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Gluten free, vegetarian and dairy free!
The perfect comfort food on a cool rainy day, or any day really lets be honest! This recipe takes a total of 25 minutes to make in the instant pot, if you don't have an instant pot, Pho takes about 6-10 hours on low heat (stovetop) to make the broth.
I was reluctant to purchase the instant pot, and honestly it can be a little intimidating at first but once you get the hang of it, it's super easy and saves you so much time!
Ingredients
BROTH:
⋒ 1 large white onion, sliced
⋒ 3-inch piece of fresh ginger, sliced
⋒ 5 star anise
⋒ 4 whole cloves
⋒ 3 cinnamon sticks
⋒ 1 tablespoon fennel seeds
⋒ 1 tablespoon whole coriander seeds
⋒ 8 cups organic beef stock (sub chicken/ veg stock)
⋒ 1 tablespoon brown sugar
⋒ 2 teaspoons fish sauce
⋒ pink himalayan sea salt to taste
⋒ rice noodles
⋒ thin sliced meat of your choice (if not vegan)
* freeze 30 mins before use. This makes it easier to slice the meat thin, and make sure the broth is boiling to ensure it gets cooked thoroughly*
GARNISH:
⋒ Thai basil
⋒ Mint
⋒ Bean sprouts
⋒ Green onions
⋒ Lime wedges
⋒ Hoison sauce (I used gluten free) and hot sauce (fire)
Instructions
⋒ In a PAN on MED heat, add ANISE, CLOVES, CINNAMON, FENNEL, CORIANDER and roast until fragrant (3minutes)
⋒ start a pot of water for noodles
⋒ use SATUEE button on the instant pot, add 2-3 tbsp COCONUT or AVO OIL
⋒ add ONIONS, GINGER sauté for 3-4 mins until translucent
⋒ add STOCK, FISH SAUCE, SALT and SEASONINGS from pan
⋒ turn on HIGH PRESSURE for 10 MINS
⋒ add RICE NOODLES to boiling water, cook for 3 mins, strain and rinse with cold water
* I like to put them back in the pot and add some sesame oil
* don’t put it back on the hot burner or noodles will burn!
⋒ strain instant pot broth
⋒ add noodles to your bowl, scoop in the amount of broth you like and then add your garnishes, hot sauce / hoison sauce and ENJOY
Tag me in your creations on instagram @huntingholistic and let me know if you want more instant pot recipes!