Christmas Pho with two kinds of dumplings
Today we have a very special, Christmassy recipe from @tinastausendschoen: A Christmas Pho with two kinds of dumplings from the Vitavit® Premium pressure cooker.
The Vitavit® Premium is sustainably manufactured in Germany, saving you time, protecting the environment and your wallet, and preserving the best of the ingredients. It reduces cooking time by up to 70% compared to a conventional saucepan, resulting in energy savings of up to 50%. Thanks to this pressure cooker, you no longer have to wait four hours for pho; you can have the traditional broth ready in just 30 minutes.
45 min
Total Time
30 min
Cooking Time
15 min
Preperation Time
Ingredients
| For the Pho | |
| 700 g | Soup meat (e.g., ribeye, chuck roast) |
| 500 g | Marrow bones |
| 3 l | Water |
| 3 thumb-sized pieces of ginger | |
| 2 | shallots |
| 2 | Piment |
| 1 | Star anise |
| 3 | Carnations |
| 3 cinnamon sticks | |
| 2 | green cardamom pods, crushed |
| 10 | black peppercorns |
| 2 | Clovers of garlic with peel, crushed |
| 2 bay leaves | |
| 1 | Stalk of lemongrass, crushed, in pieces |
| 1 | Carrot, unpeeled, in large chunks |
| 250 g | Beef fillet, whole |
| Dumpling seasoning mix | |
| 1 | Bunch of spring onions, roughly chopped |
| 4-5 | Peeled garlic cloves |
| 1/2 onions, peeled, roughly chopped | |
| 1 | small red chili, deseeded, coarsely chopped |
| Pork and Chinese cabbage dumplings | |
| 1/4 | Chinese cabbage |
| 1 | small pork tenderloin, alternatively 300 g minced pork |
| 2 tbsp | Soy sauce |
| 2 tsp | Fish Sauce |
| 4 tbsp | Dumpling seasoning mix |
| 1 | Packet of round dumpling dough from an Asian grocery store |
| Vegan Dumplings | |
| 2 | Carrots, peeled, in large chunks |
| 3 | Spring onions |
| 2 tsp | peeled ginger |
| 1/2 bunch of coriander | |
| 1/4 | red chili |
| 1 | handful of small mushrooms |
| 100 g | cooked chestnuts |
| 2 tbsp | Soy sauce |
| 4 tbsp | Dumpling seasoning mix |
| 1 | Packet of round dumpling dough from an Asian grocery store |
| Toppings for the pho as desired|| | |
| fresh coriander | |
| Spring onions | |
| Enoki mushrooms or button mushrooms | |
| Mint | |
| Pak Choi | |
| Carrot strips |
Instructions
Step 1 of 13:
Roast ginger pieces and shallots in a pan over high heat until the skins are brown (almost black). Let cool slightly, remove from the pan, and roughly peel both.
Step 2 of 13:
Lightly toast all spices together with the garlic in the hot pan until they start to smell fragrant.
Step 3 of 13:
Add meat, marrow bones, spices + garlic, and roasted ginger + shallots to the pressure cooker. Fill with 3 l of water.
Step 4 of 13:
Add bay leaves, lemongrass, and carrot pieces, and close the pressure cooker. Set to cooking level 3 and heat on the highest stove setting until the pot locks and the cooking indicator is at the transition from yellow to green. Reduce heat and cook for approx. 30 minutes.
Step 5 of 13:
Meanwhile, for the dumpling seasoning mix, combine all ingredients in a food processor (blender) and finely chop. Set aside.
Step 6 of 13:
Finely chop pork tenderloin in the food processor (meat grinder) – alternatively, use ground meat. Add chopped Chinese cabbage, soy sauce, and fish sauce, and mix finely again. Stir in the seasoning mix. Set aside to cool.
Step 7 of 13:
For the vegan dumplings, combine all ingredients in the food processor (blender) and finely chop. Stir in 4 tbsp of the seasoning mix and set aside to cool.
Step 8 of 13:
Depressurize the pressure cooker according to instructions and skim off any white foam if necessary. Then strain the broth through a sieve. If desired, save the soup meat and add it to the soup later.
Step 9 of 13:
Return the clear broth to the pressure cooker and add the beef tenderloin. Simmer uncovered for another approx. 15 minutes. (The meat should have an internal temperature of approx. 60°C for a beautiful pink result). Then remove the meat and let it rest until further use.
Step 10 of 13:
For the dumplings, place about 1 tsp of filling in the center of each dough round. Moisten the edge of the round with water and fold and seal the dumplings as desired (or according to your dexterity :-)).
Step 11 of 13:
Distribute the dumplings in portions onto up to 3 oiled steaming inserts and place them on the legs in the pressure cooker. Close the lid again and cook on the steam setting for approx. 12-15 minutes.
Step 12 of 13:
Slice the beef tenderloin into thin slices. If necessary, season the broth again with salt, sugar, or soy sauce and divide it among soup bowls.
Step 13 of 13:
Add the meat and dumplings to the soup and garnish with your favorite toppings.
