INSTANT POT OXTAIL PHO WITH SHRIMP SPRING ROLLS

Oxtail Pho in an Instant Pot? This incredibly delicious dish only takes 30 Minutes to make. So tasty and so good you'll want more... Easy to make!

INGREDIENTS:

Oxtail Pho
2 tsp coriander seeds
6 star anise pods
2 tsp whole black peppercorns
1 tsp fennel seed
2 tsp salt
1 cinnamon stick
1 tsp whole cloves
2 lbs oxtail, cut into 2" pieces
1 yellow onion, peeled and halved
3 shallots, 2 diced, 1 peeled and halved
1 piece of ginger, about 3" long, peeled
1 apple, peeled, cored, and cut into quarters
Water
⅓ cup fish sauce
1 tbsp maple syrup
½ cup chopped chives
½ lb thinly sliced beef
1 package pho noodles

Pho Toppings
Asian basil
Cilantro
Bean sprouts
Sriracha

Shrimp Spring Rolls
1 lb shrimp, peeled and deveined (medium-large size)
1 package rice noodles, cooked according to package instructions
1 package rice paper wrappers
1 bunch fresh mint
1 bunch chives

Peanut Sauce
1 tbsp peanut oil
3 cloves garlic, minced
¼ cup hoisin sauce
½ cup chicken stock
2 tbsp peanut butter
1 tsp chili paste
1 tsp sugar
1 tbsp tomato paste
2 tbsp shredded carrot
1 tbsp chopped peanuts

Tools 
Grill 
Instant Pot 
Large pot 
Saucepan 
Large bowl 
Cutting board 
Knife

DIRECTIONS:

1. To prepare the broth, start by broiling the onion, ginger, and the peeled and halved shallot for 3-5 minutes, until slightly charred and softened.
2. Turn the Instant Pot to sauté mode. Add the spices and sauté for 5-10 minutes, until very fragrant.
3. Add the broiled onion and shallot to the Instant Pot then crush the ginger a bit (using crab crackers or the back of a knife) and add to the pot as well.
4. Throw in the apple wedges and a couple of cups of water.
5. Place the oxtail pieces in the pot and top off with water (filling almost to the max line).
6. Set the valve to the sealed position and turn on the soup setting (25 minutes).
7. When the broth is done, release the pressure, remove the oxtails, and set aside. Once cooled, remove the meat from the tails to be added to the pho later.
8. Strain the broth into a large stockpot over medium heat and stir in the fish sauce and maple syrup.
9. While the pho broth cooks, bring a large pot of water to a boil and cook the pho noodles according to the package instructions. Drain and set aside.
10. Bring a large saucepan of water to a simmer to blanch the beef when ready to assemble.
11. Sauté the diced shallots until softened and set aside.
12. To build the pho, start with a handful of noodles in the bottom of a large bowl.
13. Add a pinch of chopped chives, some oxtail meat and blanched beef slices, and a spoonful of sautéed shallots.
14. Ladle broth over everything, add the toppings of your choice, and enjoy!
15. For the shrimp spring rolls, bring a large saucepan of water to a simmer and blanch the shrimp for 2-3 minutes, until pink and opaque. Remove from the water, allow to cool slightly, and slice in half lengthwise.
16. Bring the shrimp cooking liquid back to a boil and cook the rice noodles according to the package instructions. Drain and set aside.
17. Prepare a large bowl of warm water to soak the rice paper wrappers in.
18. To assemble a spring roll, place one of the wrappers in the warm water for several seconds, until soft and pliable.
19. Set the softened wrap on your work surface, and fill with a bit of noodles, mint, cilantro, shredded carrots, and lettuce. Roll the wrap once then add two pieces of shrimp, roll once more, add a piece of chive, tuck in the sides then finish rolling and place seam side down on a serving dish.
20. Continue with the remaining ingredients. (This is a great task for the kids!)
21. For the peanut sauce, combine the peanut oil, minced garlic, hoisin sauce, chicken stock, peanut butter, chili paste, sugar, and tomato paste in a saucepan over medium heat.
22. Whisk until smooth and heated through.
23. Transfer to a serving bowl and garnish with shredded carrot and chopped peanuts.