Forking Epic

Exploring ways to eat & live EPICALLY!!

House Pho

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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
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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
Servings: Servings
Ingredients
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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House Pho

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Here is how I make Forking EPIC House Pho…

What REALLY makes this soup EPIC & eons better than any other you’ve tried is the broth. It is amazing that by quickly throwing these few ingredients in the Instant Pot you get such an awesome broth.

Break 2 carrots and 3 celery stalks in half and toss ‘em in the pot. Add 2 beef bones with the marrow, 2 bulbs of garlic, a red onion, a fat piece of peeled ginger (about the size of two thumbs) & 2 bay leaves.

This is where the magic happens! Time to spice up that broth. I know this seems like weird stuff to add to a soup but you gotta trust me here! Add 3 tablespoons of fish sauce, 2 tablespoons of coconut aminos (or soy sauce), 3 tablespoons of sesame seed oil, 2 tablespoons of black bean sauce, 2 tablespoons Asian Five Spice, 2 tablespoons of sea salt, 1 tablespoon of nutmeg, & 1 tablespoon of cinnamon. Fill the instant pot with water (I use spring water because it’s the best kind for our p!bodies) to the 4 liter mark. Lock that lid in and you are halfway done! Set the Instant Pot to Manual- High Pressure-15 minutes.

Look at that rich broth! My stomach actually grumbled as I wrote that. And I’m not even hungry. My belly is full of Pho. I’ve had it 3 times since I made this and I want more. No shame in this game! The broth is amazing but it needs some friends. This is where you can get creative.

The traditional staples for this dish are rice noodles, cilantro, jalapeños, and lime. You can add anything that you want to yours. I had some red cabbage that needed to be used so it was the first thing I grabbed. I also grabbed frozen shrimp, green onions, shiitake mushrooms & bean sprouts. That would be a great vegetable soup but I’m a carnivore so back to the fridge I went. I had a piece of ribeye that I was gonna have for lunch that wanted to come to the party. Hmmm… Steak & Shrimp? This is one hell of a party! A little chicken breast left over from my beer can chicken completed my topping selection. Time to serve it up!

Make sure your broth is piping hot. This is important! Your broth needs to be boiling before you put it in your bowl. I set the Instant Pot to manual with the lid off to bring it up to a boil before serving. Add your ingredients in the order of their hardness. Rice noodles go first…

Give them a quick stir and the noodles cook almost instantly

Throw in your cabbage, green onions, bean sprouts & the rest of your veggies

Throw in your cabbage, green onions, bean sprouts & the rest of your veggies 

Tip- get a big bowl or else you’ll run out of room. Notice the deferent bowl in this pic?

It would be great like this but let’s just throw it over the top, shall we? Sriracha , lime, cilantro, and Nori Komi Furikake for the win!

This is something my friend Jessica told me about a couple of weeks ago and I am OBSESSED with this stuff! This is the secret ingredient to make all of your Asian dishes amazing. I knew if Jess was tellin’ me to try it that it had to be good. That girl can throw it down in the kitchen!!

Add the basil, cilantro, and any thing else you choose to toss in the party. Give it all a stir and enjoy!

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.