Pressure Cooker Vietnamese Pho Bo
Transform your kitchen into a Vietnamese street food haven with this Pressure Cooker Vietnamese Pho Bo recipe! This quick and flavorful take on the classic beef noodle soup delivers all the rich, aromatic depth of traditional pho without the hours-long simmer. Using a pressure cooker, you'll extract intense flavors from roasted beef bones, brisket, and a medley of warm spices like star anise, cinnamon, and cardamom in a fraction of the time. The silky broth is ladled over tender rice noodles, thinly sliced beef, and garnished with fresh herbs, bean sprouts, and zesty lime for an authentic dining experience. Perfect for busy weeknights or an impressive dinner party, this recipe combines mouthwatering depth with modern convenience, offering the ultimate comfort food in just 90 minutes.
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Recipe Information
Ingredients
- 2 pounds beef bones (marrow or knuckle bones)
- 1 pound beef brisket
- 1 unit yellow onion, halved
- 3 inches ginger, sliced lengthwise
- 1 unit cinnamon stick
- 4 pods star anise
- 4 units cloves
- 1 unit cardamom pod
- 1 teaspoon fennel seeds
- 3 tablespoons fish sauce
- 1 tablespoon rock sugar (or substitute with white sugar)
- 14 ounces rice noodles
- 1 pound thinly sliced raw beef (eye of round or sirloin)
- 2 cups bean sprouts
- 1 cup fresh Thai basil leaves
- 1 cup cilantro sprigs
- 1 cup sliced green onions
- 4 units lime wedges
- 0.5 cup hoisin sauce
- 0.25 cup sriracha or chili sauce
- 12 cups water
Instructions
Rinse and blanch the beef bones and brisket by simmering them in a pot of boiling water for 5 minutes. Drain and thoroughly rinse under cold water to remove impurities.
Turn the pressure cooker to 'Sauté' mode. Toast the halved onion and sliced ginger (cut side down) until charred, about 2-3 minutes. Remove and set aside.
Toast the cinnamon stick, star anise, cloves, cardamom, and fennel seeds in the pressure cooker for 1-2 minutes until fragrant.
Add the beef bones, brisket, charred onion, and ginger to the pressure cooker. Pour in 12 cups of water.
Add fish sauce and rock sugar to the pot. Close the lid, set the pressure cooker to 'High Pressure', and cook for 45 minutes.
When the cooking time is complete, allow the pressure to naturally release for 15 minutes, then manually release any remaining pressure.
Remove the brisket and set it aside to cool slightly before slicing thinly. Strain the broth through a fine-mesh sieve or cheesecloth to remove solids, leaving a clear, aromatic broth.
Prepare the rice noodles according to package instructions, usually by soaking them in hot water until softened, then draining.
To assemble, place a handful of cooked rice noodles in each serving bowl. Top with slices of brisket and raw sliced beef.
Ladle the hot broth over the noodles and beef, ensuring the raw beef is cooked through by the heat of the broth.
Serve with a platter of bean sprouts, basil, cilantro, green onions, and lime wedges on the side. Add hoisin sauce and sriracha to taste.
Nutrition Facts
Calories |
649 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.8 g | 37% | |
| Saturated Fat | 11.9 g | 60% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 216 mg | 72% | |
| Sodium | 1756 mg | 76% | |
| Total Carbohydrate | 39.7 g | 14% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 12.9 g | ||
| Protein | 57.6 g | 115% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 165 mg | 13% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 1017 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
