🍜 Authentic Vietnamese Beef Pho Recipe – Easy & Flavorful Pho Noodle Soup! 🥢

beef

🥗Healthier: lean beef

💰Cheaper: chicken

Chicken is often more affordable and lower in fat.

rice noodles

🥗Healthier: whole grain noodles

💰Cheaper: regular pasta

Regular pasta can be less expensive and whole grain offers more fiber.

Peel, wash and cut 2 small sized onions into half. 3 half of the onions will be used for the soup.

Take one of the half onions and cut it into thin slices.

Peel, wash and cut a piece of small ginger (0.7 oz) into 4 slices.

Put the half onions and ginger into the instant pot pressure cooker.

Add 4 pounds of beef bone into the instant pot pressure cooker.

Add star anise, cloves, cinnamon sticks, and rock sugar into the pot.

Pour 12 cups of water into the instant pot. Close the lid and vent. Adjust time for 65 minutes and natural release pressure.

While waiting for the broth, wash and cut 2-3 pieces of green chili peppers.

Cut 1 lime into 8 pieces of wedges.

Wash 2 cups of bean sprouts and 2 oz of Thai basil leaves. Put them on a plate with the cut lime and chili peppers.

Pour 10 cups of water into the pot. Turn on the fire medium high.

When the water is boiling, put 2 pounds of pho rice noodles into the water. Let it cook for 10-20 seconds. Drain and rinse the noodles with cold water.

Put some cooked noodle and thin sliced onion into the bowl.

When the soup is done, use the strainer to remove the excess fat.

Put fish sauce and salt into the soup. Mix well and let it boil.

Put thin sliced raw beef on the noodle.

Pour the hot boiling broth over the raw beef. Add bean sprouts, Thai basil, and chili pepper into the noodle. Squeeze some fresh lime juice.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens