Pressure Cooker Vietnamese Pho Bo

Total Time: 1 hr 10 mins Preparation Time: 20 mins Cook Time: 50 mins

Ingredients

• 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

Recipe

• 1 peel the ginger and the onion, and char them on an open flame or under a broiler until well blackened. set aside.
• 2 in the pressure cooking, brown the meat slowly in batches to give it a good colour. set aside.
• 3 clean the pot, return the meat, ginger, onion, star anise, cloves, cinnamon and water. set on high heat.
• 4 bring back to the boil then skim the scum that will have risen at the top. close the pressure cooker.
• 5 when your pressure cooker is 'steaming', reduce the heat to low and cook for 50 minute.
• 6 when time is up - release the pressure, keep the piece of brisket warm - discard the rest. but keep the stock!
• 7 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.
• 8 bring back to the boil and add the noodles. cook the noodles in the broth until ready.
• 9 serve steaming hot with the rest of the condinments on the side. enjoy!