Description
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.
Ingredients
- 3 pounds beef soup bones
- 3 whole cloves
- 3 whole star anise pods
- 1 (1/2 inch) piece cinnamon stick
- 1 teaspoon olive oil
- 1 large onion, chopped
- 1 (2 inch) piece ginger, peeled
- ½ pound chuck roast
- 2 tablespoons fish sauce
- 1 tablespoon raw sugar
- 2 teaspoons kosher salt
- 9 cups water
- ½ pound top round beef
- 12 ounces dry rice stick noodles
- ¼ cup chopped cilantro
- 2 green onions, chopped
Prep Time: 20 mins
Cook Time: 53 mins
Total Time: 1 hr 48 mins
Servings: 6