Pressure Cooker Vietnamese Pho Bo

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READY IN: 1hr 10mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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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