-
Course
Main Course
-
Prep time
30 Mins
-
cook time
1 Hour 30 Mins
-
servings
6
-
Author
-
1
Parboil beef bones for ~10 mins until all impurities float to top, then rinse and scrub. This helps keep the broth clear.
-
2
Char onion and ginger, either directly over a flame or in a pan, then peel off skin.
-
3
Toast phở spices in a pan on medium heat for 1-2 mins then place in a pouch.
-
4
Add bones, onion, ginger, and spice bag to Instant Pot and fill water to max line (~3½ quarts). Add 1 tbsp salt, 1 tbsp fish sauce, and 2 tbsp rock sugar to pot.
-
5
Pressure cook for an hour, then let it natural release for 30 mins, before switching to vent to release remaining pressure.
-
6
While broth is cooking, prepare meats. Thinly slice eye of round steak (tip: slightly freeze steak to make it easier to slice), and cut beef meatballs.
-
7
Prepare garnishes: chop green onions, thinly slice onions and cilantro, and mix together. Assemble plate of veggies and herbs.
-
8
Once broth is ready, remove everything from pot, skim broth, and skim out fat. Season to taste (e.g., 1 tbsp rock sugar, 2 tsp beef bouillon, 1 tbsp salt, and 1 tbsp fish sauce).
-
9
Cook noodles per directions on package.
-
10
Divide noodles, meats, hot broth, garnishes and black pepper equally between bowls. Serve with fresh veggies, herbs, lime, hoisin sauce and sriracha.
*If you can’t find phở spice pack, buy the spices individually: 5 star anise, 1 cinnamon stick, 1 tbsp coriander seeds, ½ tsp fennel seeds, 5 cloves, 1 black cardamom.
Instruction video
- Choosing a selection results in a full page refresh.
- Press the space key then arrow keys to make a selection.