Tasted pretty decent - esp the 2nd time around. Not exactly vietnamese pho but close in spirit.
Used the pressure cooker beef stock (http://jmfoodie.blogspot.sg/2014/07/beef-stock-in-pressure-cooker.html).
Then added equal amount of water, together with charred (over fire) blue ginger/onion, fish sauce, little bit of sugar, cinnamon, star anise, and lemon grass (forgot the proportions but should be able to recreate from internet recipes). The critical ingredient appears to be a good beef stock (got that), good fish sauce, and charring of the ginger and onion.
Anyway, put in about 200g of beef (with lots of "white stuff" on it) and pressure cook for 20 mins. Add carrots (and/or beef balls) and pressure cook another 5. Decant all ingredients and use the soup for cooking noodles and blanching beef slices.
The first time I did this, taste was decent. I had leftover soup, which I froze. Then the second time around (pictured), I used the frozen soup to make a second round (add water, beef and some of the spices again and repeat). Even nicer.
Good with Sriracha chilli sauce.3 kinds of beef here, flank steak (was boiled whole with soup but cut into pieces after), beef balls and shabu shabu beef slices (just barely blanched).
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