While juggling the kids’ activities and other miscellaneous stay-at-home mom duties, I put the beef marrow bones and a slab of flank steak among the floating jarred ginger, onion, and spices, in the Instant Pot then left the cooking to its device.
Less than two hours later, I had a pot of aromatic phở.
The power of a pressure cooker, saving me so much time. No longer do I have to stand long hours in the kitchen working on the phở pot. With the Instant Pot I just need to tweak a bit here and there to bring out the deep flavor from the bone and the infusion of spices. Mr. O still thinks I need to work on this new cooking technique a few more times to get closer to the flavor of the phở that cooked on the stove.
But these days I am so busy, so for now I take the pressure cooker version.
For my low-carb version, I reduced the amount of phở noodles, and added an equal half amount of shredded leeks into the bowl.
This morning I had a hovering migraine headache that started two days ago. I had a hot bowl of phở to cure it, as if it was for a hangover. And it worked!