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Pho-Inspired Broth


Serve this Vietnamese-style broth over rare beef and rice noodles. Top with a squeeze of lime, Thai basil, and bean sprouts for a comforting meal.

Recipe courtesy of Alanna Stockley


  • 2 beef marrow soup bones (or pork)
  • 2 cinnamon sticks
  • 2 stalks of lemon grass, cut in to 7-cm pieces
  • 2 star anise pods
  • 10 whole peppercorns
  • 10 cm ginger root, cut in chunks
  • 1 dried chili pod
  • 1 Tbsp (15 ml) coriander seeds
  • 3 whole cloves
  • 3 Tbsp (45 ml) fish sauce
  • Rind of one lime
  • 1 Tbsp (15 ml) palm sugar (or brown or coconut sugar)
  • Salt to taste


  1. Place all ingredients except salt in Instant Pot.
  2. Add water to max fill line.
  3. Set on soup setting: highest pressure for four hours.
  4. Let stock release naturally (about 30–45 mins).
  5. Release pressure, strain stock, season to taste with salt. Let cool.

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