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, Recipes Beans,Beef,Vegetables Asian Vietnamese Pho Bo Vietnamese Pho Bo Recipe | RecipeSavants.com PT2H30M Serves 4 Ingredients: 2 Medium Yellow Onions 0.25 Cup Fresh Ginger 1 Tablespoon Olive Oil 2 Pounds Beef Knuckle Bones 5.5 Cups Water 2 Large Carrots 2 Large Celery Stalks With Leaves 1 Large Cinnamon Stick 1 Pound Beef Chuck 1 Tablespoon Salt 2 Tablespoons Fish Sauce 0.125 Cup Turbinado Brown Sugar 2 Small Limes 0.25 Cup Fresh Thai Basil Leaves 2 Pounds Fresh Pho Noodles 5 Cups Water 2 Cups Raw Bean Sprouts 1 Pound Eye Of Round 1 Medium Yellow Onion 2 Large Bunches Of Green Onions 1 Cup Fresh Cilantro 0.5 Teaspoon Freshly Ground Pepper 5 Medium Serrano Chilis Preheat 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.

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