Vietnamese Pho Pressure Cooker (Noodle Soup)
"Adapted from Nom Nom Paleo Cookbook by Henry Fong and Michelle Tam. This recipe makes a Vietnamese Pho Soup concentrate. A tip for the Beef Eye of Round. The key to this is to very thinly slice. These slices will be added to each person's bowl RAW. When you pour the simmering hot pho broth into each bowl, it will cook the beef perfectly! To slice very thin, space the Eye of Round roast into the freezer for 20 minutes. This will firm up the roast and make it easier to slice very thin. OR - sometimes you can find already-sliced beef at your grocery store. My store sells pre-sliced beef that you use for cheesesteak sandwiches. Even if it's not eye-of-round roast, just use what they are selling pre-sliced!..."
INGREDIENTS
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3 whole star anise
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2 tablespoons whole coriander seeds
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1 cinnamon stick
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3 whole cloves
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1 green cardamom pod
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2 tablespoons butter, divided (Non-Paleo version: cooking oil)
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8 slices fresh ginger, unpeeled, 1/2 inch thick
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1/2 large yellow onion, peeled
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2 pound beef cross shanks, 1-1/2 inches thick
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1-1/2 pound oxtails
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1-1/2 pound beef brisket
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3-1/2 tablespoons fish sauce
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1 pound beef eye of round roast, very thinly sliced (keep refrigerated until ready to serve)
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8 cups shirotaki noodles (Non-Paleo version: dried rice noodles)
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FOR THE TABLE:
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2 limes, cut into wedges
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2 jalapeño peppers, sliced
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1 bunch fresh cilantro
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1 bunch fresh Thai basil (or regular Italian basil)
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1 bunch fresh mint
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2 cups bean sprouts
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Sriracha sauce (store bought or 20 Minute Sriracha Recipe)
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