Vietnamese Instant Pot Beef Noodle Soup with Oxtail (Phở Đuôi Bò)

Total Time: ~1 hourServings: 4-6

Ingredients:

• Oxtail: 2-3 lbs, skinned and cut into chunks

• Ginger: 1 large piece, sliced and smashed

• Yellow onions: 2, peeled

• Phở spices: Star anise, coriander, cloves, Chinese cinnamon, cardamom (whole or powdered)

• Seasonings: Salt, fish sauce, rock sugar (or palm sugar), MSG (optional)

• Cooked beef balls: 1 package, pre-cooked, halved

• Flat rice noodles: Fresh or dried

• Optional garnishes: Green onions, yellow onions, red chilies or jalapenos, lime, cilantro, Thai basil, bean sprouts, sriracha, hoisin sauce

Instructions:

1. Prep Ingredients:

• Clean oxtail with coarse salt and lime juice, rinse, and pat dry.

• Slice ginger and peel onions. If using pre-cooked beef meatballs, halve them.

1. Sear and Sauté:

• Sear oxtail in the Instant Pot on the sauté mode until golden brown. Remove and set aside.

• In the same pot, toast onions and ginger in the rendered beef fat until fragrant.

1. Pressure Cook:

• Return oxtail to the pot, add water to cover, and pressure cook on high for 30 minutes.

1. Prepare Garnishes and Noodles:

• Slice green onions, yellow onions, jalapenos, and limes. Set aside.

• Soak rice noodles in water to remove excess starch.

1. Season Broth:

• Quick release pressure. Skim off excess fat from the broth.

• Season broth with rock sugar, salt, fish sauce, and MSG. Add phở spice bag or powdered spices. Simmer for 15 minutes.

1. Strain and Finish:

• Strain the broth, removing all solids. Return the meat to the pot, and add water to make a total of 4 quarts of broth. Add beef balls and bottom stems of green onions. Boil briefly.

1. Cook Noodles and Serve:

• Boil noodles briefly, then transfer to bowls. Top with oxtail, meatballs, and garnishes. Ladle hot broth over the top. Enjoy with lime wedges and optional sauces.

FAQs:

• Can I use other beef cuts? Yes, beef shanks or short ribs work well if oxtail is unavailable.

• No Instant Pot? Use a stovetop method for a traditional approach.

• MSG: Optional but enhances flavor; reduce or omit if preferred.

• Storing leftovers: Keep components separate. Refrigerate for up to 3 days. Reheat broth and blanch noodles before serving.