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Vietnamese Pho

Steps Cook Recipes Vietnamese Pho using 19 ingredients and 5 steps

Vietnamese Pho - The key to the Vietnamese noodle soup pho is in the broth. This Pho recipe has been in the works for a while now. It's been quietly made and remade by various RecipeTin family members since our first trip to Vietnam. We've compared notes, debated furiously about how the latest iteration compared to the (many) bowls of Pho soup we slurped during our travels, and our favourite. Phở or pho (UK: / f ɜː /, US: / f ʌ, f oʊ /, Canada: / f ɑː /; Vietnamese: [fəː˧˩˧] ()) is a Vietnamese soup consisting of broth, rice noodles (bánh phở), herbs, and meat (usually beef) (phở bò), sometimes chicken (phở gà).

Vietnamese Pho

Pho is considered Vietnam's national dish.

Basically I have a recommendation for authentic vietnamese pho.

You can have Vietnamese Pho using 19 ingredients and 5 steps. Here is how you achieve that.

Ingredients cook Vietnamese Pho

  1. It's BROTH THE.
  2. You need 2 onions , halved.
  3. You need 4 ginger " nub of , halved lengthwise.
  4. It's 5 - 6 lbs beef leg bones , preferably and knuckle.
  5. It's 1 lb beef meat , sliced.
  6. Prepare 1 package Pho Spices *.
  7. You need 1 1/2 tablespoons kosher salt (halve if using regular table salt).
  8. You need 1/4 cup fish sauce.
  9. Prepare 1 oz rock sugar chunk of yellow.
  10. Prepare 2 lbs rice noodles (dried or fresh).
  11. It's 1/2 lb flank , sliced.
  12. Prepare mint ,.
  13. It's cilantro.
  14. Prepare basil.
  15. It's 2 wedges limes , cut into.
  16. Prepare 2 - 3 chili peppers , sliced.
  17. Prepare 2 big handfuls bean sprouts.
  18. It's Hoisin sauce.
  19. Prepare Sriracha hot sauce.

Vietnamese Pho step by step

  1. Char: Turn your broiler on high and move rack to the highest spot. Place ginger and onions on baking sheet. Brush just a bit of cooking oil on the cut side of each. Broil on high until ginger and onions begin to char. Turn over and continue to char. This should take a total of 10-15 minutes..
  2. Parboil the bones: Fill large pot (12-qt capacity) with cool water. Boil water, and then add the bones, keeping the heat on high. Boil vigorously for 10 minutes. Drain, rinse the bones and rinse out the pot. Refill pot with bones and 6 qts of cool water. Bring to boil over high heat and lower to simmer. Using a ladle or a fine mesh strainer, remove any scum that rises to the top..
  3. Boil broth: Add ginger, onion, spice packet, beef, sugar, fish sauce, salt and simmer uncovered for 1 1/2 hours. Remove the beef meat and set aside (you'll be eating this meat later in the bowls) Continue simmering for another 1 1/2 hours. Strain broth and return the broth to the pot. Taste broth and adjust seasoning - this is a crucial step. If the broth's flavor doesn't quite shine yet, add 2 teaspoons more of fish sauce, large pinch of salt and a small nugget of rock sugar (or 1 teaspoon o....
  4. Prepare noodles & meat: Slice your flank/london broil/sirloin as thin as possible - try freezing for 15 minutes prior to slicing to make it easier. Remember the cooked beef meat that was part of your broth? Cut or shred the meat and set aside. Arrange all other ingredients on a platter for the table. Your guests will "assemble" their own bowls. Follow the directions on your package of noodles - there are many different sizes and widths of rice noodles, so make sure you read the directions. Fo....
  5. Ladling: Bring your broth back to a boil. Line up your soup bowls next to the stove. Fill each bowl with rice noodles, shredded cooked beef and raw meat slices. As soon as the broth comes back to a boil, ladle into each bowl. the hot broth will cook your raw beef slices. Serve immediately. Guests can garnish their own bowls as they wish..

Vietnamese Pho - Find the best Vietnamese Pho Restaurants near you on Yelp - see all Vietnamese Pho Restaurants open now and reserve an open table. Vietnamese pho broth is traditionally made with beef stock, but you are also welcome to mix things up and use chicken or veggie stock instead if you prefer. I really recommend using the whole (not ground) spices. Start with the right blend of bones. Top-notch Vietnamese pho broth is made by simmering a blend of beef bone for five to six hours until all the flavor is released. I use the combination of leg bones, shin and brisket. - Leg bones contain bone marrow. For a more authentic tasting pho, use pho stock cubes bought from an Asian grocer. Thank you and good luck