This classic Vietnamese beef & noodle soup is so hearty that it can serve as a main course. Use your Instapot to create a savory broth in just under an hour. The soup features aromatic spices, tender slices of rare beef, and plenty of tasty noodles, with a garnish of cilantro, mint and sliced Thai peppers. This dish is classic Vietnamese comfort food at its best!
RecipeSavants.com This classic Vietnamese beef & noodle soup is so hearty that it can serve as a main course. Use your Instapot to create a savory broth in just under an hour. The soup features aromatic spices, tender slices of rare beef, and plenty of tasty noodles, with a garnish of cilantro, mint and sliced Thai peppers. This dish is classic Vietnamese comfort food at its best! Smart Recipes, Asian Recipes, Beans,Beef,Vegetables Recipes, RecipesBeans,Beef,VegetablesAsianVietnamese Pho BoPT2H30MServes 4
Ingredients:
2 Medium Yellow Onions0.25 Cup Fresh Ginger1 Tablespoon Olive Oil2 Pounds Beef Knuckle Bones5.5 Cups Water2 Large Carrots2 Large Celery Stalks With Leaves1 Large Cinnamon Stick1 Pound Beef Chuck1 Tablespoon Salt2 Tablespoons Fish Sauce0.125 Cup Turbinado Brown Sugar2 Small Limes0.25 Cup Fresh Thai Basil Leaves2 Pounds Fresh Pho Noodles5 Cups Water2 Cups Raw Bean Sprouts1 Pound Eye Of Round1 Medium Yellow Onion2 Large Bunches Of Green Onions1 Cup Fresh Cilantro0.5 Teaspoon Freshly Ground Pepper5 Medium Serrano ChilisPreheat oven to 450 degrees. On a sheet pan, place onions and ginger in the preheated oven and roast until charred, about 30 minutes. Remove from the oven and set aside.In the cooking vessel of your Instapot, on the brown setting. Brown the beef knuckles for 5 minutes per side, or until a deep golden brown. Pour 1/2 cup of water in the Instapot to deglaze and scrape the bottom and sides with a wooden spoon. Stir in the onions, ginger, carrots, celery, spices, beef chunks, salt, fish sauce, sugar, and 5 cups of water. Cook under high pressure for 1 hour, allow the pressure to naturally release for 30 minutes. Carefully remove the cooking vessel, and drain the stock through a fine mesh strainer, reserving the beef chunks, and discarding the remaining solids. Roughly chop the reserved beef into bite-sized pieces.Set your Instapot on the simmer/soup settings and allow the broth to simmer. Stir in the chopped beef. Check and adjust the seasoning as needed. In a Dutch oven over medium-high heat, add 5 cups of water and bring to boil, and blanch the noodles for 30 seconds. Carefully remove the noodles with a slotted spoon and divide evenly in the serving bowls. Blanch the bean sprouts for 30 seconds and with a slotted spoon transfer to a serving bowl.Arrange beef slices on top of each bowl of noodles and top with onions, scallions, and cilantro. Ladle 1 cup of hot broth over each bowl. Garnish with bean sprouts, chilis slices, and lime wedges.