One of the traditional and popular South East Asian dinner soup recipes… This flavor packed and healthysoupis made withtender beef, rice noodles, fresh herbs, Asian sauces, whole spices.
Ingredients
- 1 tbsp vegetable oil
- 4 lb beef shanks
- 1 large onion sliced thinly
- 1 tbsp fresh ginger sliced tinly
- 10 1/2 cups water divided
- 1/4 cup fish sauce
- 2 tbsp soy sauce
- 1 tbsp sugar
- 2 star anise pods
- 1 cinnamon stick
- 4 whole cloves
- 1 tsp whole black peppercorns
- salt as required
- 1 1/2 lb beef brisket
- 10 cups water
- 1 lb thin rice noodles prepared according to package’s directions
- 2 cup bean sprouts
- 1 cup fresh cilantro leaves
- 1/2 cup fresh basil leaves
- 2-3 Serrano chilies sliced thinly
- 2 tbsp soy sauce
Instructions
- Add the oil in the Instant Pot and select “Sauté”. Now, add the beef shanks and sear for about 3 minutes per side.
- With a slotted spoon, transfer the shanks into a bowl
- In the pot, add the onions and ginger and cook for about 5-6 minutes.
- Add ½ cup of water and scrape the browned bits from the bottom.
- Select “Cancel” and stir in the cooked beef shanks, fish sauce, soy sauce, sugar, whole spices and salt.
- Arrange the beef brisket on top and place the remaining water.
- Secure the lid and turn to “Seal” position.
- Cook on “Manual” with “High Pressure” for about60 minutes.
- Press “Cancel” and allow a natural release.
- Carefully, remove the lid and transfer the shanks and brisket onto a plate.
- Through a fine mesh strainer, strain the broth.
- Remove the bones from the shanks and shred it.
- Cut the brisket into thin slicesagainst the grain crosswise.
- Divide the cooked noodles and meat into 8 serving bowls and top with the hot broth.
- Top each bowl with bean sprouts, herbs and Serrano chilies.
- Drizzle with the soy sauce and serve.
This recipe is part of our 1001 Instant Pot recipes project, a huge collection of free, easy and delicious recipes.
