Around the World in 30 Soups: This month we're collaborating with chefs, cookbook authors, and our own Kitchn crew to share a globetrotting adventure in soups from countries and cuisines around the world. Today's stop: Vietnam.
As much as I love to simmer a stockpot of beef pho for hours, it's incredibly liberating to make a pretty good version for four people in 1 1/2 hours. Intense cooking in a pressure cooker or Instant Pot makes that possible. The approach is similar to that for the chicken version, but here, it's all high pressure.
The boneless meat gets a lot more tender than when cooked in a stockpot, which makes this beef a little harder to thinly slice (chill or freeze it, if you have time). Any leftover cooked beef can be used for fresh pho noodle rolls, pho fried rice, or rice paper salad rolls.
—Andrea Nguyen, author of The Pho Cookbook: Easy to Adventurous Recipes for Vietnam's Favorite Soup and Noodles
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