Pressure Cooker Pho
Pho is a Vietnamese noodle soup that is both warming and refreshing. It can also be made with chicken.
Serves: 10Hands-on: 10 minutesTotal: 32 minutesDifficulty: Easy
- 2 lbs. small dried banh pho noodles
- 2 medium yellow onions, peeled and quartered
- 4 pieces ginger (1 inch each)
- 5 star anise
- 6 whole cloves
- 1 cinnamon stick (3 inches)
- 1⁄4 tsp. salt
- 2 cups beef broth
- 4 Tbsp. fish sauce
- 1 Tbsp. brown sugar
- 1 flank steak (3 lbs.), very thinly sliced
- 4 scallions, green part only, cut into thin rings
- 1⁄3 cup fresh cilantro
- 1 Thai red chili, thinly sliced
- 1 cup bean spouts
- 5 small limes, halved
- Cover noodles with hot water and allow to soak for 20 minutes or until softened and opaque white; drain in colander.
- Meanwhile, add the onion and ginger to the pressure cooker along with the star anise, cloves, cinnamon stick, salt, broth, and enough water to cover the meat by about 1 inch. Lock the lid into place and bring to low pressure; maintain pressure for 10 minutes. Remove from the heat and allow pressure to release naturally.
- Strain the broth through a fine strainer, discarding the spices and onion; return strained broth to the pressure cooker. Bring the broth to a boil over medium-high heat. Stir the fish sauce and brown sugar into the broth.
- Blanch the noodles in stages by adding as many noodles to a strainer as you can and submerge in the boiling broth without causing the pressure cooker to boil over. The noodles will collapse and lose their stiffness in about 20 seconds.
- Pull strainer from the broth, letting the excess broth clinging to them drain back into cooker. Empty noodles into bowls, allowing each serving to fill about 1⁄3 of the bowl. Top with slices of steak and then ladle boiling hot broth over the steak and noodles. The broth will cook the steak. Garnish with scallions, chopped cilantro, red chilies, and bean sprouts. Serve with lime halves.