After trying so many Pho restaurants, I found the broth all tastes kind of similar and they definitely all have MSG or similar artificial flavor products in the soup. It starts bothering me after a while that they all taste similar because these broth noodle soups should taste slightly different between different recipes or restaurants such as Japanese ramen or beef noodle soups. Even when I made my own beef noodle soups, it would taste a little different each time based on the ingredients or ratio difference. The more I tried and thought about it, the more concerns I had for these Pho being “fake” soup.
Since then, I started to try making my own Pho broth. Before I bought the pressure cooker, I tried once to slow cook the broth on regular stove for more than 4 hours. However, I used beef neck bones and didn’t add any meat into the soup so the broth tasted a little bland. So for this time, I used beef leg bones which contains more fat and marrow plus the beef flank chunks. I cooked the stock in my pressure cooker for about 1.5 hour. It turns out really rich and flavorful. There will be lots of fat on top of the broth once you finished cooking. No worries, just scoop out the fat as much as you want. It would be much easier if you cool the broth in the fridge overnight and just pick up the solid fat the next day.
I love my pressure cooker!! It saves so much time and energy in the kitchen and so simple to use.
Servings: 6-8 Total Time: 120 mins Difficulty: easy
- Beef leg bones 1 pack (about 4 lbs)
- Beef flank 1 pack (about 2 lbs)
- 2 onions
- 5-6 ginger slices
- Sugar 2 tbsp
- Fish sauce 1/2 cup
- [Spices] 1/2 tsp fennel seeds
- [Spices] 4-5 Cloves
- [Spices] 1 Cinnamon stick
- [Spices] 2 Cinnamon leaves
- [Spices] 3 Star anise
Pho noodles bowl
- Vietnamese rice noodles 1/2 pack (2 servings)
- Fresh Taiwanese or Thai Basil 10-12 leaves each bowl
- 1 whole Jalapeno slices
- 2 fistfull of well-picked bean sprouts
- 1/2 Fresh lime
- Thin sliced beef brisket 8-10 slices each bowl
- Toast the ginger slices and whole onions cut in half for 30 mins or until it sears on top.
- Meanwhile, boil the beef flank for about 2 mins then wash the scum off. Then cut in big chunks.
- Put all of the ingredients for beef broth into the pressure cooker. Add water enough to cover the ingredients. When the broth is about to boil, scoop out the scum to keep the soup clear. Place the spices bag, add sugar and fish sauce, and then lock the lid. Cook under high pressure for about 90 mins (or at least 1 hour.)
- When I opened the lid of pressure cooker, it was still boiling hot so I directly soaked some thin sliced beef briskets into the broth for about 1 min to lightly cook the meat. As you can see there was lots of fat on top. I scooped most of it out later on.
- In a large bowl, put your boiled Vietnamese rice noodles, bean sprouts, basil leaves, Jalapeno slices, and slightly blanched thin beef slices. Finally, pour the rich, savory beef broth into your bowl, then you have your homemade Pho noodle soup!!! Don’t forget your sriracha sauce and fresh lime juice to add a little heat and freshness taste to your comfort food. Enjoy!! 🙂
有了壓力鍋之後真得很省時方便又省能源!! 還沒入手壓力鍋之前曾經試過一次，但可能牛骨選的不對，且湯底沒有加牛肉塊進去煮，也可能煮的時間不夠久 (雖然已經在爐子上燉 4 個多小時)，之前做的湯頭不夠濃郁沒有非常滿意。這次選牛腿骨(有很多骨髓的那種)加上牛腩塊增加牛肉的香味，用壓力鍋煮大約一個半小時，湯頭就很夠味！老爺吃了也很滿意喔～
- 牛腿骨 1 包 (約 4 lbs)
- 牛腩塊 1 包 (約 2 lbs)
- 2 顆洋蔥
- 5-6 片薑
- 糖 2 大匙
- 魚露 1/2 杯
- [香料] 1/2 小匙 小茴香子
- [香料] 4-5 丁香粒
- [香料] 1 支肉桂條
- [香料] 2 片肉桂葉
- [香料] 3 顆八角
- 越南河粉 1/2 小包 (2 人份)
- 新鮮九層塔葉 10-12 片 (每碗)
- 1 棵墨西哥辣椒切片
- 2 把豆芽菜 撿好
- 1/2 顆檸檬
- 牛五花薄片 適量
- 等自然洩壓後開鍋蓋，牛高湯還是滾燙的，所以我直接泡入牛五花薄片汆燙一下，肉就熟囉! 煮好的高湯上面有一層厚厚的油，可以用湯匙把油撈掉，或是等湯冷卻後冰一晚，隔天就可以輕鬆的把上面結塊的油直接刮掉喔
- 在一個大麵碗裝上煮好的越南河粉、上面擺好豆芽菜 (美國人都直接泡進去生吃，但我個人比較喜歡燙過的芽菜，就趁煮麵的時後順便燙一下)、九層塔葉、墨西哥辣椒片、牛肉片，最後淋上牛高湯，好吃又健康的天然無人工調味越南河粉上桌囉!! 別忘了加上一點越式甜辣醬和擠一點新鮮檸檬汁更開胃爽口!!