Recipe: Vietnamese Beef Pho...
This is the recipe my boyfriend uses. I find that adding a little MSG (accent) Does a big favor to this recipe..
This is our recipe for Beef Pho (Pho Bo). It's a work in progress, so I'm sure it's missing things, and could not be called authentic. It is, however, very tasty.
Ingredients:
Broth:
2lbs Beef Bones
1 small chopped onion
1 small piece of a cinnamon stick
Star Anise (I was not able to find real star anise at my grocery store, so I had to use star anise teabags. They do seem to have worked well though)
1tsp Salt
1 small stick of Ginger
1tsp Sugar
12c Water
1tsp MSG (DO NOT SKIP THIS)
Everything Else:
Rice Noodles (Look for ones called 'Pho', or any linguini like rice noodles)
Hoisin Sauce (to taste)
"Rooster" Sauce (Very Important - it's in the ethnic section, in a big red bottle with a rooster on it)
1 Lime
1 Jalapeno
Bean Sprouts (1 handfull per bowl of soup)
1/2lb Flank Steak
Fresh Basil
Directions:
Broil onions and ginger until they start to burn. Smash ginger.
Put the bones in a pot. Add water to cover. Bring water to a boil. Discard water, and refill with 12 fresh cups. Bring to a boil again. Once at a boil, skim foam from the top and discard. Add onions, ginger, anise, salt, sugar, and cinnamon. Simmer for at least 30 min (I usually do it for several hours). Strain everything out of the broth, and refrigerate the broth. Once broth is cold, skim the layer of fat off of the top, and discard it. Boil flank steak until it is cooked, and slice in to small pieces. Add to broth. Cook noodles according to package directions. Put some noodles in each bowl, and fill with heated broth. Add hoisin sauce, rooster sauce, and a squeezed slice of lime to each bowl. Add a handful of beans prouts, and some torn up basil, and enjoy!
Depending on how adventurous you are, you can add other fun stuff in addition to the flank. When you get this at a good pho house, you will get tendon, tripe, and Vietnamese meatballs in your soup too.
Here's a pPic from the web...
This is our recipe for Beef Pho (Pho Bo). It's a work in progress, so I'm sure it's missing things, and could not be called authentic. It is, however, very tasty.
Ingredients:
Broth:
2lbs Beef Bones
1 small chopped onion
1 small piece of a cinnamon stick
Star Anise (I was not able to find real star anise at my grocery store, so I had to use star anise teabags. They do seem to have worked well though)
1tsp Salt
1 small stick of Ginger
1tsp Sugar
12c Water
1tsp MSG (DO NOT SKIP THIS)
Everything Else:
Rice Noodles (Look for ones called 'Pho', or any linguini like rice noodles)
Hoisin Sauce (to taste)
"Rooster" Sauce (Very Important - it's in the ethnic section, in a big red bottle with a rooster on it)
1 Lime
1 Jalapeno
Bean Sprouts (1 handfull per bowl of soup)
1/2lb Flank Steak
Fresh Basil
Directions:
Broil onions and ginger until they start to burn. Smash ginger.
Put the bones in a pot. Add water to cover. Bring water to a boil. Discard water, and refill with 12 fresh cups. Bring to a boil again. Once at a boil, skim foam from the top and discard. Add onions, ginger, anise, salt, sugar, and cinnamon. Simmer for at least 30 min (I usually do it for several hours). Strain everything out of the broth, and refrigerate the broth. Once broth is cold, skim the layer of fat off of the top, and discard it. Boil flank steak until it is cooked, and slice in to small pieces. Add to broth. Cook noodles according to package directions. Put some noodles in each bowl, and fill with heated broth. Add hoisin sauce, rooster sauce, and a squeezed slice of lime to each bowl. Add a handful of beans prouts, and some torn up basil, and enjoy!
Depending on how adventurous you are, you can add other fun stuff in addition to the flank. When you get this at a good pho house, you will get tendon, tripe, and Vietnamese meatballs in your soup too.
Here's a pPic from the web...