The larger aromatics should be arranged on a heat-resistant baking sheet and burned with a blow torch until fragrant.
Alternatively, roast all of the aromatics for a few minutes under the broiler in the oven or in a cast-iron pan over the stove until fragrant.
To prepare the pho soup
Add sugar, charred aromatics, and all the meats (save the sirloin) to the Instant Pot or Pressure Cooker.
Add water up to the maximum fill line, approximately 4 quarts. Preheat the pressure to high, cook for 35 minutes, and monitor the food.
When the cooking time is over, quickly release the pressure. For stovetop directions, see the notes.
Add 1 tablespoon of fish sauce at a time till it's almost overseasoned once it's chilled enough to taste.
If more sugar is needed, add it. Simply add more water if you go too far.
At this stage, you have the choice to strain the pho to remove as much broth as possible.
To assist
After filling them with hot tap water, reheat your bowls. After briefly blanching the noodles in a pot of boiling water, drain carefully and rinse with cold water.
Evenly distribute the noodles among the heated bowls. If necessary, thinly slice the sirloin to place on top of each bowl.
Chop all the other meats coarsely and distribute them equally.
Pour approximately two cups of boiling broth into each bowl, then top with sliced onions and chopped cilantro.
Serve alongside a platter of chiles, limes, Thai basil, and bean sprouts. Serve each individual a small plate with hoisin and sriracha sauces on it.
Remarks
In this dish, we used finger flesh, but you can use beef or bones instead. For further information, see the section on meats.
Should you not possess a pressure cooker, bring the beef to a boil with sufficient water to cover it for five minutes, after which you should drain and clean the pot.
For four to six hours, slowly cook the meat, aromatics, daikon, and tendons if used in clean, cold water. This part can also be prepared in a crockpot.
Throughout the cooking period, try to keep the water level at or near its current level, checking in about every 30 minutes.
Incorporate the brisket two hours before the soup's completion. Include the tripe and meatballs 20 minutes before serving.
The nutrition facts are as exact as possible, but they only apply if you drink the entire broth.
It has one tablespoon of fat and half a pound of meat in each bowl which might be a lot more than you would have if you hadn't chosen the optional meats.
The 806 calories per bowl come from 1 tsp of fat or 773 calories from no fat at all.
Ingredients
Pho spices and aromatics
- 5-star anise pods
- 1 cinnamon stick
- 1 tsp whole cloves
- 1 tsp coriander seeds
- 1 tsp peppercorns, white preferred; black if not
- 1 tsp fennel, optional
- 5 cardamom pods are optional
- 1/2 medium onion, peeled
- 2 inches of ginger halved lengthwise
- 1 shallot peeled and halved
For the pho soup
- 2 lbs. beef for soup; see notes
- 3-inch daikon 1" slices, optional
- 4 qt. water
- 2 oz rock sugar ~1/4 cup white sugar, or to taste
- 1/4 cup fish sauce or to taste
- 24 oz. dried pho noodles or fresh; see notes
- 8 Vietnamese meatballs or more, cut in halves
- 1 lb sirloin roast, thinly sliced
- 1 lb brisket or flank steak
- 1/2 lb tendon optional
- 1/2 lb omasum optional
To serve the pho
- 1/2 cup fresh cilantro, roughly chopped
- 1/2 medium onion, sliced
- 3 cups blanched bean sprouts (optional)
- 1 lime, cut into wedges
- 1 bunch Thai basil
- 1 jalapeño sliced
- sriracha
- hoisin sauce
Tool
-
instant pot
The tamil gun is a free public website that helps you to get Food and Drink info online from the Food and Drink industry.