PRESSURE COOKER VIETNAMESE PHO BO

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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!

Provided by Sunshine_Celine

Categories     Stocks

Time 1h10m

Yield 4 steaming bowls, 4 serving(s)

Number Of Ingredients 18

2 lbs beef bones
1 lb beef brisket
1 piece ginger, 6 inches long
1 large onion
4 star anise
6 cloves
1 cinnamon stick, 6 inches long
10 cups fresh water, filtered
3 tablespoons fish sauce
1 teaspoon salt
1 teaspoon sugar (rock sugar if available)
1 tablespoon black pepper
2 cups bean sprouts
2 spring onions, sliced
1 fresh chili pepper, sliced
1 lime
1 bunch basil
300 g rice noodles

Steps:

  • 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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