Cow Stomach Pho With Spicy Preserved Chili Peppers Recipes

VIETNAMESE BEEF PHO

Vietnamese Beef Pho image

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

Ingredients

4 quarts beef broth
1 large onion, sliced into rings
6 slices fresh ginger root
1 lemon grass
1 cinnamon stick
1 teaspoon whole black peppercorns
1 pound sirloin tip, cut into thin slices
½ pound bean sprouts
1 cup fresh basil leaves
1 cup fresh mint leaves
1 cup loosely packed cilantro leaves
3 fresh jalapeno peppers, sliced into rings
2 limes, cut into wedges
2 (8 ounce) packages dried rice noodles
½ tablespoon hoisin sauce
1 dash hot pepper sauce
3 tablespoons fish sauce

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

COW STOMACH PHO WITH SPICY PRESERVED CHILI PEPPERS

Cow Stomach Pho With Spicy Preserved Chili Peppers image

This Vietnamese soup is a meal in itself - hearty, filling and a great cure for a cold or a hangover!

Provided by Yonni Obasan

Categories Clear Soup

Time 2h45m

Yield 2-4 serving(s)

Number Of Ingredients 5

Ingredients

1 gallon water
1 lb tripe
11 garlic cloves
2 bouillon cubes
1 (8 ounce) package rice stick noodles

Steps:

Thinly slice the tripe. Place all ingredients in a large soup pot, cover and simmer for two and a half hours.
Occasionally stir the simmering broth and add additional water, if needed.
When the meat has simmered for two and a half hours add the Noodles, reduce heat then begin preparing your toppings.
Rinse fresh Soy Bean Sprouts under cold water.
Rinse and pat dry fresh Thai Basil.
Thinly slice Jalapeno peppers (or your favorite spicy chili pepper).
Cut Lemon or Lime wedges for garnish.
By the time you are done preparing your toppings, your Pho soup should be ready to serve.
To make preserved chili peppers to be served as a topping, thinly slice your favorite spicy chili pepper (Red and Green Thai Chilies are excellent for this). Place in a glass jar and cover with equal parts of Fish Sauce and Rice Vinegar. Let sit for a week or more to develop flavor. These preserved chilies will last for ages and are excellent on everything from soups to salads to even pizza and spaghetti!

Nutrition Facts : Calories 663, Fat 13.8, SaturatedFat 4.4, Cholesterol 371.8, Sodium 914.2, Carbohydrate 87.5, Fiber 4.1, Sugar 2.9, Protein 45

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