Pressure Cooker Vietnamese Pho Bo - cooking recipe

Ingredients

2 lbs beef bones
1 lb beef brisket
1 piece ginger, 6 inches long
1 large onion
4 star anise
6 cloves
1 cinnamon stick, 6 inches long
10 cups fresh water, filtered
3 tablespoons fish sauce
1 teaspoon salt
1 teaspoon sugar (rock sugar if available)
1 tablespoon black pepper
2 cups bean sprouts
2 spring onions, sliced
1 fresh chili pepper, sliced
1 lime
1 bunch basil
300 g rice noodles

Preparation

Peel the ginger and the onion, and char them on an open flame or under a broiler until well blackened. Set aside.
In the pressure cooking, brown the meat slowly in batches to give it a good colour. Set aside.
Clean the pot, return the meat, ginger, onion, star anise, cloves, cinnamon and water. Set on high heat.
Bring back to the boil then skim the scum that will have risen at the top. Close the pressure cooker.
When your pressure cooker is 'steaming', reduce the heat to low and cook for 50 minute.
When time is up - release the pressure, keep the piece of brisket warm - discard the rest. But keep the stock!
Skim as much fat as you can from he stock - then return to the pot and add the fish sauce, salt, sugar and black pepper.
Bring back to the boil and add the noodles. Cook the noodles in the broth until ready.
Serve steaming hot with the rest of the condinments on the side. Enjoy!