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Instant Pot Vietnamese Beef Pho Recipe

Published: April 30, 2019 | By: Kristina Stosek
Prep Time Prep Time 10 Minutes
Difficulty Difficulty Easy
Cook Time Cook Time 125 Minutes
Serves Serves 6
Instant Pot Vietnamese Beef Pho Recipe
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When it comes to soups, Vietnamese beef pho has become very popular. Pho is a type of Vietnamese soup made with a clear deliciously flavoured broth, rice noodles, slices of meat and various toppings. Authentic pho takes anywhere from 6 to 10 hours to cook, this is why I chose the Instant Pot. To make a rich beef broth in an instant pot takes only 2 hours, and the exotic flavours are the same as cooking the broth the traditional method. When making beef pho you can use many different cuts of meat, like brisket, oxtails, or bones, but I chose the beef shank bone. By using the shank bone, there is a lot less fat, and the beef flavour is rich, making it an excellent choice for the pho. But the pho isn’t complete without the various toppings and garnishes. To summarize, the best Vietnamese pho has a rich flavourful broth, rice noodles, toppings such as bean sprouts, snow peas, julienned carrots, bok choy, and mushrooms and garnishes like lime wedges, Thai basil and jalapeno peppers. Because Pho is served with rice noodles, this soup is also gluten-free. Enjoy!

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Ingredients

  • 1 large onion, thinly sliced
  • 2 Tbsp. Sesame oil
  • 4 inches fresh ginger, peeled and halved
  • 1 Tbsp. GF Coriander seed
  • 1 tsp. GF Anise seed
  • 2 GF cloves
  • 2 GF cinnamon sticks
  • 1 GF Cardamom pot
  • 8 cups of water
  • 2 lb. beef shank with bone in, sliced (ask the butcher to slice the shank)
  • 2 Tbsp. GF Fish sauce, shellfish-free
  • 2 Tbsp. Coconut sugar or sweetener of choice
  • 1 Tbsp. Himalayan salt
  • 1 package GF rice stick noodles
  • Optional toppings; bean sprouts, snow peas, finely sliced white mushrooms, bok choy, thinly sliced broccoli, julienned carrots
  • Garnish; GF sriracha, Thai basil, sliced green onions, lime wedges, sliced jalapeno pepper, cilantro,

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    Instructions

  • Set Instant Pot to sauté. Add sesame oil, once heated add onions and cook until the onions start to brown. Stir in ginger, coriander seed, anise seed, cloves, cinnamon sticks, and cardamom pot. Cook for one minute
  • Add 8 cups of water, shank bones, fish sauce, coconut sugar and salt. Select manual setting and cook on high pressure for 2 hours minutes
  • Once the soup is done the cooking, use the quick release function and release the steam
  • Strain the broth through a sieve and save the beef for the soup. For any unwanted fat in the soup use a fat skimmer or chill the broth overnight, then skim the fat off
  • CREATE YOUR BOWLS
  • Prepare the noodles as per package directions, rinse and drain well the noodles but still keeping them hot
  • Divide noodles into bowls, add the saved meat, and your favourite toppings. Then add the steaming hot broth and serve with garnishes and plenty of lime wedges

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