Ingredients: |
Ingredients: 3 pounds beef bones
2 onions, quartered through root end
3 quarts water
¼ cup fish sauce, plus extra for serving
1 (4-inch) piece ginger, peeled and sliced into ⅛-inch-thick rounds
1 cinnamon stick
6 star anise pods
6 whole cloves
Salt
1 teaspoon black peppercorns
1 (1-pound) boneless strip steak, 1½ to 1¾ inches thick, trimmed and halved crosswise, trimmings reserved
14–16 ounces (⅛-inch-wide) rice noodles
⅓ cup chopped fresh cilantro
3 scallions, sliced thin (optional)
Bean sprouts
Fresh Thai or Italian basil sprigs
Lime wedges
Hoisin sauce
Sriracha sauce
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Directions: |
Directions:Arrange beef bones on paper towel–lined plate and microwave (in batches, if microwave is small) until well browned, 8 to 10 minutes. Add bones and 6 onion quarters to multicooker. Slice remaining 2 onion quarters as thin as possible and set aside for serving. Add 2 quarts water, fish sauce, ginger, cinnamon stick, star anise, cloves, 1 tablespoon salt, peppercorns, and reserved steak trimmings to multicooker.
2A to pressure cook Lock lid in place and close pressure release valve. Select high pressure cook function and cook for 1½ hours. Turn off multicooker and let pressure release naturally for 15 minutes. Quick-release any remaining pressure, then carefully remove lid, allowing steam to escape away from you.
2B to slow cook Lock lid in place and open pressure release valve. Select low slow cook function and cook until broth is deeply flavored, 8 to 9 hours. (If using Instant Pot, select high slow cook function.) Turn off multicooker and carefully remove lid, allowing steam to escape away from you.
Discard bones. Strain broth through fine-mesh strainer into clean container, pressing on solids to extract as much liquid as possible; discard solids. Let broth settle, then skim excess fat from surface using large spoon. Return broth and remaining 1 quart water to multicooker and season with salt to taste (broth should taste overseasoned).
Meanwhile, place steak on large plate and freeze until very firm, 35 to 45 minutes. Once firm, cut against grain into ⅛-inch-thick slices. Return steak to plate and refrigerate until needed.
Place noodles in large container and cover with hot tap water. Soak until noodles are pliable, 10 to 15 minutes; drain noodles.
Bring broth to boil using highest sauté or browning function. Add noodles and cook until softened, about 90 seconds. Turn off multicooker. Using tongs, divide noodles between individual serving bowls. Divide steak among bowls, shingling slices on top of noodles. Pile reserved onion slices on top of steak slices and sprinkle with cilantro and scallions, if using. Ladle hot broth into each bowl. Serve immediately, passing bean sprouts, basil sprigs, lime wedges, hoisin, Sriracha, and extra fish sauce separately. |
This recipe for Vietnamese Beef Pho is from