Authentic Vietnamese Beef Pho Broth: Instant Pot and Slow Cooker Recipes.




If there was a feeling to give Pho, it would sit somewhere between warm and fuzzy. Pho really has a way of reminding me of my favorite childhood blanket; bringing instant comfort and joy. It's addictive, delicious, and it's happiness and pure magic in a bowl. Maybe you've heard of Pho, or have seen a mouthwatering  foodies post, or maybe you’ve found yourself glancing over it on a menu, or perhaps you are already so head over heels for Pho, that you see each other on the reg. Either way, Pho is stealing the hearts of countless Americans, and for many good reasons. It's simple, it's savory, it's sweet, you can give it a kick by adding some spice, and it ultimately hits this soul serenading euphoria. You also aren't weighed down for hours after, unlike with some other brothy and noodle-filled meals; however, be aware of one side effect - a warm glow that radiates from the inside out. I like to refer to this as the “Pho blanket of comfort” zone.






Is pho healthy? Pho is such a healthy, soul-soothing treasure. It not only benefits the body, but the mind as well. It’s rich with nutrient dense bone broth, giving you all the gut healing factors. Topped with veggies and a protein. It's a simple, nutritious, and filling all-in-one meal.



Is pho keto friendly? It CAN be keto if you omit noodles and certain sauces, yes. You can sub in zucchini noodles, or shirataki noodles.


Warrior way. Omit noodles, extra organic shredded chicken.

The “warrior way”: To customize your pho so it can fit into the “warrior” program, you can do the following:

  • sub out soy for coconut aminos

  • noodles can be subbed for veggie noodles, or you can opt out altogether

  • add extra veggies like baby spinach, baby bok choy, etc. to broth.

  • if vegan, sub meat with mushrooms

  • sub in 2-3 dates instead of rock sugar.  









RECIPE:


Ingredients:


For the pho broth:

instant pot

3 lbs beef shanks

1 lbs beef oxtail

2 large yellow onions

1 fresh ginger root

4 whole star anise (with pods)

6 whole cloves

1 Tbsp black peppercorns

1-2 pieces rock sugar (about 1 inch)

1 cinnamon stick

3 small shallots (peeled)

1 tbsp apple cider vinegar

1-2 Tbsp fish sauce

1 Tbsp salt




For pho assembly:

12 oz flat rice noodles

1 lb sirloin/top round steak (sliced paper-thin against the grain), or shredded chicken

1 medium yellow onion (sliced paper-thin on a mandolin)

6 scallions (chopped into rings)




For the garnish:

Sriracha chili sauce, Hoisin sauce, Fresh cilantro leaves, Green limes (quartered), Mung bean sprouts, Thai basil leaves, Fresh jalapeños

Helpful Kitchen Tools for Making Pho:




Directions:


For Instant Pot

1. Place the beef bones and oxtail in stock pot, cover entire beef bones with water. Bring to a boil, then continue to boil for 3 to 5 minutes. This parboil releases impurities and scum into a foam on top. Drain water and rinse bones with warm water. Set aside.

2. Cut two peeled onions in quarters. Char each half by holding it with tongs over open flame of a gas stove, or place it under the broiler on a baking sheet. This will bring out the aroma and deepen the flavor of the broth. Repeat the same with the ginger and shallots, then set aside.

3. In a small skillet, lightly toast while, frequently stirring, the following:, the anise pods, cloves, peppercorns, and the cinnamon stick, for about 5 minutes, or until fragrant. Set everything aside to cool.

4. Place bones in instant pot and cover with about 6 quarts of water.

5. Add the toasted spices, charred onion, ginger, and shallots to the stock.

Add the rock sugar and salt.

6. Set Valve to SEAL and cook on high pressure, setting on soup preset for 1 hour. When done, let pressure release naturally.

7. Strain the broth through a fine mesh strainer into a new stockpot, or you can use a mesh strainer to scoop through broth in instant pot. The broth should be richly colored but clear. 8. Bring the broth back to a gentle simmer, turn to sauté mode if broth is still in instant pot.

9. Mix fish sauce into the broth.

10. Fill a large pot with hot tap water. Soak the rice noodles for about 10 minutes. They should soften just slightly;: the hot pho broth will cook them the rest of the way.

11.Drain the noodles and place them in individual soup bowls. Arrange the sliced raw beef on top, followed by thinly sliced onions and scallions.

12. Slice the oxtail meat and add it to the bowl, as well as any of the bits of meat and bone marrow taken from the bones.

13.Pour the boiling hot broth into the soup bowls, making sure it covers the raw beef. The broth will cook the beef, as well as the noodles. Give it a few minutes to do so, then serve with the pho garnish platter. A squeeze or two of lime juice will help cut the richness of the broth. Then add sauces to your pho as desired.


For Crock Pot

1. Place the beef bones and oxtail in stock pot, cover entire beef bones with water. Bring to a boil, then continue to boil for 3 to 5 minutes. This parboil releases impurities and scum into a foam on top. Drain water and rinse bones with warm water. Set aside.

2. Cut two peeled onions in quarters. Char each half by holding it with tongs over open flame of a gas stove, or place it under the broiler on a baking sheet. This will bring out the aroma and deepen the flavor of the broth. Repeat the same with the ginger and shallots, then set aside.

3. In a small skillet, lightly toast while frequently stirring, the following: the anise pods, cloves, peppercorns, and the cinnamon stick, for about 5 minutes, or until fragrant. Set everything aside to cool.

4. Place bones in crock pot and cover with about 6 quarts of water.

5. Add the toasted spices, charred onion, ginger, and shallots to the stock.

6. Add the rock sugar and salt.

7.Cook on low for 10-12 hours.

8. Strain the broth through a fine mesh strainer into a new stockpot, or you can use a mesh strainer to scoop through broth in crock pot. The broth should be richly colored but clear. 9. Bring the broth back to a gentle simmer, turn to low if broth is still in crock pot.

9. Mix fish sauce into the broth.

10. Fill a large pot with hot tap water. Soak the rice noodles for about 10 minutes. They should soften just slightly; the hot pho broth will cook them the rest of the way.

11. Drain the noodles and place them in individual soup bowls. Arrange the sliced raw beef on top, followed by thinly sliced onions and scallions.

12. Slice the oxtail meat and add it to the bowl ,as well as any of the bits of meat and bone marrow taken from the bones.

13. Pour the boiling hot broth into the soup bowls, making sure it covers the raw beef. The broth will cook the beef, as well as the noodles. Give it a few minutes to do so, then serve with the pho garnish platter. A squeeze or two of lime juice will help cut the richness of the broth. Then add sauces to your pho as desired.





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