Created on 1/10/2023
Ingredients:
- 3 star anise pods
- 1 3″ cinnamon stick
- 4 whole cloves
- 2 Tbsp. vegetable oil, plus more for noodles
- 2 medium onions, peeled, halved
- 1 2″ piece ginger, scrubbed, sliced lengthwise ¼” thick
- 3 lb. 2″–3″ sections mixed soup beef bones (oxtail, marrow, knuckles, and/or neck bone), rinsed under cold running water to remove blood and excess bits
- 1 lb. beef brisket or chuck, cut into 2″ pieces
- 2 Tbsp. (or more) fish sauce
- ½ oz. yellow rock sugar or 3 tsp. granulated sugar
- 2½ tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt; plus more (optional)
- 10 oz. dried thin Banh Pho rice noodles
- 8 oz. beef eye of round, sirloin steak, London broil, or tri-tip steak
- Rinsed thinly sliced onion, thinly sliced scallions, chopped cilantro, Thai basil leaves, mint leaves, mung bean sprouts, sliced Thai or serrano chiles, lime wedges, Sriracha, and/or hoisin sauce (for serving; optional)
- Freshly ground black pepper
Instructions:
Step One: Set a 6-qt. Instant Pot to high sauté. Toast star anise, cinnamon stick, and cloves, stirring, until fragrant and crackling slightly, about 2 minutes. Add 2 Tbsp. oil and work around to coat bottom of pot. Reduce heat to medium, add onions, cut sides down, and ginger, and cook, undisturbed, until deep brown in spots, 5–7 minutes
Step Two: Pour in 1 cup water, scraping up any browned bits with a wooden spoon, then add beef bones, brisket, fish sauce, sugar, 2½ tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, and another 6 cups water (or just up to your max fill line). Lock lid and turn venting knob to sealing position. Cook on high pressure 1 hour (it will take about 20 minutes to come to pressure before the cook time begins). Naturally release pressure 30 minutes
Step Three: While the broth is cooking, place noodles in a large bowl and pour in cold water to cover. Let soak 30 minutes. Drain noodles and rinse to remove excess starch
Step Four: Freeze beef eye of round until firm, 20–30 minutes. Thinly slice against the grain, then chill in refrigerator until ready to serve
Step Five: Once pressure on pot has released 30 minutes, place a kitchen towel loosely over vent to prevent splattering. Using a wooden spoon, gradually open venting knob. As soon as floating pin drops, carefully open lid. Using tongs, transfer bones to a large bowl
Step Six: Place brisket in another large bowl and pour cool water over to cool down and keep from drying out. Using a fine-mesh sieve, scoop out solids from broth; discard aromatics and reserve any meat and bones for serving if desired. (Leftover meat and bones can also be reserved for another use; add to fried rice or bibimbap or scoop out marrow and slather it over slices of grilled toast.) Skim fat from surface with a ladle and discard. Taste broth and season with more fish sauce or salt if needed. Set to low sauté and simmer gently while you cook the noodles
Step Seven: Fill a large pot one third of the way with water and bring to a rolling boil. Add noodles and cook, using chopsticks or a wooden spoon to stir, until just al dente, about 15 seconds. Drain noodles in a colander and rinse well under cold water to stop cooking. Drizzle a little oil over and toss to coat (this will keep them from sticking together)
Step Eight: Remove brisket from water and thinly against the grain. Divide noodles among deep bowls. (Pro tip: Before adding noodles, swirl hot water inside bowls to warm up, then discard.) Top each bowl with a few slices of brisket, sliced beef eye of round, and any reserved meat and bones (if using) and top with sliced onion, scallions, and cilantro (if using); season with pepper. Ladle hot broth over raw beef to cook
Step Nine: Arrange Thai basil leaves, mint leaves, mung bean sprouts, chiles, and lime wedges on a platter for topping pho as desired and serve with Sriracha and hoisin sauce in small bowls for dipping
Notes:
Broth can be made 1 day ahead. Transfer to an airtight container; cover and chill. The fat will solidify on the surface, making it easier to skim and the flavors will deepen. Strained and skimmed broth can be made 3 days ahead. Transfer to an airtight container; cover and chill, or freeze for up to 3 months
Yellow rock sugar can be found in Asian supermarkets. It’s a honey-hued sugar that is mildly sweet and rounds out the flavors in pho broth. Break down into large pieces with a mallet to use. It is used in Asian drinks, desserts, and soups