1 packet of vietnamese meatballs (these cook separately to the other meat)
CHARRED VEG
1 root of ginger (around 3 inches long), unpeeled, cut in half lengthways
1 onion, skinned and cut in half
FLAVORS
10 pieces of star anise (aniseed)
1 tablespoon coriander seed
1 cinnamon stick
1 tablespoon salt
1 clump of rock sugar
6 tablespoons of fish sauce
MSG (? amount)
TOPPINGS
Fresh Cilatro
Culantro (sawtooth, big leafy shit)
Basil
Green onion
Lime
Sliced onions
Bean sprouts
Hoisin Sauce
Sriracha
OTHER
Rice Noodles
Bring a big pot of water to the boil and drop the meat (except the meatballs and flank) into the boiling water. Furiously boil for 10 minutes. Drain and wash the meat under the tap.
Turn on the broiler, put the ginger and onion in, cut side up, until nicely charred.
Fill the instant pot to 1 inch below full line (12 cups/3 quarts or a little more). Add the washed meat (not the meatballs, not the flank) to the water and adjust water if overfilled. Then add the charred veg and the flavor ingredients.
Lid on, pressure cook button and set to 1 hour and 30 minutes. Prep toppings. Add the noodles to cold water and soak for at least 30 minutes. Let the pressure cooker depressurize naturally when done. During this time, prepare a pot of boiling water for the meatballs and noodles.
Once the Instant Pot beeps finished, boil the meatballs in water for 10 minutes. When these are done, remove, and leave the water boiling ready for the noodles. When ready to serve, dip the noodles in the boiling water for 1-2 minutes and remove immediately.
Open Instant Pot and remove meat to cut and plate. Strain the broth. If you have time, strain it a second time through a piece of kitchen towel to remove extra impurities. Return broth pot to Instant Pot and turn to low saute - taste and adjust seasonings as needed.
Plate up the food, starting with noodles, then meat, flank, broth, then toppings and sauce. Get slurpy.
Can you share the recipe please?
So sorry, I forgot to reply.
Pho
Ingredients
MEAT:
CHARRED VEG
FLAVORS
TOPPINGS
OTHER
Bring a big pot of water to the boil and drop the meat (except the meatballs and flank) into the boiling water. Furiously boil for 10 minutes. Drain and wash the meat under the tap.
Turn on the broiler, put the ginger and onion in, cut side up, until nicely charred.
Fill the instant pot to 1 inch below full line (12 cups/3 quarts or a little more). Add the washed meat (not the meatballs, not the flank) to the water and adjust water if overfilled. Then add the charred veg and the flavor ingredients.
Lid on, pressure cook button and set to 1 hour and 30 minutes. Prep toppings. Add the noodles to cold water and soak for at least 30 minutes. Let the pressure cooker depressurize naturally when done. During this time, prepare a pot of boiling water for the meatballs and noodles.
Once the Instant Pot beeps finished, boil the meatballs in water for 10 minutes. When these are done, remove, and leave the water boiling ready for the noodles. When ready to serve, dip the noodles in the boiling water for 1-2 minutes and remove immediately.
Open Instant Pot and remove meat to cut and plate. Strain the broth. If you have time, strain it a second time through a piece of kitchen towel to remove extra impurities. Return broth pot to Instant Pot and turn to low saute - taste and adjust seasonings as needed.
Plate up the food, starting with noodles, then meat, flank, broth, then toppings and sauce. Get slurpy.
Thanks!
Pretty please.
Attached above!
ty :)