Flash in the pan Short squeezed lime rib pho
Serves 8
For the broth:
■ 2 lbs beef short ribs
■ 2½ star anise pods (20 robust points, total)
■ 1 3-inch piece of cinnamon
■ 3 whole cloves
■ A chubby, 2-inch section of ginger, peeled, thickly sliced, bruised
■ 1 large yellow onion, halved and thickly sliced
■ 2¼ teaspoons fine sea salt
■ 1 apple, cut into quarters
■ 2 tablespoons fish sauce
Added separately to each bowl:
■ 10 oz. dried, narrow rice noodles
■ Cooked meat from the pot
■ ½ small red or yellow onion, thinly sliced against the grain and soaked in water for 10 minutes
■ 2 thinly sliced green onions, green parts only
■ ¼ cup chopped fresh cilantro
■ Black pepper, to taste
■ 2 limes, quartered, or more to taste
■ Optional: bean sprouts, chile slices, mint, Thai basil, hoisin sauce, sriracha sauce
Rinse ribs. Brown them under the broiler on the bottom shelf to melt off some fat, because ribs have so much.
Toast the spices on medium heat in the pressure cooker for a few minutes, shaking or stirring, until fragrant. Add ginger and onion; stir until aromatic and slightly charred.
Add 4 cups water to stop the cooking process. Add the ribs, salt, apple fish sauce and 5 more cups of water. Lock the lid and pressure cook for 20 minutes at 15 psi or higher.
While the broth cooks, soak the noodles in hot water until pliable and opaque. Drain, rinse and drain again. At serving time, dunk the noodles in boiling water to ensure they’re hot and cooked.
Divide among bowls. Add rib meat, along with the onion, green onion, cilantro and other herbs if desired. Heat the broth to a simmer and ladle into the bowls. Add condiments to tweak flavor. Finish with a big squeeze of lime.