Pho noodle soup or something similar can easily be found in the street. Commonly, it is the noodles and sliced meats and vegetables in clear broth. It felt good at the same time fresh. So famous Pho, these foods can certainly exist in every restaurant Vietnam.
INGREDIENTS:
3-4 fruits (400 g) onions whole, cut 2
10 cm ginger, peeled, crushed
3 kg beef bones (bone and knee)
L 7.5 ml of water
500g beef brisket, chopped
5 pieces deaf
6 grains cloves
7½ cm cinnamon
2 tsp salt
4 tablespoons fish sauce
1 tsp sugar
contents:
500 g banh pho, blansir until cooked
250 g beef tenderloin in, thinly sliced
1 tsp black pepper powder
Complement:
basil
coriander leaves
bean sprouts
Sliced red chili sauce
Lemon
INSTRUCTIONS:
1. Broth: Fuel onions and ginger on hot coals or a small fire to burn his skin transparent and colored for 15 minutes. Lift, wash with running water while peeled. Cut the ginger colored black and set aside.
2. Enter the bone into the pot, add 2 liters of water to cover all parts of the bone. Boil over high heat for 5-10 minutes. Remove and dispose of water used to stew, bone then rinse thoroughly.
3. Prepare a pot, put the rest of the water, bones, meat, onions, ginger, anise, cloves, cinnamon, soy sauce, salt, fish sauce, and sugar. Cook over low heat while the exhaust bubbles that appear on the surface.
4. Cook for 1.5 hours. Lift the meat if it is cooked, rinse the meat with cold water, then diced 1 cm. Cooking return for 1.5 hours, remove the broth, strain.
5. Heat the broth over low heat, put raw meat stuffing that has been thinly sliced, and cook for a few seconds, lift. Arrange on a serving bowl that had been filled with banh pho and diced boiled meat. Enter the complementary, pour the broth, serve hot together complementary.
3-4 fruits (400 g) onions whole, cut 2
10 cm ginger, peeled, crushed
3 kg beef bones (bone and knee)
L 7.5 ml of water
500g beef brisket, chopped
5 pieces deaf
6 grains cloves
7½ cm cinnamon
2 tsp salt
4 tablespoons fish sauce
1 tsp sugar
contents:
500 g banh pho, blansir until cooked
250 g beef tenderloin in, thinly sliced
1 tsp black pepper powder
Complement:
basil
coriander leaves
bean sprouts
Sliced red chili sauce
Lemon
INSTRUCTIONS:
1. Broth: Fuel onions and ginger on hot coals or a small fire to burn his skin transparent and colored for 15 minutes. Lift, wash with running water while peeled. Cut the ginger colored black and set aside.
2. Enter the bone into the pot, add 2 liters of water to cover all parts of the bone. Boil over high heat for 5-10 minutes. Remove and dispose of water used to stew, bone then rinse thoroughly.
3. Prepare a pot, put the rest of the water, bones, meat, onions, ginger, anise, cloves, cinnamon, soy sauce, salt, fish sauce, and sugar. Cook over low heat while the exhaust bubbles that appear on the surface.
4. Cook for 1.5 hours. Lift the meat if it is cooked, rinse the meat with cold water, then diced 1 cm. Cooking return for 1.5 hours, remove the broth, strain.
5. Heat the broth over low heat, put raw meat stuffing that has been thinly sliced, and cook for a few seconds, lift. Arrange on a serving bowl that had been filled with banh pho and diced boiled meat. Enter the complementary, pour the broth, serve hot together complementary.
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