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How To make Hanoi Beef and Rice Noodle 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 NOTE: 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.
How To make Hanoi Beef and Rice Noodle Soup (Pho Bac)'s Videos
I MADE THE BEST PHO BETTER THAN RESTAURANT
INGREDIENTS & INSTRUCTIONS
Beef shin center
Angus beef
Oxtail
Beef soup bones
4-5 star anise
3 cinnamon sticks
1 medium piece of ginger
2 medium yellow onion
1 medium shallots
3 garlic cloves
5-6 whole cloves
1 tbs sugar
1 tbs coriander seeds
2 tbs salt
4-6 tbs fish sauce
2 small beef bouillon cubes
1 large chicken bouillon cube
1 lime
Cilantro
1 scallion or spring onion
Hoisin sauce to eat it (optional)
Slice very thin onion, soak it in cold water to remove some of the aroma and the strong flavor, chopped up some cilantro and spring onion to garnish your Phô, it’s great with some hoisin sauce and chili oil.
Enjoy!
Be sure to adjust the seasonings to your taste bud, as my measurements are only a guideline.
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How to make PHO GA (Vietnamese Chicken Noodle Soup) | Helen's Recipes
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Ingredients (serves 6-8)
For the broth
1 whole soup/ free-range chicken abt 1.2kg (2.5 lb)
1 spring onion
2 slices of ginger
4 liters (4 quarts) water
1 medium yellow onion, peeled
3 tbsp salt *
1 tbsp sugar/ rock sugar *
1 tbsp chicken stock *
*Seasoning measurements for your reference only. Please adjust to your taste
For the PHO aroma
1 knob ginger (double thumb size)
3 shallots
6 coriander roots (or 1 tbsp coriander seeds)
1 cinnamon stick (optional)
2 star anise (optional)
For Pho Bowl:
450g (1lb) dried flat rice noodle (Banh Pho) or 1 kg ( 2.2 lb) fresh pho noodle
5 (kaffir) lime leaves
1 yellow onion, paper-thin sliced and soaked in cold water
1 bunch spring onion (100g), green part chopped, white part bruised.
Herb platter: sawtooth herbs, Asian basils, optional: blanched bean sprouts
Extra Sauce: fish sauce, Sriracha, hoisin, pickled garlic chili (your choice)
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PHO BO - Vietnamese Beef Noodle Soup Recipe | Helen's Recipes
Ingredients (8 servings)
For the broth:
1-3kg beef marrow/knuckle bones = 2-6 lb, the more the merrier ^^
500g beef (1 lb, outside flank, brisket or cross rib roast)
1 onion
1 tablespoon salt
1 tablespoon sugar
For the PHO aroma:
2 piece ginger (size of your thumb), sliced
3 star anise
2 cinnamon sticks
2-3 black cardamoms
1 medium onion ( or 3 shallots)
Optional: 1 tsp cloves, 1 tsp coriander seeds (or 3 coriander roots)
For the bowls:
1kg dried flat rice noodle banh pho (2lb dried or 4lb fresh noodle)
300g fresh beef (eye of round/ fillet mignon), finely sliced
Garnishes
1 medium yellow onion, sliced paper-thin, left to soak for 30 minutes in a bowl of cold water
4 spring onion, white part separated, green part chopped.
Asian/Thai basil (hung que), Sawtooth herbs (ngo gai)
Lime wedges, blanched bean sprouts, hoisin sauce, siracha etc.
PHO with Chicken:
You might need a soup pot for this recipe
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Best ever Pho Recipe | Phở:
Original Bun Bo | Bún Bò Huế:
Vietnamese Baguette | Bí Kiếp Bánh Mì Gia Truyền:
Cooking with Grandma | Vào Bếp cùng Ngoại:
All Vietnamese desserts | Các món tráng miệng
Everyday family meals | Bữa cơm gia đình
Music from Youtube music library
#HelenRecipes #vietnamesefood #vietnameserecipes
Music by Purple Planet
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Pho tai , rare beef noodle soup
Vietnamese Pho with beef
This is the ultimate Pho Bo recipe! This shows you how to pack the most flavour into this simple dish, for a real taste of the Hanoi version of this ever popular Vietnamese dish!
It's the combination of charred spices that give it that authentic flavour which I haven't found yet in Vietnamese restaurants here in the UK.
And of course, the quality of the beef, cooked to get all the flavour out of every bone!
This is not the simplest pho recipe you'll find out there, but it's worth the extra effort!
Ingredients (for 4 generous bowls)
500g beef ribs
1 beef joint (about 1kg)
300g beef steak (any cut will do)
200g flat noodles
Chives 20g
5 spring onions
Coriander 20g
1 Cardamom pod
Coriander seeds 5g
1 Cinnamon stick
1 Star anise
2 Shallots
Ginger 200g
1 White onion
Garlic 10 cloves
1 Chili
Rock salt 1 tbsp
Sugar 1 tbsp
Fish sauce 2 tbsp
TIMESTAMPS
00:00 Vietnamese Pho with beef
00:22 Ingredients
00:33 Prepare the meat
01:52 Prepare the stock
04:14 Prepare the marinade
04:30 Chop the herbs
05:00 Cut the meat
05:50 Cook the noodles
06:03 Season the stock
06:19 Assemble
07:42 Enjoy!
Authentic Vietnamese flavours, with easily available ingredients, brought to you by chef Thu!