The secret to Vietnamese noodle soup (pho) is all in the stock. Nothing makes a better stock than a pressure cooker, such as the Instant Pot®. Fairly quickly, a pressure cooker brings together all the flavours of meat bones and toasted spices to make a delicious, savoury stock. To serve, put small bowls containing thinly sliced onion, beansprouts, limes and Thai basil on the table. Give each guest a bowl of pho and let them top the soup as they wish.
Consuming raw beef may increase your risk of foodborne illness, especially if you have certain medical conditions.