Eosinophilic Esophagitis Friendly Instant Pot Beef Pho

Total time1 hr 55 min

Prep time20 min

Cook time1 hr 15 min

Eosinophilic Esophagitis Friendly Instant Pot Beef Pho

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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
Niulife Vegan Fysh Sauce - Low FODMAP Certified
See all
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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