Pho Bo with beef

Pho Bo with beef

Pho Bo soup (phở bò) is a classic of Vietnamese cuisine, beef noodle soup. Consists of rich meat broth, rice noodles and herbs. The dish is hot and spicy because it is prepared with the addition of a huge amount of spices.

This is a daily dish; most importantly, the Vietnamese love to eat it for breakfast. Vendors sell Pho soup right on the streets, boiling it in large pots that bubble continuously for days. And this is not an exaggeration, because the most delicious broth is considered to be one that is cooked for at least 12 hours. Each family has its own recipe. The taste may vary depending on the region, but there are also classics that restaurants, including foreign ones, adhere to.

Traditional Pho Bo Recipe

Always made from beef. First, the bone broth is boiled for a long time (onion, ginger, cinnamon, cloves, star anise, saffron and other spices are added to it). Prepare the noodles separately. They pour noodles into a bowl, put boiled or raw meat into it, cut into thin slices, like for carpaccio, pour it all over with bubbling broth and season it with a huge amount of herbs (hot sauce is often added). The most commonly used greens are green onions, cilantro, basil, and bean sprouts. Serve with lime or lemongrass. They eat soup with wood sticks.

Secrets of making Vietnamese soup

1. To make the broth strong, Pho Bo is made from beef bones. Long bones (shank bones) are ideal, but brisket will also work.
2. The most delicious soup is considered to be one that consists of two types of beef: boiled until fully cooked and half-raw carpaccio (which is thinly sliced ​​and only scalded with broth). You will be able to eat only one of the presented types of meat.
3. In order for the pieces of carpaccio to be perfect - soft and pinkish in color - the meat must be cut very thin, almost like paper. Thanks to this cutting, it will instantly cook and change color, as if scalded by a bubbling broth. It is best to take cuts that are naturally of the highest quality, selected and fresh.
4. No oil is used for production at all. Instead of frying onions as usual for us, the Vietnamese prefer to cut the onion into two parts and grill for a few minutes. Charred and together with the husk, it is lowered into the broth, due to which it acquires a wonderful color and a special smell.
5. Rice noodles, of course, are best consumed hand-cooked and fresh. But in our realities, a ready-made one purchased in a store is completely suitable. The main thing is not to overcook it. It is correct to cook the noodles to medium readiness, because they will still have a little time in the plate when you pour the bubbling broth over them.

Total production time: 3 hours
Production time: 15 minutes
Yield: 4 servings
Calories: 73.94

Ingredients

• beef on the bone – 700 g
• onions – 1-2 pcs.
• ginger root – 2 cm
• cloves – 3 pcs.
• coriander seeds – 1 tsp.
• star anise – 1/2 star
• cinnamon – 1 stick
• water – approximately 2 l
• salt and sugar - to taste
• green onions (white part) – 1 bunch.

Ingredients for Pho Bo

• beef slice – 200 g
• ginger root – 1 cm
• salt and pepper - to taste
• rice noodles – 300 g
• onions – 1 pc.
• green onions (trunks) – 1 bunch.
• hot pepper – 1 pc.
• lime – 1 pc.
• parsley or cilantro - 1 bunch.

Manufacturing

Prepare the broth. You can eat only beef bones or take a cut on the bone with pulp, then the broth will be even richer, and the meat can be put on plates later - choose for yourself. So, throw the beef bones into boiling water and bring to a boil over high heat. Drain the first broth immediately after boiling, then change the water and cook over low heat for 2-3 hours (or longer). Don't forget to remove the foam. Add cloves, coriander seeds, cinnamon, anise, onions and ginger to the broth.

In order for the broth to come out with a beautiful color, the onions and ginger must be charred over an open fire or in a dry frying pan. Everything is simple here - we clean them, cut the onions in half and keep them until they turn brown, after which we throw them into the broth. During the cooking process, do not forget to add salt and sugar to taste. The broth should be rich, sweet and salty so that it can impart its own taste and smell to the rice noodles. It should be dark but transparent, have a pronounced taste of meat and the smell of spices.

At the very end, when the broth is one hundred percent ready, add green onions to it - we only need the snow-white part. Boil for almost half a minute so that the onions are not overcooked but remain crispy, remove them from the broth and set aside. We take out the beef, throw away the bones, and cut the flesh into pieces so that it is easy to handle with chopsticks. It is better to strain the broth.

Next, cut the fresh meat into small pieces, add a little salt and grated ginger, and leave for a while while the rest of the ingredients are prepared. We try to cut it thinly, because we will add these pieces to the soup raw before serving and they should be cooked instantly from boiling water. You'll need 6-8 pieces per serving. To make the cutting process easier, you can lightly freeze the meat.

We clean the onions and cut them into thin rings (if they are bitter, you can pour cool water in a bowl for a while), cut the hot pepper thinly, and chop the stems of green onions and parsley (or better yet, cilantro) with a knife.

Boil the rice noodles according to the instructions on the package. We need medium cooked noodles. Soak it in cool water, then put it in boiling water and cook until medium done. We rinse in running water so that the noodles do not stick together and are elastic.

Assembling Pho Bo soup. Place a pile of noodles in a bowl, add pieces of boiled beef, a few pieces of raw slices, a couple of onion rings and finely chopped greens.

Next, pour the soup with hot broth - we try to pour it onto the slices of raw meat, its color should change.

Serve the Vietnamese soup right away, while it’s still hot, adding chili pepper and lime, cut into large slices. Bon appetit!

Pho bo (Vietnamese beef noodle soup)

The freshest and exotic taste of the most famous Vietnamese pho bo soup with beef and rice noodles in a homemade version. Under no circumstances am I saying that this is an authentic recipe. This is, so to speak, a variation adapted to our realities.

I highly recommend everyone try cooking, all the products are available. Thanks to the unusual combinations of basil and mint, as well as spicy beef broth, the taste of the soup is simply unforgettable and very unusual. This pho-bo soup will not take much effort and time, the longest process is making the broth, and then everything is simple.

How to make pho bo (Vietnamese beef and rice noodle soup):

Rinse the bones well. To fill with water. Bring to a boil, boil slightly, drain this water, thoroughly wash the bones and pan. Pour water over the bones again and let them cook - this will become broth for pho-bo soup.

Cut the onion and ginger in half, fry until black. Also fry all the spices (star anise, cloves, cinnamon, pepper, coriander), so they will better release their odors. Add them to the broth. If any foam occurs, skim off the foam from the broth. Cook the broth for 4-5 hours (more is possible) over low heat. 40-60 minutes before the broth is ready, add beef to it.

At the end, salt the broth, add sugar, and fish sauce. The broth is ready, leave it on low heat, we need a hot broth.

Boil rice noodles according to instructions on the package. I had it written: place the noodles in boiling water and cook until done. Later, wash the rice noodles with cool water.

Thinly slice the boiled meat. You can also add raw beef to pho. It is clear that in this case it is necessary to take high-quality meat, lightly freeze it and cut it very thinly; it will be cooked directly in a plate with hot broth.

Let's prepare the green onions - cut off the snow-white part, if it is quite compacted, you can cut it lengthwise and throw it into the bubbling broth for a minute. Grind the greenish part.

Prepare the greens, rinse all and dry. Cut the lime into slices. You can also add ginger, cut into strips. Cut the chili into slices.

You can start serving the dish. Warm the noodles in the broth. Place it on the bottom of the plate, on top - meat, the snow-white part of the onion, green onions, chili, ginger, mint leaves, basil, parsley.

Pour in broth. Serve all the greens, chili peppers, lime wedges and fish sauce separately. Anyone can add the desired amount for themselves if they wish.

An adapted version of pho bo (Vietnamese beef noodle soup) is ready.

Bon Appetit everyone!

3

fish sauce - what is it like? how to cook?

oh, that's it, I found the video)

It is sold ready-made. We literally have it in the Metro in Ukraine. I took it there.

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How to cook pho bo in your kitchen

The iconic Vietnamese soup (the Vietnamese themselves insist that it is noodles) is now known throughout the world and is considered almost the main state dish. The history of pho bo is currently only 140 years old, but the origins are no less vague than in the Roman chronicles. The emergence of pho bo dates back to 1887 - the unification of Vietnam under French rule and the name French Indochina. The French made Hanoi the capital of the colony and it is believed that pho bo originated from there.

The name itself is associated with the famous French dish pot au feu - a thick and rich stew made with beef broth. The French words “pot” and “fe” were transformed when borrowed into “fo” and “bo”. The very idea of ​​eating large horned cattle was not close to the Vietnamese peasants - water buffalos were used as arable and draft animals; eating them came to mind no more than the Central Russian peasant would eat a tractor. With the arrival of the French, the number of common European cattle increased, the French ate them, the indigenous population received horns and legs from the master's table, from which, in fact, they cook pho bo.

Chinese cuisine, which by that time had thoroughly advanced to Vietnam, also had a significant impact on the recipe for pho bo. And the rice noodles themselves, and the “5 spices”, and hoisin sauce are from China.

The evolution of pho bo is inextricably linked with the country's turbulent history. After the departure of the French in 1954 and the victory of communist ideology in the north, in Hanoi, the broad masses moved south, fleeing the latest devastation. The south of Vietnam is usually a much more prosperous and food-secure region than the north, which is why the formidable and seasoned pho bak from Hanoi in Saigon has acquired countless squiggles and embellishments, and has been reincarnated into the background, the southern and most recognizable version around the world. The fall of Saigon in 1975 caused a new wave of emigration; the “boat people” reached not only the United States (the United States of America is a state in North America) , but also Australia, taking with them the rich southern recipe.

Here we will look specifically at pho bak, since Vietnamese purists wrinkle their noses at pho nam and often completely refuse to accept it as pho.

Ingredients for pho bo

And ingredients for pho bo

Let's start with the main ingredients. The main thing in pho is, of course, beef . The broth is cooked in approximately the same way as our jelly, only not from hooves, but from shanks. Beautiful beef shanks are sold in the markets, however, you will have to purchase the whole product, it is about three kilos, but ask the butcher to cut it into three parts so that it fits into the pan and is better boiled from the bones. It would be great to cut the upper part lengthwise as well. It can also be cooked from marrow bones alone. If a shank costs you 180 rubles, you can get bones for practically nothing. But the shank is much tastier.

Noodles – rice noodles Bahn Pho (ban pho), also known as Thai chantaboon. Noodles can be purchased in most large hypermarkets in the Asian goods departments, or you can go to special Vietnamese, Thai and Chinese stores, no question. These are rice noodles, originally square in cross-section or flat. The best outcome is with the freshest noodles, but you will have to look for them.

The meat for serving is a good beef fillet, cut into very thin slices, like carpaccio. The amount per serving is quite small, so you can allow yourself to cut it directly.

Root vegetables - ordinary yellow onions and ginger. The onions must be cut in half, the ginger root must be crushed with a rolling pin or pestle and fried until black in a dry metal frying pan or directly on the burner. Don't be shy, it just adds flavor and improves the color.

Spices – star anise, cloves and cinnamon, whole. You can use a ready-made Chinese 5-spice mixture, but this is unsporting.

Salt and sugar - ordinary salt, sugar - yellow unrefined crystalline. If you're short on money, take Demerara sand.

For serving - soybean sprouts or mung bean, thinly sliced ​​onion and washed with cool water, green onions, hot peppers (bird's eye), fresh cilantro, lime wedges.

Manufacturing development

Cook the shank in a large saucepan over high heat.

Wash chopped beef shanks (or marrow bones with the addition of beef like goulash - 2.5 - 3 kg of bones per pound of meat), pour 5-6 liters into a large saucepan. water and cook over high heat with the lid on. As soon as it boils, stir well for a few minutes so that a rich foam rises and pour into a large colander or simply into the sink, rinse with warm water. Rinse the pan from scale, return the bones and meat, fill it with cool water again and let it cook completely.

Frying onions and ginger

Two large onions (300 g), without peeling, and 10 cm of ginger root, burn over a fire until black or fry in a dry frying pan. Remove the top layer of onion skins and the more burnt parts of the ginger root. Crush the ginger with a rolling pin or fist. Add to broth.

Salt the broth with about one and a half tablespoons of salt. Continue cooking for one and a half to two hours over very low heat until the meat is soft enough to chew. Remove it from the pan with a slotted spoon and cover it with cool water in a bowl to prevent it from darkening. Add spices - 5 star anise, 6 clove buds, 10 cm cinnamon. Continue cooking the broth for another hour and a half until the bones are cooked.

Strain the broth

Strain the broth through a colander into another bowl. Discard the roots and spices, let the bones cool slightly and shake out the bone marrow (the central part of the nervous system of animals, usually located in the head of the body and which is a compact accumulation of nerve cells and their processes) and separate the tendons, add to the boiled meat.

Taste the broth for salt. Add 4 tbsp one at a time. fish sauce, tasting each time, and 30 g of yellow sugar. The broth should have an intense flavor and be slightly salted. It is best to prepare the broth the day before, then after cooling in the refrigerator you simply skim off the crust of congealed fat on top. Or remove the fat with cardboard napkins.

There is such a trick - add Chinese hoisin sauce to the broth, this increases the richness of the taste and improves the color. But still, this is cutting corners; it is better to achieve the same on your own.

Soak the noodles in a bowl with hot water for 15 minutes or follow the directions on the package. Wash and leave in cool water.

Blanch the soy sprouts in boiling water.

Tear off the leaves from the cilantro sprigs, cut the green onions and pepper into thin rings. Cut 2-3 limes into slices.

Slice frozen beef fillet

Lightly freeze beef fillet (approximately 250 g) and cut into very thin slices with a huge knife.

Cut the meat from the broth and tendons into small pieces.

Before final assembly, you must have all these ingredients ready and at the right temperature.

Boil three liters of water in a saucepan and take a small mesh colander. Place a saucepan with broth on the fire.

Place bowls on the table (usually 750 ml).

Dip noodles in a colander in boiling water

Place a portion of noodles in a colander (it should take up from a quarter to a third of the bowl’s volume) and dip in boiling water for 15-20 seconds. Place the fried noodles into bowls. On top place chopped meat, tendons and bone marrow (the central part of the nervous system of animals, usually located in the head part of the body and representing a compact accumulation of nerve cells and their processes) , a handful of soybean sprouts, slightly chopped onions, put slices of raw fillet on top .

Ready pho bo

Ladle the bubbling broth into bowls. Sprinkle green onions, hot peppers and cilantro leaves on top, and add a wedge of lime. For those who wish, serve soy sauce and chili oil.

Don't let the pho bo get cold! Eat quickly and sparingly.

Pho ga soup - Vietnamese chicken soup

An unusual first dish of Asian cuisine is Vietnamese pho soup. Like a huge number of local soups, it is prepared with rice noodles. A distinctive feature of similar first courses is that most of the ingredients are added to the plate specifically when serving and serving, rather than being prepared all together.

Pho soup is not prepared according to a specific recipe and is often cooked according to one’s mood. There are various options that are very similar to each other, but are served with various additives. A soup in which beef is added when served is usually called pho bo (phở bò). If pieces of fish, fish sticks or balls are added to the soup, it is called pho ca (phở cá). The most fascinating Vietnamese soup, which is easy to repeat here, is with chicken, pho ga soup (phở gà).

Vietnamese chicken soup is a fairly ordinary first course, despite some exotic ingredients. No one can reliably say about the origin of the soup itself and its name. Apparently, the Vietnamese pho soup recipe is a rather complex composition of various first courses, including French cuisine, something from Chinese noodle soups, laksa, etc.

According to CNN (World's 50 most delicious foods), pho soup is among the top most delicious dishes in the world. Most often, chicken pho ga soup is prepared with beef broth or vegetable broth. When serving, add snow-white rice noodles, thin slices of chicken, which is cut with bones, greens, fried or raw white onions, and lime. Special additives include sprouts, usually soybeans, beans or wheat, lemongrass, mint and hot pepper.

Pho ga soup is served hot. This is a unique composition of smells in one dish. Around the world, pho soup recipes are interpreted and changed within wide limits. In general, this does not make the dish the least tasty, but rather the most special.

If you live in Hanoi, they will prepare an authentic and “true” Vietnamese pho soup for you. Far from the historical homeland, it is not always possible to find all the necessary components, and the properties of those available can vary significantly. We decided to make chicken pho soup using commercially available ingredients and were surprised that we could buy everything, or almost everything.

Ingredients for pho soup

• Chicken 1 piece
• Rice noodles 100 g
• Lime 2 pcs
• Snow-white or young onions 1 pc.
• Mint 2-3 sprigs
• Cilantro 0.5 bunch
• Mung bean sprouts (soybeans, wheat, peas, radishes) 50 g
• Chili pepper 1 pc.
• Ginger 1 piece
• Cucumber 1 piece
• Green onions 2-3 pcs
• Lemongrass (lemon grass) 1 pc.
• Garlic 2-3 cloves
• Carrots, onions, soup roots for broth
• Soy sauce 1 tbsp. l.
• Star anise 1 piece

How to make pho soup

1. At first glance, it may seem that the ingredients are simply fantastic and difficult to obtain. No need to despair, everything is on sale. Prepare yourself a delicious first course, it's worth it.

Chicken broth for soup

Boil chicken with carrots, onions and roots

Preparing vegetables for pho soup

Vegetables and herbs for preparing and serving soup

Pea and soy sprouts for soup

Cutting vegetables and herbs for serving soup

Vegetables and herbs for serving soup

Preparing noodles for soup

Add ginger, garlic, lemongrass to the broth

Add star anise, soy sauce and lime juice to the broth

Boil rice noodles in broth

Serving pho ga soup

Place cooked rice noodles on a plate

Arrange the chopped chicken

Add chopped cucumber, onion and lemongrass