A special homemade phở recipe featuring a rich broth made from beef bones, shank, and aromatic spices, along with a variety of toppings for a delicious meal. Perfect for Mother's Day!
1: Blanch beef bones & beef shank by bringing a pot of water to boil with them. Turn off heat, rinse and clean under cold water.
2: Char onions and ginger by airfrying at 400°F for 13 minutes on each side or baking at 400°F for 30 minutes, flipping halfway through.
3: Clean & prepare 3 stalks of scallion.
4: Toast the spices (cardamom pod, cinnamon stick, cloves, star anise, fennel seeds, coriander seeds) for 3 minutes, swirling skillet to prevent burning. Place into a cheese cloth.
5: In your instant pot, add beef bones, charred onions, ginger, scallion, spices, 2 quarts of water, beef shank, fish sauce, salt, rock sugar, and premium chicken bouillon.
6: Pressure cook on high for 30 minutes, then allow natural pressure release for 15 minutes. Remove beef shank and add 1 more quart of water, continue pressure cooking for 2 hours.
7: After 2 hours, remove contents but reserve everything in the instant pot. Pour the broth through a fine strainer, filter out the fat if desired.
8: For a 2nd broth batch, repeat step 5 but add 3 quarts of water instead of 2. Pressure cook for 2 hours and add any pieces that have fallen off the bone.
9: Ladle boiling hot broth over prepared bowl of pho.
