Recipe
Beef Pho
Beef Pho Back
Video
Ingredients
Beef Broth Ingredients | |
|---|---|
| Beef Marrow Bone | 1200 g |
| Beef Brisket | 300 g |
| Onion | 1/2 pc |
| Ginger | 50 g |
| Red Shallots | 2 pcs |
| Cloves | 1 tsp |
| Star Anise | 4 pcs |
| Cassia | 2 sticks |
| Amomum tsaoko | 2 pcs |
| White Peppercorns | 1 tsp |
| Rock Sugar | 1 pc |
| Salt | 1/2 tsp |
Pho Ingredients | |
| Pho Rice Noodles | 300 g |
| Beef Slices | 120 g |
| Green Onion (chopped) | 1 stalk |
| Coriander (chopped) | 1 stalk |
| Thai Basil | 1 sprig |
| Mint | 1 sprig |
| Lime | 1/2 pc |
| Red Chili Peppers (chopped) | 1-2 pcs |
| Bean Sprouts | some |
| Onion (sliced) | some |
| Fish Sauce | 2 tbsp |
Directions
- Bring a pot of water to a boil. Blanch beef marrow bone and beef brisket for around 8 minutes. Take out, rinse well and set aside.
- Use Panasonic Electronic Pressure Cooker SR-PG601 / SR-PG501, please keep the lid open and don’t forget to lock the lid lock. Select ‘Auxiliary Cooking’ for 10 minutes, then press the ‘Start’. Add onion, ginger, red shallots, cloves, star anise, cassia, amomum tsaoko and white peppercorns and fry until fragrant. Take out and put into a soup filter bag. Set aside.
- Add the blanched beef marrow bone and beef brisket, the soup filter bag, rock sugar and salt into the cooker. Add water up to the ‘Max’ scale.
- Select ‘Soup’ for 30 minutes.
- Skim fat, and the beef broth is ready.
- Add fish sauce, cooked Pho rice noodles, raw beef slices, bean sprouts, onion, green onion and coriander into a bowl in sequence. Pour in beef broth. Serve with Thai basil, mint, lime and red chili pepper if desired.
Ingredients
Beef Broth Ingredients | |
|---|---|
| Beef Marrow Bone | 1200 g |
| Beef Brisket | 300 g |
| Onion | 1/2 pc |
| Ginger | 50 g |
| Red Shallots | 2 pcs |
| Cloves | 1 tsp |
| Star Anise | 4 pcs |
| Cassia | 2 sticks |
| Amomum tsaoko | 2 pcs |
| White Peppercorns | 1 tsp |
| Rock Sugar | 1 pc |
| Salt | 1/2 tsp |
Pho Ingredients | |
| Pho Rice Noodles | 300 g |
| Beef Slices | 120 g |
| Green Onion (chopped) | 1 stalk |
| Coriander (chopped) | 1 stalk |
| Thai Basil | 1 sprig |
| Mint | 1 sprig |
| Lime | 1/2 pc |
| Red Chili Peppers (chopped) | 1-2 pcs |
| Bean Sprouts | some |
| Onion (sliced) | some |
| Fish Sauce | 2 tbsp |
Directions
- Bring a pot of water to a boil. Blanch beef marrow bone and beef brisket for around 8 minutes. Take out, rinse well and set aside.
- Use Panasonic Electronic Pressure Cooker SR-PG601 / SR-PG501, please keep the lid open and don’t forget to lock the lid lock. Select ‘Auxiliary Cooking’ for 10 minutes, then press the ‘Start’. Add onion, ginger, red shallots, cloves, star anise, cassia, amomum tsaoko and white peppercorns and fry until fragrant. Take out and put into a soup filter bag. Set aside.
- Add the blanched beef marrow bone and beef brisket, the soup filter bag, rock sugar and salt into the cooker. Add water up to the ‘Max’ scale.
- Select ‘Soup’ for 30 minutes.
- Skim fat, and the beef broth is ready.
- Add fish sauce, cooked Pho rice noodles, raw beef slices, bean sprouts, onion, green onion and coriander into a bowl in sequence. Pour in beef broth. Serve with Thai basil, mint, lime and red chili pepper if desired.
Video