| so pho tai refers to just the raw cut out of beef, you make a traditional beef broth. Here is a short cut way with an instant pot. * Beef bones (neck or shin, the type of bones you get depend on how intense it will be) * 1 chicken carcass * Parboil for 10 minutes, throw away broth, rinse bones * Parboil chicken carcass for 2 minutes * Char onion and ginger * Toast coriander, star anise, cardamom * Add chicken carcass, bones in an instant pot, covered with water, and some salt and onion and ginger * High pressure for 15 minutes (depends on quantity) * Natural release * Add spices, high pressure for 3 minutes (and if you are added brisket - nam, parboil that first and add it here) * Season with salt to taste, mushroom seasoning (bot nem), or msg. * Refrigerate overnight For tai, you want to cut a some raw meat and just make sure your stock is very hot so it cooks |