How to Make Pho: Pho Bo A Classic Vietnamese Pho Recipe Video
Pho is the national soup of Vietnam. Pho soup whether it is beef pho or chicken pho is the staple food of streetside stalls and eateries throughout Vietnam. Pho is considered the peoples food in this Southeast Asian country. Pho soup is a dish that is highly influenced from a French dish called "pot au feu" which was just a meal of meat and vegetables in a rich broth. The most important part of a pho recipe is the broth. If made right you will have a fantastic pho recipe!
Ingredients
| Dried rice noodles | 200 Gram | |
| Onions | 1⁄2 Medium | |
| Ginger | 4 Inch, cut in half | |
| Beef shank | 5 Pound | |
| Rump/Chuck | 1 Pound | |
| Pure water | 1 1⁄2 Gallon | |
| Salt | 1 Tablespoon | |
| Fish sauce | 2 Tablespoon | |
| Garlic cloves | 4 , quartered | |
| Flank steak | 1 Pound | |
| For bouquet garni | ||
| Cinnamon stick | 2 Inch, break in 1/2 | |
| Coriander seed | 1 Tablespoon | |
| Fennel seed | 1 Tablespoon | |
| Cardamon | 1 | |
| Whole cloves | 4 | |
| Whole black peppercorns | 10 | |
| White peppercorn | 10 , whole | |
| For nouc cham | ||
| Sugar | 1⁄4 Cup (4 tbs) | |
| Warm water | 1⁄2 Cup (8 tbs) | |
| Fish sauce | 1⁄4 Cup (4 tbs) | |
| Rice wine | 1⁄4 Cup (4 tbs) | |
| Garlic cloves | 4 | |
| Thai chiles | 4 (red and green) | |
| Sesame oil | 1 Tablespoon | |
| Lime | 1 , juiced | |
| For serving | ||
| Basil leaves | 1⁄4 Cup (4 tbs) | |
| Bean sprouts | 1⁄4 Cup (4 tbs) | |
| Cilantro | 1⁄4 Cup (4 tbs) | |
| Lime wedge | 4 Small | |
| Scallion | 8 Small | |
| Eye of round | 1⁄4 Cup (4 tbs), very thinly sliced | |
| Hoisin sauce | 1⁄2 Cup (8 tbs) (Optional) | |
| Sriracha | 1⁄2 Cup (8 tbs) (Optional) | |
Directions
GETTING READY
1. On a working table, place a piece of cheese cloth, and place all the ingredients for bouquet garni on it and tie all the corners together to make a bundle.
2. In a small bowl, combine all the ingredients for nouc cham, stir well to mix and set aside to incorporate the flavours.
MAKING
3. In a stockpot, put marrowbones and fill with water.
4. Bring water to a boil and blanch the bones for 10-15 minutes, remove
5. After 15 minutes, drain the bones and rinse them under cold water.
6. In a clean stockpot, filled with fresh water, put bones and bring to a boil.
7. Once boiling lower the heat to the lowest simmer.
8. Add in onion, ginger, beef and bouquet garni, fish sauce, garlic and salt, simmer the broth for 1 1/2 to 2 hours, uncovered.
9. While cooking remove the impurities from the surface using a slotted spoon and discard.
10. After 2 hours, remove the beef and slice it thin and set aside.
11. Continue to simmer the broth for another 1 1/2 hours, until it reduces a bit.
12. Strain the broth through a fine strainer into another pot and then return the broth to the original stockpot.
FINALIZING
13. Heat the strained broth and bring to a slow boil
14. In a pot with water prepare the rice noodles as per the packet instructions.
15. Prepare the topping ingredients.
SERVING
16. In a soup bowl, put rice noodle, sliced meat and ladle broth over it.
17. Serve hot topped with bean sprouts, basil, cilantro, scallions, eye of round steak slices and sriracha and hoisin sauce or nouc cham sauce.
1. On a working table, place a piece of cheese cloth, and place all the ingredients for bouquet garni on it and tie all the corners together to make a bundle.
2. In a small bowl, combine all the ingredients for nouc cham, stir well to mix and set aside to incorporate the flavours.
MAKING
3. In a stockpot, put marrowbones and fill with water.
4. Bring water to a boil and blanch the bones for 10-15 minutes, remove
5. After 15 minutes, drain the bones and rinse them under cold water.
6. In a clean stockpot, filled with fresh water, put bones and bring to a boil.
7. Once boiling lower the heat to the lowest simmer.
8. Add in onion, ginger, beef and bouquet garni, fish sauce, garlic and salt, simmer the broth for 1 1/2 to 2 hours, uncovered.
9. While cooking remove the impurities from the surface using a slotted spoon and discard.
10. After 2 hours, remove the beef and slice it thin and set aside.
11. Continue to simmer the broth for another 1 1/2 hours, until it reduces a bit.
12. Strain the broth through a fine strainer into another pot and then return the broth to the original stockpot.
FINALIZING
13. Heat the strained broth and bring to a slow boil
14. In a pot with water prepare the rice noodles as per the packet instructions.
15. Prepare the topping ingredients.
SERVING
16. In a soup bowl, put rice noodle, sliced meat and ladle broth over it.
17. Serve hot topped with bean sprouts, basil, cilantro, scallions, eye of round steak slices and sriracha and hoisin sauce or nouc cham sauce.
Editors Review
This is the national soup of Vietnam and is simply delicious. This soup has an amazing combination of beef and vegetables. It's perfect for the winter, so surely try it out.Comments
Comments: 1 |
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Posted on: 30 June 2012 - 6:03pm
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