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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
Công thức NẤU NƯỚC DÙNG PHỞ BÒ- Món ngon Hà Nội- by MonngonHoGuom
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Video Công thức NẤU NƯỚC DÙNG PHỞ BÒ- Món ngon Hà Nội sẽ cung cấp cho bạn công thức đơn giản mà ngon nhất phù hợp với mọi gia đình muốn có một nồi nước dùng phở bò ăn theo kiểu miền Bắc của người Hà Nội.
Mỗi vùng miền của Việt Nam chúng ta đều có những món ngon nổi tiếng nhớ đời. Phở bò Hà Nội là một trong những món nổi tiếng đó. Bạn hãy thử một lần thưởng thức phở bò như hướng dẫn trong video để cảm nhận hết những nét tinh tế của ẩm thực Việt Nam qua những vùng miền như Phở bò Hà Nội bạn nhé.
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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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Easy pho recipe
There are so many variations of making pho. There is no right or wrong way and I won't blast anyone for making it different to how I make it. I have tried making pho many different ways. For me, this is easy enough and the flavours are amazing! This is MY version of beef pho.
If you have constructive feedback, feel free to comment.
MUSIC:
Luxofons - Vietnamese Type Beat
ODESZA - A Moment Apart
THE ULTIMATE BEEF PHỞ RECIPE./A VIETNAMESE BEEF NOODLE SOUP.
GUIDE TO THE ULTIMATE BEEF PHỞ RECIPE.
Ingredients for the broth:
4 lbs. of beef bone marrow/knuckle bones
1 lb of thinly slice filet mignon.
2lbs of beef brisket
1lb of beef tendon.
12 beef balls (optional)
1 onion
4 shallots
1 tablespoon salt
1 rock sugar
2 pieces of crushed ginger .
10 star anises
2 cinnamon sticks
2-3 black cardamoms
1/2 tsp of cloves, 1 tsp coriander seeds
For the bowls:
2lbs of dried or fresh flat rice noodle banh pho
Condiments:
1 medium yellow onion, sliced paper-thin (optional: soaked in dilute white vinegar).
3 thinly slice green onion
Vietnamese basil, sawtooth herbs , chili jalapeno
Lime wedges, bean sprouts, hoisin sauce and Siracha sauce.
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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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EXTREME Vietnamese Street Food - 5 Must Eat Foods in Hanoi!!
???????? Vietnam Street Food - Ultimate Pho Tour:
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HANOI, VIETNAM - Today we’re going on an ultimate Vietnamese street food tour to eat 5 of the must eat Vietnamese foods in Hanoi, that are not pho. I’m hanging out with local food expert @Hanoifood from Hanoi Food. We’re eating some local favorite Vietnamese dishes and some extreme dishes as well. It’s going to be delicious!
Thank you to @Hanoifood for taking me on this amazing Hanoi street food tour:
Here are all the places we ate:
1. Xôi Xéo
Location: Xôi Mây (
Price: 15,000 VND ($0.63) per bowl
One of the common breakfasts in northern Vietnam is sticky rice with toppings. She has to be one of the fastest food assemblers in all of Vietnam!
2. Bún Riêu
Location: Bún riêu Hàng Lược (
Price: 75,000 VND ($3.15) for fully loaded bowl
Pho is extremely common in Vietnam, but there are so many other noodle soups, and bun rieu is one of the best. This place is extremely popular and we ordered it fully loaded!
3. Bún Chả
Bún Chả Hàng Quạt (
Price: 45,000 VND ($1.89) per portion
If there’s one dish that you have to eat when you’re in Hanoi, Vietnam, it would be bun cha for lunch. The combination of grilled pork in a soup of fish sauce with noodles and vegetables is heavenly.
4. Bún ốc
Location: Bún ốc cô Huệ (
Price: 40,000 VND ($1.68) per bowl
One of Khoa’s favorite local dishes is bun oc, or snails and noodles. We specifically tried the cold version with giant snails!
5. Cháo
Location: Cháo Sườn Sụn Huyền Anh Đồng Xuân (
Price: 35,000 VND ($1.47) per bowl
Another common dish in Vietnam is chao, or congee, rice porridge. Rather than being chunk with rice grains, this was one of the smoothest bowls of congee ever.
6. Chả Rươi
Location: Cửa Hàng Chả Rươi Hưng Thịnh (
Price: 35,000 VND ($1.47) per piece, we ate 5
One more extreme Vietnamese food we had to try was cha ruoi, a sandworm pancake. A little bizarre, but proved to be one of the best meals of the day!
Thank you for watching this ultimate Vietnamese street food tour in Hanoi!
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