## Equipment - Instant Pot, 6 quart - Cutting board - Knife ## Ingredients ### Broth - 3 lbs beef marrow bones or oxtail - 1/2 lbs daikon - 1 large onion - 1 large knob of ginger - 1 bag pho spice seasoning - 1 cinnamon stick - 1 piece casia bark (Saigon cinnamon) - 4-5 star anise - 2 Amonum Costatum (Thao qua) - 2 Tbsp coriander seed - 2 Tbsp fennel seed - 1 tsp clove - 2 Tbsp rock sugar, 16 grams - 4.5 Tbsp Quoc Viet Beef Pho Soup Base OR 2 Tbsp sea salt/MSG + 3 Tbsp mushroom seasoning - 14 cups boiling water - 3 green onion whites ### Toppings - 1-2 lbs eye round, thinly sliced - 1 package beef balls (bo vien) - 0.5 lbs beef omasum (sach, optional) - washed well with salt, add to IP and cook before cooking the Pho broth or cook in 2nd IP if you have one, add 4 cups of water and 1 stalk of lemongrass, High Pressure,  4 minutes, NPR, rinsed with cold water before thinly slicing - 1-2 beef tendons (gan) - parboiled for 5 minutes on stove top, add to the bones and cook using the same time, removed from broth once it was done and wait for it to cool down before slicing ### Condiments and Garnishes - 1 bag of fresh pho noodles (refrigerated section) - 1 lime, wedges - Green onion, chopped - Cilantro (optional), chopped - 1 large white onion, thinly sliced - basil - culantro - bean sprouts - chili pepper, thinly sliced (like jalapeno) - Hoisin sauce - Sriracha ## Instructions 1. Parboil beef and add to IP 2. Prep aromatics 1. Toast onion and ginger until charred 2. Toast pho seasoning 3. Prep broth 1. Add aromatics, rock sugar, pho base, daikon, and 8 cups of boiling water 2. Manual, pressure cook, high pressure, 30 minutes 4. Finish broth 1. Release pressure 2. Switch to Saute mode 3. Remove onion, bones, daikon 4. Add remaining boiling water 5. Strain any bits from broth 6. Add mushroom seasoning ## References [Instant Pot Pho - Katie's Test Kitchen](https://katiestestkitchen.com/portfolio/vietnamese-beef-noodle-soup-instant-pot/)