Instant Pot Pho | Recipe Cart | Recipe Cart

Ingredients

• 1 pound (454g) beef neck bone or oxtail
• 2 pounds (922g) beef marrow bones
• 1 pound beef finger meat, chuck meat, or brisket
• ¾ pound beef feet or beef tendon ((optional))
• 2 (560g) large onions (, peeled and halved)
• 2 tablespoons (28g) ginger (, unpeeled & cut long strips)
• 1 (3.9g) clove garlic (, crushed)
• 2 tablespoons (30ml) vegetable or peanut oil
• 7 cups (1750ml) cold water
• 3 tablespoons (45ml) fish sauce
• 20 grams yellow rock sugar ((or substitute with 1 tbsp + 1 tsp sugar))
• ½ teaspoon (3g) fine table salt ((may need to add more to taste))
• Sirloin, flank steak, or eye of round (, thinly sliced)
• Vietnamese beef meatballs (Thịt bò viên) ((optional))
• 4 (0.5g) cloves
• 2 - 3 (3g - 4.5g) star anise
• 1 (5.7g) cinnamon stick
• 1 teaspoon (2g) coriander seeds
• 1 teaspoon (2g) fennel seeds ( (optional))
• 1 (1g) black cardamom pod ( (optional))
• 180 grams medium banh pho (flat rice noodles) (, soaked in lightly salted hot water for 20 - 28 minutes (60g - 80g per person))
• ½ small white onion (, thinly sliced)
• Fresh cilantro (, finely chopped)
• 1 - 2 stalks green onions (, finely chopped)
• A touch freshly ground black pepper
• Bean sprouts ((40g per person))
• 1 lime (, cut into 8 wedges)
• Optional - mint, jalapeno, Thai basil, hoisin sauce, sriracha