Beef pho
Pho is right up there with the world’s favourite noodle soups. This Vietnamese soup
is much-loved for its richly avoured broth – create it at home by using the pressure
cooking function.
Serves 4
Preparation time 10 minutes
Pressure cooking time 12 minutes (excluding pressure building time)
Ingredients
1.5L beef stock, salt-reduced
4 star anise
4 whole garlic cloves
1 cinnamon stick
750g beef oyster blade, trimmed of excess fat
¼ cup sh sauce
1 tbsp brown sugar
200g rice stick noodles, soaked in boiling water, drained
3 spring/green onions, nely sliced
2 cups fresh herb sprigs, such as coriander, mint and basil
Lime wedges and sliced chilli, to serve
Method
1. Place stock, star anise, garlic and cinnamon stick into the inner pot. Add the trimmed oyster blade. Close the lid.
2. Select the MEAT POULTRY program in PRESSURE COOKING. Set time for 12 minutes. Press START.
3. When cooking is complete, stand for 2 minutes. Turn pressure regulator to VENT to allow the pressure to release.
Remove lid.
4. Remove beef, cover with foil and set aside. Allow to cool. Add sh sauce and brown sugar to the stock.
5. Press SAUTÉ/SEAR HIGH TEMP button, set time for 5 minutes and press START, do not close the lid. Allow stock to
simmer for 5 minutes.
6. Divide the noodles and spring/green onions between bowls. Slice beef and arrange over the top of the noodles.
Ladle over the hot stock, discarding whole garlic and spices if you like. Top with herbs and serve with lime and fresh chilli.
Cook’s note
Sauté
Do not close the
lid during sauté.
Pressure Cook
Set valve to “Seal”
position.
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