present. Set the meat aside, then carefully strain the broth through a fine-mesh sieve and discard the solids.

5. 5

   Cool and chill

   Let the broth cool to room temperature; stirring will help it cool faster. Cover and refrigerate.

6. 6

   Store the stock

   Keep refrigerated for up to 1 week or freeze for up to 1 year. Bring the stock back to a full boil whenever you use it.

What is pho broth?

Pho is a Vietnamese noodle soup, often served with a deeply flavoured broth, rice noodles and toppings. This version uses beef bones and brisket, with aromatics and whole spices to build a savoury, gently fragrant base.

Pressure cooking makes it possible to prepare the broth in about an hour of cooking time. Toasting the spices first helps bring out their aroma.

Nutrition and macros by portion

The nutrition label shows one serving as written: 125 calories, 12g protein, 3g carbs, 7g fat.

The beef contributes most of the protein and some of the fat, while the brown sugar and aromatics contribute a small amount of carbohydrate. Fish sauce is the main source of sodium; the exact nutrition will vary with the bones and how much fat is retained. Serve with rice noodles and vegetables for a more balanced bowl.

Build the flavour

Toasted spices: Star anise, coriander seeds and cloves give the broth its warm, aromatic character. Toast them just until fragrant so they do not scorch.

Fresh aromatics: Ginger, lemongrass, garlic and green onions simmer with the beef. Bruising the ginger helps expose more of its surface to the broth.

Choose the beef

Bones: The beef bones form the broth’s savoury base. Rinsing them first removes surface blood or residue, as directed in the method.

Brisket or chuck: Either cut can be cooked in the pot and reserved after straining. Slice or shred the cooked meat to serve with the broth.

Strain with care

Pressure release: Let the cooker release pressure naturally after cooking, and take care when opening it because hot steam may remain. Follow the cooker’s indicator rather than rushing to open the lid.

Fine sieve: Strain the hot broth carefully to separate it from the bones, spices and aromatics. Set the meat aside before discarding the remaining solids.

Cool and store

Cooling: The recipe calls for cooling the broth to room temperature before covering and refrigerating it. Stirring helps it cool more quickly.

Keeping: Refrigerate for up to 1 week or freeze for up to 1 year, as specified in the recipe. Bring the stock to a full boil when using it.

How to serve it

For a bowl of pho, serve the hot broth with cooked rice noodles and the reserved beef. Fresh herbs, sliced green onions or a squeeze of lime can be added at the table.

The broth can also be used as a base for other noodle soups. Add noodles and toppings when serving rather than storing them in the broth.

Recipe notes & tips

• Toast the whole spices over medium heat and take them off the pan as soon as they smell fragrant.
• Rinse the bones before adding them to the cooker, as the method directs.
• Keep the ginger peeled and bruised so its flavour can infuse the broth.
• Use a fine-mesh sieve to catch small spice and aromatic pieces.
• Reserve the cooked beef before straining so it does not get lost with the solids.
• Bring the broth to a full boil when you use it.

Variations

• Use chuck: Choose boneless chuck steak instead of brisket, as allowed in the recipe.
• Adjust the bones: Use the lower or higher end of the stated range to suit what you have.
• Serve with noodles: Add cooked rice noodles to each bowl when serving.
• Add fresh herbs: Finish bowls with herbs at the table for a fresh contrast.
• Add lime: Offer lime wedges alongside the broth for a bright finishing note.

Common mistakes to avoid

• Scorched spices: Toast only until fragrant, since burnt spices can taste bitter.
• Skipped rinse: Rinse the bones first to remove surface blood or residue.
• Rushed release: Let pressure release naturally after the cooking cycle finishes.
• Careless opening: Open the cooker cautiously because steam may still be present.
• Lost brisket: Reserve the meat before straining the broth.
• Warm storage: Cool the stock to room temperature, then cover and refrigerate it.

How to store

Cool the broth to room temperature, cover and refrigerate for up to 1 week, or freeze for up to 1 year. Bring it back to a full boil whenever you use it.

Frequently asked questions