Never cook the noodles in the broth. It makes the broth cloudy. To prepare noodles for pho, cook them in another pot (they only take a few minutes) and then add the cooked noodles to your bowl just before adding hot broth. What to serve with pho? There’s just something about it—the fragrant beef broth, the slightly chewy rice noodles, and all the aromatic toppings (the squeeze of lime at the end is the BEST)—that seriously justifies a 90-minute roundtrip drive. The Quest For a Great Broth

The key though, is to never cook your noodles in the same pot as your broth. It might be tempting so you don’t have to clean another dish, but it’s also going to make your broth look all cloudy and dirty. Condiments of Your Choice

Noodles: Use either fresh or dried “banh pho” noodles. For fresh noodles, immerse them in boiling water for a few seconds until they soften. For dried noodles, soak them in hot water for 15 to 20 minutes or until they are soft and opaque.

I know, it’s a lot of fish sauce! However, she said that this method tastes the best, but most people don’t do it because fish sauce is so expensive.

Your idea of a leisurely Sunday involves pottering around in the kitchen (Pho is a great Sunday pottering project!) The spices are toasted to bring out the flavour before adding into the pot. And the ginger and onion are charred to add a subtle smokey flavour into the broth – a secret little step that adds that extra something-something to make this pho recipe authentic and traditional! So what do we do? We just inject a ton of Vietnamese flavours, then give it an extra wow factor by pan frying to get all those crispy golden bits! Don’t worry if you happen not to have leftover cooked beef in your fridge. It’s VERY simple to make this from scratch. Heat another dash of oil in the same pan, then stir-fry the onion for a minute. Add the garlic, noodles and remaining oyster and soy sauces and stir-fry for a couple of minutes.

Storage instructions? I recommend refrigerating the broth, protein, noodles and garnishes in separate containers, so that the noodles do not soak up all of the broth. But the cooked soup (with the ingredients stored separately or mixed together) can be refrigerated in sealed containers for up to 3 days. Bean sprouts: You can find these in the produce section of your grocery store, or they are always available in southeast Asian groceries. Pho is usually served with fresh herbs like Thai basil and mint, bean sprouts, and condiments. It’s encouraged that you add what you love to make the soup your own. Beef pho, also known as phở bò in Vietnamese, is the most popular variation of pho. It’s also what we are sharing today. What are the best bones for pho? The pho broth is going to be the most important part of the soup because that’s where all the flavors meld together.

More Cooking Tips & Tools

After depressurizing the pot, add in the fish sauce, salt and carrots. Turn the pressure cooker to saute mode on high. I used jumbo sized carrots which took 45 minutes to cook but most carrots will cook in about 20-25 minutes. Is pho traditionally made with beef broth? Yes, pho is traditionally made with beef broth. But there are many different variations on pho that can be made with different broths and different kinds of proteins.

Beef pho: the addition of oxtail makes the broth wonderfully rich. Photograph: Uyen Luu for the Guardian You can squeeze in as much lime juice as you want or throw in as many beansprouts as you can handle.Another classic pho ingredient to add is bok choy because it has a crisp, refreshing taste with a flavorful broth. Toppings: This is the fun part—you can mix and match toppings or set out a pho bar for your friends to make their own. Fresh herbs, bean sprouts, lime wedges, and hot sauces all work well.Pressure Cooker ** For most beef bones cook on high for 35 minutes , and NPR (Natural Pressure Release) 20 minutes. For Oxtails cook on high for 40 minutes and NPR (Natural Pressure Release) for 20 minutes. If the oxtails are very large you may want to cook for 45 mins on high and then NPR (Natural Pressure Release) for 20 minutes. **