Vietnamese Pho (instant pot)
Source of Recipe
Made it up
List of Ingredients
Broth:
5 star anise stars
8 cloves
3 cinnamon sticks
2-3 inches of ginger, peeled, chopped and smashed
1 large onion, cut into half rings
6 cans beef broth (generic is fine)
2-3 tblsp fish sauce
Per bowl:
1/2 lb. rib eye or eye round steak
1/4 pkg rice stick (medium width)
Garnish:
Bean sprouts (equal to amount of rice stick)
Thai basil
Sriracha
Green onion (sliced thin)Recipe
1. Place beef in freezer for 30 minutes so it is firm but not solid. Slice into 2-3 inch pieces, as thinly as possible. If you can't get it too thin, pound the pieces gently with the side of a knife. Line bottoms of bowls with beef, trying not to overlap as much as possible (some will be inevitable of course).
2. Toast star anise, cloves, and cinnamon sticks in pressure cooker on "saute" for 3 to 5 minutes, stirring occasionally.
3. Add ginger and onion and continue saute for another 5 minutes, stirring occasionally.
4. Add broth and pressure cook for 30 minutes, then natural release (another 15-20 minutes).
5. When broth is about 10 minutes from done cooking, put rice stick in separate dish of warm water. (When ready to use noodles, discard warm water and rinse noodles to get rid of extra starch)
6. When broth is finished, strain out all solids and return to pressure cooker. Add noodles and use saute function to bring it to a boil. (Note: don't let noodles cook long)
7. Pour broth into bowls, which will cook the meat. Add garnishes to taste. Use chopsticks in dominant hand and Asian soup spoon in the other hand. Dip pieces of meat in separate dish of sriracha.
Makes 4 to 6 bowls.
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