Good morning here me will give you a recipe pho (vietnamese beef soup) which is delicious The way making it is very not too difficult. You just need to be careful to get results from pho (vietnamese beef soup) which has aroma and taste that able evoke our tastes.

So that the result of pho (vietnamese beef soup), what needs to be done is start from the type of material, then selection of fresh and good ingredients, to how to make and serving it. No need doubt if want to prepare pho (vietnamese beef soup) delicious as long as you know the tricks and how to make this dish you can be treat very special.

Ingredients and seasonings required exist for make

1. Prepare broth
2. Take 5-6 pounds beef knuckles or leg bones
3. Prepare 6 quarts cold water
4. Prepare 2 medium onions, quartered
5. Prepare 4 -inch piece of fresh ginger, halved lengthwise
6. Take 2 cinnamon sticks
7. Prepare 1 tablespoon coriander seeds
8. Take 1 tablespoon fennel seeds
9. Take 6 star anise
10. Prepare 6 whole cloves
11. Prepare 1 black cardamom pod (see note below)
12. Use 1 1/2 tablespoons salt
13. Take 1/4 cup fish sauce
14. Prepare 1 -inch piece yellow rock sugar (see note below)
15. Use assembly
16. Take 1 pound small (1/8-inch wide) dried or fresh “banh pho” noodles (see note)
17. Prepare 1/2 pound raw eye of round, sirloin or tri-tip steak, thinly sliced across the grain (see note)
18. Prepare 1/4 cup thinly sliced onions (see note)
19. Take 1/4 cup chopped cilantro leaves
20. Take for the table
21. Prepare Sprigs fresh mint and/or Asian/Thai basil
22. Prepare Bean sprouts
23. Prepare Thinly sliced red chilies (such as Thai bird)
24. Prepare Lime wedges
25. Use Fish sauce
26. Prepare Hoisin sauce

Whenever you go to a pho joint in Vietnam, you will be presented with various meat topping options, and each option has its specific name. Some popular ones are: Phở chín: beef noodle soup with well-done. Put the toasted spices and fennel seeds in a small square of double thick. Cook the broth: Rinse the bones and beef thoroughly under the tap.

How to cook Pho (Vietnamese Beef Soup):

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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).
8. 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.
9. Done and ready to serve!

Slice some fresh ginger and lightly crush it. Remove the bones and beef out of the pot then discard the water. Phở bò is a Vietnamese noodle soup made specifically with beef. Phở tái is a basic version of this soup that includes very thin slices of raw beef that get cooked by the hot broth in the bowl. Make Vietnamese Noodle Salad With Lemongrass Beef (Bun Bo Xao) at Home Recipe Tags: soup Pho served with beef brisket The soup for beef pho is generally made by simmering beef bones, oxtails, flank steak, charred onion, charred ginger and spices.

how is this? Easy isn’t it? That’s the prepare pho (vietnamese beef soup) that you practice at home. Congratulations enjoy