HOW TO MAKE THE BEST HOMEMADE PHO
Making your own fabulous bowl of Vietnamese pho at home is not hard, all you need is a straightforward recipe, a few secrets and a nice big stockpot. We realize our recipe may look daunting, but this is quite simple to do and there is a lot of inactive time while you wait for the broth (we've just been extra tedious to share everything we know).
Provided by Adam and Joanne Gallagher
Categories Soup
Time 4h5m
Yield Makes approximately 3 1/2 to 4 quarts of broth (enough for 6 servings)
Number Of Ingredients 23
Steps:
- Add beef bones to a large pot that will hold at least 10 quarts. Then, cover bones with cold water. Place pot onto high heat and bring to a boil. Boil for 3 to 5 minutes. During this time, impurities and foam (or scum) will be released and rise to the top. Drain bones, discarding the water. Then, rinse bones with warm water and scrub stockpot to remove any residue that has stuck to the sides. Add the bones back to the stockpot and cover with 6 quarts of cold water.
- Meanwhile, move an oven rack to a high position then turn broiler to high. Line a baking sheet with aluminum foil. Place quartered onions and halved ginger onto baking sheet then broil for 10 to 15 minutes, turning onions and ginger occasionally so that they become charred or browned on all sides.
- Add cinnamon sticks, coriander seeds, fennel seeds, star anise, cloves and the black cardamom pod to a dry frying pan. Place onto low heat and cook, stirring occasionally until fragrant. About 5 minutes. Place toasted spices into a cotton muslin bag/herb sachet or cheesecloth then tie with butchers twine to seal.
- Bring stockpot with parboiled bones and water to a boil then lower to a gentle simmer. Add charred onion and ginger as well as the bag or sachet of toasted spices. Add 1 1/2 tablespoons of salt, a 1/4 cup of fish sauce and the rock sugar. Continue to simmer broth, uncovered, for 3 hours. If at any time foam or scum rises to the surface, use a spoon to remove it.
- Use tongs or a wide mesh spoon to remove bones, onion and ginger from broth then strain broth through a fine mesh strainer. The broth will have a layer of fat at the the top. There are two ways to remove this. First, if you plan to enjoy the broth now, skim the fat from the top of the broth using a spoon. If you do not mind waiting, you can also pour broth into containers then refrigerate overnight. As the broth cools, the fat will solidify, making it very easy to remove.
- Bring the broth to a gentle simmer over medium heat.
- If you are using dried noodles, add noodles to a bowl then cover with hot water and soak for 15 to 20 minutes until soft and opaque. If you are using fresh, add to a colander then rinse with cold water.
- To cook the noodles, bring a medium saucepan filled with water to a boil. Place noodles into boiling water and cook for about 10 seconds or until they collapse. Drain noodles then divide between bowls. (We like to fill each bowl by 1/3 with noodles).
- Arrange slices of raw meat into bowls, and then top with the hot broth. Finish broth with onion slices and cilantro. Serve bowls with a plate of optional garnishes listed above.
Nutrition Facts : Calories 436, Protein 23 g, Carbohydrate 74 g, Fiber 3 g, Sugar 6 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 20 mg
VIETNAMESE NOODLE SOUP
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Prepare the rice noodles as the label directs.
- Meanwhile, place a large pot over high heat. Poke the meat all over with a fork to tenderize it and season with salt and pepper. Sear the meat until charred but still rare, 2 to 3 minutes per side, then transfer to a plate. Add the onion and ginger to the pot; cook about 4 minutes. Add the broth, 3 cups water, the star anise and cinnamon, reduce the heat and simmer about 20 minutes.
- Meanwhile, thinly slice the scallions and jalapenos (remove seeds for less heat) and tear the cilantro. Thinly slice the meat against the grain. Drain the noodles.
- Add the fish sauce to the broth and boil 5 minutes. Discard the ginger, star anise and cinnamon stick. Remove and slice the onion. Divide the noodles among 4 bowls; top with the broth, beef, scallions, cilantro, bean sprouts, jalapenos and onion.
Nutrition Facts : Calories 334, Fat 4 grams, SaturatedFat 1 grams, Cholesterol 34 milligrams, Sodium 961 milligrams, Carbohydrate 51 grams, Fiber 2 grams, Protein 22 grams
VIETNAMESE BEEF PHO
This soup is served with a plate full of fresh garnishes as well as various sauces. This allows each person to season their serving to taste. The soup is somewhat unusual, because the meat is cooked in the bowl. The beef is sliced very thin, almost thin enough to see through. You might want to have the butcher slice it for you. The boiling hot broth is poured over the noodles and raw meat. The meat is quickly cooked in the hot broth in the time it takes to garnish the soup.
Provided by Ben S.
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 1h30m
Yield 6
Number Of Ingredients 17
Steps:
- In a large soup pot, combine broth, onion, ginger, lemon grass, cinnamon, and peppercorns. Bring to a boil, reduce heat, and cover. Simmer for 1 hour.
- Arrange bean sprouts, mint, basil, and cilantro on a platter with chilies and lime.
- Soak the noodles in hot water to cover for 15 minutes or until soft. Drain. Place equal portions of noodles into 6 large soup bowls, and place raw beef on top. Ladle hot broth over noodles and beef. Pass platter with garnishes and sauces.
Nutrition Facts : Calories 527.9 calories, Carbohydrate 73.1 g, Cholesterol 50.7 mg, Fat 13.6 g, Fiber 3.9 g, Protein 27.1 g, SaturatedFat 5.4 g, Sodium 2843.8 mg, Sugar 4 g
TRADITIONAL VIETNAMESE BEEF PHO RECIPE BY TASTY
Here's what you need: mixed beef leg bones, ginger, large garlic, medium yellow onion, cinnamon, whole black peppercorn, whole star anise, beef brisket, kosher salt, fish sauce, boneless sirloin steak, flat rice noodle, fresh mung bean sprouts, small red onion, jalapeño, fresh thai basil, lime, hoisin sauce, siracha
Provided by Pierce Abernathy
Categories Dinner
Yield 8 servings
Number Of Ingredients 19
Steps:
- Place the beef bones in a large stock pot, then add enough cold water to cover by 2 inches (5 cm). Bring the mixture to a boil over high heat and cook for 10 minutes to blanch the bones and remove any impurities.
- Set a rack in the upper third of the oven and preheat the broiler.
- Drain the bones in a colander and rinse under cold running water. Return the blanched bones to the stockpot.
- Meanwhile, arrange the ginger, garlic, and onions cut-side up on a rimmed baking sheet and broil on high until the aromatics are deeply charred in spots, 5 minutes. Remove from the oven and add to the stockpot with the bones.
- Meanwhile, combine the cinnamon sticks, peppercorns, and star anise in a medium skillet over medium-high heat and toast, shaking the pan occasionally, until the spices are darkened in spots and extremely fragrant, about 5 minutes. Add the toasted spices to the stockpot.
- Season the brisket liberally with salt and add it to the stockpot.
- Fill the pot with enough cold water to cover everything by 1 inch (2 cm). Bring to a boil over high heat, then reduce the heat to medium to maintain a gentle simmer, skimming off and discarding any fat that floats to the top as needed, until the brisket is fork-tender, 2-3 hours.
- Using tongs, transfer the brisket to a plate and let cool completely. Refrigerate the brisket until ready to serve.
- Continue to simmer the broth to get as much flavor out of the bones as possible, 3-4 hours more.
- Using tongs, remove and discard the bones and aromatics. Slowly strain the broth through a fine mesh strainer set over a large pot. Skim and discard the fat from the broth, then stir in the fish sauce. Taste and add more as desired.
- Thinly slice the brisket. Very thinly slice the raw sirloin steak against the grain.
- Divide the noodles among 6-8 large bowls, then top with the brisket and raw steak. Ladle the hot broth over the noodles and meat and serve immediately with the bean sprouts, onion, jalapeño, Thai basil, lime wedges, hoisin sauce, and Sriracha alongside.
- Enjoy!
VIETNAMESE FISH AND TOMATO SOUP
Make and share this Vietnamese Fish and Tomato Soup recipe from Food.com.
Provided by JustJanS
Categories One Dish Meal
Time 22m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine fish stock, fish sauce, palm sugar, garlic and 2 cups water in a large saucepan. Heat and simmer for 5 minute.
- Add fish and cook for 3-5 min, until the fish is just cooked through.
- Stir in tomato, chillies and lime juice. Cook for 1-2 min, or until tomato is soft. Season to taste and garnish with Vietnamese mint, coriander and bean shoots.
Nutrition Facts : Calories 196.2, Fat 2.2, SaturatedFat 0.4, Cholesterol 100.5, Sodium 2939.9, Carbohydrate 13.1, Fiber 1.1, Sugar 10.6, Protein 30.4
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