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Before you jump to Pho (Vietnamese Beef Soup) recipe, you may want to read this short interesting healthy tips about Choosing Fast Food That’s Good For You.
Just about any article you read about bettering your health or weight loss is going to tell you to ignore the drive through and cook all of your meals instead. This is actually excellent guidance. Occasionally, though, the last thing you need is to have to prepare a meal from scratch. Sometimes almost all you desperately want is to go to the drive through and get home as soon as possible. Why shouldn’t you have the ability to do this every so often and not have a bunch of guilt about slipping up on your diet? This is because many of the popular fast food restaurants around are trying to “healthy up” their choices. Here is how one can find appropriate food choices at the drive through.
Go for the side dishes. Not that long ago, the only side dish item at a fast food restaurant was French fries. Now more or less all of the well-known fast food places have broadened their menus. Now you may get a variety of salads. You can get chili. Baked potatoes can also be purchased. You can pick fruit. There are many healthy options that do not include things like putting something deep fried into your body. Instead of the pre-determined “meal deals” try to build a meal out of side dishes. When you choose to do this you may keep your fat content as well as your calorie counts low.
Standard logic tells us that one positive way to get healthy and shed pounds is to by pass the drive through and to remove fast food restaurants from your thoughts. While this is usually recommended all you need to do is make a few good choices and visiting the drive through isn’t anything to worry about–when you do it in moderation. Sometimes the thing you need is to let someone else create your dinner. There isn’t any reason to feel terrible about going to the drive through when you make healthful decisions!
We hope you got insight from reading it, now let’s go back to pho (vietnamese beef soup) recipe. You can have pho (vietnamese beef soup) using 26 ingredients and 8 steps. Here is how you achieve that.
The ingredients needed to prepare Pho (Vietnamese Beef Soup):
- Use broth
- You need 5-6 pounds beef knuckles or leg bones
- Get 6 quarts cold water
- You need 2 medium onions, quartered
- You need 4 -inch piece of fresh ginger, halved lengthwise
- You need 2 cinnamon sticks
- You need 1 tablespoon coriander seeds
- Prepare 1 tablespoon fennel seeds
- Prepare 6 star anise
- Get 6 whole cloves
- Prepare 1 black cardamom pod (see note below)
- Take 1 1/2 tablespoons salt
- Provide 1/4 cup fish sauce
- Provide 1 -inch piece yellow rock sugar (see note below)
- Take assembly
- You need 1 pound small (1/8-inch wide) dried or fresh “banh pho” noodles (see note)
- Provide 1/2 pound raw eye of round, sirloin or tri-tip steak, thinly sliced across the grain (see note)
- Get 1/4 cup thinly sliced onions (see note)
- Take 1/4 cup chopped cilantro leaves
- Take for the table
- Use Sprigs fresh mint and/or Asian/Thai basil
- Provide Bean sprouts
- Prepare Thinly sliced red chilies (such as Thai bird)
- Provide Lime wedges
- Provide Fish sauce
- Prepare Hoisin sauce
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.
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