Christmas Pho with two kinds of dumplings
Today, @tinastausendschoen is sharing a very special festive recipe: a Christmas pho with two kinds of dumplings made in the Vitavit® Premium pressure cooker.
A soft hiss, a hint of steam — and the magic is done. Four intelligent cooking settings give you full control: from high speed to gentle steaming. Meat melts on your tongue, fish stays tender as butter, and vegetables remain packed with vitamins and crisp. Full flavour, exactly on point. Made in Germany from recycled premium stainless steel. Our Vitavit® Premium is your first choice for days with high demands and little time. Fast, reliable, always spot on. Thanks to the pressure cooker, you no longer have to wait 4 hours for the pho — the traditional broth is ready in 30 minutes.
45 min
Total Time
30 min
Cooking Time
15 min
Preperation Time
Ingredients
| For the Pho | |
| 700 g | soup meat (e.g. rib roast, beef chuck) |
| 500 g | marrow bones |
| 3 l | water |
| 3 | thumb-sized pieces ginger |
| 2 | shallots |
| 2 | allspice berries |
| 1 | star anise |
| 3 | cloves |
| 3 | cinnamon sticks |
| 2 | green cardamom pods, lightly crushed |
| 10 | black peppercorns |
| 2 | garlic cloves with skin, crushed |
| 2 | bay leaves |
| 1 | stalk lemongrass, crushed, in pieces |
| 1 | carrot, unpeeled, in coarse pieces |
| 250 g | whole beef tenderloin |
| Dumpling seasoning mix | |
| 1 | bunch spring onions, in coarse pieces |
| 4-5 | garlic cloves, peeled |
| 1/2 | onions, peeled, in coarse pieces |
| 1 | small red chili, deseeded, in coarse pieces |
| Pork and napa cabbage dumplings|| | |
| 1/4 | napa cabbage |
| 1 | small pork tenderloin, or 300 g ground pork |
| 2 tbsp. | soy sauce |
| 2 tsp. | fish sauce |
| 4 tbsp. | dumpling seasoning mix |
| 1 | pack round dumpling wrappers from the Asian store |
| Vegan dumplings | |
| 2 | carrots, peeled, in coarse pieces |
| 3 | spring onions |
| 2 tsp. | ginger, peeled |
| 1/2 | bunch coriander |
| 1/4 | red chili |
| 1 | handful small mushrooms |
| 100 g | cooked chestnuts |
| 2 tbsp. | soy sauce |
| 4 tbsp. | dumpling seasoning mix |
| 1 | pack round dumpling wrappers from the Asian store |
| Toppings for the Pho, as desired|| | |
| fresh coriander | |
| spring onions | |
| enoki mushrooms or mushrooms | |
| mint | |
| bok choy | |
| carrot strips |
Instructions
Step 1 of 13:
Roast the pieces of ginger and shallots in a Frying Pan over the highest heat until the skins are brown (almost black). Leave to cool slightly, remove from the Frying Pan, and roughly peel both.
Step 2 of 13:
Lightly toast all the spices together with the garlic in the hot Frying Pan until they start to release their aroma.
Step 3 of 13:
Place the meat together with the marrow bones, spices + garlic, and roasted ginger + shallots into the Pressure Cooker. Top up with 3 l water.
Step 4 of 13:
Add the bay leaves, lemongrass, and carrot pieces, and close the Pressure Cooker. Set to cooking level 3 and heat on the highest hob setting until the pot locks and the cooking indicator is at the transition from yellow to green. Reduce the heat and cook for approx. 30 minutes.
Step 5 of 13:
Meanwhile, for the dumpling seasoning mix, place all the ingredients in a food processor (blender) and finely chop. Set aside.
Step 6 of 13:
Also finely chop the pork fillet in the food processor (meat grinder) - alternatively, use minced meat. Add the chopped Chinese cabbage, soy sauce, and fish sauce, and blend finely again. Stir in the seasoning mix. Set aside in a cool place.
Step 7 of 13:
For the vegan dumplings, place all the ingredients in the food processor (blender) and finely chop. Stir in 4 tbsp. of the seasoning mix and chill.
Step 8 of 13:
Release the steam from the Pressure Cooker according to the instructions and skim off the white foam if necessary. Then strain the broth through a sieve. If you like, keep the soup meat and add it to the soup later.
Step 9 of 13:
Pour the clear broth back into the Pressure Cooker and place the beef fillet in it. Simmer again uncovered for approx. 15 minutes. (The meat should have a core temperature of approx. 60C, then it will be wonderfully pink). Then remove the meat and leave it to rest until further use.
Step 10 of 13:
For the dumplings, place 1 tsp. of filling in the centre of each dough wrapper. Brush the edge of the wrapper with water and fold and seal the dumplings as you like (or according to your finger skills :-)).
Step 11 of 13:
Divide the dumplings into portions across up to 3 oiled steamer inserts and place them on the trivet in the Pressure Cooker. Close the Lid again and cook on the steam setting for approx. 12-15 minutes.
Step 12 of 13:
Cut the beef fillet into thin slices. If needed, season the broth again with salt, sugar, or soy sauce, and divide it between soup bowls.
Step 13 of 13:
Add the meat and dumplings to the soup and garnish with the various toppings as desired.
