Instant Pot® Vietnamese beef pho

    1 hour 48 min

    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.

    3 people made this

    Serves: 6 

    • 1.3kg beef bones
    • 3 whole cloves
    • 3 whole star anise pods
    • 1 (1cm) piece cinnamon stick
    • 1 teaspoon olive oil
    • 1 large onion, chopped
    • 1 (6cm) piece ginger, peeled
    • 225g braising steak
    • 2 tablespoons fish sauce
    • 1 tablespoon raw sugar
    • 2 teaspoons coarse sea salt, or to taste
    • 2.25L water
    • 225g topside beef
    • 325g dry rice noodles
    • 1 tablespoon freshly chopped coriander
    • 2 spring onions, chopped

    Prep:20min  ›  Cook:53min  ›  Extra time:35min  ›  Ready in:1hr48min 

    1. Set an electric pressure cooker (such as Instant Pot®) on 'Saute' mode. Add beef bones with water to cover; bring to the boil. Boil vigorously for 3 minutes; drain. Transfer bones to a plate. Dry out the pot and return it to the pressure cooker.
    2. Set cooker on 'Saute' mode. Add cloves, star anise and cinnamon stick to the bottom of the pot. Toast, turning once to avoid burning, until aromatic, about 5 minutes. Transfer to a bowl.
    3. Pour olive oil into the hot pot. Add chopped onion and ginger; cook and stir until softened and starting to brown, about 10 minutes.
    4. Place the beef bones, toasted spices, braising steak, fish sauce, sugar and salt in the pot. Pour in enough water to fill the pot 3/4 full. Seal pressure cooker and bring to high pressure according to manufacturer's instructions; cook for 30 minutes. Release pressure through natural-release method for 20 minutes.
    5. Remove the braising steak from the pot. Pour the stock through a sieve into another pot. Discard the bones and spices. Put the pot on the stove, cover and keep hot over low heat.
    6. Place top round into the freezer for 15 minutes. Place rice noodles in a bowl with warm water to cover; soak until pliable, about 15 minutes. Drain the noodles.
    7. Remove the topside beef from the freezer and slice it as thinly as possible, cutting against the grain for best results.
    8. Shred or slice the cooked braising steak.
    9. Put a small pile of rice noodles in the middle of a soup bowl. Top with fresh coriander and spring onions. Arrange slices of raw topside beef and shredded braising steak around the noodles. Pour in the hot stock, carefully, until the bowl is full. Repeat for additional servings.

    Editor's note:

    Consuming raw beef may increase your risk of foodborne illness, especially if you have certain medical conditions.

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