INSTANT POT VIETNAMESE PHO ENJOY DAN:

INSTANT POT VIETNAMESE BEEF PHO by CHEF DAN:

Serves 8

INGREDIENTS:

4-pounds total beef bones (using a mix, bone marrow, knuckles, and shank bones.

2-pounda ox tail

2-onions, halved

1-4-inch fresh ginger, cut into thin slices

2-star anise

1 cinnamon stick

1-whole nutmeg

1 teaspoon coriander seeds

5 garlic cloves

1 tablespoons salt

1-teaspoon black peppercorns

1 onion, cut into chunks

1 tablespoons sugar

4 tablespoons EACH soy sauce and fish sauce

ADD-INS:

2 pounds sirloin steak, thinly sliced

1 tablespoon oil

2-pound dried flat rice noodles

1-cup bean sprouts

Sliced jalapenos, sliced

Fresh basil

Scallions

Hoisin sauce

DIRECTIONS: (PREHEAT OVEN TO 450 F)

1.    Heat a skillet and toast star anise and next 4 ingredients over medium-heat until fragrant. Set aside

2.    Place bones onion, ginger on a prepared baking sheet in preheated oven and bake for 20 minutes.

3.    Place bones, onions and ginger in the instant pot and all remaining ingredients.

4.    Add enough water to cover the bones.

5.    Cover and seal the pressure cooker, using the manual timer.

6.    Set the pressure cooker to high for 45 minutes.

7.    Once done, shut off the heat and let sit 15 minutes.

8.    Then open the lid of the pressure cooker and strain the broth through a mesh strainer until broth runs clear 2-or-3 times.

9.    Add broth to pot and simmer to a near boil.

10   Soak rice noodles in hot water for 40 minutes, then in a pot heat 3 cups water and add noodles and cook 2 minutes, drain and SET ASIDE.

11  Add oil to a skillet over medium-heat and when sizzling.

12  Add steak and sauté until no pink remains.

13  Place bone broth in a soup bowl, add meat noodles and desired toppings and

devour.

ENJOY DAN:                                                                                    LAUGH OFTEN!!