Easy pho recipe, KIND OF a lazy pho broth. This recipe was originally from Alissa Nguyen aka Gaming Foodie. It's the quicket I've found (beyond using a powder-which is totally fine too!) and its delicious.
Alissa Nguyen Recipe 1 large knob of ginger, sliced 1 yellow onion, peeled & sliced in half 1.5 oz pho spices (I used old man brand) 2 lbs beef bones, blanched 2 lbs beef shank or brisket, blanched 2 rock sugar, about the size of a golf ball 2 tsp salt 13 cups water Chopped scallion, topping Chopped cilantro, topping Thinly sliced onion Pho noodles
SEASONING: 1.5- 2 TBSP fish sauce 2 TBSP chicken bouillon
1. Thinly slice ginger. Peel onion. And place pho spices in the spice bag it comes with. You can toast/ char these ingredients but I did not
2. Place all of your ingredients into an instant post: blanch beef bones, blanched beef shank/ brisket, onion, ginger slices, pho spice, rock sugar, salt, and water. Pressure cook for 45 minutes. Note: While broth is cooking, prepare your scallion, cilantro, onion and whatever other toppings you want to use
3. Once ur broth is done cooking in the instant pot, quick release/ set instant pot to vent, remove and discard everything— spice bag, beef bones and ginger slices. For beef shank, leave it off to the side to completely cool before thinly slicing.
4. Once you removed everything from the broth, pour your broth through a fine strainer
5. This next step is optional— remove the fat from you pho broth. I used a fat separator. You can also leave it to cool overnight and scoop out the fat that hardens at the top.
6. Bring your broth over stove of fire and season two preference. I seasoned with 1.5 TBSP fish sauce and 2 TBSP chicken bouillon. All that’s left is too assemble your bowl.
7. Assemble bowl by giving pho noodles a quick dunk in boiling water for 15-30 seconds and then add your preferred toppings.
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Easy pho recipe, KIND OF a lazy pho broth. This recipe was originally from Alissa Nguyen aka Gaming Foodie. It's the quicket I've found (beyond using a powder-which is totally fine too!) and its delicious.
Alissa Nguyen Recipe
1 large knob of ginger, sliced
1 yellow onion, peeled & sliced in half
1.5 oz pho spices (I used old man brand)
2 lbs beef bones, blanched
2 lbs beef shank or brisket, blanched
2 rock sugar, about the size of a golf ball
2 tsp salt
13 cups water
Chopped scallion, topping
Chopped cilantro, topping
Thinly sliced onion
Pho noodles
SEASONING:
1.5- 2 TBSP fish sauce
2 TBSP chicken bouillon
ADDITONAL TOPPINGS, OPTIONAL
thinly sliced eye round
Beef balls
Bean sprouts
Basil
Culantro
Lime
Hoisin
Sriracha
1. Thinly slice ginger. Peel onion. And place pho spices in the spice bag it comes with. You can toast/ char these ingredients but I did not
2. Place all of your ingredients into an instant post: blanch beef bones, blanched beef shank/ brisket, onion, ginger slices, pho spice, rock sugar, salt, and water. Pressure cook for 45 minutes. Note: While broth is cooking, prepare your scallion, cilantro, onion and whatever other toppings you want to use
3. Once ur broth is done cooking in the instant pot, quick release/ set instant pot to vent, remove and discard everything— spice bag, beef bones and ginger slices. For beef shank, leave it off to the side to completely cool before thinly slicing.
4. Once you removed everything from the broth, pour your broth through a fine strainer
5. This next step is optional— remove the fat from you pho broth. I used a fat separator. You can also leave it to cool overnight and scoop out the fat that hardens at the top.
6. Bring your broth over stove of fire and season two preference. I seasoned with 1.5 TBSP fish sauce and 2 TBSP chicken bouillon. All that’s left is too assemble your bowl.
7. Assemble bowl by giving pho noodles a quick dunk in boiling water for 15-30 seconds and then add your preferred toppings.
That ginger chop edit is so satisfying