PHO BO (VIETNAMESE BEEF-AND-NOODLE SOUP)
In Vietnam, where there is enough rain, heat and sun to grow almost anything in large quantity, herbs are treated much like what most Americans consider "eating" greens. They sometimes form the bulk of salads and soups and are often used as wrappers, seasonings and condiments. Here, a pile of fresh herbs are served alongside this classic Vietnamese beef soup, so diners can add to taste. Basil, cilantro and mint are critical, but chervil, lovage, parsley, shiso, dill, marjoram and other tender herbs work, too.
Provided by Mark Bittman
Categories pastas, soups and stews, main course
Time 1h
Yield 4 servings
Number Of Ingredients 15
Steps:
- Soak rice noodles in hot water to cover.
- Meanwhile, combine stock, star anise, cinnamon, ginger, onion and cloves in saucepan; turn heat to high. When mixture boils, turn heat to low, and cover. Let cook, undisturbed, for 20 minutes to 1 hour, depending on how much time you have (the longer the cooking, the deeper the flavor). Strain, and return to saucepan; turn heat to medium.
- Bring pot of water to boil. Drain noodles, add them to pot, and boil for 30 seconds; drain well. Warm 4 large bowls by filling them with hot water; discard water. Divide noodles among bowls.
- Turn heat under soup to medium, and add beef; stir once, and then turn off heat. (The meat is traditionally left rare; if you want to cook it more, go ahead, but these slices will cook through in less than 2 minutes.) Add fish sauce or soy sauce and plenty of pepper to the soup. Taste, and add salt or more seasoning, if necessary.
- Top noodles with broth and meat, and then bring to the table. Serve, passing lime wedges, scallions, chilies and herbs at the table, so that everyone can add them to taste.
Nutrition Facts : @context http, Calories 698, UnsaturatedFat 12 grams, Carbohydrate 80 grams, Fat 23 grams, Fiber 5 grams, Protein 41 grams, SaturatedFat 8 grams, Sodium 1905 milligrams, Sugar 14 grams, TransFat 0 grams
PHO VO VIEN - VIETNAMESE BEEF BALL SOUP
Make and share this Pho Vo Vien - Vietnamese Beef Ball Soup recipe from Food.com.
Provided by PalatablePastime
Categories Meat
Time 1h50m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Slice meat thinly; mix with pepper, salt, cornstarch, oil, and baking powder.
- Let meat stand for 1 hour, then place meat in a plastic ziplock bag and set in freezer for 45 minutes, turning each 10 minutes to keep from freezing.
- Remove from freezer and mince very fine in small quantities, or grind in a mortar.
- Boil 2 cups of water in a saucepan, then reduce to a simmer.
- Mix 1 cup of cold water with 1 teaspoon salt; oil your hands, and place about a tablespoonful of meat in your palm and squeeze tightly.
- Dip soup spoon into salty water, then use to lower meatball into boiling water; remove meatballs when they turn white or rise to the surface.
- Repeat method until all meatballs are finished.
- After all the meatballs are done, add 1 quart of water and 1 teaspoon of salt to the water and bring to a boil.
- Skim off the foam.
- Reduce the heat to low, add the beef balls to the stock and simmer for 3-5 minutes.
- To serve, put 5-6 beef balls and some soup in a bowl and sprinkle with some green onions, chopped cilantro, and 1-2 drops of sesame oil.
- Make 3 bowls of dipping sauces for the meatballs: 1 with hoisin sauce, 1 with black bean sauce, and 1 with Sriracha chile sauce and lemongrass stirred together.
- Sip the soup and dip the meatballs into the bowls of dipping sauces.
Nutrition Facts : Calories 369.2, Fat 26.2, SaturatedFat 9.6, Cholesterol 78.7, Sodium 1372.7, Carbohydrate 10.6, Fiber 0.8, Sugar 4.8, Protein 21.7
PHO BO: VIETNAMESE BEEF NOODLE SOUP
Pho is a classic Vietnamese noodle soup, supposedly invented in Hanoi in the early 20th century. With this dish, everything's about the broth-if you don't have the right broth, you don't have the dish. Reprinted with permission from "Vietnamese Home Cooking," by Charles Phan. Published by Ten Speed Press.
Provided by Charles Phan
Categories main-dish
Time 7h
Yield 6 servings
Number Of Ingredients 26
Steps:
- For the beef stock: Preheat the oven to 350 F. Bring a large pot of water to a boil; add the oxtails, neck bones, and shank bones. Return the water to a boil and cook for 3 minutes. Drain into colander and rinse the bones thoroughly under cold running water. Rinse the pot and return the oxtails, neck bones, and shank bones to the pot. Add water, slowly bring to a simmer, and cook for at least 6 hours. Meanwhile, roast the onion and ginger on a rimmed baking sheet for 40 minutes.
- Add the roasted onion and ginger to the simmering stock, along with the cinnamon, star anise, clove, cardamom pod, pepper, and palm sugar. Add the beef brisket and cook for 30-45 minutes; remove and allow the stock to continue to simmer, skimming off any scum that rises to the top. After 6-8 hours, remove pot from the heat and use a slotted spoon to discard the large solids. Strain the stock into soup pot through a fine-mesh sieve. (Note: To store, let cool completely; then transfer to airtight containers and refrigerate for up to 3 days or freeze for up to 3 months. Makes 6 quarts.)
- For the soup: Thinly slice the top round and use the back of your knife to tenderize the meat slices; set aside. Slice the cooked brisket against the grain in thin slices; set aside. Blanch the bean sprouts in hot water; set aside. Season the stock with a few pinches of salt and fish sauce to taste.
- Warm a serving bowl in hot water. Place the dried rice noodles in fine-mesh sieve; submerge the sieve in hot water and gently stir with tongs, 5-10 seconds. Place the cooked noodles in the warmed serving bowl. Top with brisket; then add a few slices of the top round and some chopped scallions and cilantro. Ladle the hot broth into the bowl, being careful not to submerge the top round. Serve immediately, accompanied by optional garnishes.
VIETNAMESE BEEF BALLS - (THIT BO VIEN)
These crunchy little beef balls are very popular among the Vietnamese. They are served mainly as appetizers or added to noodle soups. Chili sauce (tuong ot) is the usual accompaniment, but any hot red pepper sauce can be served alongside.
Provided by Nat Da Brat
Categories Meat
Time 40m
Yield 60 meatballs
Number Of Ingredients 11
Steps:
- In a shallow dish, mix the fish sauce, potato starch, baking powder, sugar and white pepper.
- Slice the meat into 1/8-inch-thick pieces.
- Add to the marinade and mix well.
- Cover and refrigerate for at least 4 hours, or overnight.
- Before proceeding, transfer the meat to the freezer for 30 minutes.
- Work with half of the beef at a time; do not overload the work bowl.
- In a food processor, combine half of the beef with half of the garlic and sesame oil.
- Process to a completely smooth but stiff paste, about 3 minutes.
- Stop occasionally to scrape down the sides of the work bowl.
- The completed paste should spring back to the touch.
- Transfer the paste to a bowl.
- Process the remaining beef, garlic and sesame oil the same way.
- Rub some vegetable oil on one hand, and grab a handful of the meat paste and close your hand into a fist, squeezing out a small portion of the mixture, about 1 teaspoon, between your thumb and index finger.
- Keep rolling and squeezing the same portion between your thumb and index finger until you obtain a smooth rounded ball.
- Scoop out the meatball with an oiled spoon, and repeat until all of the paste is used.
- Pour 1 inch of water into a wok or wide pot, place a steamer rack or bamboo steamer over the water.
- Arrange the meatballs without crowding in a single layer on the rack.
- Cover and steam for 5 minutes.
- Serve as an appetizer with chili sauce.
- These beef balls can also be added to a well-seasoned beef broth, sprinkled with chopped scallions and white pepper and served as a soup (noodles may be added).
- Note: These meatballs may be frozen.
- Thaw them thoroughly, then steam or simmer in boiling water until just heated through.
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