75 minutes
A traditional Vietnamese noodle soup consisting of broth, rice noodles, herbs, and beef, famously known for its savory and complex flavors.
Cinnamon Stick
each
Whole Cloves
pieces
Star Anise Pods
pieces
teaspoons
Ginger, Sliced
0 oz
Large Onion, Halved
each
Beef Shanks
0 lb
Oxtails
0 lb
Chicken Wings
0 lb
Fuji Apple, Halved
each
teaspoons
tablespoons
tablespoons
Rice Noodles, Soaked and boiled
0 oz
Eye Of Round Steak, Frozen and thinly sliced
0 lb
Scallions, Thinly sliced
bunch
Thai Bird Chiles, Sliced
pieces
Bean sprouts, Fresh
0 oz
bunch
bunch
bunch
Lime, Cut into wedges
each
1. Toast Spices
Toast the cinnamon stick, whole cloves, star anise pods, and whole fennel seeds in the pressure cooker until fragrant and slightly darkened in color.
2. Blacken Ginger and Onion
Add the ginger and onion to the pressure cooker, allowing them to blacken slightly.
3. Pressure Cook Broth Ingredients
Add the beef shanks, oxtails, chicken wings, half a Fuji apple, and kosher salt to the pressure cooker. Cover with water and cook under pressure for 30 minutes.
4. Prepare Beef
Freeze the eye of round steak for 20 minutes for easier slicing. Then, slice it thinly.
5. Strain and Season Broth
After pressure cooking, release the pressure, strain the broth, skim off excess fat, and season with fish sauce and palm sugar.
6. Prepare Rice Noodles
Soak the rice noodles in warm water for 30 minutes, then boil them for 10 to 15 seconds.
7. Assemble Pho
In each soup bowl, place cooked noodles, raw sliced beef, and sliced cooked shanks. Pour the hot broth over the top.
8. Garnish and Serve
Finish with scallions, Thai bird chiles, bean sprouts, cilantro, Thai basil, mint, and a squeeze of lime.
Thai basil, bean sprouts, lime wedges, jalapeños, and cilantro.
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