Enjoy as pho with noodles and meat and all the fresh lime and basil and peppers and hot sauce and yumminess you can find, OR just drink it as broth. My 5-year-old loves a warm cup in the morning with his breakfast. 🙂
- 1–2 yellow/sweet onions
- 1 piece ginger
- 1/2 – 1 tsp coconut oil
- 2 Tbsp fish sauce
- 1–2 Tbsp salt
- 1 – 1 1/2 lbs bones – You can use beef, ox tail, or turkey necks, or a combination. Combination is great, and ox tail is my favorite for flavor, but just use whatever you have in your freezer. I use whatever I can fit in the IP. 1-1.5 lbs is probably good.
Spices – I don’t usually measure …so I’m guessing the amounts.
- maybe 5 stars, or 1 tsp star anise
- about 1 tsp cloves
- 1 tsp black peppercorn – just use a tsp for everything…
- 1 cinnamon stick
- 1 tsp cardamom pods
- 1 tsp fennel seeds
- 1 tsp coriander seeds
- Chop 1 or 2 onions in half.
- Chop 1 piece of ginger in half lengthwise, so that the good stuff is showing.
- Broil in oven onions and ginger until charred – maybe 10 min or so. Have your fan on so everytime you check your smoke detector doesn’t go off.
- While all this is going on, get out your spices. In a non-stick pan, combine all that on low heat until they are fragrant – 3-4 min. Always stir – burnt spices will wreck everything.
- Turn Instant Pot onto SAUTE and wait for it to heat up. Add some coconut oil and brown your bones. You will brown these bones on all sides [turn as needed].
- As you are doing this, boil water in kettle – this makes the process faster.
- Once your bones are browned, turn IP off. Add boiled water, onions and ginger, spices and fish sauce, and salt to taste – probably 1-2 Tbsp.
- Fill remainder of Instant Pot with boiled water to max line (or cold water, it’ll just take longer).
- [Turn InstantPot to] manual setting for 75 min and use a slow pressure release.
- Strain and put into jars. I like to freeze mine and thaw them as needed.
- Cook Time: 100 min
- Category: Soup
- Method: Instant Pot
- Cuisine: Vietnamese