Pressure Cooker Vietnamese Pho Tai

By RoketJSquerl

Ingredients

• packet Elephant World Pho Spice Mix or use the following individual spices:
• 2 medium Onions
• 4 inch Ginger Root
• 6-8 pounds Beef Knuckle/Leg Bones with marrow
• 1 pound Beef, any cheap cut (optional)
• 1-1/2 Tablespoons Kosher Salt, 1/2 the amount if using regular table salt
• 1/4 cup Three Crabs Brand Fish Sauce
• 1 inch piece Duong Phen (Rock Sugar)
• Fresh Water
• 5 whole star anise
• 6 whole cloves
• 3 sticks cinnamon
• 1 Tablespoon coriander seeds
• 1 Tablespoon fennel seeds
• 1 whole green cardamom pod
• 15 whole fructus amomi
• 2 pounds thin rice noodles
• Cooked beef from the broth
• 1 medium onion, sliced paper thin
• 1/2 pound sirloin, flank, London Broil or eye of round steak, sliced ultra thin (Tai)
• 3 scallions, with green tops sliced into small rings
• 4 cups fresh bean sprouts
• 2 limes cut in wedges
• Big bunches of each - Mint, Cilantro, Thai basil
• 3 Fresh Thai dragon or bird peppers (Scotch bonnet)
• Hoisin sauce
• Sriracha Hot Chili Sauce

Details

Servings 4
Preparation time 20mins
Cooking time 90mins
Adapted from thisoldgal.com

Preparation

Step 1

Instructions
Before doing anything, cover the bones in water and let them bleed out for 30 minutes! Broth
Cut ginger and onions in half and place on cookie sheet. Brush with a bit of cooking oil and broil on high until ginger and onions begin to char. Turn over and char the other side.
Add bones to pressure cooker pot and cover with water.
Lock lid in place and close the Pressure Valve.
Cook at High Pressure for two minutes.
When Beep sounds, allow a 5 minute Natural Pressure Release and then do a Quick Release.
Remove the lid and drain the scum and water, reserving the bones. Rinse out the Pressure Cooker cooking pot.
Place bones back into the clean pot and add all broth ingredients.
Fill with cool water up to the fill line.
Lock lid in place and close the Pressure Valve.
Cook on High Pressure and set the time for 60 minutes.
When Beep is heard, allow a full Natural Pressure Release.
Strain broth to remove the bones, vegetables, spices. Set aside the beef.
Return the broth to the Pressure Cooker cooker pot. The broth will be super concentrated, so add some more water if the broth is too strong. A smaller Pressure Cooker will yield a much more concentrated broth and more water may need to be added. Always taste before adding more water!
Taste broth and adjust seasoning if necessary, by adding a little more fish sauce, salt and/or sugar.
Push the Sauté or Browning and allow broth to boil while you are preparing the Noodle Bowls. Noodle Bowl
Cover noodles with hot tap water and soak 10 minutes until softened and opaque white. Drain.
Boil a pot of water and blanch noodles for 10-20 seconds and remove from water. Don't blanch noodles in the broth!!!
Divide the blanched noodles into four large bowls.
Slice the raw meat (Tai) as thin as possible.
Drape thin slices of raw Tai over the noodles.
Pour the hot boiling soup over each bowl.
Top with paper thin slices of onion, sliced scallions and chopped cilantro.
Serve each person a bowl of Pho with a Garnish Plate of Bean Sprouts, Mint, Thai Basil, slices of Scotch Bonnet Pepper and a lime wedge.
Have Sriracha and Hoisin on the table.

Instructions