By now, I think we all know what PHO is because it has become really popular over the recent years. If you haven’t heard of or sampled pho, worry not! Allow me make the introduction:
What the Pho?
Pho is a Vietnamese noodle soup that consists of beef broth, rice noodles, various cuts of beef, toppings that include bean sprouts, basil leaves, cilantro, chopped scallions, hot peppers and onion slices, and sauces that include hoisin, Sriracha and fish sauce. Authentic and rich pho broth may take several hours to make (I’ve seen 12 hour recipes!), as additional time allows the infusion of beef bones and aroma from multiple spices.
Pho is a staple in Vietnam. They’re served in households, restaurants and as street food. I have noticed increased exposure to pho and the Vietnamese cuisine on television, such as by the late Anthony Bourdain’s culinary travels on the Food Network. Its popularity may have also resulted from the rise in Vietnamese immigrants in the US. I recently traveled to Houston, TX, where you can find some of the BEST Vietnamese food in America. It is one of my favorite Asian cuisines and I’d recommend you visit Houston to see for yourself.
Since my other half Steve is part-Vietnamese, our family cannot go more than 2 weeks without having a bowl of hot pho. If we’re not ordering pho for take-out, I am making it at home (with my Instant Pot … to save time). If you’re interested in chicken pho (Pho Ga), I have shared an Instant Pot recipe for that here as well.
Don’t Pho-get These Ingredients
Pho has evolved over the years, but the following ingredients are typically found in traditional pho and are also used in my Instant Pot recipe:
- Beef bones / oxtail (other parts may also be used, like flank steak)
- Charred onions
- Charred Ginger
- Spices that include cinnamon stick, star anise, coriander seeds, black cardamom and fennel seeds. To bring out the aroma from these spices, they’re often toasted over a hot pan.
As if that list of ingredients isn’t enough, pho is commonly served with garnishments that add to its already complex flavor profile. These ingredients include:
- Thai basil
- Bean sprouts
- Scallion
- Onion slices
- Lime wedges
- Jalapeno / Chili pepper
- Sriracha / Chili sauce
- Hoisin sauce
The Pho-king Downside:
One thing I’d like to note with oxtail pho is that it can be quite fatty. If you’re trying to avoid a meal high in fat content, I’d advise trimming fat from the oxtail. Moreover, I find that it helps to remove fat with a skimmer. What may be more effective is allowing the hot broth to cool down, refrigerating it, then removing coagulated fat from the surface of the soup before reheating it again for serving. The beef broth is visibly clearer and less greasy when this is performed. Either way, fatty or not, the beef broth is delicious!
If you tried my recipe, please leave me a comment below to share your feedback, tag me @rackoflam and #rackoflam on social media and subscribe to my YouTube channel!
Oxtail Pho Instant Pot Pressure Cooker Recipe (越南牛尾湯麵)
Equipment
- 1 Pressure Cooker / Instant Pot
Ingredients
- 2 to 2.5 lbs oxtail
- 2 lbs beef bone
- 2 medium onions halved
- 1 large thumb ginger peeled and smashed
- 8 cups water
- 1 tbsp sugar
- 3 tbsp fish sauce or to taste
- 1 small Fuji apple peeled and cored
SPICE BAG
- 1 cinnamon stick
- 3 star anise
- 1 black cardamom pod
- 1 tbsp coriander seeds
- 1 tsp fennel seeds
TO SERVE
- pho noodles
- bean sprouts
- basil leaves
- lime wedges
- chopped scallions
- hoisin sauce
- Sriracha
- fish sauce
Instructions
- Place oxtail and beef bones into a large pot (or in 2 separate pots), then fill with enough water to cover the beef. Bring to a boil over high heat, then discard the gunky water. Rinse the oxtail and beef bones until clean. Drain and set aside.
- Turn on the sauté function of the Instant Pot. When the "hot" indicator is on, add the halved onions and smashed ginger. Allow the onions and ginger to char and flip to ensure this is done on both sides. No oil is needed.
- When both sides of the onions and ginger have been charred, add the oxtail and sear until slightly browned (optional).
- While the onions are charring and/or oxtail or searing, toast the spices by placing a dry pan on medium heat. In one layer, add all the spices to the pan, shaking or stirring to ensure even toasting, then remove when you can smell the aroma of the spices. Place them into a tea bag and tie tightly (see notes below for product links).
- Add 8 cups of water into the Instant Pot, followed by the spice bag, apple, 1 tbsp sugar and 3 tbsp fish sauce (or to taste).
- Pressure cook on high for 40 minutes with the steam valve in sealing position.
- When time is up, allow the pressure to naturally release completely. Remove fat and residual scum from the beef broth with a fat skimmer (optional) and discard the spice bag. You may also let the broth cool down, refrigerate it, then remove coagulated fat before reheating the soup the next day.
- To serve, boil pho noodles according to package instructions. place a serving into a bowl, then add the oxtail broth, along with other toppings and condiments of choice. Enjoy!
Video
Notes
PRODUCTS USED IN VIDEO
- Instant Pot – https://amzn.to/383TDGg
- Nonstick Pot – https://amzn.to/3Nb4Ucs
- Fat Skimmer – https://amzn.to/3XB6DLP
- Tea Filter Bags – https://amzn.to/3owbVG5
- Fish Sauce – https://amzn.to/2X5nacc
- Star Anise – https://amzn.to/39rF4wS
- Coriander Seeds – https://amzn.to/3pyddR9
- Cinnamon Sticks – https://amzn.to/3cvtQJs
- Fennel Seeds – https://amzn.to/42YGSpw
- Black Cardamom Pods – https://amzn.to/432wQ76
- Hoisin Sauce: https://amzn.to/2KX589L
- Sriracha – https://amzn.to/31P49Nt
- Tongs – https://amzn.to/3occmVy
And the Pho Puns:
Pho-get about it.
Are you pho-real?
You are un-pho-gettable!
