Vietnamese Beef Pho

 

There is absolutely NO denying that Pho is the cure-all for everything. Bad day, bad cold, tired old bones – it’s actually better than ice cream! In fact, I prefer the delicious and magical mother-broth-filled soup to chicken noodles, when need of some comfort for the soul, by far. It’s rich, it’s full of umami and spice, and it simply feeds everything the body and soul need.

 

Making traditional beef pho can be an all-day affair, with the broth bubbling away for 3–6 hours. This instant pot version takes an hour and a half (including pressure-release time), but it doesn’t sacrifice flavor thanks to toasted spices and browned onions and ginger that get simmered along with beef bones and brisket. 

 

Using a variety of bones as well as brisket is the secret to umami-rich broth. While you’re waiting for the broth to finish cooking, prep all your garnishes and noodles so everything will come together quickly at the end. Pour the hot broth over your assembled bowls and watch your beef slices cook on the spot.

 

There’s no way I’m going to spend days on end preparing just the broth. Yes, it’s delicious and worthwhile for many, but not in my house. (Besides the fact that I live in such a small space that the magnificent aroma might overwhelm my closet for the rest of my life).

 

Thus, here is a great solution. The Insta Pot (instant pot). Everything is ready and magnificent is just about 90 minutes.

 

Vietnamese Beef Pho

(adapted from Bon Appétit magazine recipe)

3 star anise pods
2 whole cinnamon sticks
4 whole cloves
2 Tbsp. vegetable oil, plus more for noodles
2 medium onions, peeled, halved
1/2 cup corn (optional)
12″ piece ginger, scrubbed, sliced lengthwise ¼” thick
3lb. soup beef bones (oxtail, marrow, knuckles, and/or neck bone), rinsed under cold running water 
1lb. beef brisket thinly sliced
2 Tbsp. (or more) fish sauce
3 tsp. granulated sugar
2 tsp. sea salt
10oz. dried, thin rice noodles
fresh cilantro
red pepper flakes

 

Set a large Insta Pot to high sauté. 

 

Toast star anise, cinnamon stick, and cloves, stirring, until fragrant and crackling slightly, about 2 minutes. 

 

Add 2 Tbsp. oil and work around to coat the bottom of the pot. 

 

Reduce heat to medium, add onions, cut sides down, and ginger, and cook (with corn), undisturbed, until deep brown in spots, 5–7 minutes.

 

Pour in 1 cup water, scraping up any browned bits with a wooden spoon, then add beef bones, brisket, fish sauce, sugar, sea salt, and another 6 cups water. 

 

Lock the lid and turn the venting knob to the sealing position. 

 

Cook on high pressure for 1 hour (it will take about 20 minutes to come to pressure before the cooking time begins). Naturally release pressure for 30 minutes.

 

While the broth is cooking, place noodles in a large bowl and pour in cold water to cover. Let soak for 30 minutes. Drain noodles and rinse to remove excess starch.

 

Freeze beef eye of round until firm, 20–30 minutes. Thinly slice against the grain, then chill in the refrigerator until ready to serve.

 

Once the pressure on the pot has been released for 30 minutes, place a kitchen towel loosely over the vent to prevent splattering. 

 

Using a wooden spoon, gradually open the venting knob. 

 

As soon as the floating pin drops, carefully open the lid. Using tongs, transfer bones to a large bowl.

 

Place brisket in another large bowl and pour cool water over it to cool it down and keep it from drying out. 

 

Using a fine-mesh sieve, scoop out solids from broth; discard aromatics and reserve any meat and bones for serving if desired. (Leftover meat and bones can also be reserved for another use. 

 

Skim fat from the surface with a ladle and discard. 

 

Taste broth and season with more fish sauce or salt if needed, along with red pepper flakes. 

 

Set to low sauté and simmer gently while you cook the noodles.

 

Fill a large pot one-third of the way with water and bring to a rolling boil. 

 

Add noodles and cook, using chopsticks or a wooden spoon to stir, until just al dente, about 15 seconds. 

 

Drain noodles in a colander and rinse well under cold water to stop cooking. 

 

Drizzle a little oil over and toss to coat (this will keep them from sticking together).

 

Remove brisket from water and thinly against the grain. Divide noodles among deep bowls. 

 

Top each bowl with a few slices of brisket, the sliced beef eye of round, and any reserved meat and bones (if using), and top with sliced fresh cilantro and pepper. 

 

Ladle hot broth over raw beef to cook.