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1. Halve the yellow onion and char it with the fresh ginger directly over a gas flame or under a hot broiler for 5 to 8 minutes, turning until blackened in spots. Rinse off any loose burnt bits.
1 piece Yellow onion,
3 piece Fresh ginger
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2. Set the Instant Pot to Sauté and toast the star anise, cinnamon stick, whole cloves and coriander seeds for 2 minutes until fragrant.
3 piece Star anise,
1 piece Cinnamon stick,
4 piece Whole cloves,
1 tbsp Coriander seeds
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3. Add the beef bones, beef chuck roast, charred onion and ginger, and water to the pot, making sure not to pass the max fill line. Stir in the fish sauce, rock sugar and salt.
1.5 lb Beef marrow or knuckle bones,
1 lb Beef chuck roast,
7 cup Water,
3 tbsp Fish sauce,
1 tbsp Rock sugar or granulated sugar,
1 tsp Salt
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4. Lock the lid, seal the vent, and pressure cook on High for 45 minutes. Allow a full natural release, about 20 minutes.
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5. Remove the beef chuck and set aside. Strain the broth through a fine-mesh sieve into a clean pot, discarding the bones and aromatics. Skim off excess fat, then taste and adjust with more fish sauce, sugar or salt until boldly savory. Slice the chuck thinly against the grain and keep warm in the broth.
3 tbsp Fish sauce,
1 tbsp Rock sugar or granulated sugar,
1 tsp Salt
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6. Soak the dried rice noodles in very hot tap water for 15 to 20 minutes until pliable, then drain. Do not boil them.
8 oz Dried flat rice noodles (banh pho)
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7. Bring the strained broth to a rolling boil on the stove. Slice the scallions and arrange the bean sprouts, Thai basil, cilantro, limes and chilies on a platter.
3 piece Scallions
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8. Divide the noodles among 4 bowls and top with the sliced chuck and raw sirloin slices. Ladle the boiling broth over the top so the sirloin cooks in the bowl, then sprinkle with scallions. Serve immediately with the herb platter for everyone to customize.
6 oz Beef sirloin, very thinly sliced,
3 piece Scallions
