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Rating: 4 stars
5 Ratings
  • 5 star values: 1
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

The secret to pho, the deeply fragrant Vietnamese noodle soup with meat and flavorful toppings, is all in the stock. Nothing makes a better stock than a pressure cooker. Fairly quickly, a pressure cooker brings together all the flavors of meat bones, aromatics, and, in this case, fish sauce and toasted spices, to make a heady broth. With an Instant Pot®, you can boil the bones, saute the aromatics, and finish the dish with 1 pot. To serve, put small bowls containing thinly sliced onion, bean sprouts, limes, and Thai basil on the table. Give your people each a bowl of pho and let them top the soup as they wish.

Recipe Summary

prep:
20 mins
cook:
53 mins
additional:
35 mins
total:
1 hr 48 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Set an electric pressure cooker (such as Instant Pot®) on "Saute" mode. Add beef bones with water to cover; bring to a boil. Boil vigorously for 3 minutes; drain. Transfer bones to a plate. Dry out the pot and return it to the pressure cooker.

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  • Set cooker on "Saute" mode. Add cloves, star anise, and cinnamon stick to the bottom of the pot. Toast, turning once to avoid burning, until aromatic, about 5 minutes. Transfer to a bowl.

  • Pour olive oil into the hot pot. Add chopped onion and ginger; cook and stir until softened and starting to brown, about 10 minutes.

  • Place the beef bones, toasted spices, chuck roast, fish sauce, sugar, and salt in the pot. Pour in 9 cups of water, filling the pot 3/4 full. Seal pressure cooker and bring to high pressure according to manufacturer's instructions; cook for 30 minutes. Release pressure through natural-release method for 20 minutes.

  • Remove the chuck roast from the pot. Pour the stock through a sieve into another pot. Discard the bones and spices. Put the pot on the stove, cover, and keep hot over low heat.

  • Place top round into the freezer for 15 minutes. Place rice noodles in a bowl with warm water to cover; soak until pliable, about 15 minutes. Drain the noodles.

  • Remove the top round from the freezer and slice it as thinly as possible, cutting against the grain for best results. Slice the chuck roast.

  • Put a small pile of rice noodles in the middle of a soup bowl. Top with cilantro and green onions. Arrange slices of raw top round and chuck roast around the noodles. Pour in the hot stock, carefully, until the bowl is full. Repeat for additional servings.

Editor's Note:

Consuming raw beef may increase your risk of foodborne illness, especially if you have certain medical conditions.

Nutrition data for this recipe includes the full amount of beef bones and aromatics. The actual amount consumed will vary.

Nutrition Facts

367 calories; protein 17.5g; carbohydrates 52.1g; fat 8.7g; cholesterol 40.2mg; sodium 1050.1mg. Full Nutrition
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Reviews (2)

Read More Reviews

Most helpful positive review

Rating: 4 stars
01/05/2019
I modified this because it would have been a bit bland. I cheat and use the Vietnamese beef flavor pho paste or beef broth mix. I cut up pickeled garlic as well since this gives it a little bit of a punch a few sprigs of the cilantro stalk with the leaf and 2 full onions into the pot while it cooks. I most certainly added oyster sauce after it cooked and lots of fresh Thai chilies as well as sriracha. The meat i used was beef ribs and shank and it was so tender I could not believe the time it took was short compared to the hours i spent in the past making broth. Overall it was pretty good but you always have to modify to your taste and liking. Read More
(2)

Most helpful critical review

Rating: 3 stars
01/10/2018
I used beef shank and beef marrow bones for the soup bones. the broth was good but nothing to write home about. Enjoyed the beef shank meat quite a lot. Probably needs some sriacha and oyster sauce. Read More
5 Ratings
  • 5 star values: 1
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
01/05/2019
I modified this because it would have been a bit bland. I cheat and use the Vietnamese beef flavor pho paste or beef broth mix. I cut up pickeled garlic as well since this gives it a little bit of a punch a few sprigs of the cilantro stalk with the leaf and 2 full onions into the pot while it cooks. I most certainly added oyster sauce after it cooked and lots of fresh Thai chilies as well as sriracha. The meat i used was beef ribs and shank and it was so tender I could not believe the time it took was short compared to the hours i spent in the past making broth. Overall it was pretty good but you always have to modify to your taste and liking. Read More
(2)
Rating: 3 stars
01/10/2018
I used beef shank and beef marrow bones for the soup bones. the broth was good but nothing to write home about. Enjoyed the beef shank meat quite a lot. Probably needs some sriacha and oyster sauce. Read More
Rating: 5 stars
06/18/2019
I cheated with some pre-packaged items mostly because I m lazy. I used a pho spice packet of cardamom cinnamon star anise coriander seeds cloves ( 1.99 at the Asian market). I omitted the beef bones step entirely and used a couple of beef pho broth cubes ( 0.99 for a pack of four). The rest of the recipe I kept the same. This recipe was so fast and easy to make. The pho turned out to be very flavorful and my family loved it! I m going to try it with beef shank or short ribs next time. Read More
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