Pho: Shortcuts and Short Cook TimeSo, I was on the phone with Michelle while I was making dinner on Saturday night and we decided this would be a good dish for the cook-along.
I'm currently living in a tiny apartment in Anywheresville, USA and have very little counter space and only a few pieces of kitchen gear. Although I had all the spices and aromatics I needed for the broth (which takes no time at all in a pressure cooker), I took some shortcuts with the garnishes. Regardless, the pho was quite tasty, and, as a bonus, caused my apartment to stink pretty.
The broth cooking in the pressure cooker (far left) and after releasing the pressure and peeking inside (can you see the steam?)
I followed the recipe for the broth, using the quantities specified, and added 1 dry red chile. For vegetable stock, I used Rapunzel no-salt added bouillon cubes. (I love these – they are my base for all of my soups). I cooked this in my pressure cooker at high pressure for 3 minutes (yeah, baby! take that, crockpot lovers), and by the time it was done, I had my rice noodles cooked and my garnishes ready to go.
Before and after adding the broth (my bowl, covered with hot sauce is on the right, the other belongs to my fabulous intern/ personal shopper/ photographer)