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recipe by Nisha Vora https://amzn.to/2GZU3jl
My ﬁrst date with my partner was at a Vietnamese restaurant. I had never tasted pho, and he insisted that I try it. I became hooked immediately. Nearly ﬁve years later, we found ourselves crouched on tiny plastic stools in the alleyways of Hanoi’s Old Quarter, devouring bowls of steaming broth and noodles that were remarkably light yet complex in ﬂavor. The richness of the broth was perfectly balanced by the endless array of toppings— fresh herbs, spicy chile peppers, tangy lime wedges, and crunchy bean sprouts. To achieve this depth of ﬂavor, pho broth is traditionally simmered for hours. However, with pressure cooking, you can achieve a richly ﬂavored broth in a fraction of the time. Begin by charring onions and ginger for smokiness and sweetness. And some tips about this step: Don’t skimp on the oil, or you’ll have a mess to scrape up; and you may want to wear long sleeves or gloves, as the hot oil can splatter. When topping the pho, tear up the fresh herbs, as it releases their essential oils and perfumes the soup with an intoxicating aroma. You can ﬁnd pho noodles in well-stocked grocery stores or any Asian market, and they come in various thickness, ranging from 1/16 inch (narrow) to 1/4 inch (wide). For the baked tofu, I recommend a ﬁve-spice ﬂavor.Inspired by: https://recipes.instantpot.com/recipe/pho-vietnamese-noodle-soup/
recipe updated Jun 16, 2020