1lb.sirloin steakor other lean beef, such as flank steak, eye round, or london broil
2lbs.beef soup bones
4inchesfresh gingerroughly chopped
1largeonionroughly chopped
1star anise pod(s)1-2 pods, to taste
2cloves2-3 cloves, to taste
1Tbsp.cardamom pods
1cinnamon stick(s)1-2 sticks, to taste
1Tbsp.coriander seeds
2tsps.brown sugaror Chinese rock sugar if available
2Tbsps.vegetable oilor sesame oil, olive oil, or avocado oil
Finishing Touches
2Tbsps.fish sauce2-3 Tbsps., to taste
5Tbsps.soy sauce5-6 Tbsps., to taste
12oz.rice noodlescooked and drained
bean sprouts to taste
fresh lime juice to taste
jalapeno slices, basil, mint, and fresh scallionfor garnish, to taste
Instructions
Toast 1-2 star anise pods, 2-3 cloves, 1 Tbsp. cardamom pods, 1-2 cinnamon sticks, and 1 Tbsp. coriander seeds in a skillet.
Roughly chop 4 inches ginger and 1 large onion. Heat 2 Tbsps. vegetable oil in the Instant Pot on saute mode. Cook the ginger and onion for 2 to 3 minutes, stirring often.
Switch off the saute function and add the toasted spices to the pot. Stir.
Fill with water just under the max fill line. Lock the lid in place. Set on manual high pressure for 45 minutes.For more concentrated flavors, cook for up to 90 minutes.
When done cooking, remove the steak and slice it thinly against the grain.Pour the broth through a sieve to remove the spices and any pieces from the beef bones.Season the broth with 2 to 3 Tbsps. fish sauce, 5 to 6 Tbsps. soy sauce, and 2 tsps. brown sugar. Taste and season with salt as you like.Add the broth to bowls and serve with rice noodles, lime juice, beef slices, bean sprouts, basil, mint, scallions, and jalapenos. Enjoy!
Notes
If you prefer, you can cook the beef separately from the broth and add it after cooking. This is a great way to use up leftovers, too!
Use a vegetable oil with a high smoke point. Sesame oil, olive oil, or avocado oil all work well!
For an even more flavorful pho broth, increase the cooking time to 60 minutes on high pressure. However, you may want to cook the steak separately if you do this.
If you want, to make the pho soup as lean as possible, let it cool to room temperature, then refrigerate for 2 to 4 hours. Skim the fat off the top.