Ingredients

The following ingredients have 4 Servings
  • 1 large onion (halved)
  • 1 1/2 inch piece ginger (halved)
  • 1 stick cinnamon
  • 2 whole star anise
  • 3 whole cloves
  • 3/4 teaspoon ground coriander
  • 1 teaspoon black peppercorns (decrease for less spice)
  • 4 cups unsalted beef broth
  • 4 cups water
  • 1/8 teaspoon red pepper flakes (omit for less spice)
  • 1/2 apple
  • 1 medium carrot (halved)
  • 4 mushroom stems (or whole mushrooms, optional)
  • 2 tablespoons tamari sauce (or soy sauce)
  • 4 teaspoons fish sauce
  • 8 ounces beef (like sirloin tip steak)
  • 8 cups water
  • 4 ounces thin rice noodles

Instruction

  • Turn the instant pot to saute, and add the onion and ginger, cut side down. Cook for 5 minutes. Remove and set aside.
  • Add the cinnamon, star anise, cloves, coriander, peppercorns, and red pepper flakes. Stir constantly for 1 minute.
  • Pour in beef broth and 4 cups water. Add in apple, carrot, mushroom stems if using, tamari sauce, and fish sauce, plus the onion and ginger. Stir.
  • Cover and turn the pressure to high for 6 minutes.
  • Meanwhile, add the beef to the freezer for 10 minutes easier slicing. Slice very thinly against the grain, set aside.
  • When done, let sit for 10 minutes before doing a quick release. Strain and return to instant pot. Taste and add additional tamari sauce or fish sauce if desired. 
  • While waiting for the soup to quick release, boil 8 cups water and pour over noodles. (Follow noodle package instructions). Drain and transfer to bowls.
  • Serve noodles in a bowl and top with sliced beef. Pour boiling broth over beef and noodles, so the beef cooks. Top with bean sprouts, chopped cilantro, lime juice, sliced jalapeños, etc.