Instant Pot Pho
Real pho broth in 2 hours instead of 10. Charred aromatics, a clear beef-shank base, and restaurant depth from the Instant Pot. Naturally gluten-free with the right fish sauce.
Servings 6
Calories 699kcal
Ingredients
For the broth
- 3 inches fresh ginger sliced
- 2 large yellow onions roughly chopped
- 3 lbs. beef shank
- 16 cups water divided
- 5 star anise
- 1 tsp. coriander seed
- 1 cinnamon stick
- ½ tsp. fennel seed
- 3 cloves
- ¼ cup fish sauce
- 1 Tbsp. sugar
- 1 Tbsp. sea salt
For the bowl
- 1 lb. filet mignon (or top sirloin) thinly sliced
- 14 oz. rice noodles
- 1 small yellow onion thinly sliced
- 2 scallions thinly sliced
For the garnish
- fresh herbs basil, cilantro, mint
- bean sprouts
- limes
- sauces sriracha, hoisin, chili garlic
- jalapeños
Instructions
For the broth
- Set the oven to 450°F (no need to preheat). Spray a baking sheet with oil and add the onions and ginger. Spread out into a single layer. Place the sheet tray in the oven and bake until slightly charred.
- Add beef shanks to the Instant Pot with 6 cups of water (enough to cover them). Then, using the high sauté setting, bring it up to a boil. Remove the shanks and set aside once the water reaches a rolling boil. Discard water and wash all scum from the bottom of the pot.
- Add the star anise, coriander seeds, fennel seeds, cloves, and cinnamon stick to the pot and toast them on the high sauté setting until fragrant (about 3 minutes).
- Return beef shanks to the pot along with charred ginger and onions, fish sauce, sugar, spices, salt, and 10 cups of water. Cook at high pressure for 30 minutes. Allow pressure to release naturally for at least 30 minutes (longer is better).
- Pour the broth through a fine mesh strainer. You can eat the beef shank, but we won’t use it anymore for this recipe. Return broth to heat and bring it back to a boil. You can do this in the pot using the sauté setting or on the stovetop.
For the bowl
- Prepare rice noodles according to the instructions on the box.
- Preheat your bowls with hot water.
- Place noodles in a heated bowl. Divide the noodles and raw steak among bowls and top with yellow and green onions.
- Pour boiling broth over the steak to cook it. Top with your choice of toppings and serve immediately.
Video
Notes
Gluten-free: Naturally gluten-free when you use a certified GF fish sauce (Red Boat is reliable) and GF hoisin (Kikkoman makes one).
No pressure cooker? Follow every step as written, but instead of pressure cooking for 30 minutes, bring to a boil on the stovetop and simmer uncovered for 3 to 4 hours. Go 6 to 10 hours for the most traditional depth.
Don't skip the char or the parboil. Roasting the onions and ginger builds the smoky depth traditional pho gets from a long simmer. Parboiling the beef shanks gives you clear broth instead of cloudy soup. Both steps take minutes. Both matter.
Slice the bowl-steak paper-thin. Freeze it for 10 to 15 minutes before slicing. Thin meat cooks instantly when the hot broth hits it.
About the beef shank: After cooking, the shank has given most of its flavor to the broth but you've still got two-plus pounds of tender beef. Shred into tacos, fold into a tomato ragu, or mix into fried rice. Full details in the post.
Make ahead: Broth holds 3 days in the fridge, 3 months in the freezer.
Nutrition
Calories: 699kcal | Carbohydrates: 68g | Protein: 50g | Fat: 23g | Saturated Fat: 8g | Cholesterol: 111mg | Sodium: 1048mg | Potassium: 1039mg | Fiber: 2g | Sugar: 8g | Vitamin A: 205IU | Vitamin C: 6.9mg | Calcium: 108mg | Iron: 6.7mg