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Prep Time
5 h.
Cooking Time
6 h. 40 min.
Serves
6
Difficulty
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About This Recipe
Pho (in reality, pronounced somewhere between "fo" and "pho") are traditional Vietnamese soups with rice noodles based on a strong aromatic broth made from meat or poultry. These soups originated in the north of the country not so long ago — just about a hundred years ago. The local chefs aimed to cater to the tastes of both the local inhabitants and the French, who introduced the consumption of beef — previously, oxen were only used as draft animals. In beef pho, in addition to meat, pre-made beef meatballs are often added, sometimes mixed with pork.
In lists at 0 people
In lists at 0 people
Cooking
Cooked
Planned
Ingredients List
Total ingredients: 23
Serves:
Beef bones - 1.5 kg
beef tenderloin - 400 g
Midori rice noodles large - 300 g
Bulb onions - 1 pcs.
Carrot - 1 pcs.
Celery - 120 g
Daikon - 1 pcs.
Garlic - 7 clove
Ginger - 33 g
Fish sauce - 2 tbsp
Carnation - 12 pcs.
star anise - 6 pcs.
Cinnamon - 1 pcs.
Coriander seeds - 1 tsp
Salt - to taste
Beans (sprouts) - 15 g
Bulb onions - ½ pcs.
Red chili pepper - to taste
Lime - to taste
cilantro - to taste
Green onion - to taste
Sweet chilli sauce - to taste
Hoisin sauce - to taste
Nutrition Facts
Serves:
🥓
Fat
316г
🍚
Carbohydrates
736г
🥩
Protein
409г
🔥
Kcal
Daily Values
Preparation Steps
Step 1
Place bones in a 6-quart saucepan. Fill with cold water until they are completely covered. Bring to a boil over high heat, reduce heat, and simmer for 10 minutes. Then pour out the broth, rinse the bones from foam, and return them back to the pan. Pour in fresh cold water to fill the pan ¾ full. Place over high heat, bring to a boil and reduce heat. Skim the foam for 10 minutes.
Step 2
Peel the onion (you can only remove the coarse peel, leaving the thin brown layers) and stick clove buds into the onion. Take the onion with tongs and lightly burn it over an open fire, place it in the broth. Also burn and add a cinnamon stick, star anise and thickly sliced ginger to the broth. If you have an electric stove, you can fry the spices in a dry frying pan (cloves before sticking them into the onion). Add coriander to the broth.
Step 3
Peel and coarsely chop the garlic, carrots, daikon and celery. Add vegetables to broth. Cook the broth, covered, for 3 hours. The heat under the broth should be minimal so that the broth does not boil. If it starts to boil, you can gradually add cold water.
Step 4
Remove the finished broth from the heat, cool completely for 2 hours. Then put it in the refrigerator for 2-3 hours. Remove the frozen fat from the surface.
Step 5
Place the broth over high heat and bring to a boil. Reduce heat to low and simmer covered for another 3 hours. Then add salt and fish sauce.
Step 6
Remove the bones from the broth (you can eat the bone marrow; it tastes great with bread). Strain the broth into a clean saucepan.
Step 7
About 30 minutes in advance, place the beef tenderloin in the freezer, then cut into wide slices no more than 2 mm thick (slightly frozen tenderloin is easier to cut).
Step 8
Prepare everything for serving: cut the green onions into medium pieces, remove the stems from the cilantro, cut the limes into quarters, cut the bean sprouts in half, cut the chili into rings, and chop the onion very finely. Place all ingredients on a large plate in sections.
Step 9
Cook noodles according to package instructions, rinse with cold water and pat dry slightly.
Step 10
Bring the broth to a rolling boil. Divide the noodles into bowls and place the slices of meat on them. Place bowls and garnishes on the table. Already on the table, pour the boiling broth into bowls - it will cook the meat right in the plate.
Step 11
Add a little garnish to each serving, squeeze out lime juice and season with sauces. Eat with a spoon, helping yourself with chopsticks.
Enjoy your meal!
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