Beef Vietnamese Pho

This entire meal can be made in one multi-cooker, making it the easiest, tastiest pho you'll make. The beef tenderizes and collagen extracts from the bones with our handy soup modes.

Level: 3
Prep time: 20min
Cook time: 1hr 20min


  • White sugar: 2T
  • Fish sauce: 1/4c
  • Coriander seed: 1T
  • Star anise: 3 pods
  • Fennel seeds: 1T
  • Chopped cilantro: 1/2c
  • Sliced onion: 1c
  • Lime: 1 piece
  • Brisket: 1lb
  • Cinnamon: 1 stick
  • Cloves: 3 pieces
  • Fresh basil: 6 leaves
  • Bean sprouts: 2c
  • Low sodium beef stock: 3c
  • Cooked rice noodle: 4c


  1. Set cooker to [BROWNING FRY level.#6] and place brisket in pot and brown both sides. [approx..3min on each side]
  2. Once brown place sugar, fish sauce, coriander, star anise, fennel, cinnamon, cloves and beef stock into pot and set to [SOUP] for 1hr.
  3. Once complete remove brisket and let cool. Take [SOUP] and strain.
  4. To plate, place noodles into bowl, pour [SOUP] and add sliced brisket into bowl.
  5. Garnish with sliced onions, bean sprouts, and basil. Squeeze lemon to taste.


We recommend a multi-pressure with a multi-cook mode like CUCKOO's 5-Quart Premium Multi-Pressure Cooker (CMC-QSB501S) that ensures meat browns and boils until it's tender and the soup is flavorful.

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