Pressure Cooker Vietnamese Pho Bo
Vietnamese has to be my favourite cuisine -- and I am always looking for great Pho, this wonderful beef broth eaten with rice noodles. I had searched and searched for an easy at home recipe but it should really brew for hours!! One day, I was watching Alton Brown make beef stock on TV using a pressure cooker - and voila! This recipe was born - and believe me it tastes just like the real thing!
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READY IN: 1hr 10mins
SERVES: 4
YIELD: 4 steaming bowls
UNITS: US
INGREDIENTS
Nutrition- 2lbs beef bones
- 1lb beef brisket
- 1
- 1large onion
- 6
- 1
- 10
- 3tablespoons fish sauce
- 1teaspoon salt
- 1
- 1tablespoon black pepper
- 2cups bean sprouts
- 2
- 1
- 1
- 1bunch basil
- 300g rice noodles
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DIRECTIONS
- Peel the ginger and the onion, and char them on an open flame or under a broiler until well blackened. Set aside.
- In the pressure cooking, brown the meat slowly in batches to give it a good colour. Set aside.
- Clean the pot, return the meat, ginger, onion, star anise, cloves, cinnamon and water. Set on high heat.
- Bring back to the boil then skim the scum that will have risen at the top. Close the pressure cooker.
- When your pressure cooker is 'steaming', reduce the heat to low and cook for 50 minute.
- When time is up - release the pressure, keep the piece of brisket warm - discard the rest. But keep the stock!
- Skim as much fat as you can from he stock - then return to the pot and add the fish sauce, salt, sugar and black pepper.
- Bring back to the boil and add the noodles. Cook the noodles in the broth until ready.
- Serve steaming hot with the rest of the condinments on the side. Enjoy!
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