Wednesday, December 6, 2017

Beef Pho - Pho Bo

My husband and I are Pho lovers, we eat Pho at least once or twice a month.  I have always wanted to try making it at home, but it seemed pretty daunting.  I know they sell the Pho Packets, but I wanted to make it the traditional Vietnamese way.

I recently purchased an Insta Pot and have been making some amazing broth and fruit water in it.  I figured I could use it to make quick and delicious Pho broth.  I have to say the end result was in the top 3 bowls of Pho I have ever eaten.  It is a great deal of work, but so worth the time and care.


2 large onions, split in 4ths
1 large hand ginger (about 6 inches long), split in half lengthwise
1 pounds beef shin bones
2 pounds oxtail, cut into 1/2 to 1-inch thick slices
1 Ribeye Steak, have your butcher cut it into very thin slices
3 whole star anise pods
1 cinnamon stick (we just used a dash of Saigon Cinnamon)
1 teaspoon fennel seeds (we skipped this)
4 cloves
5 star anise pods
1 teaspoon coriander seeds (we skipped this)
1/4 cup fish sauce, plus more to taste
2 tablespoons sugar (preferably yellow rock sugar, which I found easily in an Asian Store
Kosher salt


Cilantro (optional)
Lime (quartered)
Jalapeno Slices
Thinly sliced yellow onion
Thai Bird Chilli's (very spicy)
Bean Sprouts


Preheat oven to 425 degrees F (220 degrees C)

Place beef bones on a baking sheet and roast in the preheated oven until browned, turning on occasion, about 1 hour or broil which is faster.  Remove and set aside when done roasting.

Place onion, ginger and Shallot on the same baking sheet and roast in the preheated oven until blackened and soft, about 45 minutes, turning them on on occasion.

Place bones, onion, ginger, salt, star anise,cloves and fish sauce in a large stockpot and cover with water.   If using an Insta Pot, let it cook for 2 hours on the soup function.  If not see below.

****Bring to a boil and reduce heat to low. Simmer on low for 6 to 10 hours. Strain the broth into a saucepan and set aside****

Place rice noodles in large bowl filled with room temperature water and allow to soak for 1 hour.

Bring a large pot of water to a boil and after the noodles have soaked, place them in the boiling water for 1 minute.

Bring stock to a simmer.

Divide noodles among 4 serving bowls; top with Ribeye slices.  .

Pour hot broth over the top. Stir and let sit until the beef is partially cooked and no longer pink, 1 to 2 minutes.

Offer the following toppings:

Cilantro (optional)
Lime (quartered)
Jalepeno Slices
Thinly sliced yellow onion
Thai Bird Chilis (very spicy)
Bean Sprouts
Siracha Sauce
Hoisin Sauce

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