Authentic Quick and Easy Vietnamese Instant Pot Beef Noodle Soup Recipe (Phở Bò)

By Vicky Pham · 150 min

Ingredients

Instructions

1. Clean the beef neck bones with 1 tablespoon of sea salt. If using eye of round steak, rub it with 1 teaspoon of salt. Rinse the bones or steak and pat dry. If using eye of round, partially freeze it, then thinly slice it and set it aside as the meat topping.
2. In an 8-quart Instant Pot, add the cleaned bones, ginger, yellow onions and one pho spice packet. Fill the inner pot with water up to the 2/3 max line. Select Pressure Cook, set the timer to 45 minutes if needed, and press Start.
3. While the pressure cooker runs, thinly slice the green onions, cilantro and yellow onion. Cut the lemon or lime into wedges and thinly slice the chili peppers or jalapenos.
4. When the cooking finishes, release the pressure slowly. Skim off the impurities floating on top with a fine-mesh skimmer. Discard the ginger and onions. Remove the bones and set them aside to cool.
5. Once the bones are cool enough to handle, remove the meat and set it aside as a topping. If you want a clearer broth, strain the whole stock through a large fine-mesh strainer.
6. If needed, add water up to the ½ line so the stock totals 4 quarts. Select Saute on High. Season the stock with rock sugar, sea salt, fish sauce, bouillon powder and MSG, adding a little at a time to taste. If using cooked beef balls, halve them and add them to the simmering broth.
7. Cook the noodles according to the package instructions.
8. Put the cooked noodles in a bowl and top with the neck bone meat and raw beef slices. Pour hot broth over the beef slices. Garnish with the sliced cilantro, green onions and yellow onion. Serve the herbs, chilies and lime or lemon wedges on a platter, with hoisin and sriracha on the side.

Summarized from Vicky Pham's video. Watch it for the details.

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