Make Vietnamese street Pho in 5 minutes with tender beef, aromatic broth, fresh herbs, and vermicelli noodles. Quick, easy, and flavourful soup recipe.
You will need:
- 8 cups beef stock
- 2 cinnamon sticks
- 2 star anise
- 3 garlic cloves, crushed
- 3 cm ginger, grated
- 1 Tbs brown sugar
- 1 Tbs fish sauce
- 400g Vermicelli noodles
- 400g beef eye fillet, thinly sliced
- 1 cup coriander leaves
- 1 cup Thai basil leaves
- ½ cup Vietnamese mint leaves
- 4 spring onions, sliced
- 1 cup bean sprouts
- 2 limes, cut into quarters
- 2 red chilli, sliced (optional)
- 1 red onion, finely sliced (optional)
Let's make it:
Step 1:
Pour stock into the Pressure Multicooker, with cinnamon, star anise, garlic, ginger, sugar and fish sauce.
Step 2:
Secure the lid, ensure the steam release valve is in the seal (closed) position. Select SOUP, adjust time to 5 minutes and press START/STOP.
Step 3:
Once the Pressure Multicooker has finished cooking, press START/STOP and allow a natural pressure release time of 2 minutes.
Step 4:
Cook noodles following packet directions and place noodles and beef eye filet into bowls. Ladle soup over the top.
Step 5:
Top with coriander, Thai basil, Vietnamese mint leaves, spring onions, sliced, bean sprouts, lime and chilli.
