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Place the 3 pounds of beef bones in a large pot of water and parboil for 3 minutes. After parboiling, rinse and drain the bones thoroughly under cold water.

Peel the 1 knob of ginger and 1 onion. Char the peeled ginger and onion directly over a gas flame or under a broiler until nicely toasted and slightly blackened.

Place the contents of the 2 ounce bag of pho spices into a dry skillet (without oil). Toast on a low to medium-low heat for 2-3 minutes, until fragrant.

Transfer the toasted spices into a white cloth bag or cheesecloth and tie it securely to create a spice bag.

Place the charred ginger, charred onion, spice bag, and parboiled beef bones into an Instant Pot (pressure cooker). Add the 1 small hand full of rock sugar (or 2-3 tablespoons granulated sugar), 4 quarts water, 1 tablespoon salt, 2 tablespoons fish sauce, and 1 1/2 tablespoons chicken bouillon. Close the pressure cooker and pressure cook on high for 45 minutes.

While the broth is cooking, prepare the pickled onions. In a separate bowl, mix the 1/4 thinly sliced small onion with 1/3 cup distilled white vinegar and 1 teaspoon sugar. Let it sit for at least 15 minutes before serving.

Once the pressure cooking cycle is complete, allow the Instant Pot to naturally release pressure for 10-15 minutes, then carefully quick-release any remaining pressure. Open the Instant Pot and carefully discard all the solids: the beef bones, charred ginger, charred onion, and spice bag.

Switch the Instant Pot to sauté mode (on low) or transfer the broth to a stovetop pot to keep it warm. Taste test the broth and adjust the seasoning to your preference, adding more salt, fish sauce, or sugar if needed.

If using, add the beef balls and the whites of scallions to the hot broth and allow them to heat through.

Prepare your serving components: Cook rice noodles separately according to package directions. Thinly slice the beef eye round (or preferred cut). Chop additional scallions and cilantro for garnish.

To assemble the pho bowls: Place cooked rice noodles into a serving bowl. Arrange thinly sliced raw beef over the noodles. Ladle the hot pho broth over the noodles and beef, ensuring the hot broth cooks the raw beef.

Garnish each bowl with chopped scallion, chopped cilantro, and thinly sliced raw onions. Grind fresh black pepper over the top. Add fresh herbs (basil, culantro/sawtooth, rice paddy herbs, bean sprouts) if desired. Squeeze fresh lime juice into the bowl.

Serve the pho immediately. Offer pickled onions, sriracha, hoisin sauce, and additional black pepper and lime as condiments on the side.


Place the 3 pounds of beef bones in a large pot of water and parboil for 3 minutes. After parboiling, rinse and drain the bones thoroughly under cold water.

Peel the 1 knob of ginger and 1 onion. Char the peeled ginger and onion directly over a gas flame or under a broiler until nicely toasted and slightly blackened.

Place the contents of the 2 ounce bag of pho spices into a dry skillet (without oil). Toast on a low to medium-low heat for 2-3 minutes, until fragrant.

Transfer the toasted spices into a white cloth bag or cheesecloth and tie it securely to create a spice bag.

Place the charred ginger, charred onion, spice bag, and parboiled beef bones into an Instant Pot (pressure cooker). Add the 1 small hand full of rock sugar (or 2-3 tablespoons granulated sugar), 4 quarts water, 1 tablespoon salt, 2 tablespoons fish sauce, and 1 1/2 tablespoons chicken bouillon. Close the pressure cooker and pressure cook on high for 45 minutes.

While the broth is cooking, prepare the pickled onions. In a separate bowl, mix the 1/4 thinly sliced small onion with 1/3 cup distilled white vinegar and 1 teaspoon sugar. Let it sit for at least 15 minutes before serving.

Once the pressure cooking cycle is complete, allow the Instant Pot to naturally release pressure for 10-15 minutes, then carefully quick-release any remaining pressure. Open the Instant Pot and carefully discard all the solids: the beef bones, charred ginger, charred onion, and spice bag.

Switch the Instant Pot to sauté mode (on low) or transfer the broth to a stovetop pot to keep it warm. Taste test the broth and adjust the seasoning to your preference, adding more salt, fish sauce, or sugar if needed.

If using, add the beef balls and the whites of scallions to the hot broth and allow them to heat through.

Prepare your serving components: Cook rice noodles separately according to package directions. Thinly slice the beef eye round (or preferred cut). Chop additional scallions and cilantro for garnish.

To assemble the pho bowls: Place cooked rice noodles into a serving bowl. Arrange thinly sliced raw beef over the noodles. Ladle the hot pho broth over the noodles and beef, ensuring the hot broth cooks the raw beef.

Garnish each bowl with chopped scallion, chopped cilantro, and thinly sliced raw onions. Grind fresh black pepper over the top. Add fresh herbs (basil, culantro/sawtooth, rice paddy herbs, bean sprouts) if desired. Squeeze fresh lime juice into the bowl.

Serve the pho immediately. Offer pickled onions, sriracha, hoisin sauce, and additional black pepper and lime as condiments on the side.
