Quick Street Pho

Ingredients:

• 8 cups beef stock
• 2 cinnamon sticks
• 2 star anise
• 3 garlic cloves, crushed
• 3 cm ginger, grated
• 1 tbs brown sugar
• 1 tbs fish sauce
• 400g Vermicelli noodles
• 400g beef eye fillet, thinly sliced
• 1 cup coriander leaves
• 1 cup Thai basil leaves
• ½ cup Vietnamese mint leaves
• 4 spring onions, sliced
• 1 cup bean sprouts
• 2 limes, cut into quarters
• 2 red chilli, sliced (optional)
• 1 red onion, finely sliced (optional)

Instructions:

• Pour stock into the Crockpot® Express Pressure Multicooker, with cinnamon, star anise, garlic, ginger, sugar and fish sauce.
• Secure the lid, ensure the steam release valve is in the seal (closed) position. Select SOUP, adjust time to 5 minutes and press START/STOP.
• When cooking time has completed, press START/STOP and allow a natural pressure release time of 2 minutes.
• Cook noodles following packet directions and place noodles and beef eye filet into bowls. Ladle soup over the top.
• Top with coriander, Thai basil, Vietnamese mint leaves, spring onions, sliced, bean sprouts, lime and chilli.