Pho (Vietnamese Beef Soup). This iconic Vietnamese Beef Noodle Soup or Pho Bo is probably one of the most well-known noodles to come from Vietnam. It features succulent medium rare beef slices on top of the pho or noodles, together with some wonderfully fresh veggies and herbs that bring a fresh balance to the tasty and. Authentic Pho recipe from award-winning cookbook author and foremost expert in Vietnamese cuisine, Andrea Nguyen!
If you're sitting there and wondering "what is pho," it's a delicate (and delicious) Vietnamese noodle soup, made from beef bones, ginger, onions and lots of aromatic.
In Vietnam, where there is enough rain, heat and sun to grow almost anything in large quantity, herbs are treated much like what most Americans consider Here, a pile of fresh herbs are served alongside this classic Vietnamese beef soup, so diners can add to taste.
Basil, cilantro and mint are critical, but.
You can cook Pho (Vietnamese Beef Soup) using 26 ingredients and 8 steps. Here is how you cook that.
Ingredients of Pho (Vietnamese Beef Soup)
- It's of broth.
- Prepare 5-6 pounds of beef knuckles or leg bones.
- Prepare 6 quarts of cold water.
- It's 2 of medium onions, quartered.
- Prepare 4 of -inch piece of fresh ginger, halved lengthwise.
- It's 2 of cinnamon sticks.
- You need 1 tablespoon of coriander seeds.
- Prepare 1 tablespoon of fennel seeds.
- Prepare 6 of star anise.
- It's 6 of whole cloves.
- It's 1 of black cardamom pod (see note below).
- Prepare 1 1/2 tablespoons of salt.
- Prepare 1/4 cup of fish sauce.
- You need 1 of -inch piece yellow rock sugar (see note below).
- Prepare of assembly.
- You need 1 pound of small (1/8-inch wide) dried or fresh “banh pho” noodles (see note).
- You need 1/2 pound of raw eye of round, sirloin or tri-tip steak, thinly sliced across the grain (see note).
- Prepare 1/4 cup of thinly sliced onions (see note).
- Prepare 1/4 cup of chopped cilantro leaves.
- Prepare of for the table.
- It's Sprigs of fresh mint and/or Asian/Thai basil.
- You need of Bean sprouts.
- Prepare of Thinly sliced red chilies (such as Thai bird).
- It's of Lime wedges.
- You need of Fish sauce.
- Prepare of Hoisin sauce.
Vietnamese beef noodle pho is an easy soup to fall in love with. Those chewy noodles, that savory broth, the tender slices of beef — all those crunchy, spicy, herby garnishes we get to toss on top. On a cold evening, after a rough day at work, when we're sick, on a lazy weekend afternoon — a bowl of. Pho (I found out in college that it's actually pronounced "fuh." For someone who'd been shamelessly calling it "foe" for eighteen years, this was an embarrassing revelation) is a Vietnamese noodle soup that's often made with beef and topped with awesome things like fresh bean sprouts.
Pho (Vietnamese Beef Soup) instructions
- Add beef bones to a large pot that will hold at least 10 quarts. Then, cover bones with cold water. Place pot onto high heat and bring to a boil. Boil for 3 to 5 minutes. During this time, impurities and foam (or scum) will be released and rise to the top. Drain bones, discarding the water. Then, rinse bones with warm water and scrub stockpot to remove any residue that has stuck to the sides. Add the bones back to the stockpot and cover with 6 quarts of cold water..
- Meanwhile, move an oven rack to a high position then turn broiler to high. Line a baking sheet with aluminum foil. Place quartered onions and halved ginger onto baking sheet then broil for 10 to 15 minutes, turning onions and ginger occasionally so that they become charred or browned on all sides..
- Add cinnamon sticks, coriander seeds, fennel seeds, star anise, cloves and the black cardamom pod to a dry frying pan. Place onto low heat and cook, stirring occasionally until fragrant. About 5 minutes. Place toasted spices into a cotton muslin bag/herb sachet or cheesecloth then tie with butchers twine to seal..
- Bring stockpot with parboiled bones and water to a boil then lower to a gentle simmer. Add charred onion and ginger as well as the bag or sachet of toasted spices. Add 1 1/2 tablespoons of salt, a 1/4 cup of fish sauce and the rock sugar. Continue to simmer broth, uncovered, for 3 hours. If at any time foam or scum rises to the surface, use a spoon to remove it..
- Use tongs or a wide mesh spoon to remove bones, onion and ginger from broth then strain broth through a fine mesh strainer. The broth will have a layer of fat at the the top. There are two ways to remove this. First, if you plan to enjoy the broth now, skim the fat from the top of the broth using a spoon. If you do not mind waiting, you can also pour broth into containers then refrigerate overnight. As the broth cools, the fat will solidify, making it very easy to remove..
- ASSEMBLY Bring the broth to a gentle simmer over medium heat. If you are using dried noodles, add noodles to a bowl then cover with hot water and soak for 15 to 20 minutes until soft and opaque. If you are using fresh, add to a colander then rinse with cold water..
- To cook the noodles, bring a medium saucepan filled with water to a boil. Place noodles into boiling water and cook for about 10 seconds or until they collapse. Drain noodles then divide between bowls. (We like to fill each bowl by 1/3 with noodles)..
- Arrange slices of raw meat into bowls, and then top with the hot broth. Finish broth with onion slices and cilantro. Serve bowls with a plate of optional garnishes listed above..
Phở or pho is a Vietnamese soup consisting of broth, rice noodles (bánh phở), herbs, and meat (usually beef) (phở bò), sometimes chicken (phở gà). We take our Pho very seriously. One of the greatest noodle soups in the whole world commands respect! Roast beef bones, fresh vegetables, and warm spices make for a traditional, soul-warming Vietnamese beef pho. Beef pho, or pho bo, is the most popular pho in the West.
