Yea. Shortcut and pretty quick way of making Beef Pho. However, please feel free to stew your own beef broth (lots of beef bones and at least 8 hours or 75 mins High Pressure in the Instant Pot) if you want to. For me, I’m using Better than Bouillon and it is MSG free. You could also get the organic version if you want. They are available on iHerb (for people living outside the US). Otherwise, check out Target or Walmart, they sell the cheapest – USD 3.72 per jar, 1 jar will last you a long long long time.

In my picture, I’m using the London Broil as the hubby wants no fats, super lean. If you are using this cut or the chuck, there is an extra step of searing the block of beef, cutting it into slices and letting it cook in the IP with the soup. But honestly, I’ll recommend thinly sliced sirloin. Also, I’m not using all the garnishes cuz we are probably gonna fish most of it out and throw it away 😝

Serves 4 | 45 mins to 1.5 hours

Ingredients 

  • 2 medium Onion; quartered
  • 2 cloves Garlic; peeled
  • 3 pieces Star Anise
  • 3 pieces Clove
  • 1 Cinnamon Stick
  • 1 tsp Black Peppercorn
  • 1 slice Ginger Root
  • 1 tbsp White Sugar
  • 1 tbsp Fish Sauce
  • 2 1/2 tbsp Better than Bouillon Beef Base
  • 1.6 gallon (6L) Water
  • Salt; to taste (I didn’t need it)
  • 1 1/2 lbs (680g) Rice Noodles
  • 0.8 lbs (360g) thinly sliced Sirloin
  • 8 sprigs Cilantro for garnish
  • 4 sprigs Sweet Basil for garnish
  • 1 Large Lime; quartered for garnish
  • 4 Chilli Padi; sliced for garnish
  • 1 Shallot; sliced for garnish
  • 2 stalks Spring Onions; chopped for garnish
  • 1.8oz (50g) Bean Sprouts for garnish
  • Siracha Hot Sauce for garnish
  • Hoisin Sauce for garnish

Directions (Instant Pot)

  1. Set the IP to sauté Low. Toast cinnamon, star anise and cloves. Be careful not to burn.
  2. Add water, bouillon, onion, garlic, ginger, peppercorn, sugar and fish sauce.
  3. Set IP to ‘soup’ mode, increase time to 25 mins. You can do a quick release if you wish too.
  4. Soak the rice noodles in very hot water. I usually bring the water to boil and let it simmer for 2 mins before draining it and running through cold water. Drain and then separate it into 4 bowls.
  5. Taste the soup and adjust accordingly. You can add more fish sauce, salt, black pepper if you wish to.
  6. If the taste is ok, set to sauté High. When it starts to simmer.. Depending on how you would like to beef done, you either swirl it in the boiling soup (medium well to well done) or quickly pour boiling soup over your slices of raw beef in the bowl (medium rare) – repeat it twice.
  7. Garnish and pour hot soup in. Serve immediately!

Directions (Stove Top)

  1. Over a medium low fire in a stock pot, toast cinnamon, star anise and cloves. Be careful not to burn.
  2. Add water, bouillon, onion, garlic, ginger, peppercorn, sugar and fish sauce.
  3. Simmer for at least an hour over a medium low fire with the lid on.
  4. (Do this step 30 mins before serving) Soak the rice noodles in very hot water. I usually bring the water to boil and let it simmer for 2 mins before draining it and running through cold water. Drain and then separate it into 4 bowls.
  5. Taste the soup and adjust accordingly. You can add more fish sauce, salt, black pepper if you wish to.
  6. If the taste is ok, over a medium high fire, allow it to simmer… Depending on how you would like to beef done, you either swirl it in the boiling soup (medium well to well done) or quickly pour boiling soup over your slices of raw beef in the bowl (medium rare) – repeat it twice.
  7. Garnish and pour hot soup in. Serve immediately!

Tip #1: To get clear soup, skim the fats and run the broth through a mesh strainer.
Tip #2: Leaving the broth to cool and letting it sit overnight in the refrigerator actually gives the broth a deeper taste (yes keep it in with all the spices).

😋

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