Pressure Cooker Beef Pho Soup Recipe

Pressure Cooker Pho Bo (Vietnamese Beef Noodle Soup)

WEBJan 13, 2011 · Instructions. Brown the beef in two batches: Heat the vegetable oil in the pressure cooker pot over medium-high heat until …

1. Heat the vegetable oil in the pressure cooker pot over medium-high heat until shimmering. Add half the shanks and oxtails and sear for 3 minutes per side, or until well browned. Remove the to a bowl, add the second batch of oxtails and shanks, and brown for 3 minutes per side. Add to the bowl with the rest of the beef.
2. Add the onions and ginger to the pot and saute for 8 minutes, or until the onions are browning around their edges.
3. Increase the heat to high, add 1/2 cup of water, and scraping the bottom of the pot to loosen any browned bits. Add the browned beef and any juices in the bowl, then the star anise, cinnamon, cloves, peppercorns, fish sauce, soy sauce, salt and sugar. Stir to combine, then put the beef brisket on the top. Pour in the 10 cups of water, which should just cover the beef.
4. Lock the lid on the pressure cooker and bring the cooker up to high pressure. Lower the heat to maintain the pressure, and cook on high pressure for 50 minutes in a stovetop PC or 60 minutes in an electric PC. Remove the pot from the heat and allow the pressure to release naturally, about 20 minutes.

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Beef Pho / Vietnamese Beef Noodle Soup (Pho Bo) – …

WEBDec 28, 2018 · Transfer the radish, short ribs, brisket, oxtail, charred onion and ginger, spices bag, rock sugar and 2 tsp salt into the inner pot. Fill …

1. Transfer the short ribs and oxtail into a large colander and sprinkle with 1 Tbsp salt. Flip the pieces over and sprinkle with another 1 Tbsp salt. Using your fingers, gently rub the salt onto the ribs and oxtail. Under running water, wash each piece thoroughly. Fill a large bowl with hot water. Add 1 Tbsp salt and the vinegar. Transfer the ribs and oxtail into the solution and let soak for 10 minutes. Rinse again with water to wash off the salt and vinegar. Rub the brisket with the remaining 1/2 Tbsp salt and then rinse with water. Set the meats aside for now.
2. Transfer the dry rice noodle into a large colander and bowl. Fill the bowl with warm water. Soak the noodles until limp, approximately 10 minutes. Drain the rice noodle.
3. For the green onions, separate the root from the stems. Transfer the root portions into a small bowl and set aside for now. Chop the green onion stems and transfer into another small bowl. Chop the cilantro and add to the chopped green onion stems. Combine together. Set the bowl aside for now. (This will be used to garnish the noodle soup.)
4. Cut the brisket into thin slices, cutting across the grain.

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