Pressure Cooker Vietnamese Pho Tai tastes as good but is better than in an authentic Vietnamese restaurant because it is made at home.
You haven’t lived until you have tried Pho!!!!! It used to take hours slaving over a hot stove, just to make the broth. Using a Pressure Cooker to make the Pho Bone Broth is no only so much easier, it is so much better. The results of this Pressure Cooker Vietnamese Pho Tai will knock your socks off!
I lived in Tarzana, California for many years. The Valley has wonderful restaurants and all kinds of ethnic food could be found. About five minutes from my home was a wonderful Vietnamese restaurant in Reseda, California, called Pho No 1. The food is incredible and I used to eat there about three times a week.
I remember the first time I walked into Pho No. 1. It was around 10:00 on a Sunday morning. There were individual tables and big round tables where several families or individuals could sit. I chose to sit at one of the big round tables.
The waiter spoke broken English. The place was jam packed and the tables were full of Vietnamese people. I had struck gold! I don’t want to eat Americanized Vietnamese food; I want the real deal!
My research found that Vietnamese people enjoyed Pho for breakfast and since I love authenticity, I decided to have Pho for breakfast.
The people were lovely and it was fun learning how to eat Pho.
Remember, good Pho starts with a good homemade broth, so please don’t purchase powdered Pho seasoning in a box or packet. If you are going to make homemade Pressure Cooker Vietnamese Pho Tai, start with the best ingredients. Three Crabs Brand Fish Sauce is the best Fish Sauce to use!
I use Elephant World Pho Whole Spices. If you cannot find that locally, this Que Huong Pho Seasoning Mix will work.
Just make sure you use whole spices, not powdered or freeze dried. You can always purchase the spices separately, if you like.
If you don’t see knuckle bones in your market’s display case, ask your butcher for knuckle bones filled with marrow. The marrow has so much flavor.
Cut the onion and ginger in half and place them on a cookie sheet in the oven. Cook them until they are nicely charred.
In a Large Mixing Bowl, add the bones and let them soak for a couple of hours to remove blood residue. Dump out the water and place them in your Pressure Cooker. I like to par boil the bones to remove any impurities. You can skip this step if you like, but I prefer to do it.
I remember years and years ago, watching how fish sauce is made. I am glad I had already tasted and loved fish sauce, before seeing the documentary on how it is made. Hehehehe.
Select the sauté button and then adjust it to More/High, if you have the option on your Pressure Cooker.
I love this RSVP Endurance Stainless Steel 3 Quart Wide Rim Mesh Basket for straining, plus, it fits nicely in a 6 Quart Pressure Cooker, without the handles and with the handles, fits right into my 8 Quart Pressure Cooker.
Save those spent bones and use them with more bones to make a nice Pressure Cooker Bone Stock/Broth!
The broth will be very concentrated, so add fresh water to the fill line on your Pressure Cooker cooking pot. Taste the broth and adjust the seasonings as you see fit.
Remember, the broth will be very concentrated. Allow the broth to heat up before serving.
You’ll need some ingredients to put in bowls, before you pour the hot broth into the bowls. I like to use Medium Rice Noodles.
Add the sliced onions to your sauce pan full of hot water.
Have individual garnish plates ready for each person.
Add the blanched onions and Vietnamese Medium Rice Flat Noodles to each bowl. Slice your meat very thin and place pieces of raw meat into each bowl. Pour the hot steaming broth into each bowl.
Each person should have their own garnish plate.
You can customize your Pressure Cooker Vietnamese Pho Tai bowl however you like. I add Thai Basil, bean sprouts, a slice of Scotch Bonnet Pepper and a squeeze of fresh lime.
I generally make a couple of batches of Pho broth and freeze them in Reditainer Extreme Freezer Containers.
Any time I want Pressure Cooker Vietnamese Pho Tai, all I have to do is put a block of frozen broth in my pressure cooker and I am good to go!
****** If I am specifically making Pho broth to freeze to use at a later date, after I strain the bones and veggies from the broth, I let the broth cool and then place in these containers.
I do not add water, so that I just freeze the concentrated broth. When I defrost my broth at a later time, that is when I will add the additional water, IF needed. ******
I use these cute little Freezer Labels, which peel off cleanly and don’t leave a gunky residue on your container.
For another amazing Vietnamese recipe, check out my Pressure Cooker Vietnamese Caramelized Pork Spare Ribs and let me know what you think.
Kitchen Equipment and Esssentials
- Instant Pot DUO80 (8 Quart)
- J.A. Henckels Classic 7-inch Hollow Edge Santoku Knife
- Amco Advanced Performance 18/10 Stainless Steel Measuring Spoons
- Culina Stackable (Dry) Stainless Steel Measuring Cups
- Anchor Hocking Glass (Liquid) Measuring Cups
- Alton Brown Salt Box
- John Boos Maple Cutting Board with Groove
- RSVP Stainless Steel Strainer Basket
- 5.5 Quart Stainless Steel Mixing Bowl
- Que Huong Pho Seasoning Mix
- Three Crabs Fish Sauce
- Rock Candy
- Vietnamese Medium Rice Flat Noodles
- Hoisin Sauce
- Reditainer Extreme Freezer Containers
- Freezer Labels
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Here is the handy printable recipe:
- 2 medium Onions
- 4 inch Ginger Root
- 6-8 pounds Beef Knuckle/Leg Bones with marrow
- 1 pound Beef, any cheap cut (optional)
- 1-1/2 Tablespoons Kosher Salt, ½ the amount if using regular table salt
- ¼ cup Three Crabs Brand Fish Sauce
- 1 inch piece Duong Phen (Rock Sugar)
- Fresh Water
- 1 packet Elephant World Pho Spice Mix or use the following individual spices:
- 5 whole star anise
- 6 whole cloves
- 3 sticks cinnamon
- 1 Tablespoon coriander seeds
- 1 Tablespoon fennel seeds
- 1 whole green cardamom pod
- 15 whole fructus amomi
- 2 pounds thin rice noodles
- Cooked beef from the broth
- 1 medium onion, sliced paper thin
- ½ pound sirloin, flank, London Broil or eye of round steak, sliced ultra thin (Tai)
- 3 scallions, with green tops sliced into small rings
- 4 cups fresh bean sprouts
- 2 limes cut in wedges
- Big bunches of each - Mint, Cilantro, Thai basil
- 3 Fresh Thai dragon or bird peppers (Scotch bonnet)
- Hoisin sauce
- Sriracha Hot Chili Sauce
- Before doing anything, cover the bones in water and let them bleed out for 30 minutes!
- Cut ginger and onions in half and place on cookie sheet. Brush with a bit of cooking oil and broil on high until ginger and onions begin to char. Turn over and char the other side.
- Add bones to pressure cooker pot and cover with water.
- Lock lid in place and close the Pressure Valve.
- Cook at High Pressure for two minutes.
- When Beep sounds, allow a 5 minute Natural Pressure Release and then do a Quick Release.
- Remove the lid and drain the scum and water, reserving the bones. Rinse out the Pressure Cooker cooking pot.
- Place bones back into the clean pot and add all broth ingredients.
- Fill with cool water up to the fill line.
- Lock lid in place and close the Pressure Valve.
- Cook on High Pressure and set the time for 60 minutes.
- When Beep is heard, allow a full Natural Pressure Release.
- Strain broth to remove the bones, vegetables, spices. Set aside the beef.
- Return the broth to the Pressure Cooker cooker pot. The broth will be super concentrated, so add some more water if the broth is too strong. A smaller Pressure Cooker will yield a much more concentrated broth and more water may need to be added. Always taste before adding more water!
- Taste broth and adjust seasoning if necessary, by adding a little more fish sauce, salt and/or sugar.
- Push the Sauté or Browning and allow broth to boil while you are preparing the Noodle Bowls.
- Cover noodles with hot tap water and soak 10 minutes until softened and opaque white. Drain.
- Boil a pot of water and blanch noodles for 10-20 seconds and remove from water. Don't blanch noodles in the broth!!!
- Divide the blanched noodles into four large bowls.
- Slice the raw meat (Tai) as thin as possible.
- Drape thin slices of raw Tai over the noodles.
- Pour the hot boiling soup over each bowl.
- Top with paper thin slices of onion, sliced scallions and chopped cilantro.
- Serve each person a bowl of Pho with a Garnish Plate of Bean Sprouts, Mint, Thai Basil, slices of Scotch Bonnet Pepper and a lime wedge.
- Have Sriracha and Hoisin on the table.
Broth can be frozen in individual containers for later use. I like the Reditainers Extreme Freezer Containers, as they seal nicely and keep out ice crystals. It's so easy to take out a container and pop it in your pressure cooker and have hot broth for your Pho bowl in five minutes!
I use the RSVP Endurance Strainer inside my Instant Pot/Pressure Cooker to make it easier to strain the broth. All you have to do, is lift it out!