Amanda Ho

Only the real ones will catch the dad joke.

Instant Pot Beef Pho (Phở Bò)

Ingredients
• 3 lb beef knuckle bones
• 1½–2 lb beef brisket
• 1 lb honeycomb tripe (optional)
• 1 lb beef balls
• 1 onion, halved
• 4-inch piece ginger, halved
• 1 pho spice bag
• 2-3 tbsp chicken bouillon powder
• 8 cups water (or up to the Instant Pot’s max-fill line)
• 1 tbsp fish sauce, plus more to taste
• 1–2 tbsp rock sugar
• Salt & pepper, to taste
• Rice noodles, scallions, cilantro, Thai basil, lime, and bean sprouts

Instructions

1. Blanch beef bones, brisket, and tripe for 5–10 minutes. Drain and rinse.
2. Char onion and ginger. If not using a pre-assembled spice bag, toast spices until fragrant.
3. Add bones, brisket, tripe, onion, ginger, spices, fish sauce, sugar, and water to the Instant Pot.
4. Pressure cook on HIGH for 60 minutes, then naturally release for 20–25 minutes.
5. Remove brisket and tripe. Strain broth, then add fish sauce, chicken bouillon powder, and salt & pepper to taste.
6. Add beef balls and simmer uncovered for 20 minutes.
7. Thinly slice brisket against the grain and cut tripe into strips.
8. Serve with cooked rice noodles, sliced meats, beef balls, hot broth, and fresh garnishes.

BLW tips:

6–9 months: Offer very tender, finely shredded brisket and soft rice noodles, with minimally salted/watered-down broth served separately.

9–12 months: Serve moist shredded beef, soft noodles cut as needed, and a little broth before adding fish sauce or salt.

12+ months: Serve tender, bite-sized brisket, soft noodles, and lightly seasoned broth. Cut long noodles into manageable lengths.