PHO RECIPE
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!
Provided by Sarah
Categories Noodles and Pasta
Time 6h
Number Of Ingredients 24
Steps:
- Place the bones and beef chuck in large stockpot and add water to cover. Bring to a boil and boil for 5 minutes. Drain in a colander and thoroughly clean the stockpot. This process removes any impurities/scum and will give you a much cleaner broth.
- Meanwhile, char your ginger and onions. Use tongs to hold the ginger and onions (one at a time) over an open flame, or place each directly on a gas burner. Turn until they're lightly blackened and fragrant, about 5 minutes. Rinse away all the blackened skins.
- Add water (5 quarts/4.75 L, or more/less if you've scaled the recipe up or down) 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 sugar. Reduce the heat to low, and simmer until the beef chuck is tender, about 40 minutes. Skim the surface often to remove any foam and fat.
- Remove one piece of the chuck and transfer to a bowl of ice water to stop the cooking process. Then transfer this piece of beef to a container and refrigerate (you will slice this to serve with your pho later. If you were to leave it in the pot, it would be too dry to eat). Leave the other piece of chuck in the pot to flavor the broth.
- Now toast the spices (star anise, cloves, cinnamon stick, cardamom, fennel seeds, and coriander seeds) in a dry pan over medium low heat for about 3 minutes, until fragrant. Use kitchen string to tie up the spices in a piece of cheesecloth, and add it to the broth.
- Cover the pot and continue simmering for another 4 hours. Add the salt and continue to simmer, skimming as necessary, until you're ready to assemble the rest of the dish. Taste the broth and adjust seasoning by adding more salt, sugar, and/or fish sauce as needed.
- To serve, boil the noodles according to package instructions. Add to a bowl. Place a few slices of the beef chuck and the raw sirloin on the noodles. Bring the broth to a rolling boil and ladle it into each bowl. The hot broth will cook the beef. Garnish with your toppings, and be sure to squeeze a lot of fresh lime juice over the top!
Nutrition Facts : Calories 495 kcal, Carbohydrate 68 g, Protein 30 g, Fat 11 g, SaturatedFat 5 g, Cholesterol 69 mg, Fiber 3 g, Sugar 14 g, ServingSize 1 serving
BEEF PHO
Authentic South Vietnamese Style Pho. A comforting richly seasoned beef broth is ladled over rice noodles and thinly sliced beef. Add hot sauce and plum sauce to taste and top with cilantro, basil, lime juice and bean sprouts.
Provided by LETT101
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 6h30m
Yield 6
Number Of Ingredients 22
Steps:
- Place the beef knuckle in a very large (9 quart or more) pot. Season with salt, and fill pot with 2 gallons of water. Bring to a boil, and cook for about 2 hours.
- Skim fat from the surface of the soup, and add the oxtail, radish and onions. Tie the anise pods, cinnamon stick, cloves, peppercorns and ginger in a cheesecloth or place in a spice bag; add to the soup. Stir in sugar, salt and fish sauce. Simmer over medium-low heat for at least 4 more hours (the longer, the better). At the end of cooking, taste, and add salt as needed. Strain broth, and return to the pot to keep at a simmer. Discard spices and bones. Reserve meat from the beef knuckle for other uses if desired.
- Bring a large pot of lightly salted water to a boil. Soak the rice noodles in water for about 20 minutes, then cook in boiling water until soft, but not mushy, about 5 minutes. Slice the frozen beef paper thin. The meat must be thin enough to cook instantly.
- Place some noodles into each bowl, and top with a few raw beef slices. Ladle boiling broth over the beef and noodles in the bowl. Serve with hoisin sauce and Sriracha sauce on the side. Set onion, cilantro, bean sprouts, basil, green onions, and lime out at the table for individuals to add toppings to their liking.
Nutrition Facts : Calories 1314 calories, Carbohydrate 101.6 g, Cholesterol 484.6 mg, Fat 35.7 g, Fiber 3.3 g, Protein 139.3 g, SaturatedFat 13.8 g, Sodium 2101.2 mg, Sugar 2.2 g
AUTHENTIC PHO
This authentic pho isn't quick, but it is delicious. The key is in the broth, which gets simmered for at least 6 hours.
Provided by Allrecipes
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 9h20m
Yield 4
Number Of Ingredients 16
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Place beef bones on a baking sheet and roast in the preheated oven until browned, about 1 hour.
- Place onion on a baking sheet and roast in the preheated oven until blackened and soft, about 45 minutes.
- Place bones, onion, ginger, salt, star anise, and fish sauce in a large stockpot and cover with 4 quarts of water. Bring to a boil and reduce heat to low. Simmer on low for 6 to 10 hours. Strain the broth into a saucepan and set aside.
- Place rice noodles in large bowl filled with room temperature water and allow to soak for 1 hour. Bring a large pot of water to a boil and after the noodles have soaked, place them in the boiling water for 1 minute. Bring stock to a simmer.
- Divide noodles among 4 serving bowls; top with sirloin, cilantro, and green onion. Pour hot broth over the top. Stir and let sit until the beef is partially cooked and no longer pink, 1 to 2 minutes. Serve with bean sprouts, Thai basil, lime wedges, hoisin sauce, and chile-garlic sauce on the side.
Nutrition Facts : Calories 508.6 calories, Carbohydrate 65.6 g, Cholesterol 74 mg, Fat 11 g, Fiber 4.4 g, Protein 34.9 g, SaturatedFat 4 g, Sodium 3519.3 mg, Sugar 8.6 g
PHO BROTH
Steps:
- In this recipe, the bone to vegetable ratio should be 2-1, rising halfway up the pot. Veggie Roasting: Preheat oven to 400 degrees. Leaving skins on, roughly chop the onions, ginger root, and carrots and arrange on a baking tray. Pop in the oven until the skins are crispy and the veggies are al dente. Take them out to cool. Remove all outer skins. Bone Purification: While veggies are in the oven, place your largest stockpot and another pot on the stove. Fill the smaller pot 1/2 the way up with salty water and bring to a boil. Add the bones and oxtail (in batches if needed) and bring to boil rapidly. A collection of frothy bits will collect on the surface. After 5 minutes, transfer the bones to the larger pot. Stock (part 1): Once all the bones are in the pot, fill with water to cover by about 2-3 inches. Add a healthy sprinkle of salt, bring to a boil and then immediately reduce to simmer (like REALLY low heat). Simmer half covered for 1-2 hours. Skim off fat from surface. Spice Sachet: Toast all of the spices in a dry pan until just before smoking point. Tie in cheesecloth. Stock (part 2): Add your now peeled roasted veggies to the pot along with your daikon and apples. Drop in your spice sachet. Add healthy sprinkling of sugar and a tiny bit of fish sauce. Continue a light simmer for another 3-6 hours. Skim off fat as needed. Straining: Remove bones and solids from the stock and discard. Save the cooked meat from the ox-tail for another use or to serve with your Pho (placing the meat immediately in cool water for at least 10 minutes before storing will keep it moist). Prepare a colander with cheesecloth and put over a pot. strain your stock into the smaller pot and set back on the burner. Stock (Part 3): Add a fresh slice of raw ginger, a couple of new star anise cloves and a sprig of lemongrass. Season to taste. Most likely you will need more salt and sugar. Continue simmer for another 30min. FIN.
SIMPLE VEGETARIAN PHO BROTH
The focus of this broth, a base for pho dishes with tofu and a variety of mixed vegetables, is the charred ginger and onion. Spice comes from a bag filled with star anise, peppercorns, cinnamon stick and cloves and more flavor flows from an abundance of sweet vegetables. Nonvegetarians can add fish sauce to this aromatic and beautiful vegan broth if they wish.
Provided by Martha Rose Shulman
Categories soups and stews, side dish
Time 2h10m
Yield 2 1/2 quarts, serving 6
Number Of Ingredients 16
Steps:
- Scorch the onion and ginger by holding the pieces above a flame with tongs, or in a dry frying pan if using an electric stove. Turn the pieces until they are scorched black in places on all sides. Slice the ginger lengthwise.
- Combine the scorched onion and ginger with the water, leeks, turnips, carrots, mushroom stems or dried shiitakes, garlic, lemon grass, salt to taste and 1 tablespoon sugar in a large soup pot and bring to a boil. Tie the spices in a cheesecloth bag and add to the soup. Reduce the heat, cover and simmer for 1 hour. Add the fish sauce if using, and simmer for another hour (2 hours total, with or without the fish sauce). Strain through a cheesecloth-lined strainer. Taste and adjust salt and sugar.
Nutrition Facts : @context http, Calories 6, UnsaturatedFat 0 grams, Carbohydrate 1 gram, Fat 0 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 88 milligrams, Sugar 0 grams, TransFat 0 grams
More about "pho broth recipes"
VIETNAMESE PHO RECIPE | RECIPETIN EATS
From recipetineats.com
5/5 (66)Category Mains, SoupCuisine VietnameseTotal Time 3 hrs 20 mins
QUICK & EASY AUTHENTIC VIETNAMESE PHO BROTH - COOKING …
From cookingwithlane.com
Estimated Reading Time 8 mins
AUTHENTIC VIETNAMESE BEEF PHO (PHO BO) RECIPE
From cravingtasty.com
PHO RECIPE (HOW TO MAKE VIETNAMESE NOODLE SOUP)
From theforkedspoon.com
THE EASY WAY TO MAKE PHO AT HOME - ALLRECIPES
From allrecipes.com
EASY VEGETARIAN PHO RECIPE - COOK WITH CAMPBELLS CANADA
From cookwithcampbells.ca
BEEF PHO (VIETNAMESE SOUP) RECIPE - SERIOUS EATS
From seriouseats.com
BEST WAY TO GET MORE BROTH WITHOUT WATERING IT DOWN TOO MUCH? : …
From reddit.com
EASY HOMEMADE PHO - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
15 PHO RECIPE CHICKEN - SELECTED RECIPES
From selectedrecipe.com
THE MOST AUTHENTIC BEEF PHO RECIPE - NOMVIETNOM
From nomvietnom.com
THE BEST TASTING VEGETARIAN PHO BROTH RECIPE - LITTLE FIGGY FOOD
From littlefiggy.com
BEEF PHO RECIPE - COOK WITH CAMPBELLS CANADA
From cookwithcampbells.ca
SHRIMP AND CHORIZO CHOWDER RECIPE - SIMPLYRECIPES.COM
From simplyrecipes.com
PHO BROTH RECIPE | DR. MCDOUGALL
From drmcdougall.com
BONE BROTH BEEF PHO RECIPE | KITA ROBERTS GIRLCARNIVORE.COM
From girlcarnivore.com
VIETNAMESE PHO RECIPE | RECIPETINEATS
From recipetineats.pages.dev
VEGETABLE PHO RECIPE - COOK WITH CAMPBELLS CANADA
From cookwithcampbells.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love