Vietnamese Pho Rice Noodle Soup With Beef Recipes

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VIETNAMESE "PHO" RICE NOODLE SOUP WITH BEEF



Vietnamese

In a Vietnamese "Pho" Rice Noodle Soup with Beef you can serve this soup with several toppings

Provided by Mai Pham

Categories     Soup/Stew     Beef     Ginger     Onion     Stir-Fry     Dinner     Lime     Hot Pepper     Anise     Clove     Noodle     Cilantro     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 main-dish servings

Number Of Ingredients 23

BROTH
5 pounds beef marrow or knuckle bones
2 pounds beef chuck, cut into 2 pieces
2 (3-inch) pieces ginger, cut in half lengthwise and lightly bruised with the flat side of a knife, lightly charred (see Note, below)
2 yellow onions, peeled and charred (see Note, below)
1/4 cup fish sauce
3 ounces rock sugar, or 3 tablespoons sugar
10 whole star anise, lightly toasted in a dry pan
6 whole cloves, lightly toasted in a dry pan
1 tablespoon sea salt
NOODLE ASSEMBLY
1 pound dried 1/16-inch-wide rice sticks, soaked, cooked and drained (see Tips, below)
1/3 pound beef sirloin, slightly frozen, then sliced paper-thin across the grain
GARNISHES
1/2 yellow onion, sliced paper-thin
3 scallions, cut into thin rings
1/3 cup chopped cilantro
1 pound bean sprouts
10 sprigs Asian basil
1 dozen saw-leaf herb leaves (optional)
6 Thai bird chilies or 1 serrano chili, cut into thin rings
1 lime, cut into 6 thin wedges
Freshly ground black pepper

Steps:

  • 1. In a large stockpot, bring 6 quarts water to a boil. Place the bones and beef chuck in a second pot and add water to cover. Bring to a boil and boil vigorously for 5 minutes. Using tongs, carefully transfer the bones and beef to the first pot of boiling water. Discard the water in which the meat cooked. (This cleans the bones and meat and reduces the impurities that can cloud the broth.) When the water returns to a boil, reduce the heat to a simmer. Skim the surface often to remove any foam and fat. Add the charred ginger and onions, fish sauce and sugar. Simmer until the beef chuck is tender, about 40 minutes. Remove one piece and submerge in cool water for 10 minutes to prevent the meat from darkening and drying out. Drain, then cut into thin slices and set aside. Let the other piece of beef chuck continue to cook in the simmering broth.
  • 2. When the broth has been simmering for about 1 1/2 hours total, wrap the star anise and cloves in a spice bag (or piece of cheesecloth) and add to the broth. Let infuse until the broth is fragrant, about 30 minutes. Remove and discard both the spice bag and onions. Add the salt and continue to simmer, skimming as necessary, until you're ready to assemble the dish. The broth needs to cook for at least 2 hours. (The broth will taste salty but will be balanced once the noodles and accompaniments are added.) Leave the remaining chuck and bones to simmer in the pot while you assemble the bowls.
  • 3. To serve, place the cooked noodles in preheated bowls. (If the noodles are not hot, reheat them in a microwave or dip them briefly in boiling water to prevent them from cooling down the soup.) Place a few slices of the beef chuck and the raw sirloin on the noodles. Bring the broth to a rolling boil; ladle about 2 to 3 cups into each bowl. The broth will cook the raw beef instantly. Garnish with yellow onions, scallions and cilantro. Serve immediately, inviting guests to garnish the bowls with bean sprouts, herbs, chilies, lime juice and black pepper.
  • How to Char Ginger and Onions:
  • To char ginger, hold the piece with tongs directly over an open flame or place it directly on a medium-hot electric burner. While turning, char until the edges are slightly blackened and the ginger is fragrant, about 3 to 4 minutes. Char the onions in the same way. Peel and discard the blackened skins of the ginger and onions, then rinse and add to the broth.

PHO BO (VIETNAMESE BEEF-AND-NOODLE SOUP)



Pho Bo (Vietnamese Beef-and-Noodle Soup) image

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

1/2 pound thin rice noodles (labeled "vermicelli" or "rice sticks")
8 cups rich beef or chicken stock
4 star anise
1 cinnamon stick
1 1-inch chunk peeled fresh ginger
1 onion, quartered (don't bother to peel)
4 cloves
1 pound boneless sirloin, tenderloin or round (chicken may be substituted), cut into 16 thin slices
2 tablespoons fish sauce (nam pla or nuoc mam, available at Asian markets) or soy sauce
Freshly ground black pepper to taste
Salt to taste
2 limes, cut into wedges
8 scallions, minced
Several Thai or other chilies, stemmed, seeded and minced
A heaping plate of mixed herbs, washed and dried: basil, cilantro and mint are most important, but chervil, lovage, parsley, shiso, dill, marjoram and other tender herbs are all appropriate.

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 BY MEAN CHEF (VIETNAMESE BEEF & RICE-NOODLE SOUP)



Pho by Mean Chef (Vietnamese Beef & Rice-Noodle Soup) image

I adopted this recipe of one of my favorite dishes. It may look complicated but it is just making soup by getting all the flavor you can from the ingredients. The results are INCREDIBLE.

Provided by riffraff

Categories     Vietnamese

Time 4h30m

Yield 6-4 serving(s)

Number Of Ingredients 17

4 lbs oxtails, cut into 1 1/2 to 2 inch pieces and trimmed of fat
1 piece gingerroot, unpeeled (3 inch)
1 large onion, halved and unpeeled
1/3 cup nuoc nam (fish sauce)
8 whole star anise
5 whole cloves
3 inches cinnamon sticks
1 teaspoon fennel seed
3 bay leaves
1 lb rice noodles (1/4 inch)
2 bunches scallions, sliced thin
1/2 cup tightly packed fresh cilantro leaves, roughly chopped
1/2 cup parsley, roughly chopped
1/2 cup basil, whole fresh plants
1 1/2 cups mung bean sprouts
3 large limes, cut into wedges and red chile paste (optional) or 3 large sliced fresh hot chili peppers (optional)
3/4 lb filet mignon, trimmed of fat and sliced very thin

Steps:

  • Put the oxtails into a large stockpot and add enough water to cover the bones by 4 inches (about 1 1/2 gallons). This will reduce to about 3 quarts when you are done.
  • Bring to a full boil and then lower the heat to a rapid simmer.
  • Skim the scum that rises to the surface.
  • Meanwhile put the ginger and onion halves on a baking sheet and char them under the broiler until lightly blackened, 10 to 15 minutes.
  • Turn them over halfway through cooking.
  • When cool enough to handle, rinse the onion and ginger under running water, using a knife to scrape away some of the charred surface.
  • Cut the ginger into 3 pieces and toss it and the onion halves into the simmering broth, along with 1 tablespoon salt and the fish sauce.
  • Put the star anise, cloves, and cinnamon stick in a small skillet and toast them on top of a stove burner over medium heat.
  • Turn the spices a couple of times until they're slightly darkened (3 to 4 minutes) and until you smell their aroma.
  • Put the toasted spices and fennel seeds in a small square of double thick cheesecloth and tie the bundle with a long piece of kitchen twine.
  • Add the spice bundle and the bay leaves to the broth, tying the end of the twine to the pot handle for easy retrieval.
  • Let the broth simmer slowly, uncovered, skimming occasionally.
  • After 4 hours, remove the spice bundle, onion, bay leaves and ginger from the pot and discard.
  • Remove the oxtails from the pot and set aside.
  • Let the broth continue to simmer.
  • When the meat is cool enough to handle, pull the meat from the bones.
  • Set the meat aside and return the bones to the broth.
  • Continue simmering, uncovered, until the broth is rich and flavorful, about 1 hour. At this point you should cool the broth in the refrigerator overnight and then defat.
  • Heat the broth and taste to determine if you need to add more salt or fish sauce as needed.
  • Meanwhile, soak the rice noodles in cold water for at least 20 minutes.
  • Arrange the sliced scallions, cilantro, parsley, basil, bean sprouts, lime wedges, and chiles on a platter in separate piles.
  • Bring a large pot of water to a boil and add the drained rice noodles.
  • Give the noodles a quick stir and cook until tender but firm, about 1 minute.
  • Rice noodles can quickly become gummy, so don't let them overcook.
  • Drain the noodles.
  • Warm 4 large bowls by rinsing them with hot water and divide the noodles among the bowls.
  • Just before serving, return the broth to a full boil.
  • Arrange the slices of raw filet and pieces of cooked oxtail meat over the noodles in each bowl.
  • Carefully ladle the boiling broth over all; the raw beef should be submerged in the broth.
  • Serve immediately, along with the platters of garnish.
  • Yield: 3 quarts of broth; serves 4 as a main course.

PHO (VIETNAMESE BEEF AND RICE-NOODLE SOUP)



Pho (Vietnamese Beef and Rice-Noodle Soup) image

Provided by Food Network

Categories     main-dish

Yield 16 cups of broth

Number Of Ingredients 19

4 pounds Oxtails; cut into 1 1/2 to 2-inch pieces and trimmed of fat
3-inch piece of ginger, unpeeled
1 large onion, halved and unpeeled
1/3 cup nuoc mam (fish sauce)
8 whole star anise
5 whole cloves
3-inch cinnamon stick
1 teaspoon fennel seeds
3 bay leaves
1 pound 1/4-inch rice noodles
2 bunches scallions, sliced thin
1/2 cup tightly packed fresh cilantro leaves, roughly chopped
1/2 cup parsley, roughly chopped
1/2 cup basil, approximately, whole fresh plants (minus roots) if possible
1 1/2 cups mung bean sprouts
3 large limes, cut into wedges and seeds removed
3 large limes, cut into wedges and seeds removed
Red chile paste or sliced fresh hot chilies (optional)
3/4 pounds filet mignon, trimmed of fat and sliced very thin

Steps:

  • Put the oxtails into a large stockpot and add enough water to cover the bones by 4 inches (about 2 gallons). Bring to a full boil and then lower the heat to a rapid simmer. Skim the scum that rises to the surface.
  • Meanwhile put the ginger and onion halves on a baking sheet and char them under the broiler until lightly blackened, 10 to 15 minutes. Turn them over halfway through cooking. When cool enough to handle, rinse the onion and ginger under running water, using a knife to scrape away some of the charred surface. Cut the ginger into 3 pieces and toss it and the onion halves into the simmering broth, along with 1 tablespoon salt and the fish sauce.
  • Put the star anise, cloves, and cinnamon stick in a small skillet and toast them on top of a stove burner over medium heat. Turn the spices a couple of times until they're slightly darkened (3 to 4 minutes) and until you smell their aroma. Put the toasted spices and fennel seeds in a small square of double thick cheesecloth and tie the bundle with a long piece of kitchen twine. Add the spice bundle and the bay leaves to the broth, tying the end of the twine to the pot handle for easy retrieval.
  • Let the broth simmer, uncovered, skimming occasionally. After 4 hours, remove the spice bundle, onion, bay leaves and ginger from the pot and discard. Remove the oxtails from the pot and set aside. Let the broth continue to simmer. When the meat is cool enough to handle, pull the meat from the bones. Set the meat aside and return bones to the broth. Continue simmering, uncovered, until the broth is rich and flavorful, about 1 hour. Taste the broth and add more salt or fish sauce as needed.
  • Meanwhile, soak the rice noodles in cold water for at least 20 minutes. Arrange the sliced scallions, cilantro, parsley, basil, bean sprouts, lime wedges, and chiles on a platter in separate piles.
  • Bring a large pot of water to a boil and add the drained noodles. Give the noodles a quick stir and cook until tender but firm, about 1 minute. Rice noodles can quickly become gummy, so don't let them overcook. Drain the noodles. Warm 6 large bowls by rinsing the with hot water and divide the noodles among the bowls.
  • Just before serving, return the broth to a full boil. Arrange the slices of raw filet and pieces of cooked oxtail meat over the noodles in each bowl. Carefully ladle the boiling broth over all; the raw beef should be submerged in the broth. Serve immediately, along with the platters of garnish.

VIETNAMESE BEEF AND RICE NOODLE SOUP (PHO)



Vietnamese beef and rice noodle soup (pho) image

If you've ever eaten Vietnamese food and not had this, you have been missing out. Very good and pretty healthy. I'm sure someone from Vietnam could critique this to death. I've had lots of Vietnamese food and this tastes pretty authentic.

Provided by Kevin Young

Categories     Meat

Time 9h

Yield 4-6 serving(s)

Number Of Ingredients 22

3 lbs oxtails
2 gallons water
4 inches ginger
2 onions
1/2 cup nuoc nam (fish sauce)
10 whole star anise
5 whole cloves
1 cinnamon stick ("1-4 inch")
1/2 teaspoon fennel seed
2 tablespoons salt
4 bay leaves
1 lb rice noodles (preferably "1/4 inch")
1 bunch scallion, sliced
1 bunch cilantro
1 bunch basil leaves
1 bunch mint leaf
1 thinly sliced onion
4 cups bean sprouts
2 limes, cut into wedges
1 lb filet mignon or 1 lb top sirloin steak, sliced very thinly
hoisin sauce
sriracha sauce (hot chile sauce)

Steps:

  • Place the oxtails in a large stockpot and add the water.
  • Bring the water to a full boil, then reduce heat and bring water to a simmer.
  • Scrape any scum off the top of the water and discard.
  • Cut the onion in half and peel off the outer portion.
  • Place on a baking sheet along with the ginger and broil in the over about 20 minutes, making sure not to blacken it.
  • Turn over halfway through.
  • Allow to cool.
  • Place the star anise, cloves, cinnamon, and fennel seeds in a piece of cheesecloth and tie it shut with twine.
  • Add the spice pack, onion halves, ginger, bay leaves, salt, and fish sauce to the broth.
  • Allow the broth to simmer at least 5-6 hours (to your taste) uncovered.
  • Remove the spice pack, onions, ginger, and bay leaves and discard.
  • Remove the oxtails and set them aside.
  • When cool enough to handle, remove the meat and trim of any remaining fat.
  • Set the meat aside and return the bones to the broth.
  • Allow the broth to simmer another hour or two until you achieve the desired taste then remove the bones.
  • You may adjust the salt, but you don't want it too salty.
  • Soak the rice noodles in COLD water 15-20 minutes, while starting a large pot of water boiling.
  • While the noodles are soaking, place the cilantro, basil leaves, mint leaves, sliced onions, sliced scallions, and bean sprouts on a serving platter.
  • After the noodles have soaked, place them in the boiling water and allow to cook until tender, but don't let them get mushy.
  • It should only take a couple minutes.
  • Rinse the noodles in cold water if not serving immediately.
  • When ready to eat (you can do this earlier, like when you're boiling the water for the noodles) return the broth to a rolling boil.
  • Place the noodles in a serving bowl and arrange the sliced meat (leftover oxtail meat if desired) over them.
  • Ladle the boiling broth over the noodles and beef, making sure to cover the meat.
  • Serve and allow each person to place the desired amount of garnish from the platter, hoisin sauce, and sriracha in their own bowl to taste.

VIETNAMESE "PHO" RICE NOODLE SOUP WITH BEEF



Vietnamese

Provided by Food Network

Categories     main-dish

Time 2h20m

Yield 4 servings

Number Of Ingredients 10

5 pounds beef marrow or knuckle bones
2 pounds beef chuck, cut into 2 pieces
1 (3-inch) piece ginger, cut in half lengthwise and lightly bruised with the flat side of a knife, lightly charred
2 yellow onions, peeled and charred
1/4-cup fish sauce
3 ounces rock sugar, or 3 tablespoons sugar
10 whole star anise, lightly toasted in a dry pan
1 tablespoon sea salt
1 pound dried 1/16 inch wide rice sticks, soaked, cooked and drained
1/3 pound beef sirloin, slightly frozen, then sliced paper-thin across the grain

Steps:

  • In a large stockpot, bring 6 quarts water to a boil. Place the bones and beef chuck in a second pot and add water to cover. Bring to a boil and boil vigorously for 5 minutes. Using tongs, carefully transfer the bones and beef to the first pot of boiling water. Discard the water in which the meat cooked (this cleans the bones and meat and reduces the impurities that can cloud the broth). When the water returns to a boil, reduce the heat to a simmer. Skim the surface often to remove any foam and fat. Add the charred ginger and onions, fish sauce and sugar. Simmer until the beef chuck is tender, about 40 minutes. Remove 1 piece and submerge in cool water for 10 minutes to prevent the meat from darkening and drying out. Drain, then cut into thin slices, and set aside. Let the other piece of beef chuck continue to cook in the simmering broth.
  • When the broth has been simmering for about 1 1/2 hours total, wrap the star anise and cloves in a spice bag or piece of cheesecloth and add to the broth. Let infuse until the broth is fragrant about 30 minutes. Remove and discard both the spice bag and onions. Add the salt and continue to simmer, skimming as necessary, until ready to assemble the dish. The broth needs to cook for at least 2 hours. (The broth will taste salty but will be balanced once the noodles and accompaniments are added.) Leave the remaining chuck and bones to simmer in the pot while you assemble the bowls.
  • To serve, place the cooked noodles in preheated bowls. (If the noodles are not hot, reheat them in a microwave or dip them briefly in boiling water to prevent them cooling down the soup.) Place a few slices of the beef chuck and the raw sirloin on the noodles. Bring the broth to a rolling boil; ladle about 2 to 3 cups into each bowl. The broth will cook the raw beef instantly. Garnish with yellow onions, scallions, and cilantro. Serve immediately, inviting guests to garnish the bowls with bean sprouts, herbs, chiles, lime juice, and black pepper.

PHO (VIETNAMESE BEEF AND NOODLE SOUP)



Pho (Vietnamese Beef and Noodle Soup) image

In Vietnam, a bowl of this noodle soup -- or one of its variations -- is often served for breakfast.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 10

1 pound very lean sirloin of beef, trimmed of visible fat
1/4 pound Chinese or Vietnamese rice noodles, (banh pho)
3 cups Homemade Beef Stock
3 tablespoons Asian fish sauce (nam pla)
1 1/3 cups fresh bean sprouts
1 small onion, peeled and very thinly sliced
4 scallions, trimmed and very thinly sliced
2 small Thai chile pepper or 1 small jalapeno, very thinly sliced crosswise
1/3 cup fresh cilantro leaves or Thai basil, coarsely chopped
Asian hot-chile sauce

Steps:

  • Wrap beef in plastic wrap, and place in the freezer for about 1 hour.
  • Meanwhile, fill a large bowl with cold water; add rice noodles. Let soak until soft, about 30 minutes. Drain; set aside.
  • Combine beef stock, 1 1/2 cups water, and fish sauce in a large saucepan, and set over medium-high heat.
  • Remove beef from freezer. Using a mandoline or a very sharp knife, slice beef into very thin (1/8 inch) strips.
  • Divide noodles among six serving bowls, and arrange strips of meat over them. Raise heat under stock, and bring to a boil. Pour boiling stock over meat and noodles, pushing beef into hot liquid so that it cooks. Arrange bean sprouts and other accompaniments over beef and noodles; serve immediately with Asian chile sauce, if desired.

Nutrition Facts : Calories 208 g

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2010-01-20 Meanwhile, soak the rice noodles in cold water for at least 20 minutes. Arrange the sliced scallions, cilantro, parsley, basil, bean sprouts, lime wedges, and chiles on a platter in separate piles. Bring a large pot of water to a boil and add the drained rice noodles. Give the noodles a quick stir and cook until tender but firm, about 1 minute ...
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PHO RICE NOODLES RECIPE | AUTHENTIC VIETNAMESE SOUP NOODLES
To make Pho rice noodles, add water, beef chucks, and bones in a large pot and bring to boil. Add charred ginger and onions, fish sauce, and sugar to it and simmer for about 2 hours. Add a spice bag and cook for another two hours. Put the cooked beef, raw sirloin, and cooked noodles in a soup. Pour the broth over them.
From thefoodxp.com


VIETNAMESE BEEF PHO (BEEF NOODLES SOUP) - FOODIE BAKER
2015-12-09 Preheat broiler (top heating element to the highest heat). Place ginger and onion on a baking sheet and broil on the highest rack for 20 to 30 minutes until charred, flipping them once. Remove from oven and set aside. Place beef bones and meat in a large pot. Add water to cover and bring to a boil.
From foodiebaker.com


PHO (VIETNAMESE NOODLE SOUP): AUTHENTIC RECIPE! - THE WOKS OF LIFE
2019-07-29 Add 5 quarts fresh water back to the stockpot and bring to a boil. Transfer the bones and meat back to the pot, along with the charred/cleaned ginger and onions. Add the scallions, fish sauce and rock sugar.Reduce the heat to low, and simmer until the beef chuck is tender, about 40 minutes.
From thewoksoflife.com


VIETNAMESE BEEF SOUP (PHO) NOODLE - NGUYEN-ASIAN MART
2021-01-02 If you're using dried noodles, cover with hot tap water and soak 15-20 minutes, until softened and opaque white. Drain in colander. For fresh rice noodles, just untangle and briefly rinse in a colander with cold water. Blanch noodles. Fill 3- or 4-quart saucepan with water and bring to boil. For each bowl, use long-handle strainer to blanch a ...
From nguyenasianmart.ca


BEEF PHO NOODLE SOUP RECIPE (PHO BO) | OLIVE & MANGO
2021-12-26 Toast the spices, shaking the pan occasionally, until quite fragrant, 1 to 2 min. Make broth: Add the onions, garlic, ginger and the lemon grass to pot with the spices. Then add the broths and bring to a boil over high heat. Reduce the heat to medium low or low, cover, and simmer gently for 30 min. Stir in fish sauce.
From oliveandmango.com


VIETNAMESE BEEF NOODLE SOUP (PHO BO) — VICKY PHAM
2018-09-23 To clean the bones, bring a large pot of water with 1 tablespoon salt to a rolling boil. Add beef bones (except shank with bone marrow) and boil for 2-3 minutes. For shanks with bone marrow, quickly dunk them in the boiling salted water. This way the shanks are cleaned but the marrow does not melt away.
From vickypham.com


PHO VIETNAMESE BEEF NOODLE SOUP RECIPE | CEDAR RIVER FARMS
Beef Noodle Soup. 1 beef Flank Steak (about 1½ pounds) ¼ cup seasoned rice vinegar, divided; 2 tablespoons honey; 4 cups water; 4 cups unsalted beef broth; 1 onion, thinly sliced; 3 tablespoons fish sauce; 3 cloves garlic; 2-inch piece fresh ginger, peeled, thinly sliced; 1 star anise; 4 cups rice stick noodles; 2 cups fresh bean sprouts
From cedarriverfarms.com


PHO {VIETNAMESE BEEF NOODLE SOUP} - FOODIE WITH FAMILY
2018-11-04 When it reaches a boil, reduce heat to low and simmer, uncovered for 20-30 minutes. Strain the broth through a fine-mesh sieve into another saucepot or soup pot. Keep it at a simmer while you assemble your bowls and garnishes. To Serve Pho: Lay desired amount of jalapeno slices in the bottom of each bowl.
From foodiewithfamily.com


PHO (NOODLE SOUP) RECIPE - VIETNAMESE NOODLE SOUP
Pho bo: Pho with beef; Pho ga: Pho with chicken; Pho moc: Pho with small balls of ground pork or beef; Pho xao: stir fried pho; Pho sot vang: pho served with a thick stew instead of beef or chicken broth; Pho chua: a unique type of pho that could only be found in Northern mountain area such as Lang Son. It is served not with broth, but a mix of ...
From vietnamonline.com


VIETNAMESE "PHO" RICE NOODLE SOUP WITH BEEF : RECIPES - COOKING …
Broth: 5 pounds beef marrow or knuckle bones. 2 pounds beef chuck, cut into 2 pieces. 1 (3-inch) piece ginger, cut in half lengthwise and lightly bruised with the flat side of a knife, lightly charred
From cookingchanneltv.com


VIETNAMESE PHO RICE NOODLE SOUP : TOP PICKED FROM OUR EXPERTS
Explore Vietnamese Pho Rice Noodle Soup with all the useful information below including suggestions, reviews, top brands, and related recipes,... and more. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian Vegetarian Recipes Recipes With Beans Vegetarian Best Bean Recipes Vegetarian Sweet Potato Stew Recipe Vegetarian …
From recipeschoice.com


THE MOST AUTHENTIC BEEF PHO RECIPE - NOMVIETNOM
2020-06-02 The perfect beef Pho is clear and light brown. 1. Cook the broth: Rinse the bones and beef thoroughly under the tap. Slice some fresh ginger and lightly crush it. Boil the water, add in 2 tsp of salt and ginger then quickly boil the bones, beef shank and …
From nomvietnom.com


VIETNAMESE STIR FRIED NOODLES WITH BEEF- “PHO XAO” RECIPE + VIDEO
2021-03-28 Rinse bok choy, blanch, then chop and set aside. 3. Mix wet marinade and set aside. 4. Mix and marinate beef with beef marinade, and let marinate for 15 min at room temp. 5. Heat up some light EVOO oil in a wok over medium high heat and add onions and stir fry until fragrant (30 seconds) 6.
From whiskeyandbooch.com


VIETNAMESE RICE NOODLE SOUP WITH BEEF - GOOD LIFE EATS
Cook until vegetables are soft, about 4 more minutes. Stir in the chicken broth, beef broth, and water. Bring to a boil. Stir in the soy sauce, sugar, anise, cloves, and remaining fish sauce. Cover, reduce to a gentle simmer and cook until the flavors have blended, about 15 minutes. Strain through a fine mesh strainer.
From goodlifeeats.com


RECIPE FOR VIETNAMESE PHO (BEEF NOODLE SOUP) - GINGER AND SCOTCH
2020-03-04 INSTRUCTIONS. Place the beef bones and stewing meat into a large stockpot and add enough water to cover. Bring to a full boil and simmer for 5 minutes. Discard the water and gently rinse the meat and bones. Return the meat and bones to the pot and cover with 2 quarts (2 liters) of fresh, cold water.
From gingerandscotch.com


PHO (VIETNAMESE BEEF NOODLE SOUP) - SO DELICIOUS
Season with salt, stir in, add the roasted onion, cover with the lid and boil for 60 minutes. Remove the beef bones and strain the liquid into a new pot. Set aside. Serve the soup by adding 1/2 cup of noodles, 1/2 of all the soy sprouts, chopped spring onion, and sliced beef tenderloin to a soup plate. Pour 3-4 ladles of flavored beef stock ...
From sodelicious.recipes


PHO – VIETNAMESE BEEF NOODLE SOUP | COOKBOOKMANIAC
Oct 6, 2014 - There is a grace that permeates through every nook and cranny of my home when this pot is brewing in the kitchen. It is the thing that gives my body a sense of safety and nurture. It is the meal that I call home, and whenever I catch a whiff of the precious spices simmering […]
From pinterest.ca


RICE NOODLE SOUP WITH BEEF - MOMSDISH
2022-02-18 Fill a large soup pot with 7 quarts of water. Add in the beef, onion, carrot, and garlic heads with the skin kept on. Let it simmer for about 90 minutes. Strain the broth through a cheesecloth. Cut the beef into bite-sized pieces and set them aside. Place the strained beef broth back into a large soup pot.
From momsdish.com


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Top Asked Questions

What is Pho (rice noodle soup)?
One of our family’s favorite soups to enjoy and slurp on is Pho (pronounced “Fuh?”) – a traditional Vietnamese Rice Noodle soup. If you have never tried Pho, you are definitely in for a treat once you sample this extremely comforting dish.
How to prepare pho noodles?
Preparation. For pho, buy the small, 1/16-inch-wide variety. To prepare them, first soak them in cold water for 30 minutes and drain. Then bring a large pot of water to a rolling boil. When you're ready to serve (not before), place the noodles, one portion at a time, into a sieve and lower it into the boiling water.
How to make Vietnamese noodle soup?
Here’s how to make Vietnamese noodle soup: Prepare the homemade broth, then strain out any vegetable chunks. In a separate saucepan, cook the rice noodles according to package instructions. Once cooked, portion the noodles into bowls. Bring the strained broth to a boil, then remove from heat.
What is pho made of?
Pho is a Vietnamese noodle soup topped with awesome things like fresh bean sprouts, basil, and chilies. This pho recipe was approved by a Vietnamese friend! Place the bones and beef chuck in large stockpot and add water to cover. Bring to a boil and boil for 5 minutes.

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