PHO CHICKEN BROTH RECIPES

Steps:

• If you want to roast the bones first, heat the oven to 450ºF. Lay the bones out on a rimmed baking sheet and roast until well browned, 25 to 35 minutes.
• Put the bones (roasted or not) in the pressure cooker pot and add all the remaining ingredients. Cover with 3 to 3 1/2 quarts of water (the water shouldn’t come more than two-thirds of the way up the side of the pot). To make regular stock, cook on high pressure for 1 hour if using all chicken or poultry bones, or 2 hours for beef or pork bones or a combination of poultry and meat. For bone broth, cook on high pressure for 3 hours for poultry bones, and 4 1/2 hours for beef, pork, or mixed bones. When making bone broth, you’ll know you’ve cooked it long enough if all the connective tissue, tendons, and cartilage have dissolved and the bones crumble a bit when you poke at them. If this hasn’t happened, cook it on high pressure for another 30 minutes and check it again.
• Allow the pressure to release naturally. Use the broth or stock right away, or store it in the refrigerator or freezer. Bone broth and regular stock will keep for 5 days refrigerated or up to 6 months frozen.

Steps:

• Set a 6-qt. Instant Pot to high sauté. Toast star anise, cinnamon stick, and cloves, stirring, until fragrant and crackling slightly, about 2 minutes. Add 2 Tbsp. oil and work around to coat bottom of pot. Reduce heat to medium, add onions, cut sides down, and ginger, and cook, undisturbed, until deep brown in spots, 5–7 minutes.
• Pour in 1 cup water, scraping up any browned bits with a wooden spoon, then add beef bones, brisket, fish sauce, sugar, 2½ tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, and another 6 cups water (or just up to your max fill line). Lock lid and turn venting knob to sealing position. Cook on high pressure 1 hour (it will take about 20 minutes to come to pressure before the cook time begins). Naturally release pressure 30 minutes.
• While the broth is cooking, place noodles in a large bowl and pour in cold water to cover. Let soak 30 minutes. Drain noodles and rinse to remove excess starch.
• Freeze beef eye of round until firm, 20–30 minutes. Thinly slice against the grain, then chill in refrigerator until ready to serve.
• Once pressure on pot has released 30 minutes, place a kitchen towel loosely over vent to prevent splattering. Using a wooden spoon, gradually open venting knob. As soon as floating pin drops, carefully open lid. Using tongs, transfer bones to a large bowl.
• Place brisket in another large bowl and pour cool water over to cool down and keep from drying out. Using a fine-mesh sieve, scoop out solids from broth; discard aromatics and reserve any meat and bones for serving if desired. (Leftover meat and bones can also be reserved for another use; add to fried rice or bibimbap or scoop out marrow and slather it over slices of grilled toast.) Skim fat from surface with a ladle and discard. Taste broth and season with more fish sauce or salt if needed. Set to low sauté and simmer gently while you cook the noodles.
• Fill a large pot one third of the way with water and bring to a rolling boil. Add noodles and cook, using chopsticks or a wooden spoon to stir, until just al dente, about 15 seconds. Drain noodles in a colander and rinse well under cold water to stop cooking. Drizzle a little oil over and toss to coat (this will keep them from sticking together).
• Remove brisket from water and thinly against the grain. Divide noodles among deep bowls. (Pro tip: Before adding noodles, swirl hot water inside bowls to warm up, then discard.) Top each bowl with a few slices of brisket, sliced beef eye of round, and any reserved meat and bones (if using) and top with sliced onion, scallions, and cilantro (if using); season with pepper. Ladle hot broth over raw beef to cook.
• Arrange Thai basil leaves, mint leaves, mung bean sprouts, chiles, and lime wedges on a platter for topping pho as desired and serve with Sriracha and hoisin sauce in small bowls for dipping. Do ahead: Broth can be made 1 day ahead. Transfer to an airtight container; cover and chill. The fat will solidify on the surface, making it easier to skim and flavors will deepen. Strained and skimmed broth can be made 3 days ahead. Transfer to an airtight container; cover and chill, or freeze up to 3 months. Cook’s Notes: Yellow rock sugar can be found in Asian supermarkets. It’s a honey-hued sugar that is mildly sweet and rounds out the flavors in pho broth. Break down into large pieces with a mallet to use. It is used in Asian drinks, desserts, and soups.