Beef Pho (Stovetop & Instant Pot Method)

Prep:

1. Roast marrow bones at 400°F for 20-30 min. 

2. Let cool. Remove ½ of the exposed marrow.

3. Parboil knuckles and marrow bones by putting them in a large pot.

4. Cover them with cold water.

5. Bring to a full rolling boil for 8–10 minutes.

6. Drain and rinse bones thoroughly. Scrub off gray scum if needed

7. Char the onions, ginger, and daikon, if using.

8. Toast spices for 30-60 seconds.

Stovetop method:

1. Add cleaned bones to a large stockpot and cold water (about 6–7 quarts).

2. Slowly bring to a bare simmer (this takes 45–60 min).

   • Never let it get to a boil, you don't want the agitation in the water.

3. Skim any foam once during heat-up.

4. Add the charred aromatics and spice bag once simmering.

5. Simmer uncovered or lid slightly ajar. There should be a few bubbles at edges.

   • Do not stir

6. Remove spices after 60–90 minutes

7. Remove marrow bones, onions, and ginger after 2–3 hours

8. Cook 6–8 hours

9. Add 1-1.5 tbsp rock sugar for the last 30 minutes).

10. Strain through fine mesh

11. Chill or use immediately

12. Each serving should be about 600-720ml of finished broth (2½-3 cups).

13. Save the fish sauce for each serving to taste, about 7ml per bowl.

Instant Pot Method:

1. Add parboiled knuckle and marrow bones and water to MAX line to Instant Pot.

2. Pressure cook:

   • High pressure: 3 hours.

   • Natural release 30 minutes.

3. Open lid and remove  the marrow bones.

4. Switch to Sauté (Low).

5. Add charred aromatics + spice bag.

6. Simmer uncovered 30–45 minutes.

   • Skim fat (optional).

7. Remove aromatics & spices.

8. Add 1-1.5 tbsp rock sugar for the last 30 minutes).

9. Strain through fine mesh.

10. Chill or use immediately.

11. Save the fish sauce for each serving to taste. Add 7-10ml per quart of finished broth.

12. Each serving should be about 600-720ml of finished broth (2½-3 cups).

13. Save the fish sauce for each serving to taste, about 7ml per bowl.