Pho, Authentic Vietnamese Beef Noodle Soup In Instant Pot | Easy Peesy Cooking With Me | Skillshare

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Pho, Authentic Vietnamese Beef Noodle Soup In Instant Pot

teacher avatar Easy Peesy Cooking With Me, Quality over Quantity...Let's Cook!

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Topics include illustration, design, photography, and more

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Get unlimited access to every class
Taught by industry leaders & working professionals
Topics include illustration, design, photography, and more

Lessons in This Class

6 Lessons (31m)
    • 1. Pho intro

      2:21
    • 2. Spices

      4:44
    • 3. Meat and Veg Ingredients

      5:52
    • 4. Pho Broth Cooking

      7:04
    • 5. Pho plating

      5:26
    • 6. Pho Final Thoughts

      5:30
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About This Class

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I was lucky to been able to travel lots in the past. One of my favourite place to visit is Vietnam. Once I check into my hotel, I head straight away for a bowl of delicious beef noodle soup known as PHO. With the signature light broth that's infused with spices like star anise, cinnamon, ginger and peppercorn.Vietnamese beef noodle soup, Pho is a hearty deeply rich, deeply savory broth you can have any day of the week. Beef pho ( pronounced " fuh" ) is a staple of my family's favourite. This is a home cook version I came up with making it in the Instant Pot. I have done so many different versions and this was the best one. Eating just one bowl would not be enough. The traditional way is to stew the broth of several days to maximize the flavours. Follow along and  I'll show you how to make it in Instant Pot for less time.

In this Class, I'll be showing you the perfect combination of beef bones I find for this best pho soup flavor.

You'll learn the different types of spices used to enhanced this pho recipe for an authentic and traditional tasting. 

You'll also learn the different types of fresh vegetable to go with it.

Lastly, I'll show you how to put everything together for your perfect bowl of pho!

Ingredients

Broth
2lbs Bone Marrow
2lbs Oxtail bone
1-2lbs Beef Brisket
Beef balls ( added at the end)
Beef tripe (added at the end)
Pack slice beef
4 Tablespoon Fish sauce
1 Tablespoon Mushroom seasoning
1 Tablespoon MSG
2 tablespoon Rock sugar
1 White onion
1 Daikon
6 Tablespoon Quoc Viet beef pho soup baseBeef balls ( added at the end)

Roasted Spice 
7 Star anise
4 Cinnamon stick
1 Tablespoon Coriander seed
1 Tablespoon Fennel seed
1 Tablespoon Peppercorn seed
6 Slice Ginger


Bean sprouts
Fresh Thai basil
Thai chilli
Lime
Green onions
Pho noodles

Instant pot high pressure 23 mins with meat, takeout meat and add more water and the rest of the meat for another 20 mins
Sauté function and add beef balls and tripe

Meet Your Teacher

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Easy Peesy Cooking With Me

Quality over Quantity...Let's Cook!

Teacher

Hello, My name is Sandy or you can call me Mama. That's what my 2 little girls call me when they're hungry! Welcome, first I would like to introduce myself. I'm a mother of 2 beautiful little girls Mimi and Coco. They are the most fun loving and very energetic girls you'll ever meet. They love to eat, dance and swim all day long. I'm not a professional cook but I've been cooking all my life, thanks to my parents. They own a Chinese buffet restaurant and I got a chance to learn some of the most delicious recipes which I'll be sharing with you here! I'm constantly learning, trying to better myself and pass along my success along the way. I'm a huge believer of Quality over Quantity, in life and with my food. So please join me, discover delicious recipes and let's cook!

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Transcripts

1. Pho intro: this traditional Vietnamese for my favorite bull of comfort food filled with authentic spices to make this one of a kind beef broth and assure to have you wanting for more, and I'm going to show you step by step to make Espinola phone you'll ever have. Hi, everybody. Welcome to my class today. Today I will be sure you have to make a traditional Vietnamese noodle soup known for this delicious bowl of noodle soup originated from Vietnam. As I mentioned from my other radio, my family and I love to visit. But now many of the delicious cuisine and one of the most popular item in Vietnam is It's a delicious bowl of noodle soup filled with lots of different vegetables and many other goodies. But the most important thing is the broth. The broth is the key to the deliciousness of this bowl of noodle soup, so in this course I will show you the types of bones that would be using in this recipe and also many other ingredients. The most authentic way original way is to world all the bones in a huge pot for days, the longer, the better. That's how you get the delicious rich broth for your for your new day. But today I'm gonna show you a much faster way, and I'll be doing that in the instant pot. I have tried many ways of perfecting this recipe. So in this course, I would show you step by step, using the instant pot to make the most delicious pull off enemies. You know, suit that you ever have it. So I hope you stay with me. Don't miss a class much every class because there's many steps and you have to follow. I know that making false sounds a little intimidating. I was intimidated. And the many trials and errors that I have tried This is the recipe that have perfected it . So I'm very happy to share with you all today, so follow along. 2. Spices: these are the spices up using to make our broth extra flavorful. Then I'll show you how to bring out the flavor of the spices by heating up on high hate in a pan to release their natural oils and giving the spice a fuller character and a deeper Monier flavor. First, we have cinnamon stick up for cinemas. Think five of its smaller. But if you have the sicker ones than four should be good enough. Star knees. I have seven star knees. You can get them anywhere in any of the supermarket. Asian supermarket will definitely happen. Next. I have the black peppercorn. Well, you just need one tablespoon of black peppercorns. You want some? Hold ginger slice about 76 or seven slices. No need to peel. Just cut them up in slices, which is gonna be roasting them. We just need the flavour so you don't know need to peel it off. Coriander seed. I felt one tablespoon of coriander seed. Lastly, I have ground fennel. It's best if you confined fennel seed. I couldn't find any, but ground fennel will still do. Okay, so that's I'm gonna show you how to roast before adding the spices into the pot will have to toast it first by toasting, charring or roasting the spice. It brings out a subtle, smoky flavor into the broth. First, I would place thes cinnamon sticks, star knees and the rest of ingredients onto the pad. Turn it on to high heat. Watch carefully, charring or roasting, and ginger gives you a wonderfully mellow and naturally sweet flavor. Make sure to stir a little bit because you want you want to toast it all around, and for the ginger slices, you want to trash them until you can see a little bit of burnt just a little bit. Then you know it's ready. So just keep turning. Should take about 2 to 4 minutes, depending on how high of the heat you have on. There's a couple options you can either doing on the pan like I am or you can if you have a gas stove. You you can also place these ingredients onto the gas stove and turn the heat on and just scorch it. That would be good to another way you can do to you. Have you like using your oven? Just put it in the pan in the oven. Stick in the oven, roasted in the oven for a few minutes. That works awesome. But out of the three ways this might, this is the best way that I like doing them in heating up and turning dark. You can turn off the heat set aside who done a little bit. Here I have this strainer ball. I found this in of enemies Market. I was really lucky to find that if you don't have this, you can use a tea bag or a thin cloth. Put all the ingredients in their tie it up and Cigna pot. The reason why I'm doing this. You don't want to have all these floating around your and in your broth because it's really hard to separate them while you're eating it and you don't want to be eating your broth and you're writing into a peppercorn. Okay, so if you have a T bay for a thin cloth or if you find this strainer ball in the swim record, please get it. It helps a lot, so just when the win it when all the spices air cooled down, gather everything and put it in the spice ball, just set aside until you have your pot of broth ready to start cooking. Okay, see in the next video 3. Meat and Veg Ingredients: to make the perfect full of enemies. Noodle soup comes with an assortment of meat and vegetables. Here. I'll show you all the ingredients you need for this beefy and every lasting flavors of deliciousness. First we have the beef tripe. If you're not familiar with this, I'll tell you a little about it. Trip comes from the stomach lining of beef. There is also tried from pork and sheep, But beef tripe is the most common type. Has got a really good texture, and it goes perfectly with the noodle soup. Beef balls. Beef balls are very common in all types of enemies. Noodle soup. Here I'm using beef. There's park balls as an option to beef finger meat. This is actually one of my secret ingredient use. Using beef finger meat gives the brought that beefy taste. Finger meat is thin strips of beef cut from in between the ribs, since since it's close to the cut of the ribs, it's juicy, and it has the perfect chewiness. Sliced beef. I've got mine pre cut at the Asian supermarket. It's normally in the frozen meat area. If you can't find any, there's a tip. Get a chunk of either flank or eye of round steak. Put it in the freezer for 15 to 20 minutes, then take it out and slice it as thin as you can. Freezing. It will help you slice the meat a lot easier. Remember two slices across the grain. Beef brisket. This is the best choice for a lot of enemies. Restaurant has got a lot of beefy flavours, and it holds up for a long time, simmering in the broth without the meat falling apart compared to other types of meet ups. Tailbone, My other secret ingredient. A lot of people only use beef bones, but here I'll be using both. Oxtail is perfect because it gives a beefy and hearty flavor. Beef bone marrow Boehmer bones are like bones like leg and knuckle with lesser meat on them , but are baked bones are cut into reveal some of the Merrill inside so it can mix into the broth. This provides not only flavor, but it adds that essential hint of richness in the faux breath. This provides not only flavor, but it adds that essential hint of richness in breath. This is all the different types of meat that makes your perfect bull of most of this. You'll find it in your neighborhood butcher shop or just head to your local Asian supermarket. Here, I'll be showing you all the vegetables, condiments and the type of noodles be cooking with for noodles. All the four restaurants typically uses rice noodles. It comes in either tried or fresh. Here, I'll be using the fresh ones so it cooks much faster. If you buy the dry ones, remember to soak it in water until soft in before giving in a quick boil. Tried to look for the ones that are medium thickness just like these lime. It's a must. Because of the beefy rich broth, it needs a little cyst to balance the flavor. Green onions tied basil. If you can't find this, you can use other meant or silaen Shal instead. Bean sprouts gotta have beans. Threats in my phone. Daikon daikon is the one that gives you brought the sweetness flavor white onion trying to get the white onion because I find not only it sweetens the broth. It helps make it nice and clear. M S G mushroom seasoning. It's optional. If you can't find it, rock sugar it comes in big chunks, so I would put some in a Ziploc bag and have it to tiny pieces. Saretta gotta have a little spice. No se for dipping my meat Hoisin sauce. Also mostly for dipping my mind meat. It's a must. Try fish sauce optional, I added. If if you want more saltiness to your breath, I normally add a little drizzle to mine first Seasoning. This is the one I used most. The spread has many different types of broth flavors. I always load up on these when I visit the Asian supermarket. Now that you've learned all the ingredients, let's get started. 4. Pho Broth Cooking: cooking the broth. I'll be cooking mind in the instant pot. This is a eight courts pot, so it's got lots of room to hold in all your bones and meat. First, we want to pre boil all the meat so the oxtail bone, bone marrow be finger meat and the brisket. You need to Pete, Will that put it on high heat and let it boil for about 10 to 15 minutes. By doing so, it will get rid of all the impurities, and your broth will be nice and clear after about 15 minutes. When it's finished rolling. See, you can see all the on the beauties floating up at the top. That's what you want, so you want to get rid of all of that. If you don't. This is what your broth would look like. Okay, so bullet, give it up off the impurities. Now turn off the heat and go to the sink. You want to rinse? It threw cold water. You want to wash out all the impurities of the bones, so you have a nice clean bones to cook with high wash mine underneath, running cold water individually, just to make sure that it's all nice and clean. Once it's all done, you need to get your instant pot ready. I would first, but all the bones in the bottom, so that would be the bone marrow and the ups tumble. Then I would add in the daikon, and lastly, I would put the beef finger meet at the top. This pot, even though it's on a quest, pop, it won't fit everything at once, so I just I'm going to split it in half. So these are the greens to going first. Then I would pour in 10 cups of hot water by using hot water. It speeds up the cooking time even faster, the roasted spice that you have set aside earlier. Get that ready, and you will have to place that in the pot at in your spices, which is the one team was one of em mystery. One tablespoon of mushrooms, seasoning and two tablespoons of the rock sugar at the mall. In there, add in six tablespoons of the first seasoning. Try to mix in the seasoning into the water as much as you can, and I would push the my eyes My my spice fall into the water. Try to put that in the bottom off the pot. So after that is done, put it in your instant pot. Close the lid. I have. I'll be cooking mine outdoor on my deck. The steam when you release a steam will make your house smell. I would cook it outside or in your garage, and, if possible, make sure the top nozzle is on ceiling. You want to cook it in a pressure so you have to have an unseen on. Choose a shirt cook 23 minutes after the 23 minutes I will do a cook. Please do that quickly released by turning the knob to 20. Once on, the pressure is out. I will bring my pot back inside. I would remove the beef finger, meet, die cons and the bone marrow. So remember, leave the ox tailbone and the spice ball inside the pots. As you can see, there is a layer of oil that's the fat from the meat and the bones. I would use a spoon and try to scoop as much as I can by doing so than when you're eating the soup. It's not too oily. Asik unsee. I have scooped up almost a full off of oil. This is just all playing fat. You do not want that Trying to get all the bomber add in my white onion, my green onion and three the beef brisket. Okay, so that's the second part of it. First part, all the meat in there was too much sold. You have your beef brisket. We have room to add in your beef brisket. So this is a second, right? When you do that, then I would top it off with eight cups of hot water. Close the lid. This time, I'm gonna have it set on. Remember to have the knob to ceiling, and I'm gonna set up for 20 minutes this time. After the 20 minutes, do a quick release. Once all the pressure is out, bring the pot back inside and you can see Look at the broad. Nice. And Claire, remove all that white onions, the beef brisket, and just leave the ox. Topol. Remember to remove the spice ball also. So you just want to leave a pot of broth and the ox tailbone. Then I would plug in, play in my instant pot and turn on the setting to sazi. Add in your fish balls and four tablespoon of fish sauce 3 to 4 staples. One. Take a sip of your bra. If you think it's good, you don't need to. But if you think you want a little bit more of saltiness in your brother than I would do about 3 to 4 tablespoons of fish sauce. Okay, so just now just cooked the beef balls for about 5 to 10 minutes in the in Sopot, on the salt function, and in the next video, I would show you how to cook the noodles and played everything together. 5. Pho plating: This is all the vegetables that I have washed. Cut that prepared, ready for planing. As for the meatballs, the beef balls you won't want to cut it in half. I have done so before when I added in my beef broth to cook the broth, bean sprouts washed and dry and set aside green onions. You want to kind of diced up, and for the beef tripe, you want to slice it thin. Not too thick about this. About half a niche would be perfect. Slice it up and set aside for the lime instead of slicing it. I have it in chunks. When you squeeze, it is a lot easier. All the juice comes up easily, and the Thai basil it's fresh. I'm using fresh tied base of the Thai chili pepper, the meat that you have set aside from cooking in the broth, the beef brisket and the be finger meat. Now is time to now that is called out. It's easier to cut in camps. The beefing of me. You just want to cut in cubes. And as for the brisket, you want to slice it as thinly as you can to cook the phone annals This is the brand that I'm using. I just cooked the first pack first you and in the noodles, remember to stirred occasionally. This does not take too long to cook, and you don't want to cook it too long because it gets too soggy and mushy and it sticks together like clumps. So, like what I'm doing, I'm always moving around in the water. You just really need to cook it for, like, three minutes. I use my finger to check. Once you see once you can feel that is nice and soft, it's ready to take it out. Okay, do not overcook the noodles. After it's ready, scoop it into a strainer, nice and hot, ready to be put together. Do the noodles last? Have a big bull ready you would first at in the noodles and in the beans belts. I have cooked the beef tripe less than a minute, skin enough in the same pot as the instant pot with the meatballs for the sliced beef. I have just cooked it in the instant pot, cooked the beef in the broth for just less than 30 seconds. You just want to get it hot thirties like and scooping out and in some finger beef finger meat on a few slices of the beef brisket. Depending on the individual, they want more meat. Chicken Charlie At more Theun I would rip up some basil, Sprinkle some green onions if you would like it spicy. Then I will get one Thai chili pepper and cut up some and put it in there and, most importantly, need God to have lying more the better. My husband loves a lot of Lyman there. Me, I just put maybe one or two, and there he puts in like three or four likes. That sound is the sexiness to cut to cut through that rich broth, so it just balances perfectly. Once you have assembled everything in there, you will pour the broth you can see the steam is so hot covered the noodles, but underneath the meat. There you go. That's it. That's the full of the perfect enemies in the soup. Okay, so here's the final look. You would normally serve it with a side of plate of fresh vegetables that you see here and for the dipping sauce I have voicing and serrata. A lot of times you can put some in the broth to eat it with the noodles. Normally would just have it on the side so I can just dip it in my meat and eat it like that. Okay, so that is my perfect bowl of Vietnamese noodle soup. Hope you all had fun making it. If you follow along my videos, you get this right. Thank you for joining me in this tutorial. See you next time. 6. Pho Final Thoughts: they haven't. Doesn't that look good? That is my take on the Vietnamese noodle soup cooked in the instant pot cooking in the pot . So hopefully you guys can use this recipe to make this for your friends and family. OK, but before we go, I just want to point out some key points. First thing ISS When you when you put it all the bones and meat into the pot. If all the meat doesn't fit in your pot, then I would split it in half. I'll still leave the hospital and bone marrow and die common there. I would put the finger meat for us and need the beef brisket in the second half of the cooking time at the end of 23 minutes, when all the pressures please you bring it back inside the house, you take up the B fingers, put on the side and put your grease beef brisket in there. Okay, It's an eight court spot. It still won't fit all the meats. And you want to use all the bones and other meat. It's possible so you can make your brother. So Okay, The second thing is when you open the lid to the pond, you can see a layer of oil. That's the fat from the booth. More oil you skim off, the better it is. Another tip is if you make this ahead of time, when your soup is cooled out, put it in the fridge. So when it's cold, all the fat will heart and you can just chip off the top. That's a lot easier way to do it, too. So when I put all my my goodies inside the pot, I bring it outside to my to my deck and I cook it outside because it's just a lot easier. When I try to release the pressure, all the state goes outside. I did it once inside my house and my house. Yes, it smells really nice. But you don't if you're having company over the next day because it because it will linger for a couple days and that that's what happened to mine. So if you can, I would release the pressure either outside on your deck or in your garage somewhere outdoor. If not, let's give you one. Your houses smell delicious. That's okay, too. Okay, It's just tip of mine that I want a budget for the bones. Remember to pre cut pre boiled the bull's by pre boiling the bones. You want to get rid of all the in Prudie's of the bones so your broth will become very nice and clear. As for the spice roasted on the pan, why does it is just bring out more flavor activates the oil, brings up more flavor to these spice when you put it in the broad and just makes it 10 times. Roast spice for the noodles. Don't get too long. Noodles showing. Take about 3 to 5 minutes to come. You just want saw, but not machine. So don't over cook beef bone marrow. If you can't find that, it's okay to use the beef, neck, phone or beef backbone to gate. So just £2. And as for the ox tumble, if you can't find ox couple or sometimes depending where you live, possible that's double can be a little bit pricey. I would just You don't have to use obstacle. Just do £4 of the beef bonus that that's why, for the sliced beef and the beef tripe, I would cook that last when you bring the instant pot back inside. Second time, plug it in, Put it on the salt function. Once it starts bubbling, put the beef balls in right, So let that be fall. Cook about five minutes after that, when you have your bowl of noodles on your veggies and all your other goodies all ready, I would cook the beef and the beef tripe lasso cooking in some pot less than a minute. Not too long, unless a minute cookie furlough put it on top of you knows and then pour the soup over top . You don't overcook sliced beef. If you can't find these beef brisket, you can do beef. It's like if you want, you can do pulls, the more the merrier. If you put a lot more meat, more meat you have in the Bronx, The taste Here it is. And the longer you cook it, of course, the taste Here it is. So it's really all up to you for my recipe. This is how I like it and how my family like it and everyone that's trying this recipe. They love it. So my point is, this is the guy like that, giving you for the text of comedians that I use. You can arrange it. How? Everything like it. I have worked on this recipe for over 10 times, and I critiqued it too. Best that I could do the best way that I like. So you can do that too. Okay. So there you go. So these are the key points and tips I have for you. I hope that you can make this. I hope you enjoy making this. Please take a picture. A video post up on the gallery. What? I love to see your work and do check out my other cooking tutorials. Okay. I will see you next time. I hope you have fun watching this video as I make this video for you. Okay, eight.