Pressure-cooked Phở Bò (Vietnamese Beef Noodle Soup)

PREP

• Wash and dry all herbs, vegetables, and meat.
• Parboil the beef soup bones & bone marrow. Remove excess scum and rinse, then set aside.
• Peel the outer layer of the onion. Cut the bottom and top portions but leave whole.
• Peel and remove the dry ends of the garlic.
• Slice a whole ginger.
• Char the onion, garlic, and ginger.
  • Recommended method: broil on high until blackened and fragrant.
• Place the charred vegetables/herbs into a large disposable tea bag.
• In a 6′ nonstick pan, over low heat, add the fennel seeds, cloves, star anise, cardamon, cinnamon stick, and coriander seeds. Once fragrant remove.
  • The goal is to release the aromas.
• Place the toasted dry herbs into a large disposable tea bag.

LET’S COOK

• In a 10 quart pressure cooker, add the blanched beef soup bones & bone marrow and large disposable tea bags that contains the toasted dry herbs and charred vegetables/herbs.
• Add water.
• Add the fish sauce and mushroom seasoning.
• Pressure cook on high for 1 hour. Natural release for approximately 45 minutes.
  • Remember to follow the manufacturer’s instructions on how to safely vent.
• Skim the fatty layer of the broth.
• Best served with fresh phở rice noodles.
  • For additional toppings, consider thinly sliced eye of round beef.
  • Garnish with cilantro, green onions, thinly sliced onions, bean sprouts, Thai basil, Sriracha & Hoisin sauce.
• Enjoy!