Name: Pressure Cooker Pho Soup
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 4 serving(s)
Ingredients: 1 ½ lb (675 g) beef bones, cut into 2-inch (5 cm) pieces; 2 tbsp (30 ml) olive oil; 1 tsp (5 ml) sesame oil; 1 onion, halved; 1 piece fresh ginger, about 2 inches (5 cm) long, halved; 10 cups (2.5 litres) water; 3 tbsp (45 ml) hoisin sauce; 3 tbsp (45 ml) soy sauce; 1 tbsp (15 ml) fish sauce; 1 star anise; 2 packages (85 g each) instant noodles (see note); ½ lb (225 g) thin slices fondue beef; 2 cups (150 g) bean sprouts; ½ cup (15 g) cilantro leaves; 2 green onions, thinly sliced; Lime wedges, for serving; Thai basil leaves, for serving; Sriracha, for serving

Note from Ricardo

Instant noodles are often sold with a seasoning packet, which you will not need to add to this recipe. Any marrow left in the beef bones after cooking can be added to the soup. This basic Asian-inspired beef broth can be used as a starting point for other recipes.

Pressure Cooker Pho Soup

Categories

Ingredients

Broth

Garnishes

Preparation

Broth

Noodles, Beef and Vegetables

Note from Ricardo

Personal Note