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How To make Hanoi Beef and Rice Noodle Soup (Pho Bac)

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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

What is Pho? | Things you need to know about the famous Vietnamese pho

Pho originated in the Nam Dinh and Hanoi regions of North Vietnam. It is believed that the word pho comes from the French word feu, meaning fire. Pho bac is from northern Vietnam and is considered to be the original pho.

Pho is a type of Vietnamese soup that usually consists of bone broth, rice noodles, spices, and thinly sliced meat. Pho gained popularity worldwide after refugees introduced it to other cultures after the Vietnam war.

The first known use of pho was in 1935, in the meaning defined above history and etymology for pho borrowed from Vietnamese ph. Pho is a light Vietnamese noodle dish with clear aromatic broth, thinly sliced beef, and rice noodles.

Pho origin Vietnam's favorite dish came at the height of French colonialism in the late 19th century. Before the rench influence, beef consumption in Vietnam was not typical and cows were used mainly as labor animals. Street vendors quickly took advantage and used the beef parts in soups. Pho began in north Vietnam and later spread south during the Vietnam war in 1954.

Ramen noodles are made from wheat flour, water, salt, and a key ingredient called Kansui. The noodles can be classified by their water content, with low water content producing thin, firm noodles and high water content creating thick, soft noodles.

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VIETNAM: Hanoi Food & Pho Guide

We explore the streets of Hanoi to find the best Pho and specialty dishes the city has to offer.

Anhban (AB) @tangmup
Jimmy @jimrny
Nam @iron.nam

Music

Chris Zabriskie - another version of you

hris_Zabriskie_-_Thoughtless_-_02_-_Another_Version_of_You

Chris Zabriskie - i am running down the long hallway of viewmount elementary

Chris Zabriskie - let the pain speak to me

My favorite way to eat pho is with fat water, a dipping sauce & pickled onions

$2 PHO vs $100 PHO - Northern VS Southern Pho! (Có phụ đề Tiếng Việt)

$100 Banh Mi →

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About This Episode:
Learn more about ONETRIP Tours →

Check out Anan:

1. Phở Gia Truyền
Địa chỉ: 49 Bát Đàn, Cửa Đông Ward, Hà Nội
Operation Time: 06:00–10:00, 18:00–20:30
Price: From 45.000VNĐ

2. Phở Ngọc
Alley 30 Hồ Hảo Hớn, Cầu Kho Ward, District 1, Hồ Chí Minh
Operation time:· 05:30–10:00
Price: 50.000VNĐ

3. Anan Restaurant
89 Tôn Thất Đạm, Bến Nghé Ward, District 1, Hồ Chí Minh
Operation time: 7:00–00:00
Price: 100$

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Disclaimer:
If you see any factual food errors in my video, please feel free to politely let me know in the comments.

I'm a huge fan of trying different, interesting and strange foods in each country. My show is from a Western point of view, but more importantly MY point of view, but is not meant to offend any person or culture.

❤️ 7 Reasons Why Vietnamese Pho Is So Popular Worldwide..

❤️ 7 Reasons Why Vietnamese Pho Is So Popular Worldwide..

In this video, we’re going to take a closer look at 7 reasons why Vietnamese “pho” is so popular worldwide…

You can also check out other videos regarding Vietnamese cuisine from our playlist:

“Pho” has been always listed as a must try dish in the world by many travel and culinary channels and magazines for many years.

“Pho” originated in the early 20th century in northern Vietnam and was popularized throughout the world by refugees after the Vietnam War.

Many international newspapers also refer to “pho” as an unofficial national cuisine of Vietnam.

But First…
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Here are the 7 reasons why Vietnamese “pho” is so popular worldwide…

1. It Is A Simple Name Which Brings A Lot Of Love.

With a set of ingredients, the making of these ingredients is full of labored love.
The star of “pho” is the broth which can take several hours to get a clear and flavorful broth.
The moment you dig into the soup, you know how much work the chef has put into it.
Therefore “pho” is the most authentic dish of Vietnamese people that every food lover can taste a bit of the love and the hard work in each bite.

2. It Is Elaborate To Prepare.

When it comes to the cooking method of “pho”, it can be described as a time consuming method with a slow cooked beef tendon or tripe.
The simmering process can often take up to 24 hours to create the flavorful broth.
Using the same spice as beef “pho”, the broth of chicken “pho” is made using chicken bones as well as other parts of the chicken.

3. It is Perfect for All Weather.

“Pho” is served in a hot bowl.
It is a perfect dish for a cold rainy day as well as in the winter for one who craves for a warm feeling in your belly.
However, “pho” is also the best dish to have when the summer comes along.
Especially when you feel sick, a bowl of hot “pho” would be your best natural regimen for healing.

4. It Is Perfect For All Meals Of The Day.

Vietnamese people can eat “pho” all day including breakfast, lunch, dinner, and even late night snacks.
“Pho” can be eaten many times a week, or even a month without getting bored of “pho”.
Because it is so easy to find “pho” at the street vendor as well as at a fine dining restaurant, people can satisfy themselves with a hot bowl of “pho” whenever they want.

5. It Blends Flavors From Multiple Sources.

The marriage of soup, protein, and rice noodles is just irresistible no matter for what the reason is.
“Pho” gets its unique taste from a combination of traditional herbs and vegetables
such as basil, cilantro, culantro, rice paddy, fresh chilli peppers, lemon or lime wedges, and bean sprouts.
Even though the Hanoi (northern) and Saigon (southern) styles of pho differ by noodle width, sweetness of broth and choices of herbs,
However, hoisin sauce and hot chili sauce are the two must have add-on ingredients to your bowl of “pho”.

6. It Is Light In Calories.

One substantial serving of “pho” is usually less than 400 calories, which is far less than most other meals and less than a can of soda.
The 400 calories figure includes the rice noodles, broth, vegetables and even the meat, which is usually lean.

7. It Looks Great

In addition to being a delicious dish, “pho” can also look great as well.
The white noodles just pop against the clear caramel coloured broth and the slightest bit of pink slices of beef shows.
Add the common bright green garnishes of lime, scallion, cilantro and read garnish of fresh chilli or chilli sauce.
You have treated yourself to a well rounded meal both in nutrients and colors.

Nowadays, a visitor comes to Vietnam not only for breathtaking natural sceneries but also for some of the most mouth watering dishes in the world.
One of them is becoming the universal and famous food that truly represents Vietnam cuisine – “pho”.
“Pho” is becoming so popular that you can find it almost anywhere in the world.

If you are interested in Vietnamese cuisine and tourism, please make sure to subscribe and check out other videos in our channel.

Thanks for watching. You could have been anywhere in the world.

But you are here. And we appreciate that more than we can say.

Please share your thoughts and comments with us. We’re looking forward to seeing you on the next video.

Have a great day!

This Is How You Cook VIETNAMESE PHO - My Step by Step Recipe

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