Recipe Book
51
the Fast Slow GO
™
SPR680 UK B21
Beef Pho
Prep time:
20 minutes
Pressure cook:
80kPa / 1 hour* / Natural Release
Slow cook:
HI 4 hours / LO 8 hours
Serves: 4
Ingredients
1 tablespoon vegetable oil
1kg beef brisket
2 brown onions, coarsely chopped
1 head of garlic, cut in half crosswise
80g fresh ginger, sliced
2 cinnamon sticks
3 star anise
1 bunch (85g) coriander, stems,
roots and leaves separated
2 litres chicken stock
250ml water
2 tablespoons hoisin sauce
4 tablespoons fish sauce, divided, plus extra to serve
1 tablespoon sugar
350g beef tenderloin
250g thin rice noodles
½ white onion, thinly sliced
150g bean sprouts
1 large red chilli, thinly sliced
4 lime wedges, to serve
Method
1. Select SAUTÉ/SEAR and press START to preheat
the cooking bowl. Once preheated, add the oil and
brisket and sear for 7 minutes on each side, until
well browned. Remove from the cooking bowl and
set aside.
2. Add the brown onions, garlic and ginger and cook,
stirring occasionally, for 3 minutes, until fragrant.
3. Add the spices and coriander stems and roots and
cook stirring, for 1 minute. Add the stock, the water,
hoisin, 3 tablespoons fish sauce and sugar. Return
the brisket to the cooking bowl. Press STOP to turn
off SAUTÉ/SEAR. Close and lock the lid.
4. Select MEAT and adjust the release setting to
NATURAL to pressure cook OR select SLOW COOK
and press START.
5. Meanwhile, slice the beef tenderloin into very thin
slices, cover and refrigerate until ready to serve.
6. When cooking has completed, skim the fat from
the surface of the stock. Remove the brisket and
thinly slice. Carefully strain the stock, return it to the
cooking bowl, add the remaining 1 tablespoon fish
sauce and close the lid to keep hot.
7. Just before serving, bring a saucepan of water to a
boil. Add the noodles and cook for 7 minutes, until
just tender. Drain and rinse under cold water.
8. Divide the noodles and beef among 4 serving bowls.
Pour over the hot stock to cook the beef tenderloin.
Top with the white onion, bean sprouts, coriander
leaves and chilli. Serve with lime wedges and season
with fish sauce.
*Cooking time excludes the building
and releasing of pressure.