Audrey's Vietnamese Kitchen: Instant Pot Pho (Vietnamese Beef Noodle Soup)

Boil your bones for 10 minutes to remove impurities. Wash bones carefully before adding to the instant pot.

Heat spices on the stove top to enhance their flavor. Char your ginger and 1 onion. Put the spices inside a spice ball to keep them together.

Add the spice ball, onion and ginger to the pot with the bones. Add the rock sugar, fish sauce, salt, beef biscuit, and fill the rest of the pot with fresh water to the max line.

Close the lid of the instant pot and set the pot to soup for 1 hour. The pot will take some time to heat up, then will seal and cook for the hour. After the timer is done, you can allow the pot to natural release or do a quick release if you want to get into your soup right away!

While the pho is cooking in the instant pot, prepare your garnishes. Put your herbs, sprouts and lime on a plate for serving and put the dipping sauces on the table. You can blanch the sprouts if you don't like them raw.

Slice some white onion very thinly and some green onion. Add these to the bowls.

When the soup is done, take out the biscuit and slice it.

Boil your pho noodles according to the directions on your packing. Be sure to do this after the soup is done. Put the cooked noodles into the bowls and top with meat and broth.

Add your herbs and sauces to your bowl and ENJOY! :)

Equipment Needed

Dietary

Allergens