Beef Vietnamese Pho
⏱️ Prep: 20 min🍳 Cook: 80 min
Ingredients
| 2 tbsp | 30 ml | white sugar |
| 0.25 cup | 60 ml | fish sauce |
| 1 tbsp | 15 ml | coriander seed |
| 3 pods | star anise | |
| 1 tbsp | 15 ml | fennel seeds |
| 0.5 cup | 120 ml | chopped cilantro |
| 1 cup | 240 ml | sliced onion |
| 1 piece | lime | |
| 1 lb | 455 g | brisket |
| 1 stick | cinnamon | |
| 3 pieces | cloves | |
| 6 leaves | fresh basil | |
| 2 cups | 480 ml | bean sprouts |
| 3 cups | 720 ml | low sodium beef stock |
| 4 cups | 960 ml | cooked rice noodle |
Instructions
Level: 3. Prep time: 20 min. Cook time: 1 hr 20 min.
- Set the cooker to [BROWNING FRY level #6] and place the brisket in the pot; brown both sides (approx. 3 min on each side).
- Once browned, add the sugar, fish sauce, coriander, star anise, fennel, cinnamon, cloves and beef stock into the pot and set to [SOUP] for 1 hr.
- Once complete, remove the brisket and let it cool. Take the [SOUP] and strain it.
- To plate, place the noodles into a bowl, pour over the [SOUP] and add sliced brisket into the bowl.
- Garnish with sliced onions, bean sprouts and basil. Squeeze lime to taste.
Notes: We recommend a multi-pressure cooker with a multi-cook mode like CUCKOO's 5-Quart Premium Multi-Pressure Cooker (CMC-QSB501S) that ensures the meat browns and boils until it's tender and the soup is flavorful.