I’ll definitely have to update this recipe in the near future because it still needs perfecting. I was so excited to make this, ever since getting a pressure cooker. This is my first real attempt at trying to make pho broth and it was pretty good! Especially considering that I only spent $10 on the meat and an hour of cooking. Just not enough beef flavor, so will add beef brisket/chuck next time. The previous time I’ve attempted was a really long time ago and I think I used some sort of substitute for the beef (beef stock or something) and used only the basic aromatics. This time I actually used beef bones and the necessary spices.

*** I’ve come back to edit this recipe! 4th time turned out the best. The cuts of meat I used were a bit more expensive, cooking time was extended, and a few added steps.

*** 6th time making this recipe: using just beef neck bones, oxtail, and beef shank as the meat base for the broth worked perfectly fine as well. It was less oily too.

Ingredients

MEAT
- 2 lb beef neck bones (and oxtail, optional)
- 1 lb beef chuck

AROMATICS
- daikon/white radish
- yellow onion
- ginger
- large cinnamon stick
- star anise
- green cardamom
- black cardamom
- fennel seeds
- coriander seeds
- cloves
- shallots (optional)

OTHERS
- pho noodles
- rock sugar
- salt
- fish sauce

GARNISH
- basil
- lime
- jalepeno
- onion
- scallions

TOPPINGS
- thinly sliced beef brisket
- beef balls
- etc

Directions

1. Rinse bones and meat. Put it in a pot with cold water. Once it comes to a boil, rinse and drain a few times.
2. Toast spices: cinnamon, star anise, cardamoms, fennel and coriander seeds until fragrant. For the black cardamom, smash it so that it opens up a little bit. (Put them into a spice bag.)
3. Char ginger, onion, and radish.
4. In a (6 qt) pressure cooker- add the bones, meat, charred ingredients, and spices. Fill it to the max with water and cook for 2 hours.
5. When ready, release the pressure from the pot. Add rock sugar, salt, and fish sauce to taste.
6. Cook noodles.
7. Transfer and skim the broth into a pot. Bring it to a boil.
8. Assemble bowl with noodles and sliced beef on top. Garnish with scallions and thinly sliced onions. Pour the broth over it to cook.
9. Have the basil, lime, jalepeno, hoisin, and sriracha on the side to serve.