Instant Pot Oxtail Pho (Pho Duoi Bo) Recipe (with Video)

Cleaning the Oxtail
1. Put the oxtail into a pot and cover them with cold water.
2. Bring the pot to boil with 1 tbsp salt and allow to boil for 5 minutes.
3. Drain, rinse, and clean your oxtail under clean water.
Preparing the Onion and Ginger
1. Char your onion and ginger (with skin on) over an open flame.
2. Once your onion and ginger are charred on all sides, remove them from heat.
3. Peel the onion skin off and peel your ginger skin off.
4. Rinse under water to remove any charring dust from the vegetables.
Toasting the Aromatics
1. In a medium pan, add your aromatics (star anise, cinnamon stick, white peppercorns) and heat over medium-low heat.
2. Toast the aromatics until they are warm (peppercorns will start popping).
3. Turn off the heat and allow to cool.
4. Add them to a cheesecloth bag.
Preparing the Broth
1. In your 6 qt instant pot, add the cleaned oxtail bones, charred white onion, and charred ginger.
2. Add your spice pouch and fill with water until you reach the ‘max’ line on the instant pot.
3. Add your rock sugar and 1 tbsp salt.
4. Allow it to cook on high pressure (set to ‘sealing’) for 45 mins.
5. Release pressure.
Finishing the Broth
1. Once the broth is finished cooking, remove the spices, onion, and ginger.
2. Discard the onion, ginger and spices.
3. Remove excess fat from the broth.
4. Season the broth with 6 tbsp fish sauce, 3/4 tbsp sugar, and 1/2 tsp MSG.
Cooking the Noodles
1. Cook your rice noodles according to the package in a separate small pot.
Assembling the Pho Bowl
1. Assemble your pho bowl (noodles, oxtail meat).
2. Ladle in your broth.
3. Garnish with thinly sliced green onions, cilantro, sliced white onions, and black pepper.
Serving
1. Serve with sriracha, hoisin sauce, beansprouts, limes, and Thai basil.
2. Serve hot.