Small Batch Pho
Small Batch Pho
Ingredients
For the Pho Broth
- 3 pounds beef bones, blanched/parboiled
- 1 ginger, knob, peeled and charred
- 1 onion, peeled and charred
- 2 ounces pho spices, toasted
- 1 handful rock sugar, or 2-3 tablespoons granulated sugar
- 4 quarts water
- 1 tablespoon salt
- 2 tablespoons fish sauce
- 1 1/2 tablespoons chicken bouillon
For the Pickled Onions
- 1/4 onion, small, thinly sliced
- 1/3 cup distilled white vinegar
- 1 teaspoon sugar
For Serving
- as needed beef balls, optional
- as needed scallion, whites, optional
- as needed beef eye round, thinly sliced
- as needed scallion, chopped
- as needed cilantro, chopped
- as needed onions, thinly sliced
- as needed fresh herbs, such as basil, culantro/sawtooth, rice paddy herbs, bean sprouts
- as needed black pepper
- as needed lime
- as needed sriracha
- as needed hoisin sauce
- as needed rice noodles, cooked according to package directions
Instructions
- 1
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.
⏱️ 5 min
- 2
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.
⏱️ 5 min
- 3
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.
⏱️ 3 min
- 4
Transfer the toasted spices into a white cloth bag or cheesecloth and tie it securely to create a spice bag.
⏱️ 2 min
- 5
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.
⏱️ 45 min
- 6
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.
⏱️ 5 min
- 7
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.
⏱️ 15 min
- 8
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.
⏱️ 5 min
- 9
If using, add the beef balls and the whites of scallions to the hot broth and allow them to heat through.
⏱️ 5 min
- 10
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.
⏱️ 10 min
- 11
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.
⏱️ 5 min
- 12
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.
⏱️ 3 min
- 13
Serve the pho immediately. Offer pickled onions, sriracha, hoisin sauce, and additional black pepper and lime as condiments on the side.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Small Batch Pho
For the Pho Broth
- 3 pounds beef bones, blanched/parboiled
- 1 ginger, knob, peeled and charred
- 1 onion, peeled and charred
- 2 ounces pho spices, toasted
- 1 handful rock sugar, or 2-3 tablespoons granulated sugar
- 4 quarts water
- 1 tablespoon salt
- 2 tablespoons fish sauce
- 1 1/2 tablespoons chicken bouillon
For the Pickled Onions
- 1/4 onion, small, thinly sliced
- 1/3 cup distilled white vinegar
- 1 teaspoon sugar
For Serving
- as needed beef balls, optional
- as needed scallion, whites, optional
- as needed beef eye round, thinly sliced
- as needed scallion, chopped
- as needed cilantro, chopped
- as needed onions, thinly sliced
- as needed fresh herbs, such as basil, culantro/sawtooth, rice paddy herbs, bean sprouts
- as needed black pepper
- as needed lime
- as needed sriracha
- as needed hoisin sauce
- as needed rice noodles, cooked according to package directions
Instructions
- 1
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.
⏱️ 5 min - 2
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.
⏱️ 5 min - 3
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.
⏱️ 3 min - 4
Transfer the toasted spices into a white cloth bag or cheesecloth and tie it securely to create a spice bag.
⏱️ 2 min - 5
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.
⏱️ 45 min - 6
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.
⏱️ 5 min - 7
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.
⏱️ 15 min - 8
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.
⏱️ 5 min - 9
If using, add the beef balls and the whites of scallions to the hot broth and allow them to heat through.
⏱️ 5 min - 10
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.
⏱️ 10 min - 11
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.
⏱️ 5 min - 12
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.
⏱️ 3 min - 13
Serve the pho immediately. Offer pickled onions, sriracha, hoisin sauce, and additional black pepper and lime as condiments on the side.
⏱️ 1 min