This entire meal can be made in one multi-cooker, making it the easiest, tastiest pho you'll make. The beef tenderizes and collagen extracts from the bones with our handy soup modes.
Level: 3
Prep time: 20min
Cook time: 1hr 20min
Ingredients
- White sugar: 2T
- Fish sauce: 1/4c
- Coriander seed: 1T
- Star anise: 3 pods
- Fennel seeds: 1T
- Chopped cilantro: 1/2c
- Sliced onion: 1c
- Lime: 1 piece
- Brisket: 1lb
- Cinnamon: 1 stick
- Cloves: 3 pieces
- Fresh basil: 6 leaves
- Bean sprouts: 2c
- Low sodium beef stock: 3c
- Cooked rice noodle: 4c
Directions
- Set cooker to [BROWNING FRY level.#6] and place brisket in pot and brown both sides. [approx..3min on each side]
- Once brown place sugar, fish sauce, coriander, star anise, fennel, cinnamon, cloves and beef stock into pot and set to [SOUP] for 1hr.
- Once complete remove brisket and let cool. Take [SOUP] and strain.
- To plate, place noodles into bowl, pour [SOUP] and add sliced brisket into bowl.
- Garnish with sliced onions, bean sprouts, and basil. Squeeze lemon to taste.
Notes
We recommend a multi-pressure with a multi-cook mode like CUCKOO's 5-Quart/6-Quart Premium Multi-Pressure Cooker (CMC-ASB501F/CMC-ASB601F) that ensures meat browns and boils until it's tender and the soup is flavorful.
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