Description
This Instant Pho Bò Concentrate recipe delivers an authentic Vietnamese beef pho broth quickly with a boost of extra fresh ginger and fragrant Thai basil. Perfect for a satisfying, aromatic bowl of pho in a fraction of the time without sacrificing traditional flavors.
Ingredients
Broth Ingredients
- 2 lbs beef bones (marrow and knuckle bones)
- 1 large onion, halved
- 4-inch piece fresh ginger, sliced
- 6 star anise pods
- 4 cloves
- 2 cinnamon sticks
- 1 tsp coriander seeds
- 1 tbsp fish sauce
- 1 tsp salt
- 1 tbsp rock sugar or granulated sugar
- 10 cups water
Additional Flavor Enhancers
- 2-inch piece fresh ginger, finely grated (extra ginger)
- 1 small bunch fresh Thai basil leaves
To Serve
- Rice noodles (pho noodles), cooked according to package instructions
- Thinly sliced raw beef sirloin or brisket (about 8 oz)
- Bean sprouts
- Lime wedges
- Sliced jalapeño or chili peppers
- Thinly sliced scallions
- Fresh cilantro
- Hoisin sauce (optional)
- Sriracha sauce (optional)
Instructions
- Roast the bones and aromatics: Preheat your oven to 450°F (230°C). Place the beef bones, halved onion, and sliced ginger on a baking sheet. Roast for 30 minutes until browned, turning halfway. This step enhances the depth of flavor in the broth.
- Toast the spices: While the bones roast, dry toast star anise, cloves, cinnamon sticks, and coriander seeds in a small skillet over medium heat until fragrant, about 3-5 minutes. Remove from heat and set aside.
- Prepare the broth in the Instant Pot: Transfer the roasted bones, onion, and ginger to the Instant Pot. Add the toasted spices, fish sauce, salt, sugar, and 10 cups of water. Secure the lid and set the pressure valve to sealing.
- Pressure cook the broth: Set the Instant Pot to ‘Soup/Broth’ or Manual pressure cook for 90 minutes. Once complete, allow the pressure to release naturally for 20 minutes, then quick release any remaining pressure.
- Strain the broth: Carefully strain the broth through a fine-mesh sieve or cheesecloth into a large pot or bowl. Discard solids. Taste and adjust the seasoning with additional fish sauce or salt, if needed.
- Add extra ginger and Thai basil: Stir in the finely grated fresh ginger for an extra zing. Set aside some Thai basil leaves to add fresh into each serving bowl just before serving.
- Prepare the noodles and beef: Cook rice noodles according to package instructions. Arrange slices of raw beef in serving bowls and pour the hot broth over the beef so it gently cooks in the bowl.
- Serve with garnishes: Serve pho with cooked noodles topped with fresh Thai basil, bean sprouts, lime wedges, jalapeño slices, scallions, and cilantro. Include hoisin and sriracha sauces on the side for additional flavor customization.
Notes
- Roasting bones and aromatics is key for a rich, deep flavor.
- Natural pressure release helps clarify the broth and prevent cloudy soup.
- Fresh Thai basil adds an authentic herbal aroma and should be added just before serving.
- Adjust the amount of fresh ginger based on your preference for spiciness and warmth.
- Use high-quality beef bones for best broth taste.
