Beef pho

Method

1. 1 Blanch the beef bones in boiling water, rinse them clean, then simmer them in water for about 2 hours, skimming off the foam frequently.
2. 2 Add the beef brisket to the broth and simmer until tender, then remove and let cool before slicing; leave the rare beef raw and slice very thinly.
3. 3 Roast the onions and ginger until fragrant, then add them to the broth along with cinnamon and star anise.
4. 4 Season with fish sauce and salt to taste, then strain or skim carefully to ensure the broth is clear.
5. 5 Blanch the rice noodles, then arrange the cooked beef brisket and thinly sliced rare beef on top.
6. 6 Pour boiling broth into the bowl to cook the rare meat, sprinkle with herbs, and serve immediately.

With an appliance

• Pressure cooker 1 hr 50 min

  Step 1: Lock the lid at high pressure for 50 minutes, then let it release naturally for 15 minutes. This allows the bones to release flavor about 55% faster and eliminates the need to constantly skim off foam. Step 2: Continue cooking the beef brisket with the lid open to proactively keep the meat tender and prevent it from becoming mushy.