Description
Learn how to make a delicious and comforting Instant Pot Pho right in your own kitchen. This Vietnamese noodle soup is packed with flavorful broth, tender beef, and fresh herbs, making it the perfect meal for any day of the week.
Ingredients
Units
Scale
For the broth
- 3 inches fresh ginger, sliced
- 2 large yellow onions, roughly chopped
- 3 lbs. beef shank
- 16 cups water, divided
- 5 star anise
- 1 tsp. coriander seed
- 1 cinnamon stick
- 1/2 tsp. fennel seed
- 3 cloves
- 1/4 cup fish sauce
- 1 Tbsp. sugar
- 1 Tbsp. sea salt
For the bowl
- 1 lb. filet mignon (or top sirloin), thinly sliced
- 14 oz. rice noodles
- 1 small yellow onion, thinly sliced
- 2 scallions, thinly sliced
For the garnish
- fresh herbs (basil, cilantro, mint)
- bean sprouts
- limes
- sauces (sriracha, hoisin, chili garlic)
- jalapeños
Instructions
- For the broth – Set the oven to 450°F. Bake the onions and ginger until slightly charred. Boil beef shanks in the Instant Pot, remove shanks, discard water, add spices, and cook under high pressure. Strain the broth.
- For the bowl – Prepare the bowl ingredients.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 3g
- Sodium: 950mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 75mg
