Vietnamese Beef Pho
Author: 
Serves: 6-8
 
Ingredients
  • 2 lbs beef bones
  • 2 lbs beef shank or beef ribs (optional, if you want to eat beef shank/beef ribs with the noodles or you can just buy regular beef shabu shabu meat to add in when you're ready to eat)!
  • 1 large white/yellow onion
  • 1 large palm size of ginger
  • 14 cups of water
  • 2 tsp salt
  • 3 tbsp sugar (or allulose/monkfruit)
  • 1 bag of pho spices (old man's brand - you can get it at asian market, it comes with a spice bag)
  • Seasonings AFTER The broth is cooked:
  • 3 tbsp Vietnamese fish sauce
  • 1.5 tbsp chicken bouillon powder
  • To serve:
  • Pho Noodles (or Konjac noodles for low carb option)
  • Meat of Choice - Beef/pork balls/ hotpot beef meat
  • Green onions, finely chopped
  • White onion, finely sliced
  • Thai Basil
  • Sriracha
  • Lime juice
Instructions
  1. Prepping the Beef Bones: Put beef bones into your instant pot OR a pot over the Stove. Cover with enough water and bring to boil. You should boil the meat for at least 5 mins at a rolling boil (Instant pot - used the sauté function and boiled the bones on high to blanch)
  2. Once youre done, let it cool. Be careful it's very hot! Once cooled enough, drain and wash the bones. Rinse each bone under water to wash off any bone fragments.
  3. Aromatics:: Peel your onion and chop the ends off, Keep the onion whole.
  4. Wash your ginger (you don't need to peel) and chop into half lengthwise.OPTIONAL: Toast the ginger and onion cut side down on a dry pan to char ( I usually skip this)
  5. BROTH: Put the cooked bones back into the instant pot, with the prepped ginger, whole onion, 14 cups of water, salt and sugar. Cook on high pressure for 60 mins. Natural release for 30 mins then quick release.
  6. Next, pour out the pho spices into a flat pan. Over low heat toast and char the spices until you can really smell the spices and/or the it's starting to brown! Transfer into the spice bag.
  7. If using beef shank or ribs, add in the whole piece along with the pho spice bag into the instant pot once it has released completely.
  8. Cook again at high pressure for another 45 mins. Once done, do natural release for 20 mins then quick release
  9. Remove the beef shank/rib and put directly into a bowl of ice water and let cool and slice. You can store this in the fridge separately to serve on the side!
  10. Let the broth cool completely then refrigerate overnight so you can strain out the fat the next day, which should have hardened at the top in one layer.. If you have a fat separator, you can use this vs. waiting and refrigerating overnight.
  11. Next day when you are ready to eat, take the broth and skim out all the fat. The fat should now be all on the top.
  12. Then carefully strain the broth through a fine mesh strainer. You want to strain all the bits of bones/fat that so you get clear broth. Throw away all the bones!
  13. Season the broth with fish sauce and chicken bouillon powder. Taste and adjust seasoning!
  14. Once you are ready to eat, heat up broth and add in your meat of choice to warm it up. If using shabu meat, make sure its not overcooked.
  15. If you're using regular pho noodles, cook according to the package instructions.If you are using shiritaki/tofu noodles also follow the instructions - typically you just need to strain and wash!
  16. Pour the broth and meatballs over your prepared noodles. Add sliced beef shank, and other toppings.
  17. We find that the toppings is really what makes this good - don't skip out on the lime juice, fresh herbs, aromatics and the kick from the sriracha!
Recipe by Unconventional Cooks at https://unconventionalcooks.com/2024/09/27/instant-pot-vietnamese-beef-pho-with-low-carb-keto-options/