House special pho – rare beef, beef brisket, beef balls, tendon, tripe
I made this recipe in the instant pot which I’ve done several times before BUTTTT this has got to be THE BEST BATCH of broth I have ever made!! I tweaked it a lot from the first time I released a phở recipe on Instagram. My broth has evolved/ elevated SOO MUCH since then! I’m really happy with this one and really excited to share my recipe with you!
I’ve posted a stove top method phở recipe before on Instagram but I 100% prefer making it in the instant pot. I highly urge you invest into one (an 8 qt one- the biggest one) if you plan on making homemade broth often because it will save you SO MUCH TIME!
I cut this video up into several different parts so enjoy part 1
Part 1- broth (this video)
Part 2- prepare and cook meat toppings
Part 3- clean & prepare veggies
Part 4- bowl assembly
BROTH
5 lbs beef bones
2.5 lbs beef shank
2 onions, charred
7 oz ginger, charred
3 stalks of scallion
1 cardamon pod, toasted
1 cinnamon stick, toasted
1/4 tsp cloves, toasted
2 star anise, toasted
2 tsp fennel seeds, toasted
2 tsp corriander seeds, toasted
2 + 1 quart water
5 TBSP fish sauce
2 tsp salt
2.5 oz rock sugar
2 TBSP premium chicken boullion (Lee Kum Kee)
ADDITIONAL INGREDIENTS/ TOPPINGS
Pho noodles
Beef balls
Tripe
Tendon
Rare steak
Beef shank (from broth)
Scallion, chopped
Cilantro, chopped
Yellow onion, thinly sliced
Jalapeños, sliced
Bean sprouts
Mint/ herbs of choice
1. Blanch beef bones & beef shank- bring a pot of water, beef bones & beef shank to boil. As soon as it’s boiling, turn off heat and immediately rinse and clean under cold water
2. Char onions and ginger- airfry at 400 for 13 minutes each side or bake at 400 for 30 minutes, flipping half way through.
3. Clean & prepare 3 stalks of scallion
4. Toast spices for 3 minutes swirling skillet around to prevent spices from burning. Place into a cheese cloth
– 1 cardamon pod
– 1 cinnamon stick
– 1/4 tsp cloves
– 2 star anise
– 2 tsp fennel seeds
– 2 tsp corriander seeds
5. Add into your instant pot:
– 5 lbs beef bones
– 2 charred onions & 7 oz ginger
– 3 stalks of scallion
– toasted spices
– 2 qts water
– 2.5 beef shank
– 5 TBSP fish sauce
– 2 tsp salt
– 2.5 oz rock sugar
– 2 TBSP premium chicken bouillon (I used lee Kum kee)
6. Pressure cook high for 30 minutes, NPR 15 minutes.
– Remove beef shank and 1 more quart of water and continue to pressure cook for 2 hours.
– Allow beef shank to cook before thinly slicing
7. After 2 hours, remove BUT reserve everything in instant pot (if you want to make more broth). Pour broth through a fine strainer. Filter out the fat- optional. And your broth is ready
8. If you want to make a 2nd batch of broth, follow step 5 but add 3 quarts of water instead of 2 qt. Pressure cook for 2 hours.
– add all of the nitty gritty… any pieces that have fallen off the bone
9. Ladle boiling hot broth over prepared bowl of pho. Hot broth should cook your raw beef slices which is why it’s important your beef is thinly sliced
10. Enjoy👹
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