Pho [Beef Noodle Soup]

Steps Making Recipes Pho [Beef Noodle Soup] using 13 ingredients and 11 steps

Pho [Beef Noodle Soup] - Taste, and add salt or more seasoning, if necessary. With this dish, everything's about the broth—if you don't have the right broth, you don't have. Before leaping into this beef pho noodle soup recipe, check out Pho Secrets and Techniques post for a primer on bones, charring the onion, saving some fat, etc. Also, read about the history and evolution of pho in Vietnam and America. And remember, you can freeze pho broth for.

Notes on the Beef Noodle Soup (Pho Bo) Recipe, Tips and Tricks Salt is a wonderful natural soap and an effective abrasive for washing away the slime common with meats that are frozen and then thawed.

White vinegar is a great odor neutralizer and natural cleanser as well.

You can cook Pho [Beef Noodle Soup] using 13 ingredients and 11 steps. Here is how you achieve it.

Ingredients make Pho [Beef Noodle Soup]

1. It's 500 g Beef shank.
2. Prepare 350 g Beef Tafelspitz or goulash.
3. It's Beef bones.
4. You need 1 tps Whole peppers.
5. Prepare 1 Star anise.
6. You need 1 Clove garlic.
7. It's 1 Cinnamon stick.
8. Prepare 1 Onion cut in half.
9. Prepare 4 tbs Soy Sauce.
10. You need 1 tbs Salt.
11. You need Cabbage.
12. Prepare 1 Japanese Radish.
13. It's 1,5 litre water.

Pho [Beef Noodle Soup] instructions

1. Heat a pot medium to high heat. Add oil when the pot is hot

   Wait until oil is really hot then put meat [not the bones] do not turn the meat, let it fry for a minute. Make sure that the meat is nicely browned then turn around the meat..

2. Add onions, star anise, cinnamon stick, a clove of garlic, and white peppers where there is space in the bottom of the pot. Not on top of the meat..
3. When both side of the meat are fried and turned brown. Turn up the heat to maximum and water and stir the bottom of the pot where the meat were fried. By doing this, your soup will create nice aroma from fried meat..
4. Add the bones.when the soup is boiled. Remove the foam from the surface. Let it simmer for 1 1/5 hours. Medium heat.
5. Then reduce the heat to medium again. Add Japanese radish, carrot and cabbage. Let it simmer for another 15 minutes. Seasoning with soy sauce and salt.
6. Then you are now have an amazing soup!!.
7. How to make garlic oil or fried garlic.
8. Peel garlic white skin off

   Squeeze, pound or chop them into tiny pieces

   Heat a pan medium to high and add enough oil to cover the pan surface..

9. The pan should be hot enough but not too hot otherwise you can easily burn it. If you are not sure wether oil is hot enough or not then add tiny amount of garlic. If garlic start to move or dance then you can add the rest of the garlic. Now reduce the heat to medium to low. Keep stirring garlic until it turned to light yellowish then quickly turn off the heat. Oil is still very hot it will make your garlic perfectly golden brown..
10. CONDIMENTS chilli power

    fish sauce

    sugar

    chilli in distilled vinegar.

11. Enjoy your delicious soup and it's kids friendly food too!.

Pho [Beef Noodle Soup] - The key to the Vietnamese noodle soup pho is in the broth. Vietnamese beef noodle pho is an easy soup to fall in love with. Those chewy noodles, that savory broth, the tender slices of beef — all those crunchy, spicy, herby garnishes we get to toss on top. On a cold evening, after a rough day at work, when we're sick, on a lazy weekend afternoon — a bowl of piping hot pho is pretty much always a. Pho likely evolved from similar noodle dishes. For example, villagers in Vân Cù say they ate pho long before the French colonial period. The traditional home of pho is reputed to be the villages of Vân Cù and Dao Cù (or Giao Cù) in. Thank you and good luck