Ingredients

• 1.5 lbs beef (shank, brisket, or chuck roast)

• 1 tbsp or 1 packet of beef bouillon

• 1 large onion

• 1 4-inch piece ginger (halved lengthwise)

• 1 cinnamon stick

• 3 star anise

• 3 whole cloves

• 1 tbsp coriander seeds

• 1/2 tsp black peppercorns

• 1 tbsp fish sauce

• 1 tsp salt

• 1 tsp sugar

• 1 pack rice noodles

• 1 jalapeño or pepper of choice, sliced

• 1-2 stems Thai basil

• 1 lime

• Bean sprouts
  

Equipment

• Instant Pot

• Spice bag or cheesecloth

Instructions

1. Turn the Sauté mode on high and place the onion and ginger directly in the pot, cut side down, and char for about 5 minutes until browned. Remove and set aside.

2. Add cinnamon, star anise, cloves, coriander seeds, and black peppercorns to the pot and toast for 1 minute until fragrant, then remove. Put the spices into a spice bag or wound up in a cheesecloth.

3. Add the beef and sear for 2-3 minutes per side until browned.

4. Pour in 10 cups of water and add back the charred onion, ginger, toasted spices, fish sauce, salt, and sugar. Lock the lid and pressure cook on high for 45 minutes.

5. Once done cooking, allow a natural pressure release (about 20 minutes) for the best flavor. And then quick release, if needed.

6. Remove the beef, slice it thin for serving. Strain the broth through a fine sieve, discarding the spices and aromatics. Taste and adjust seasoning with more fish sauce or salt if needed.

7. Serve hot over rice noodles with sliced cooked beef, Thai basil, bean sprouts, lime wedges, and jalapeños.

The Novel

A year ago, back when I was still in California, I hit up a garage sale and scored a KitchenAid meat grinder for just $5 (the original price sticker of $55.99 is still on the box). Naturally, I decided this was my sign to start grinding all my own meat—because obviously, it had to be cheaper than buying pre-ground meat, right? Have I done the math to confirm this? Absolutely not.

What I did do was place a Costco order for a ridiculous amount of beef to grind. But, as fate would have it, they didn’t have the exact cut I needed and gave me some cut instead. Long story short, I attempted to grind it, didn’t totally succeed, and pivoted to making beef broth instead. That broth, unexpectedly, sparked the idea to try making pho for the first time.

Now, I’m not about to spend 2-3 days simmering broth for one bowl of soup. Why? Because I don’t have the kitchen space for that kind of commitment. But if I did? My entire apartment would reek of beef for days. So basically, I wanted this pho to be quick and easy, and here we are.