SIMPLE BEEF PHO
Serves 4 (See opposite)
Broth
1 litre beef stock (see tip)
4 garlic cloves, thinly sliced
25g piece ginger, thinly sliced 1 small piece of cinnamon stick
(around 4cm), broken up
3 star anise
2 cloves
A few black peppercorns, crushed 1 tbsp dark soy sauce
1 tbsp fish sauce
1 tsp palm sugar or light soft
brown sugar
200g sirloin steak, preferably
frozen, to serve small bunch of coriander and/or mint, to serve Lime wedges, to serve
Soy sauce, to serve
Chilli or sesame oil, to serve
Pho 1 bunch of spring onions, sliced, white and green parts separated 1 carrot, cut into batons 200g egg noodles
200g Chinese greens
Sea salt (optional)
1. First make the broth. Put the stock and all the aromatics, sauces and sugar into your pressure cooker. Bring up to high pressure, cook for 1 minute, then turn off the heat and leave it to drop pressure naturally. Leave sealed until you have prepped everything else, including the beef – this should be sliced as thinly as possible and is much easier to do if it is at least semi-frozen.
2. Strain the broth and discard all the aromatics. Transfer back to your pressure cooker and taste for seasoning – add salt and a little more soy sauce if necessary. Add the spring onion whites and carrot to the broth, then push in the noodles. Top with the Chinese greens. Season with sea salt if you like.
3. Return to high pressure and immediately remove from the heat and fast release. Divide the sliced beef between 4 bowls. Top with the greens, followed by the noodles, then cover with broth. Serve with the spring onion greens, coriander and/or mint and lime wedges. You can also put soy sauce and chilli or sesame oil on the table for drizzling.
TIP: You can make this stock with a homemade stock or a shop-bought equivalent. >