Hello everybody, it is Louise, welcome to our recipe site. Today, we’re going to make a special dish, pho (vietnamese beef soup). One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
They sometimes form the bulk of salads and soups and are often used as wrappers, seasonings and condiments. Here, a pile of fresh herbs are served alongside this classic Vietnamese beef soup, so. Pour hot broth over the top. Serve with bean sprouts, Thai basil, lime wedges, hoisin sauce, and chile-garlic sauce on the side.
Pho (Vietnamese Beef Soup) is one of the most popular of current trending meals on earth. It’s simple, it’s fast, it tastes yummy. It’s enjoyed by millions daily. Pho (Vietnamese Beef Soup) is something which I have loved my whole life. They’re nice and they look wonderful.
To get started with this particular recipe, we have to first prepare a few components. You can cook pho (vietnamese beef soup) using 26 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Pho (Vietnamese Beef Soup):
- Prepare broth
- Make ready 5-6 pounds beef knuckles or leg bones
- Prepare 6 quarts cold water
- Make ready 2 medium onions, quartered
- Take 4 -inch piece of fresh ginger, halved lengthwise
- Get 2 cinnamon sticks
- Take 1 tablespoon coriander seeds
- Make ready 1 tablespoon fennel seeds
- Take 6 star anise
- Prepare 6 whole cloves
- Take 1 black cardamom pod (see note below)
- Get 1 1/2 tablespoons salt
- Prepare 1/4 cup fish sauce
- Take 1 -inch piece yellow rock sugar (see note below)
- Get assembly
- Prepare 1 pound small (1/8-inch wide) dried or fresh “banh pho” noodles (see note)
- Take 1/2 pound raw eye of round, sirloin or tri-tip steak, thinly sliced across the grain (see note)
- Make ready 1/4 cup thinly sliced onions (see note)
- Take 1/4 cup chopped cilantro leaves
- Get for the table
- Prepare Sprigs fresh mint and/or Asian/Thai basil
- Take Bean sprouts
- Make ready Thinly sliced red chilies (such as Thai bird)
- Make ready Lime wedges
- Get Fish sauce
- Make ready Hoisin sauce
This soup is served with a plate full of fresh garnishes as well as various sauces. This allows each person to season their serving to taste. The soup is somewhat unusual, because the meat is cooked in the bowl. The beef is sliced very thin, almost thin enough to see through.
Steps to make Pho (Vietnamese Beef Soup):
- 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.
The soup is somewhat unusual, because the meat is cooked in the bowl. The beef is sliced very thin, almost thin enough to see through. You might want to have the butcher slice it for you. The boiling hot broth is poured over the noodles and raw meat. Other slow cooking cuts like chuck and gravy beef are also less "beefy".
So that is going to wrap this up for this exceptional food pho (vietnamese beef soup) recipe. Thank you very much for your time. I’m confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
