Instant Pot Vietnamese Beef Soup

Ingredients:

  • 10 star anise
  • 10 green cardamon
  • 10 black cardamon
  • 8 cloves
  • 4 cinnamon sticks
  • 1 teaspoon whole peppercorn
  • 2 tablespoon coriander seeds
  • 4 thumb size pieces ginger
  • 1 large white onion
  • 3 medium daikon radish

Meat:

  • 2 lbs beef brisket
  • 1 lb beef shank
  • 1 lb beef marrow bone

Seasoning:

  • 1 tablespoon salt
  • 1 tablespoon rock sugar
  • 3 tablespoons fish sauce

Garnishing & rice stick

  • 1 bunch coriander/ cilantro
  • 1 bunch spring onion
  • 2 bunches of basil
  • 1 small bag of bean sprouts
  • 1 pack of rice sticks

Pot:

  • 8 quart Instant Pot
  • Cast iron skillet

Preparation:

  • Toast star anise, cinnamon, cardamon, clove, coriander seeds using the skillet
  • Toast ginger and onion till the skin is charred
  • Put all the toasted spices and peppercorn in a muslin bag and secure it tightly
  • Blanch the meat and bones in boiling water for 5 minutes then strain and rinse them thoroughly
  • Peel daikon

Cook:

Put meat, bones, spice bag, ginger, onion, daikon, rock sugar, fish sauce, salt and fill the pot to 2/3 marker with filtered water. Set the pot with Soup mode for 30 minutes & natural release.

Cook rice sticks al dente.

Serve:

Layer noodles in the bottom of the bowl, place beef brisket slices on top and fill the bowl with hot broth.

Garnish with finely chopped spring onions and coriander.

Enjoy the noodle soup with basil, coriander and bean sprouts.