This Instant Pot recipe for Beef Meatball Pho / Vietnamese Beef Meatball Noodle Soup / Pho Bo Vien shares a secret ingredient for making amazing pho broth: Peanut Worm / Sá Sùng. This unique marine animal has been top chefs' stealthy ingredient for cooking pho broth with depth of flavor and umami profile. In this post, I'll share the easy recipe including how to prepare the dried peanut worms to make an awesome tasting soup. I'll share all the tricks for making restaurant-quality pho with all healthy and natural ingredients. Plus this recipe uses the Instant Pot, so you can enjoy this delicious Beef Meatball Pho in no time at all. Enjoy the recipe!
Cut off the ends of the onion and remove the skin. Place the whole onion and ginger on a wire roasting rack, directly over a burner. Cook over Medium Low heat until charred, approximately 8-10 minutes. Rotate the onion and ginger every few minutes for even charring. Remove the charred outer skin of the onion and discard. Use a small knife to scrape off all the char and then rinse with water. Peel off the skin of the ginger including all char and discard. Also, rinse with water. Cross-cut the the onion but do not cut all the way through. Cut the ginger in half lengthwise. Set aside for now.
Remove the skin of the white radish using a vegetable peeler. Cut the radish into chunks. Set aside for now.
Transfer the dried peanuts worms into a small skillet. Toast over Low heat for 2-3 minutes stirring frequently to prevent burning. Using scissors cut the worms in half lengthwise. Open the bodies using your fingers. Toss the worms in a mesh strainer for 30 seconds to remove the sand. Set aside for now.
Break the cinnamon stick into small pieces using a pestle or rolling pin. On the 8 Quart Instant Pot panel, press the "Saute" button. When the display shows "Hot", add the spices into the inner pot: cinnamon, star anise, coriander seeds, fennel seeds, cloves and cardamom. Stirring occasionally, toast the spices until fragrant, approximately 7-8 minutes.
Transfer the short ribs into a large colander and sprinkle with 1 Tbsp salt. Flip the pieces over and sprinkle with another 1 Tbsp salt. Using your fingers, gently rub the salt onto each pieces. Under running water, wash each piece thoroughly. Fill a large bowl with hot water. Add 1 Tbsp salt and the vinegar. Transfer the ribs into the solution and let soak for 10 minutes. Rinse again with water to wash off the salt and vinegar. Rub the brisket with the remaining 1/2 Tbsp salt and then rinse with water.
Transfer the radish, short ribs, brisket, charred onion and ginger, spices bag and peanut worms into the inner pot. Fill the inner pot to the "Max" line with boiling water, approximately 12 cups.
Cover with the pressure cooking lid. Set the steam release handle to "Sealing". Press the "Manual" button and then set to cook on "High Pressure" for 30 minutes. When the cook time is completed, allow for a 15-20 minute natural pressure release. (Full pressure release is fine too if you have the time.) Release the remaining pressure.
Scoop out any remaining vegetables from the stock and discard. Filter the stock into a large bowl or another Instant Pot inner pot by pouring it through a strainer covered with cheesecloth. Optionally, skim off the excess fat from the top. (If you don't have a second inner pot: Wash the inner pot. Then transfer the filtered stock back into the clean inner pot.) Place the inner pot back into the Instant Pot.
Season the broth with fish sauce to taste, approximately 2-3 Tbsp.
For the green onions, separate the root from the stems. Transfer the root portions into a small bowl and set aside for now. Chop the green onion stems and transfer into another small bowl. Chop the cilantro and add to the chopped green onion stems. Combine together. Set the bowl aside for now. (All will be used to garnish the noodle soup.)
Cut the yellow onion into thin slices. Transfer to a small bowl and set aside for now. (This will be used to garnish the noodle soup.)
Slice the jalapeños into thin coins.
Cut the limes into wedges.
Arrange Thai basil, sawtooth herb, bean sprouts, jalapeños, lime wedges and red chilies on a large plate. Refrigerate until ready to serve.
Separate the rib meat from the bone. Tear the meat into chunks.
Cut the brisket into thin slices, cutting across the grain.
If the meatballs are cold, transfer into the broth to warm. Use the "Saute" button to heat the soup if needed.
Transfer 1 serving, approximately 3-4 oz rice noodle, into a skimmer. Swirl in boiling water for 10 seconds. Drain the noodle and transfer into a large soup bowl. Repeat these steps to cook the remaining noodle.
To serve, add some rib meat, brisket and meatballs into a noodle bowl.
Add one green onion root and some thinly sliced onion into the bowl.
Ladle a generous amount of the broth into the bowl. Top the soup with the chopped green onions and cilantro mixture and freshly ground black pepper.
Serve this amazing Instant Pot Beef Meatball Pho with the fresh herbs and vegetable platter along with the essential condiments: Hoisin sauce, Sriracha sauce and Satay chili paste.
Store any remaining portions in the refrigerator and enjoy within the week. The meat and stock can be frozen for up to 6 months.