Beef Daikon Pho!
What's for dinner at your house?
To make this pho soup recipe, you will need:
QUICK COOKER pho: If you would like to make the broth in the Quick Cooker (pressure cooker), first use the “sauté” setting to char the onions and ginger. Then add in the spices and stock. Cover, seal, and cook (manual high pressure) for 20 minutes, followed by a quick release. Add in the remaining ingredients as directed in the recipe.
Steak, chicken, or pork : If you choose to use steak, chicken or pork, it will need to be super-thinly sliced in order to cook quickly in the broth, or add pre-cooked meat to your soup.
Thin rice noodles: Traditional pho is made with thin rice noodles. In order to prevent the noodles from overcooking in the broth, it’s traditional to cook pho noodles separately on their own. Then the noodles will be added to each individual serving bowl, and the protein, hot broth and toppings will be added on top of the noodles.
Pho broth: To make the most delicious pho broth, you will need the following:
Fresh onions and ginger: Which we will briefly cook in a skillet (or you can pop them under the broiler in your oven) until they are charred, to add that classic smoky flavor to the broth.
Beef stock: Vietnamese pho broth is traditionally made with beef stock, but you are also welcome to mix things up and use chicken or veggie stock instead if you prefer.
Spices: There are 4 important spices in pho broth — star anise, whole cloves, fennel seeds, and coriander seeds. I really recommend using the whole (not ground) spices, if possible, which we will briefly toast to bring out extra flavor.
Fish sauce: It’s traditional to add just a little splash to the broth.
Sweetener: I use traditional yellow rock sugar, but really, any sweetener you prefer would work.
Sea salt: As always, to season your
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