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Audrey's Vietnamese Kitchen: Instant Pot Pho (Vietnamese Beef Noodle Soup)

Welcome to Audrey’s Vietnamese Kitchen! Today I used my instant pot for the first time to make one of my favorite foods, PHO! This Vietnamese beef noodle soup is so comforting and delicious! See below for the recipe and let me know if you want to see more recipe videos! 🙂

Audrey’s Instant Pot Pho Recipe:


For the broth:
Beef biscuit (1-2lbs, depending on how much you want)
Beef bones (could be oxtail, neck bones, or others, depends on what you can afford and what your store carries)
2 onions
1 large piece of ginger
An assortment of spices including cinnamon sticks, cardamom, cloves, star anise. You can use as much as you want depending on the flavor you’re looking for. See what I used in my video and adjust.
2-3 small pieces of rock sugar
2-3 tbsp fish sauce

For the bowl:
Pho Noodles
Thai basil
Green onion
Bean sprouts
Hot sauce of your choice
Hoisin sauce


Step 1: Boil your bones for 10 minutes to remove impurities. Wash bones carefully before adding to the instant pot.
Step 2: Heat spices on the stove top to enhance their flavor. Char your ginger and 1 onion. Put the spices inside a spice ball to keep them together.
Step 3: Add the spice ball, onion and ginger to the pot with the bones. Add the rock sugar, fish sauce, salt, beef biscuit, and fill the rest of the pot with fresh water to the max line.
Step 4: Close the lid of the instant pot and set the pot to soup for 1 hour. The pot will take some time to heat up, then will seal and cook for the hour. After the timer is done, you can allow the pot to natural release or do a quick release if you want to get into your soup right away!
Step 5: While the pho is cooking in the instant pot, prepare your garnishes. Put your herbs, sprouts and lime on a plate for serving and put the dipping sauces on the table. You can blanch the sprouts if you don’t like them raw.
Step 6: Slice some white onion very thinly and some green onion. Add these to the bowls.
Step 7: When the soup is done, take out the biscuit and slice it.
Step 8: Boil your pho noodles according to the directions on your packing. Be sure to do this after the soup is done. Put the cooked noodles into the bowls and top with meat and broth.
Step 9: add your herbs and sauces to your bowl and ENJOY! 🙂


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37 thoughts on “Audrey's Vietnamese Kitchen: Instant Pot Pho (Vietnamese Beef Noodle Soup)

  1. When you do quick release, the meat reacts by shrinking and it gets a tougher texture. If you don’t cook it long enough, you’ll tell right away. Next time try natural release and you might like the texture more.

  2. thắng e này rở rồi thuê mặt bằng và mở tiệm làm neo ở bên mỹ và về vn kiếm người sang làm .người ta baot làm neo ở bên mỹ giàu lắm đấy

  3. I might be a little late with this but this is a video you could try. I'm going to be trying it for the first time soon.

  4. I love that Pho Audrey. It looks amazing! btw, when are you guys going to make a mini Audrey and introduce him/her to us 👼👨‍👩‍👧😜

  5. By the way thats not how you cook Pho, babe. This is completely wrong. The person who taught you this should get crucified quickly.

  6. Did you know you can close the pot back up and add more time if your meat's not tender enough? Also, I see people have already told you about using natural release for meat. You do't need to cook it for hours, that just makes meat mushy. I'd bet another 15-20 mins with natural release would have gotten the results you were seeking.

  7. The pho spices should be added after you cook the broth. Once the broth is cooked you open it up and put the spice in and close lid and pressure again for 30 mins.

  8. fish sauce is for after, you don't put it in the broth while cooking. also charring the onions is actually really helpful for developing the broth. you may want to do it next time. 🙂 i've done it both ways and the difference is noticeable. i always make sure to char the onion for my broth now, even if i'm pressed for time.

  9. Hey Audrey, nice video. I love the Instant Pot, and also cook Phở with it, and the link is below:

  10. When you first pronounced pho correctly it completely caught me off guard. Then I saw your name and thought you were half Vietnamese. I was like no white person can pronounce pho correctly like that haha. Your husband is so lucky

  11. You need to slice the meat across the grain, not along it like you did, so when you look at the slice the surface looks like diamond pattern vs. stripes.

  12. You kids and your insecurities are a riot. I remember when I was your age and newly married. 🙄
    For the record, I agree with Minh Tran about the natural release on the Instant Pot. Cook it under pressure for 40 mins. and then turn it off and let it de-pressurize on its own (about 15 mins.).
    Realize that cooking with the IP is as much science as it is (culinary) art. You are going to ruin some dishes for the first six months or so. Keep a notebook or notepad and write down your results and impressions after each meal, along with things you'd do different next time you make the same recipe. Treat it like a science class experiment and you'll be fine. Thanx

  13. Great video, i see alot of good comments. My recommendation is, I cook mine for 1h30m with a 3lbs brisket and its soo flavorful. Brisket is a little too tender for some of my friends, but the flavor is my goal and it is amazing. Longer you cook, the better.

  14. I make pho in my instant pot too. To pressure cook and make the meat fall apart. Instead of using the soup/broth button. Press the manual button and set it to 20/30 mins. The meat falls apart so beautifully!! I only use the soup/broth whenever I cook soup without the lid on. Try that and lmk if it works for you.

  15. Nice video. I may suggest toasting fennel seeds to your spice. Also charring the onion and ginger until its black. Neck and knuckle bones you should try as they contain collagen. It will make the broth rich. As for the onion again, I'd char a spanish onion (yellow onions become sweeter the longer they're cooked. and charring it will release the aromas) and garnish a white onion (they add a sharp flavor and texture when combining a mouthful of noodle, and meat). Try this and this could be your go to method! If you're scared of smoke alarm, get a butane stove or a torch and use it outside. They're fun.

  16. my wife a cubana and i am vietnamese she has her pho recipe on lock down the best very tasteful! she probably won't use a pot. for great pho you have to use the old traditional way. let me know if you want to hear her recipe for a cuban pho. that has a 100% vietnamese approval!

  17. Audrey… time punch that time to 1.5 hrs. That meat should be falling apart. Prep in the morning and delay start so it starts cooking 1.5 hrs before supper. Should be good to go.

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