Hearty Vietnamese soup, fo, traditionally made from rice noodles and meat, and beef shank in Food Network magazine recipe makes a taste and the texture of the original recipe for this soup is even better. The most pleasant: This recipe is designed for 6 huge servings, so you you can ask for supplements, which is impossible to do if you have lunch в кафе. 
Time: 2 час. 15 min Difficulty: easy Portions: 6 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
For soup:
- 450 gr flat rice noodles
- 225 gr. thinly sliced baked beef (tear to pieces)
- 4 tbsp. bean seedlings
- 1 large bunch of Thai basil or mint (cut off leaves)
- 2 thinly sliced jalapenos (red and / or green)
- 1 thinly sliced large red onion head
- Hoisin sauce and / or Sriracha sauce (Asian chili pepper sauce) for filing
For broth:
- 2 beef shanks with meat (only about 1 kg.)
- 3 large halved onion heads
- 1 cut in half along a piece of ginger 15 cm long.
- 1 garlic head cut in half across
- 2 tbsp. l vegetable oil
- Salt
- 2 cinnamon sticks
- 4 stars star anise stars
- 3 tbsp. l black pepper peas
- 3 l low salt beef broth
- 1/3 Art. fish sauce
Recipes with similar ingredients: beef, rice noodles, sauce fish, hoisin sauce, sriracha sauce, jalapeno peppers, ginger root, red onion, garlic, cinnamon, star anise, black peppercorns, mint basil
Recipe preparation:
- Prepare the broth: Place the wire rack in the upper third oven and preheat to 230 ° C. In a baking dish with high mix beef, onions, ginger and garlic with the sides vegetable oil. Salt well. Bake by flipping one times during cooking until meat and vegetables are slightly charred, about 30 minutes Transfer to a large pot.
- At this time, fry for 5 minutes. in a small pan on medium heat cinnamon sticks, star anise rays and peppercorns, shaking the pan. Add chicken stock to the pan with meat, 2 l water, fried spices and fish sauce. Bring to a boil then reduce heat to maintain a low boil. Cook removing foam from the surface of the broth until the meat is soft, 1 hour – 1 hour 30 min
- Remove the pan from the heat and transfer the beef shanks to chopping board. Strain the broth through a fine mesh sieve in another large pan. (The broth can be prepared in advance, for 2 of the day. Allow to cool, then refrigerate in a container with lid.) Separate the meat from the bone with two forks, discarding everything pieces of cartilage, then put the meat back in the broth. Bones Throw away.Prepare the noodles according to the instructions on the packaging. Pour the broth and arrange the meat in bowls, then add the noodles and baked beef. Put bean sprouts, basil, pepper on top jalapenos and red onions. Serve with Hoisin Sauce and / or Sriracha sauce.
