Breastfeeding Friendly Instant Pot Beef Pho
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Learn more →Ingredients
4 servings
For the broth
- 2 lbs beef marrow bones or knuckle bones
- 1 lb beef brisket or chuck, in one piece
- 1 large yellow onion, halved
- 1 (3-inch) piece fresh ginger, halved lengthwise
- 3 whole star anise
- 4 whole cloves
- 1 cinnamon stick
- 1 tsp coriander seeds
- 1 tsp fennel seeds
- 3 tbsp fish sauce
- 1 tbsp sugar
- 1 tsp salt
- 6 cups water
For the noodles
- 8 oz dried flat rice noodles (banh pho, medium width)
For serving
- 6 oz beef sirloin or eye of round, very thinly sliced against the grain
- 4 scallions, thinly sliced (green tops only)
- ½ cup fresh bean sprouts
- ½ cup fresh thai basil leaves
- 1 lime, cut into wedges
- 1 fresh red or green chile, thinly sliced (optional)
- hoisin sauce, for serving (optional)
- sriracha, for serving (optional)
Instructions
- 1
Bring a large pot of water to a boil. Add the beef bones and brisket and boil for 5 minutes, then drain and rinse both the bones and the meat under cold running water. This parboil removes impurities that would cloud the broth.
- 2
Set your oven broiler to high (or use a gas burner on high). Place the halved onion and ginger cut-side up on a foil-lined baking sheet and broil 5–7 minutes, until the cut surfaces are deeply charred and fragrant. Set aside.
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