Vietnamese soup with rice noodles and beef Pho Bo – detailed cooking recipe. Share with friends: 
Photo of the dish: Mai Pham Time: 2 hours. 20 minutes. Difficulty: Easy Servings: 4 The recipes use measuring containers with a volume of: one cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (st.) – 120 ml 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 450 gr dry rice sticks 0.15 cm wide. (soak in water, cook and strain)
- 150 gr. lightly frozen, then chopped across the fibers slices no thicker than beef tenderloin
Bouillon:
- 2.3 kg beef bones with bone marrow or legs
- 900 gr. cut into 2 pieces of beef neck
- 1 cut in half lengthwise and slightly crushed flat side of the knife, slightly fried piece of ginger 8 cm long.
- 2 peeled and fried onion heads
- 1/4 Art. fish sauce
- 85 gr. cube sugar or 3 tbsp. l Sahara
- 10 whole stars lightly fried in a dry pan star anise
- 1 tbsp. l sea salt
Recipes with similar ingredients: beef, rice noodles, sauce fish, onions, ginger root, sea salt flakes, star anise
Recipe preparation:
- In a large saucepan, bring to a boil 6 liters. water. Put bones and beef meat in a second pan and pour water. Bring to a boil and cook at high boil for 5 minutes. Forceps gently transfer the bones and meat to the first pot of boiling water.
- Pour out the water in which the meat was cooked (thanks to this the bones and the meat will be clean and the number of outsiders will decrease impurities in the broth, due to which it becomes opaque). When the water boils again, reduce the heat and cook the broth with low boil. Often collect foam and grease from the surface. Add fried ginger and onions, fish sauce and sugar. Cook until soft beef, about 40 minutes Take out one piece of meat and put in cold water for 10 minutes so that the meat does not darken and withered. Drain and slice the meat. Second piece of meat leave to boil in the broth.
- When the broth is cooked for about 1.5 hours, in a bag for spice or piece of gauze wrap star anise star anise and cloves and put in the broth. Let them brew to make the broth aromatic, about 30 minutes Take out and throw away the bag with spices and onions. Add salt and continue cooking, collecting foam from the surface, if necessary, until you ready to assemble dishes. The broth should be cooked for at least 2 hours. (Broth it will turn out a little salty, but the taste will become balanced when you add the noodles.) Leave the remaining meat and bones to simmer in pan while you pour the soup into bowls.
- To serve, put the finished noodles in preheated bowls. (If the noodles are not hot, preheat them in the microwave or briefly immerse in boiling water so that the soup does not cool due to cold noodles.) Put a few slices of beef neck and raw tenderloin on noodles. Bring the broth to a boil and pour 2-3 tbsp. at every bowl. Thanks to the hot broth, raw beef instantly get ready. Sprinkle soup with onions, green onions and cilantro. Serve right away, inviting guests to add bean sprouts to the soup, herbs, chili pepper, lime juice and black pepper.
