Cuisinart original

Traditional Vietnamese pho simmers for hours and is constantly skimmed to create a
deep-flavored, clear broth. Our version is lighter, but takes a fraction of the time and is
just as comforting.


Makes about 12 cups


2      pounds beef bones
2      pounds mix of beef shank and short rib
1      onion, halved
2      carrots, cut into 2-inch pieces
1      2-inch piece ginger, unpeeled
2      cinnamon sticks
4      star anise pods
3      garlic cloves, peeled
½     bunch cilantro
7      to 8 cups water (being sure not to go
        above the maximum fill line in the
        cooking pot)
¼      cup fish sauce
1       pound flank steak or cooked chicken breast, very thinly sliced
Ingredients for serving:
8       ounces rice noodles, cooked
         fresh basil
         fresh cilantro
         fresh mint
         Mung beans
         green onions, thinly sliced
         fresh lime juice
         fish sauce, optional
         chili sauce, optional
         Hoisin sauce, optional

Nutritional information

Nutritional information per serving (2½ cups):
Calories 777 (36% from fat) • carb. 50g • pro. 68g fat 29g • sat. fat 14g • chol. 98mg • sod. 536mg calc. 60mg • fiber 3g


1. Add the broth ingredients into the cooking
pot of the Cuisinart® Multicooker. Secure the
lid and select Soup. Set the pressure to High,
the time for 1 hour and 30 minutes, and
press Start.
2. When the tone sounds, allow pressure to
release naturally.
3. Once pressure is completely released,
open the lid. Cool stock and then strain
through cheesecloth or fine mesh strainer.
Beef may be shredded and used in the soup,
or reserved for another use. Discard bones,
vegetables, and aromatics.
4. When strained stock reaches room
temperature, transfer it to the refrigerator. The
fat will rise to the top and solidify

Make the soup:
1. When ready to serve, discard the solidified
fat with a spoon, add remaining stock to
the cooking pot and select Reduce. Set the
temperature to High and press Start. Bring
stock to a simmer while preparing individual
bowls for serving: Put 1 cup cooked
rice noodles, 5 hand-torn basil leaves, 1
tablespoon hand-torn cilantro leaves, 5
handtorn mint leaves, 1 tablespoon mung beans,
and 1 teaspoon green onions in each bowl.
2.Just before serving, add the fish sauce and the sliced flank steak or chicken to the simmering stock. Once steak is just cooked through or the chicken is warmed through, press Stop. Select Keep Warm (unit will stay in Keep Warm mode for 2 hours, or until Stop is pressed).”
3. To serve, add about 2 cups of the hot stock,
with the cooked steak, to each prepared bowl
with a squeeze of lime juice. If desired, stir
in a dash of fish sauce, chili sauce, and/or
hoisin sauce. Taste and adjust seasoning as
desired. Serve immediately.