Pressure Cooker Vietnamese Pho Bo Tai
Pressure Cooker Vietnamese Pho Bo Tai tastes as good but is better than in an authentic Vietnamese restaurant because it is made at home.
Prep Time20 mins
Cook Time1 hr 10 mins
Pressure Release10 mins
Total Time1 hr 30 mins
Servings: 5 servings
- 2 medium Yellow/Brown Onion
- 4 inch Fresh Ginger Root
- 6-8 pounds Beef Knuckle/Leg Bones with marrow
- 1 pound Eye of Round (or whatever is cheap, used just for flavoring broth)
- 1-1/2 Tablespoons Kosher Salt 1/2 the amount if using regular table salt
- ¼ cup Premium Fish Sauce
- 1 inch Duong Phen Rock Sugar
- Fresh Water
- 2 pounds Thin Rice Noodles
- 1 medium Yellow/Brown Onion sliced paper thin
- 1/2 pound Sirloin Steak, Flank, London Broil or Eye of Round raw and sliced ultra thin
- 3 large Scallions with green tops sliced into small rings
- 4 cups Fresh Bean Sprouts
- 2 Limes cut in wedges
- 1 bunch Fresh Mint Leaves
- 1 bunch Fresh Cilantro Leaves
- 1 bunch Thai Basil Leaves
- 3 Fresh Thai dragon Scotch bonnet or Bird Peppers
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.
Remove bones from soaking and add bones to pressure cooker pot. Cover with water.
Lock on lid and close pressure valve. Cook at high pressure for 1 minutes. When beep sounds, wait 5 minute and then carefully and slowly release the rest of the pressure.
Remove the lid and use a strainer basket to drain the scum and water, reserving the bones. Rinse out the cooking pot and place the bones back into the pot.
Add all broth ingredients and fill the pot with cool water up to the fill line.
Lock on lid and close pressure valve. Cook at high pressure for 60 minutes. When beep sounds, wait 5 minute and then carefully and slowly release the rest of the pressure.
Strain broth to remove the bones, vegetables, spices. Set aside the beef to use later, if desired.
Return the broth to the Instant Pot. The broth may be very concentrated (depending on size of pot), so if necessary, add a little more water, if the broth is too strong. Always taste the soup 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 water and soak 10 minutes or until slightly softened and opaque. 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 ready for seasoning.
Must Have Table Seasonings for Instant Pot Pho.
HoiI put the whole pot of broth in the refrigerator until cool and then remove the layer of fat. If you do this, while you are assembling your bowls, put the pot back in the pressure cooker, lock the lid and set the time for five minutes. You want the broth boiling when you pour it into the bowls.
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 Salbree 6 quart Steamer/Strainer Basket inside my Instant Pot/to make it easier to strain the broth. All you have to do, is lift it out!
Calories: 2268kcal | Carbohydrates: 214g | Protein: 54g | Fat: 131g | Saturated Fat: 10g | Cholesterol: 115mg | Sodium: 2549mg | Potassium: 1078mg | Fiber: 11g | Sugar: 10g | Vitamin A: 775IU | Vitamin C: 44.5mg | Calcium: 198mg | Iron: 13.2mg