Fast Pho at Home - Vietnamese Beef Noodle Soup

Cut 2 onions in half and char them in the instant pot on high heat for about 10 minutes.

Cut 3 ounces of ginger in half and char it alongside the onions.

Add 1 tablespoon of vegetable oil to the pot once hot.

Parboil 3 pounds of bone-in beef shin in boiling water for 10 minutes to release impurities, then rinse under cold water.

After charring, turn off the saute mode and add 1 cinnamon stick, 2 star anise, 4 cloves, 1 tablespoon of rock sugar, 3 pounds of beef shin, 1/2 teaspoon of coriander, 1 teaspoon of salt, and 8 cups of water to the pot.

Add 1/4 cup of fish sauce and 1 tablespoon of beef bouillon to enhance flavor.

Seal the lid and cook on high pressure for 30 minutes, then let it naturally release for 15 minutes before quick releasing the rest.

Prepare toppings: bean sprouts, lime, jalapeno peppers, Thai basil, green onions, and cilantro.

Cook fresh noodles for 5 seconds, or use dried noodles as an alternative.

Assemble the bowl with noodles, raw thinly sliced beef, bean sprouts, green onions, and cilantro, then pour hot soup over to cook the beef.

Equipment Needed

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