Instant Pot Sourdough Beef Pho Broth with Crispy Bread Strips

Name: Instant Pot Sourdough Beef Pho Broth with Crispy Bread Strips
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 2½ lb (1130 g) beef knuckle bones or marrow bones, rinsed and patted dry; 6 cups (1440 ml) beef broth; 3 cups (720 ml) water; 1 whole (200 g) large yellow onion, halved lengthwise, unpeeled, charred cut-side down in a dry skillet 3 minutes per side; 3 inches (75 g) fresh ginger, 3-inch piece, unpeeled, charred cut-side down in a dry skillet 2 minutes per side; 4 whole (8 g) star anise; 1 whole (3 g) cinnamon stick; 3 whole (1 g) whole cloves; 1 tablespoon (15 ml) fish sauce; to taste sea salt; 8 oz (225 g) sourdough bread, day-old or older, cut into ½-inch-thick slices, then into ½-inch-wide strips; 2 tablespoons (30 ml) olive oil; to taste fleur de sel or coarse sea salt; 8 oz (225 g) dried rice noodles (bánh phở), cooked according to package directions, drained; 1 cup (25 g) fresh Thai basil, cilantro, and mint, roughly chopped or left as leaves; 2 cups (100 g) fresh bean sprouts; 2 whole (120 g) fresh lime, cut into wedges; 2 whole (30 g) fresh red Thai chilies or serrano peppers, thinly sliced (optional)

From the MyKitchenBank Kitchen

A Vietnamese-inspired beef pho broth made quickly in the Instant Pot, infused with star anise, cinnamon, and ginger, served alongside crispy toasted sourdough bread strips for dipping and dunking. The broth is deeply flavored and aromatic, while the bread adds a Western twist—crunchy exterior giving way to tender interior. Perfect for a comforting fusion lunch or dinner.

Prep: 25 min
Cook: 45 min
Wait: 20 min
Total: 1 hr 30 min
Makes: 4 servings (about 10 cups broth with 2 cups bread strips)

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Ingredients

4 servings

For the Broth
2½ lb (1130 g) beef knuckle bones or marrow bones, rinsed and patted dry
6 cups (1440 ml) beef broth
3 cups (720 ml) water
1 whole (200 g) large yellow onion, halved lengthwise, unpeeled, charred cut-side down in a dry skillet 3 minutes per side
3 inches (75 g) fresh ginger, 3-inch piece, unpeeled, charred cut-side down in a dry skillet 2 minutes per side
4 whole (8 g) star anise
1 whole (3 g) cinnamon stick
3 whole (1 g) whole cloves
1 tablespoon (15 ml) fish sauce
to taste sea salt
For the Bread Strips
8 oz (225 g) sourdough bread, day-old or older, cut into ½-inch-thick slices, then into ½-inch-wide strips
2 tablespoons (30 ml) olive oil
to taste fleur de sel or coarse sea salt
For Serving
8 oz (225 g) dried rice noodles (bánh phở), cooked according to package directions, drained
1 cup (25 g) fresh Thai basil, cilantro, and mint, roughly chopped or left as leaves
2 cups (100 g) fresh bean sprouts
2 whole (120 g) fresh lime, cut into wedges
2 whole (30 g) fresh red Thai chilies or serrano peppers, thinly sliced (optional)

Equipment (6)

6-quart Instant Pot or larger
Baking sheet
Fine-mesh strainer or spider strainer
Large bowl
Sharp knife
Cutting board

Steps

Before you start

Preheat oven to 375°F (190°C) for toasting bread strips
Gather all aromatics (star anise, cinnamon, ginger, onion, garlic) before starting
Have rice noodles, fresh herbs, and garnishes ready to serve alongside the broth

1
Char aromatics for depth
- Heat a dry skillet over medium-high heat.
- Place the halved onion cut-side down and char for 3 minutes until blackened, then flip and char the rounded side for 1 minute.
- Transfer to a plate.
- Repeat with the ginger piece, charring cut-side down for 2 minutes and the other side for 1 minute.
- Charring creates caramelization and complex flavor that fast-tracks the broth's depth.
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Ready when: Onion and ginger surfaces are blackened and smell sweet and fragrant
Tip: Don't skip charring—it adds the caramelized, complex notes that make pho broth sing, and the Instant Pot can't replicate that toastiness.
2
Assemble broth in Instant Pot
- Pour 6 cups beef broth and 3 cups water into the Instant Pot.
- Add the rinsed beef bones, charred onion (both halves), and charred ginger.
- Stir in the star anise, cinnamon stick, and cloves.
- Add 1 tablespoon fish sauce and stir well.
- The liquid should cover the bones by 1 inch; adjust water if needed.
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Ready when: All ingredients are submerged and evenly distributed
Tip: Fish sauce is essential to pho's umami backbone—don't omit it, though the smell is pungent before cooking.
3
Pressure cook the broth
- Seal the Instant Pot lid and set to high pressure for 30 minutes.
- Once the cooking cycle completes, allow natural pressure release for 10 minutes, then carefully release any remaining steam using the quick-release valve.
- The broth will smell deeply aromatic and fragrant.
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Ready when: Pot reaches high pressure and maintains it; pressure fully releases with no hissing sound
Tip: Natural release is crucial—quick release can cause bones to break apart and cloud your broth.
4
Strain and season broth
- Carefully open the Instant Pot.
- Using a fine-mesh strainer or spider strainer, transfer the hot broth to a large bowl, discarding the bones, onion, ginger, and whole spices.
- Taste and season with sea salt and additional fish sauce to taste—the broth should be savory, aromatic, and slightly salty.
- Set aside and keep warm (you can return it to the Instant Pot on 'Warm' mode).
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Ready when: Broth is clear, aromatic, and tastes balanced between savory, anise, and cinnamon notes
Tip: Taste as you season—fish sauce is intense, so add a little at a time. The broth is the foundation of the dish.
5
Prepare bread strips
- Cut the day-old sourdough bread into ½-inch-thick slices, then cut each slice into ½-inch-wide strips (like steak fries).
- You should have about 2 cups of strips.
- Place them on a large baking sheet, toss with 2 tablespoons olive oil, and sprinkle with a pinch of fleur de sel.
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Ready when: All bread strips are evenly coated with oil and lightly salted
Tip: Use day-old bread—it's firmer and crisps better than fresh. Thinner slices ensure even browning.
6
Toast bread to golden crispnessOven 375°F / 190°C
- Spread the bread strips in a single layer on the baking sheet.
- Bake in a preheated 375°F (190°C) oven for 12–15 minutes, stirring once halfway through, until the strips are golden brown and crispy on the outside but still slightly tender inside.
- Watch carefully after 10 minutes—they can brown quickly.
- Remove and let cool on the sheet for 2 minutes.
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Ready when: Bread strips are golden brown, crispy on edges, and smell toasty; a fork easily breaks through the interior
Tip: Stir at the 7-minute mark to prevent burning on one side. If bread looks pale at 12 minutes, bake another 2–3 minutes.
7
Cook rice noodles
- While the bread toasts, bring a pot of water to a boil.
- Add the rice noodles and cook according to package directions (usually 4–5 minutes for dried bánh phở).
- Drain well and divide among four serving bowls.
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Ready when: Noodles are tender and slightly translucent, but still have a slight bite
Tip: Don't overcook noodles—they'll become mushy when you pour the hot broth over them. Al dente is perfect.
8
Assemble and serve
- Pour the hot broth (about 2½ cups per bowl) over the cooked noodles in each bowl.
- Distribute the fresh herbs, bean sprouts, sliced chilies, and lime wedges among the bowls.
- Place a generous handful of crispy bread strips on the rim of each bowl or on a small side plate.
- Serve immediately with extra fish sauce and hot sauce at the table.
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Ready when: Bowls are filled with hot broth and garnishes are arranged attractively
Tip: Add herbs and garnishes just before eating—they stay fresher and keep their texture. Diners can break bread strips and dunk them into the broth.

Good to know

Tips

Charring the onion and ginger is non-negotiable if you want authentic pho depth—the Maillard reaction creates flavor no amount of simmering can replicate.
Day-old sourdough is essential; fresh bread will steam rather than crisp. If you only have fresh loaves, let them sit uncovered overnight.
The broth improves with time—make it the day before and refrigerate overnight. The flavors marry and become rounder.
Set up a garnish station so diners can customize their own bowls with herbs, sprouts, and chilies to taste.

Make ahead

Broth can be made 1 day ahead, cooled completely, and refrigerated. Reheat gently on the stovetop or in the Instant Pot on the 'Warm' setting before serving. Bread strips can be toasted up to 8 hours ahead and stored in an airtight container at room temperature to stay crispy.

Storage & reheating

Broth: refrigerate up to 4 days or freeze up to 3 months in ice cube trays or freezer-safe containers. Reheat on stovetop over medium heat, stirring occasionally. Bread strips: store in an airtight container at room temperature for up to 2 days; they may soften slightly but can be re-crisped in a 300°F (150°C) oven for 5 minutes.

Substitutions

beef knuckle bones or marrow bones → 2 lb beef short ribs or oxtail. Will add more meat to the broth but may make it slightly less clear. Increase cooking time to 40 minutes if using denser cuts.
star anise → ½ teaspoon anise seed or fennel seed. Whole star anise has more aromatic punch, but seeds work in a pinch. Reduce to ¼ teaspoon if using fennel.
sourdough bread → focaccia, ciabatta, or thick-cut French baguette. Any artisanal bread with good crust and open crumb will work. Avoid soft sandwich bread, which won't crisp.
fresh Thai basil, cilantro, and mint → just cilantro and mint, or Thai basil alone. Use whichever fresh herbs you enjoy most. Traditional pho uses all three, but the dish is flexible.