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How To make Hanoi Beef & Rice Noodel Soup (Pho Bac)
5 lb Beef bones with marrow
5 lb Oxtails
2 lb Short rib plate, or 1 lb
-flank steak 2 lg Onions, unpeeled, halved
-and studded with 8 whole -cloves 3 Shallots, unpeeled
2 oz Fresh ginger root, unpeeled
-in one piece 8 Star anise
1 Cinnamon stick
4 md Parsnips, cut into 2-inch
-chunks 2 ts Salt
1 lb Beef sirloin
2 Scallions, thinly sliced
1 tb Shredded coriander
2 md Onions, sliced paper-thin
1/4 c Hot chili sauce (tuong ot
-or sriracha sauce) 1 lb 1/4-inch-wide dried rice
-sticks (banh pho) 1/2 c Nuoc mam (Vietnamese fish
-sauce) Freshly ground black pepper
ACCOMPANIMENTS:
2 c Fresh bean sprouts
2 Fresh red chile peppers,
-sliced 2 Limes, cut into wedges
1 bn Of fresh mint, separated
-into leaves 1 bn Fresh Asian basil *
* or regular fresh basil, -separated into leaves In order to cut the beef into paper-thin slices, freeze the pieces of meat for 30 minutes before slicing. The night before, clean the bones under cold running water and soak overnight in a pot with water to cover at room temperature. (This will help loosen the impurities inside the bones. When heat is applied, these impurities are released and come to the top much faster and can be removed, therefore, producing a clear broth.) Place the beef bones, oxtails and short rib plate in a large stockpot. Add water to cover and bring to a boil. Cook for 10 minutes. Drain. Rinse the pot and the bones. Return the bones to the pot and add 6 quarts of water. Bring to a boil. Skim the surface to remove the foam and fat. Stir the bones in the bottom of the pot from time to time to free the impurities. Continue skimming until the foam ceases to rise. Add 3 quarts more water and bring to a boil. Skim off all the residue that forms on the top. Turn the heat to low and simmer. Meanwhile, char the clove-studded onions, shallots and ginger directly over a gas burner or under the broiler until they release their fragrant odors. Tie the charred vegetables, star anise and cinnamon stick in a double thickness of dampened cheesecloth. Add the spice bag, parsnips and salt to the simmering broth. Simmer for 1 hour.
Remove the short rib plates. Pull the meat away from the bones. Reserve the meat and return the bones to the pot. Simmer the broth, uncovered, for 4 to 5 hours. Keep an eye on it; as the liquid boils away, add enough fresh water to cover the bones. Meanwhile, slice the beef sirloin against the grain into paper-thin slices, roughly 2 by 2-inches in size. Slice the reserved short rib meat paper-thin. Set aside. In a small bowl, combine the scallions, coriander and half of the slice onions. Place the remaining sliced onions in a small bowl and stir in the hot chili sauce. Blend well. Soak the rice sticks in warm water for 30 minutes. Drain and set aside. When the broth is ready, remove and discard all of the bones. Strain the broth through a strainer or colander lined with a double layer of dampened cheesecloth into a clean pot. Add the fish sauce and bring the broth to a boil. Reduce the heat and keep the broth at a bare simmer. In another pot, bring 4 quarts of water to a boil. Drain the noodles, then drop them in the boiling water. Drain immediately. Divide the noodles among 4 large soup bowls. Top the noodles with the sliced meats. bring the broth to a rolling boil. Ladle the broth directly over the meat in each bowl (the boiling broth will cook the raw beef instantly). Garnish with the scallion mixture and freshly ground black pepper. Serve the onions in hot chili sauce and the accompaniments on the side. Each diner will add these ingredients as desired. Yield: 4 servings.
How To make Hanoi Beef & Rice Noodel Soup (Pho Bac)'s Videos
How to Make Pho Bo Ha Noi (Northern-style Beef Pho)
We took a cooking class in Hoi An, Vietnam and one of the things we learned how to make was northern-style beef pho. You can check out the full recipe below. Thanks for watching!
PHO BO HA NOI RECIPE:
The BEST Vietnamese PHO Recipe
PHO BROTH
20 L Water
2 Pieces Tendon
1 beef Brisket
3 Lbs Beef Rib Bones
4 Lbs Beef Bones
1/2 Cup Coriander
1 Cinnamon Stick
3 Star Anise
1 Black Cardamon
3 Char Onions
1 Char Ginger
1 Cup Dried Shrimp
1 Cup Fish Sauce
1 Rock Sugar
3 Tbsp Salt
Cooking for about 12 Hours.
*After 2-3. Hours Take out Brisket.
*Topping in the Bowl:
Pho Noodles
Tendon
Onion
Raw beef
Meatball
Beef Brisket
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Beef Pho Recipe | Vietnamese Beef Noodle Soup
Beef Pho, pronounced fuh, is a Vietnamese noodle soup. Our version is made with shredded beef shank and rice noodles.
Make this recipe:
INGREDIENTS:
2 pounds Certified Angus Beef ® cross-cut shanks (about 2 pieces)
1 large onion, cut in half
1 ginger root (about 5-inches long) cut in half lengthwise
2 quarts (64-ounces) water
1 quart (32-ounces) unsalted beef stock
2 whole star anise
1 cinnamon stick
3 whole cloves
2 teaspoons coriander seeds
1/4 cup soy sauce
2 tablespoons fish sauce
2 tablespoons turbinado sugar (or light brown sugar)
1 (8-ounce) package thin rice noodles
Optional garnishes: 1 lime, cut into wedges, 2 cups mung bean sprouts, 2 jalapeños, sliced, 4 sprigs Thai basil, 4 sprigs cilantro, 4 sprigs mint
Learn more about Cross-Cut Shanks:
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Phở - Homemade Phở - Cách nấu phở tại nhà thật ngon, nước lèo trong vàng sóng sánh | Bếp Nhà Diễm |
Diễm chia sẻ cách nấu phở của nhà Diễm. Nhắc đến phở, là nhắc đến ẩm thực Việt Nam. Phở có xuất xứ từ miền Bắc, làng Vân Cù, huyện Nam Trực, Bình Định. Cùng với thời gian và việc lựa chọn nguyên liệu, hương vị mà phở mỗi vùng miền cũng sẻ có cách nấu và hương vị, các nguyên liệu ăn kèm khác nhau. Phở ngon là nước dùng phải trong, vàng sóng sánh, thật thơm và ngọt thanh. Nhà Diễm nấu phở có thể nói là theo kiểu miền Nam, sử dụng thêm các loại hương liệu khô như hoa hồi, quế, đinh hương,... ăn kèm thì có thêm giá, lá quế, ngò gai và tương để chấm thịt. Mời mọi người cùng vào bếp để nấu phở với Diễm nhé!
☘Cách làm bò viên:
☘Cách làm bánh phở bằng bột:
☘Cách làm bánh phở bằng cơm:
Nguyên liệu / Ingredients: ( 6-8 tô / bowls )
▫️Nước súp / The soup
1,2 kg xương bò / 1,2 kg beef marrow bone
2 mcf muối / 2 tsp salt
3 củ hành tây / 3 onions
50g gừng / 50g ginger
2,8 lít nước / 2,8 liter water
6 hoa hồi / 6 star anise
1,5 mc hạt ngò / 1,5 tbsp coriander seeds
3 miếng quế / 3 cinnamon
1 mc đinh hương / 1 tbsp clove
1/2 mc tiêu hột / 1/2 tbsp whole peppercorn
30g gừng / 30g ginger
3 củ hành tím / 3 shallots
1 củ hành tây / 1 onion
1,5 mc muối / 1,5 tbsp salt
1 mc đường phèn / 1 tbsp rock sugar
1 mc bột nêm gà / 1 tbsp chicken powder
▫️Ăn kèm / Side serving
1kg bánh phở / 1kg rice noodle
300g bò viên / 300g beef ball
300g thịt bò file / 300g beef tenderloin
50g hành lá / 50g spring onion
Giá sống / Bean sprouts
Lá quế / Thai basil
Ngò gai / Sawtooth herb
Tương đen / Hoisin sauce
Tương ớt / Chili sauce
Chanh / Lime
#diemnauy #pho #homemadepho
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☘️ Danh mục các món ăn:
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☘️ Danh mục bánh Á:
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☘️ Các món Bún - Phở:
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Video được đăng vào mỗi thứ 2- 4 - 6 hàng tuần vào lúc 21h Nauy.
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AUNTIE'S PHO - The Best I've Ever Had
Auntie Jacqueline's beef pho recipe is the best I've ever had. For this video she spills all her secrets from the cuts of beef she uses for a rich pho broth, the ideal mix of spices, and the magic seasoning!
WRITTEN RECIPE:
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About Pai:
Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin's Kitchen.
Pai was born and raised in southern Thailand where she spent much of her playtime in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at
Vietnam Street Food - ULTIMATE PHO TOUR!! (How Pho Became World’s #1 Vietnamese Food)
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HANOI, VIETNAM: Welcome to Hanoi, Vietnam, the capital of the most well known Vietnamese food around the world - pho! Today I’m hanging out with my friend Khoa from @Hanoifood and we’re taking you on an unforgettable pho tour of Hanoi. We’ll be eating at 5 of the best pho restaurants and stalls in Hanoi, and sharing with you the history of how pho came about and how it took over the world as the most famous of all Vietnamese food.
Huge thanks to Khoa: @Hanoifood
Here are all the pho spots we ate at in this video:
1. Phở Mạnh Cường (
Price: 55,000 VND ($2.31) per bowl
We’re starting off with a simple bowl of pho, but very popular for breakfast in Hanoi.
2. Pho Thin (
Price: 70,000 VND ($2.94) per bowl
This is one of the most famous bowls of pho in Hanoi, and they even have restaurants abroad. One of their signatures is that they stir fry the beef instead of boiling it. It’s not doubt one of the best bowls of pho you’ll ever eat.
3. Phở Bò Ấu Triệu (
Price: 60,000 VND ($2.52) per bowl
Another bowl of extraordinary beef pho, this was one of my favorites of the day.
4. Phở gà Phương (
Price: 100,000 VND ($4.20) for full toppings
Along with beef, chicken pho has a unique history and Khoa takes me to one of his favorite places - this place is outstanding!
5. Phở Hạnh (
Price: 50,000 VND ($2.10) per bowl, 80,000 VND (3.36) salad
To wrap up this ultimate Vietnamese street food pho tour we tried one more bowl of chicken pho - but this time a dry version with soup on the side. Additionally the cabbage chicken salad was life-changing.
Thank you for watching this ultimate Vietnamese street food tour in Hanoi!
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