If you are already a fan of pho-style soup, then our Instant Spicy Lamb Pho should be in your foodie wheelhouse.
We’re hoping you’ll say Pho sho, and grab the recipe below.
This post is sponsored by True Aussie Beef & Lamb; however, all opinions are my own.
Instant Pot Spicy Australian Lamb Pho
We’ve tried the beef and chicken pho, but our Instant Pot Spicy Lamb Pho is the best out of the bunch, only because it’s made with 100% Australian Lamb.
We love lamb because leaner than beef and packed with lots of essential protein.
Major plus!
The lamb in this pho recipe is so tender and flavorful, and the whole dish is done in about forty-five (45) minutes from start to finish.
This is also a way to use up leftover lamb.
We celebrated Easter with an Aussie Leg of Lamb as the main dish, grilled to perfection. Since it was a sizeable piece of meat, we had quite a few leftovers.
Using Aussie Lamb in this pho soup recipe was a great way for us to create a savory dish and not waste any food.
I know what you’re thinking, “Where can I purchase Australian Lamb?” Visit the True Aussie Beef & Lamb page to find a location near you; better yet, click here!
We were able to find Aussie Beef and Lamb products at our local Costco.
What You’ll Need
Australian Lamb. There’s nothing like 100% Australian-raised and finished lamb. It’s lean, packed with protein, and versatile enough to use in many of your favorite recipes. {Try our Grilled Lamb Of Leg With Honey Mustard Marinade}
Stock. I used unsalted beef stock, but you can also use vegetable stock or whatever stock you have in your pantry.
Seasonings. A few seasonings will make your pho legit: star anise, cinnamon sticks, cardamom pods, whole cloves, coriander, sea salt, and light brown sugar; all these ingredients are based on traditional Vietnamese beef pho recipes. A good Chinese Five Spice contains cinnamon, star anise, cloves, and ginger if you have it use it as well.
Rice Noodles. Rice noodles are gluten-free and are traditionally the noodle of choice when making pho, but use whatever noodles you have on hand. Ramen is a good choice too, but they’re not gluten-free.
Toppings. So much of what makes a good pho has to do with the fresh garnishes. A good pho recipe typically includes fresh mint, cilantro, or Thai basil. In this recipe, I also added sliced ginger, garlic, green onions, sliced ramps, thinly sliced carrots, red cabbage, red onion, and sliced jalapeños.
You Will Love This:
Easy
Spicy
Satisfying
Versatile
100% Comfort Food
How To Make Instant Pot Spicy Australian Lamb Pho
4 Servings
Broth Ingredients:
- 1 large onion thinly sliced
- 2 cloves garlic thinly sliced
- 4-star anise pods
- 3 whole cloves
- 5 cardamom pods
- 2-3 cinnamon sticks
- 1/2 teaspoon ground coriander
- 1 tablespoon Chinese Five Spice seasoning
- 1 tablespoon light brown sugar, date sugar, or coconut sugar
- 3 tablespoons soy sauce
- 1 tablespoon + 1 teaspoon fish sauce
- 1 tablespoon fresh-squeezed lime juice
- 1 tablespoon sesame oil
- sea salt or Kosher salt to taste
- 2 32 ounces (8 cups) container of unsalted vegetable or beef stock
Soup Ingredients:
- 6-8 ounces thinly sliced raw or cooked Australian Lamb (we used leftover lamb from our Easter dinner)
- 5-7 ounces rice noodles
- 2 tablespoons Sriracha sauce (optional) or Hoisin sauce. FYI: Hoisin sauce is more savory and sweet and not hot.
- 1 tablespoon red pepper flake (optional)
- 1 Thai chili sliced thinly (optional)
Garnishes:
- Fresh mint, cilantro, green onion, red onion, Thai basil, ramps, lime wedge, jalapeños, red pepper flake, or Thai chilies
Directions:
- Adjust the setting to Saute. Into the Instant Pot, add a tablespoon of neutral oil. When the oil is hot, stir-fry the yellow onion, red cabbage, and carrots after five minutes, remove the onions, red cabbage, and carrots. Set aside.
- Add thin slices of Australian Lamb and cook until they reach the level of doneness you prefer. Remove the lamb and set it aside.
- Into the Instant Pot and 8 cups of beef or vegetable stock, star anise, cloves, cinnamon sticks, cardamom pods, coriander seeds, or a half teaspoon of ground coriander, soy sauce, fish sauce, sesame oil, fresh-squeezed lime juice, and Sriracha sauce. Stir the ingredients together, and when the liquid begins to boil, add the rice noodles and stir them several times to make sure they don’t stick together. Cook until the noodles are done in 5-8 minutes.
- Check the rice noodles to see if they are done. When the noodles are cooked, add the sliced garlic. Spoon the soup into bowls and add yellow onions, red cabbage, and carrots. Divide the thinly sliced lamb into each bowl.
- Garnish with a combination of fresh cilantro, mint, Thai basil, ramps, green onion, red Thai chilies, and or red pepper flake. Pick and choose the garnishment you like, I added all of them, but that’s just how I roll.
- Serve.
Okay, you’ve got the recipe now; all you need to do is make it. Come back and let us know how you liked it!
Ingredients
- Broth Ingredients:
- 1 large onion thinly sliced
- 2 cloves garlic thinly sliced
- 4 star anise pods
- 3 whole cloves
- 5 cardamom pods
- 2-3 cinnamon sticks
- 1/2 teaspoon ground coriander
- 1 tablespoon Chinese Five Spice seasoning
- 1 tablespoon light brown sugar date sugar, or coconut sugar
- 3 tablespoons soy sauce
- 1 tablespoon + 1 teaspoon fish sauce
- 1 tablespoon fresh-squeezed lime juice
- 1 tablespoon sesame oil
- sea salt or Kosher salt to taste
- 2 32 ounces 8 cups container of unsalted vegetable or beef stock
- Soup Ingredients:
- 6-8 ounces thinly sliced raw or cooked Australian Lamb we used leftover lamb from our Easter dinner
- 5-7 ounces rice noodles
- 2 tablespoons Sriracha sauce optional or Hoisin sauce. FYI: Hoisin sauce is more savory sweet and not hot.
- 1 tablespoon red pepper flake optional
- 1 Thai chili sliced thinly optional
Instructions
- Adjust the setting to Saute. Into the Instant Pot, add a tablespoon of neutral oil. When the oil is hot, stir-fry the yellow onion, red cabbage, and carrots after five minutes, remove the onions, red cabbage, and carrots. Set aside.
- Add thin slices of Australian Lamb and cook until they reach the level of doneness you prefer. Remove the lamb and set it aside.
- Into the Instant Pot and 8 cups of beef or vegetable stock, star anise, cloves, cinnamon sticks, cardamom pods, coriander seeds, or a half teaspoon of ground coriander, soy sauce, fish sauce, sesame oil, fresh-squeezed lime juice, and Sriracha sauce. Stir the ingredients together, and when the liquid begins to boil, add the rice noodles and stir them several times to make sure they don't stick together. Cook until the noodles are done in 5-8 minutes.
- Check the rice noodles to see if they are done. When the noodles are cooked, add the sliced garlic. Spoon the soup into bowls and add yellow onions, red cabbage, and carrots. Divide the thinly sliced lamb into each bowl.
- Garnish with a combination of fresh cilantro, mint, Thai basil, ramps, green onion, red Thai chilies, and or red pepper flake. Pick and choose the garnishment you like, I added all of them, but that's just how I roll.
- Serve.
Notes
Nutrition
Other recipes to try with Australian Lamb:
Garlic Parmesan-Herb Crusted Lamb Rack
Monet Hardy says
Looks delicious
T Worthey says
Monet, thank you so much! I can’t wait for you to make it!