Easy Vietnamese Pho

Prep Time
15 minutes
Cook Time
45 minutes


  • 2 large yellow onions, peel and cut in half
  • 1 (4-inch) piece fresh ginger, peel and sliced
  • 2 whole cinnamon sticks
  • 2 star anise
  • 3 cloves
  • 2 tsp coriander seeds
  • 6 cup low-sodium beef broth
  • 1 tbsp soy sauce
  • 1 tbsp fish sauce
  • 3 medium carrots, peeled and chopped
  • 8 oz sirloin, sliced
  • 8 oz dried rice noodles
  • 1 jalapeno, sliced
  • 1 cup bean sprouts, washed
  • 1 cup scallions, chopped
  • 1 cup cilantro
  • sriracha and hoisin sauce for serving


  1. In your inner pot, use saute function, put in all the spices stir frequently until toasted and fragrant.
  2. Add the broth, soy sauce, fish sauce, carrots, onions, and ginger.
  3. Cover the lid and use soup function, when the cycle is done. Strain the solids from the broth. Discard the solids, keep the broth for later use.
  4. Wash the inner pot and fill it with a half pot of water, use saute function to bring the water to boil. Add the rice noodles and cook according to package instruction. Drain the noodles, then run them under cool water. Divide them immediately into 4 serving bowls.
  5. Reheat the broth with the reheat function
  6. In the meanwhile, arrange all the toppings in a single layer so that all toppings can be cook evenly in the hot broth.
  7. When the broth is done with reheat, pour the steaming broth into each bowl.
  8. Serve the pho with sriracha and hoisin sauce as desired