Pressure Cooker Oxtail Pho

Ingredients

• 2 lb oxtail (Use 1 lb beef bone and 1 lb beef meat of choice instead, if preferred.)
• 2 onions (Halved; edible weight estimated at about 220 g total.)
• 2 2-inch knobs fresh ginger (Peeled; use two pieces approximately 2 inches each.)
• 1 packet pho spice packet (Pre-measured packet; roast the spices before placing them in a spice bag.)
• 3 tbsp sugar (Alternatively, use one piece of rock sugar approximately 2 inches long.)
• 3 tbsp fish sauce
• 5 L water (Enough to fill a 6- to 8-quart pressure cooker while keeping the ingredients submerged; actual amount depends on the pot.)
• 12 beef meatballs (Quantity was not specified; estimate is approximately 300 g total. Add enough to heat through before serving.)
• 450 g rice noodles (Pairing; quantity estimated for six servings. Cook separately according to package directions.)
• 3 limes (Pairing, cut into wedges; amount estimated.)
• 2 jalapeños (Pairing, thinly sliced; amount estimated.)
• 60 g Vietnamese basil, mint, or ngò gai (Use any combination of the herbs as a fresh garnish; amount estimated.)
• 200 g bean sprouts (Pairing; amount estimated.)
• sriracha sauce (Serve to taste.)
• hoisin sauce (Serve to taste.)

Steps

1. 1

   Fill a large pot with water and bring it to a boil. Add the oxtail, or the alternative beef bones and beef meat, to the boiling water.

2. 2

   Simmer the meat and bones for 10–15 minutes. Drain them, then rinse thoroughly under cool running water to remove residual blood, foam, and other impurities. This parboiling step helps produce a clearer broth.

3. 3

   While the meat is parboiling, gently roast the contents of the pho spice packet in a dry pan over medium-low heat until the spices are toasted and fragrant. Transfer the spices to a spice bag.

4. 4

   Place the peeled onion halves and ginger pieces in an air fryer or under the oven broiler. Broil until their surfaces begin to char, turning as needed so they develop darkened edges without burning through. Set them aside.

5. 5

   Place the rinsed meat and bones in a 6- to 8-quart pressure cooker. Add the charred onions, charred ginger, sugar, fish sauce, and the spice bag.

6. 6

   Pour in enough water to fill the pressure cooker while keeping all the ingredients submerged. Do not exceed the cooker’s maximum fill line.

7. 7

   Seal the pressure cooker and cook at high pressure for 45 minutes. When the cooking time ends, allow the pressure to release naturally for 15 minutes before carefully releasing any remaining pressure according to the cooker’s instructions.

8. 8

   Open the cooker and remove the spice bag, onion halves, and ginger. Strain the broth through a fine-mesh strainer to remove floating fat, foam, and other solids. Skim additional fat from the surface if desired.

9. 9

   Add the beef meatballs to the strained hot broth and simmer or use the cooker’s sauté function just until the meatballs are heated through.

10. 10

    Cook the rice noodles separately according to their package directions, then divide them among serving bowls. Ladle the hot broth, oxtail, and meatballs over the noodles.

11. 11

    Serve immediately with lime wedges, sliced jalapeños, Vietnamese basil, mint or ngò gai, bean sprouts, and sriracha or hoisin sauce for each person to add as desired.

Notes

The recipe does not specify the amount of meatballs, water, noodles, or toppings; those quantities are practical estimates. Use a pressure cooker no larger than its stated maximum fill line. The oxtail can be removed from the broth, picked from the bones, and returned to the bowls when serving.

Nutrition per serving

• main
• Vietnamese
• soup
• pressure-cooked
• gluten-free
• dairy-free
• comfort food
• make-ahead