Pressure Cooker Pho Bo
A rich and aromatic Vietnamese beef noodle soup made in a fraction of the time using a pressure cooker.
Ready to Cook?
Hands-free mode with voice commands & timers
Ingredients
- 2 lbs Beef marrow bones
- 1 lb Beef chuck roast
- 1 large Yellow onion, halved
- 3 inches Fresh ginger, sliced
- 5 whole Star anise
- 1 large Cinnamon stick
- 3 tablespoons Fish sauce
- 1 ounce Yellow rock sugar
- 16 ounces Dried rice sticks (Pho noodles)
- 1/2 lb Beef eye round, thinly sliced
- 1 bunch Fresh cilantro and Thai basil
- 2 cups Bean sprouts(optional)
Instructions
- 1
Parboil the beef bones in a large pot of water for 10 minutes, then drain and rinse thoroughly to ensure a clear broth.
- 2
Char the onion and ginger slices over an open flame or under a broiler until blackened in spots.
- 3
Toast the star anise and cinnamon stick in the pressure cooker on 'Sauté' mode for 2-3 minutes until fragrant.
- 4
Add the rinsed bones, chuck roast, charred onion, ginger, fish sauce, rock sugar, and 8 cups of water to the pressure cooker.
- 5
Seal the lid and cook on High Pressure for 45 minutes, then allow a natural pressure release for 15 minutes.
- 6
Remove the chuck roast and submerge in cold water to prevent darkening, then slice thinly; strain the broth and discard solids.
- 7
Prepare rice noodles according to package instructions and divide into four deep bowls.
- 8
Top noodles with sliced chuck, raw eye round slices, and boiling hot broth; serve with fresh herbs, sprouts, and lime.
Nutrition per Serving
485
Calories
34g
Protein
62g
Carbs
11g
Fat
4g
Fiber
7g
Sugar
1450mg
Sodium
Ratings & Reviews
No ratings yet
