PRESSURE COOKER BEEF PHO
An elegant, comforting bowl of pho usually requires blanching beef bones and then simmering them with spices for hours. Andrea Nguyen, a cookbook author who lives in drought-plagued California, wanted the same effect but in a recipe that used less water and less energy. This broth can be put together in less than an hour. It cooks in a standard stove-top pressure cooker for 20 minutes and in an electric pressure cooker for 30. "As much as I love to simmer a stockpot of beef pho for three hours," Ms. Nguyen says, "it's incredibly liberating to make a pretty good version for four people in about an hour."
Provided by Kim Severson
Categories dinner, lunch, soups and stews, main course
Time 45m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Rinse the bones and boneless beef. Peel and cut apple into chunks. Halve the large onion and cut into thick slices. Peel ginger, halve it lengthwise, cut into chunks, then smash each piece with the side of a knife.
- Put the star anise, cinnamon and cloves in an 8-quart pressure cooker. Over medium heat or using the sauté function, toast for several minutes, stirring frequently, until fragrant. Add the onion and ginger. (If using a stove-top pressure cooker, raise heat to medium-high.) Stir and cook for a minute or two. A little browning is O.K. Add 9 cups water.
- Add the bones, beef, apple and salt. Lock the lid. If using a stovetop pressure cooker, raise heat to high and bring pressure to 15 p.s.i. Then reduce the heat to medium or medium-low. The pressure should be just high enough that a gentle, steady flow of steam comes out of the cooker's valve. Cook for 20 minutes. If using an electric pressure cooker, set timer for 30 minutes. After cooking, both cookers will require time to allow pressure to decrease naturally, about 15 to 20 minutes. When that is done, carefully remove lid.
- Transfer boneless meat to a bowl, cover with water and soak for 10 minutes. This cools it and keeps it from drying out. If desired, scrape any bits of tendon from the bones and add to the bowl of water.
- Strain the broth into a pot through a mesh strainer lined with cheesecloth or muslin. Discard the remaining solids. (At this point, the broth and beef can be cooled and refrigerated for up to 3 days.) Skim all but about 3 tablespoons of fat from the broth. You should have about 8 cups of broth. Add fish sauce and more salt, if needed. Add a few pinches of sugar and more fish sauce so the broth has a rounded, intense finish that is slightly salty and slightly sweet.
- Freeze the raw beef, if using, for 15 to 20 minutes, then slice very thinly across the grain. Cut cooked beef across the grain into very thin slices. Set aside.
- Cover the dried noodles in hot tap water and soak for 15 to 20 minutes, or until pliable and opaque. Drain, then rinse to remove starch.
- Thinly slice the small onion and soak in water 10 minutes. Slice green onions into thin rings and set aside with chopped cilantro. Arrange any optional add-ins on a plate.
- Bring the broth to a simmer over medium heat. At the same time, fill a pot with water and bring to a rolling boil. Dunk the noodles into the boiling water, using a noodle strainer or a mesh sieve, for about 15 to 20 seconds. Remove from water and divide noodles among 4 bowls.
- Top each bowl of noodles with cooked and raw beef, arranging the slices flat. Place a mound of onion in the center, then shower with green onion and cilantro. Finish with a sprinkle of black pepper. Give the boiling broth a final taste for seasoning. Ladle about 2 cups broth into each bowl, distributing the hot liquid evenly to warm all the ingredients.
Nutrition Facts : @context http, Calories 453, UnsaturatedFat 0 grams, Carbohydrate 73 grams, Fat 14 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 0 grams, Sodium 245 milligrams, Sugar 2 grams, TransFat 0 grams
PHO BO (VIETNAMESE BEEF-AND-NOODLE SOUP)
In Vietnam, where there is enough rain, heat and sun to grow almost anything in large quantity, herbs are treated much like what most Americans consider "eating" greens. They sometimes form the bulk of salads and soups and are often used as wrappers, seasonings and condiments. Here, a pile of fresh herbs are served alongside this classic Vietnamese beef soup, so diners can add to taste. Basil, cilantro and mint are critical, but chervil, lovage, parsley, shiso, dill, marjoram and other tender herbs work, too.
Provided by Mark Bittman
Categories pastas, soups and stews, main course
Time 1h
Yield 4 servings
Number Of Ingredients 15
Steps:
- Soak rice noodles in hot water to cover.
- Meanwhile, combine stock, star anise, cinnamon, ginger, onion and cloves in saucepan; turn heat to high. When mixture boils, turn heat to low, and cover. Let cook, undisturbed, for 20 minutes to 1 hour, depending on how much time you have (the longer the cooking, the deeper the flavor). Strain, and return to saucepan; turn heat to medium.
- Bring pot of water to boil. Drain noodles, add them to pot, and boil for 30 seconds; drain well. Warm 4 large bowls by filling them with hot water; discard water. Divide noodles among bowls.
- Turn heat under soup to medium, and add beef; stir once, and then turn off heat. (The meat is traditionally left rare; if you want to cook it more, go ahead, but these slices will cook through in less than 2 minutes.) Add fish sauce or soy sauce and plenty of pepper to the soup. Taste, and add salt or more seasoning, if necessary.
- Top noodles with broth and meat, and then bring to the table. Serve, passing lime wedges, scallions, chilies and herbs at the table, so that everyone can add them to taste.
Nutrition Facts : @context http, Calories 698, UnsaturatedFat 12 grams, Carbohydrate 80 grams, Fat 23 grams, Fiber 5 grams, Protein 41 grams, SaturatedFat 8 grams, Sodium 1905 milligrams, Sugar 14 grams, TransFat 0 grams
PRESSURE COOKER VIETNAMESE PHO BO
Vietnamese has to be my favourite cuisine -- and I am always looking for great Pho, this wonderful beef broth eaten with rice noodles. I had searched and searched for an easy at home recipe but it should really brew for hours!! One day, I was watching Alton Brown make beef stock on TV using a pressure cooker - and voila! This recipe was born - and believe me it tastes just like the real thing!
Provided by Sunshine_Celine
Categories Stocks
Time 1h10m
Yield 4 steaming bowls, 4 serving(s)
Number Of Ingredients 18
Steps:
- Peel the ginger and the onion, and char them on an open flame or under a broiler until well blackened. Set aside.
- In the pressure cooking, brown the meat slowly in batches to give it a good colour. Set aside.
- Clean the pot, return the meat, ginger, onion, star anise, cloves, cinnamon and water. Set on high heat.
- Bring back to the boil then skim the scum that will have risen at the top. Close the pressure cooker.
- When your pressure cooker is 'steaming', reduce the heat to low and cook for 50 minute.
- When time is up - release the pressure, keep the piece of brisket warm - discard the rest. But keep the stock!
- Skim as much fat as you can from he stock - then return to the pot and add the fish sauce, salt, sugar and black pepper.
- Bring back to the boil and add the noodles. Cook the noodles in the broth until ready.
- Serve steaming hot with the rest of the condinments on the side. Enjoy!
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