We actually made beef pho last night with Sugar Hill Farmstead beef bone and our fresh garden Thai basil. And store-bought meatballs, because the kids. This is definitely a recipe I want to save for later - so I'm just going to cut to the chase:
1 onion, quartered
1 5-inch piece fresh ginger, sliced ¼" thick
2 tablespoons olive oil
2-3 pounds beef soup bones
1-2 pounds boneless beef
1 apple, peeled, cored, and quartered
3 pieces star anise
1 cinnamon stick
3 whole cloves
2 ½ teaspoons salt
2 tablespoons fish sauce
12 ounces dried narrow rice sticks or pad Thai-style noodles
½ small onion, sliced thinly and soaked in water
1-2 packages Vietnamese-style beef meatballs
Mung bean sprouts
Lemon or lime wedges
Fresh Thai chili (or whatever hot pepper you like), sliced
Toss the onion and ginger in some oil and broil in a cast iron skillet or baking dish at high heat until the onion and ginger are slightly charred at the edges.
Using the Sauté function, toast the star anise, cinnamon, and cloves in the Instant Pot, stirring until fragrant. Add the onion, ginger, bones, beef, apple, salt, and 9 cups water. Cook at high pressure for 30 minutes and allow natural release for 20 minutes.
Strain the broth through a mesh strainer, keeping the meat to shred and add to the broth. Discard the remaining solids. Skim the broth of extra fat and add fish sauce and more salt, if needed and a few pinches of sugar. Add beef meatballs if using, and heat through.
Cover the dried noodles in hot water and soak for 15 to 20 minutes. Drain, then rinse.
Add noodles to individual bowls, top with soaked onion slices and ladle hot broth (and beef and meatballs). Add your choice of toppings to your bowl (I love mung bean sprouts, cilantro, Thai basil, fresh lemon juice, hoisin and Sriracha sauce) and enjoy!
See the original recipe from The New York Times.