House Pho

I was introduced to the decadence of Pho by my daughter, Syd, last year. It quickly became one of our go-to’s for take out from our local Asian Bistro. But that price though?!? Don’t get me wrong. I will pay for the luxury of a quick healthy meal. The problem is, I felt like I was spending way too much for a dinner that I wasn’t sure about the quality of ingredients. Also, our local restaurant (we live in the mountains so there is ONE) was inconsistent at best. Sometimes they would load us up on the broth add ins and others they would skimp. Sometimes the broth was rich and flavorful and others it was broth flavored water.

House Pho

Print Recipe

The wholesome goodness of this dish has made this my new favorite go to meal. It is fast, easy, and is good any time of the day. I might even have it for breakfast tomorrow! The extra broth can be stored in the fridge for a week or in the freezer for a couple months. If you have mason jars, you can also process the stored broth in the instant pot until the lids seal.

Servings	Prep Time	Cook Time
6-8Servings	20Minutes	30Minutes

Servings	Prep Time
6-8Servings	20Minutes

Cook Time

30Minutes

Ingredients

• 2 2-3 inch beef bones with marrow
• 3 stalks celery
• 2 fresh carrots
• 1 large onion
• 2 bulbs garlic
• 2 dried bay leaves
• 2 tbsp sea salt
• 3 tbsp fish sauce
• 2 tbsp black bean sauce
• 2 tbsp soy sauce or coconut aminos
• 2 tbsp sesame oil
• 2 tbsp Asian 5 Spice
• 2 tbsp ground nutmeg
• 2 tbsp ground cinnamon
• 4 quarts Spring or Filtered Water
• House Pho Toppings
• You can literally add ANYTHING that you want to your soup! Here is what I used the last time I made it:
• Rice Noodles
• Cooked Shrimp - whole
• Leftover Ribeye Steak -sliced thin
• Leftover Chicken - shredded
• Red Cabbage- shredded
• Shiitake Mushrooms -sliced
• Bean Sprouts
• Green Onions - sliced
• Fresh Basil - torn
• Fresh Cilantro
• Jalapeño - sliced
• Sriracha
• Furikake rice seasoning

Servings: Servings

Ingredients 2 2-3 inch beef bones with marrow 3 stalks celery 2 fresh carrots 1 large onion 2 bulbs garlic 2 dried bay leaves 2 tbsp sea salt 3 tbsp fish sauce 2 tbsp black bean sauce 2 tbsp soy sauce or coconut aminos 2 tbsp sesame oil 2 tbsp Asian 5 Spice 2 tbsp ground nutmeg 2 tbsp ground cinnamon 4 quarts Spring or Filtered Water House Pho Toppings You can literally add ANYTHING that you want to your soup! Here is what I used the last time I made it: Rice Noodles Cooked Shrimp - whole Leftover Ribeye Steak -sliced thin Leftover Chicken - shredded Red Cabbage- shredded Shiitake Mushrooms -sliced Bean Sprouts Green Onions - sliced Fresh Basil - torn Fresh Cilantro Jalapeño - sliced Sriracha Furikake rice seasoning Servings: Servings

Instructions

1. Place all of the ingredients for the broth in the Instant Pot or pressure cooker
2. Set instant pot to Manual -High Pressure- 15 mins
3. Cut the ingredients for your toppings
4. Put ingredients into boiling hot broth in order of hardness
5. Top with chopped cilantro
6. Finish with a squeeze of lime, sriracha, and Furikake
7. Store leftover broth in fridge for a week, the freezer for 6 months, or sealed in canning jars for a year

Recipe Notes

The extra broth can be stored in the fridge for a week or in the freezer for a couple months. If you have mason jars, you can also process the stored broth in the instant pot until the lids seal.

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