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recipe by Mark Sisson
This popular Vietnamese soup is pronounced “fuh,” with an upward inflection. Traditional cooking methods call for a broth that has been simmered for several hours, but cooking under pressure allows for a full-flavored broth in a fraction of the time. The high cartilage content of the oxtails lends a velvety mouthfeel. The heat from the broth cooks the raw beef slices to a perfect medium-rare in the time it takes to add your toppings.Inspired by: https://recipes.instantpot.com/recipe/beef-pho/
recipe updated Jun 8, 2020