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    You are in: Home / Recipes / Pressure Cooker Vietnamese Pho Bo Recipe
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    Pressure Cooker Vietnamese Pho Bo

    Average Rating:

    1 Total Reviews

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    • on February 25, 2010

      This was really very good. Still not quite as rich as the pho at our local Vietnamese restaurant, but the best homemade I've had. Perhaps the beef marrow bones I used were too big, maybe I should have used the sliced ones to get more surface area. I did the browning of the bones and brisket in the broiler since it was already in use for the ginger and onion. I tied the star anise, cloves and cinnamon (I used two 3" pieces) in cheesecloth to make it easier to get them back out at the end. We assumed the brisket was supposed to be sliced up and added to the soup bowls. It didn't quite slice, more like shredded, but was good, although different than the barely cooked paper-thin slices of beef you get at a restaurant. I fried up some frozen cha gio from the Asian market to round out the meal. We all enjoyed it very much.

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    Nutritional Facts for Pressure Cooker Vietnamese Pho Bo

    Serving Size: 1 (406 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 682.9
     
    Calories from Fat 277
    40%
    Total Fat 30.7 g
    47%
    Saturated Fat 12.3 g
    61%
    Cholesterol 82.7 mg
    27%
    Sodium 1852.1 mg
    77%
    Total Carbohydrate 75.2 g
    25%
    Dietary Fiber 3.9 g
    15%
    Sugars 6.3 g
    25%
    Protein 25.0 g
    50%

    The following items or measurements are not included:

    beef bones

    ginger

    star anise

    cloves

    basil

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