AUTHENTIC PHO
This authentic pho isn't quick, but it is delicious. The key is in the broth, which gets simmered for at least 6 hours.
Provided by Allrecipes
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 9h20m
Yield 4
Number Of Ingredients 16
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Place beef bones on a baking sheet and roast in the preheated oven until browned, about 1 hour.
- Place onion on a baking sheet and roast in the preheated oven until blackened and soft, about 45 minutes.
- Place bones, onion, ginger, salt, star anise, and fish sauce in a large stockpot and cover with 4 quarts of water. Bring to a boil and reduce heat to low. Simmer on low for 6 to 10 hours. Strain the broth into a saucepan and set aside.
- Place rice noodles in large bowl filled with room temperature water and allow to soak for 1 hour. Bring a large pot of water to a boil and after the noodles have soaked, place them in the boiling water for 1 minute. Bring stock to a simmer.
- Divide noodles among 4 serving bowls; top with sirloin, cilantro, and green onion. Pour hot broth over the top. Stir and let sit until the beef is partially cooked and no longer pink, 1 to 2 minutes. Serve with bean sprouts, Thai basil, lime wedges, hoisin sauce, and chile-garlic sauce on the side.
Nutrition Facts : Calories 508.6 calories, Carbohydrate 65.6 g, Cholesterol 74 mg, Fat 11 g, Fiber 4.4 g, Protein 34.9 g, SaturatedFat 4 g, Sodium 3519.3 mg, Sugar 8.6 g
PHO RECIPE
Pho is a Vietnamese noodle soup topped with awesome things like fresh bean sprouts, basil, and chilies. This pho recipe was approved by a Vietnamese friend!
Provided by Sarah
Categories Noodles and Pasta
Time 6h
Number Of Ingredients 24
Steps:
- Place the bones and beef chuck in large stockpot and add water to cover. Bring to a boil and boil for 5 minutes. Drain in a colander and thoroughly clean the stockpot. This process removes any impurities/scum and will give you a much cleaner broth.
- Meanwhile, char your ginger and onions. Use tongs to hold the ginger and onions (one at a time) over an open flame, or place each directly on a gas burner. Turn until they're lightly blackened and fragrant, about 5 minutes. Rinse away all the blackened skins.
- Add water (5 quarts/4.75 L, or more/less if you've scaled the recipe up or down) to the stockpot and bring to a boil. Transfer the bones and meat back to the pot, along with the charred/cleaned ginger and onions. Add the scallions, fish sauce and sugar. Reduce the heat to low, and simmer until the beef chuck is tender, about 40 minutes. Skim the surface often to remove any foam and fat.
- Remove one piece of the chuck and transfer to a bowl of ice water to stop the cooking process. Then transfer this piece of beef to a container and refrigerate (you will slice this to serve with your pho later. If you were to leave it in the pot, it would be too dry to eat). Leave the other piece of chuck in the pot to flavor the broth.
- Now toast the spices (star anise, cloves, cinnamon stick, cardamom, fennel seeds, and coriander seeds) in a dry pan over medium low heat for about 3 minutes, until fragrant. Use kitchen string to tie up the spices in a piece of cheesecloth, and add it to the broth.
- Cover the pot and continue simmering for another 4 hours. Add the salt and continue to simmer, skimming as necessary, until you're ready to assemble the rest of the dish. Taste the broth and adjust seasoning by adding more salt, sugar, and/or fish sauce as needed.
- To serve, boil the noodles according to package instructions. Add to a bowl. Place a few slices of the beef chuck and the raw sirloin on the noodles. Bring the broth to a rolling boil and ladle it into each bowl. The hot broth will cook the beef. Garnish with your toppings, and be sure to squeeze a lot of fresh lime juice over the top!
Nutrition Facts : Calories 495 kcal, Carbohydrate 68 g, Protein 30 g, Fat 11 g, SaturatedFat 5 g, Cholesterol 69 mg, Fiber 3 g, Sugar 14 g, ServingSize 1 serving
PHO SOUP
Steps:
- For the base: Preheat the oven to 350 degrees F.
- In a roasting pan, combine the mushrooms, celery, carrots, onions, ginger, lemongrass and canola oil. Bake for 25 minutes.
- Remove from the oven, transfer into a large pot and add 1 gallon of cool water. Bring to a simmer, then add the cilantro, basil and jalapenos and simmer for 20 minutes. Strain and stir in the sambal, soy sauce, sesame oil, and salt to taste.
- For the spicy vinaigrette: Whisk together all the vinaigrette ingredients.
- Toss the desired medley of vegetables with spicy vinaigrette and serve on top of each soup bowl with noodles. Garnish with a fresh piece of lime.
"MY ALMOST" PHO SOUP
I love Pho soups, although I have made from scratch, it is very time consuming. So I came up with a short cut to satify my craving, I use Chicken Bone Broth & Beef Brisket, but also can be made vegetarian, many combinations with different broths & proteins
Provided by Monika Rosales
Categories Other Soups
Time 20m
Number Of Ingredients 8
Steps:
- 1. bring the broth to simmer, add in the noodles cook about 5 mins
- 2. place in a bowl and add the rest of the ingredients.
- 3. Enjoy!
PHO BO: VIETNAMESE BEEF NOODLE SOUP
Pho is a classic Vietnamese noodle soup, supposedly invented in Hanoi in the early 20th century. With this dish, everything's about the broth-if you don't have the right broth, you don't have the dish. Reprinted with permission from "Vietnamese Home Cooking," by Charles Phan. Published by Ten Speed Press.
Provided by Charles Phan
Categories main-dish
Time 7h
Yield 6 servings
Number Of Ingredients 26
Steps:
- For the beef stock: Preheat the oven to 350 F. Bring a large pot of water to a boil; add the oxtails, neck bones, and shank bones. Return the water to a boil and cook for 3 minutes. Drain into colander and rinse the bones thoroughly under cold running water. Rinse the pot and return the oxtails, neck bones, and shank bones to the pot. Add water, slowly bring to a simmer, and cook for at least 6 hours. Meanwhile, roast the onion and ginger on a rimmed baking sheet for 40 minutes.
- Add the roasted onion and ginger to the simmering stock, along with the cinnamon, star anise, clove, cardamom pod, pepper, and palm sugar. Add the beef brisket and cook for 30-45 minutes; remove and allow the stock to continue to simmer, skimming off any scum that rises to the top. After 6-8 hours, remove pot from the heat and use a slotted spoon to discard the large solids. Strain the stock into soup pot through a fine-mesh sieve. (Note: To store, let cool completely; then transfer to airtight containers and refrigerate for up to 3 days or freeze for up to 3 months. Makes 6 quarts.)
- For the soup: Thinly slice the top round and use the back of your knife to tenderize the meat slices; set aside. Slice the cooked brisket against the grain in thin slices; set aside. Blanch the bean sprouts in hot water; set aside. Season the stock with a few pinches of salt and fish sauce to taste.
- Warm a serving bowl in hot water. Place the dried rice noodles in fine-mesh sieve; submerge the sieve in hot water and gently stir with tongs, 5-10 seconds. Place the cooked noodles in the warmed serving bowl. Top with brisket; then add a few slices of the top round and some chopped scallions and cilantro. Ladle the hot broth into the bowl, being careful not to submerge the top round. Serve immediately, accompanied by optional garnishes.
More about "my almost pho soup food"
PHO SOUP (BEEF AND NOODLE SOUP) - RICARDO
From ricardocuisine.com
5/5 (148)Total Time 50 minsCategory AppetizersCalories 425 per serving
- In a large pot, brown the onion in the oil. Add the ginger and garlic. Continue cooking for 3 minutes. Add the broth, fish sauce, spices and chilli pepper. Season with salt and pepper. Cover and bring to a boil. Simmer for 5 minutes over medium heat. Strain the broth through a sieve. Adjust the seasoning. Keep warm.
- In 4 large bowls, divide the noodles, beef, bean sprouts and mushrooms. Add the steaming broth and serve.
HOMEMADE PHO RECIPE - GIMME SOME OVEN
From gimmesomeoven.com
4.9/5 (70)Total Time 1 hr 15 minsServings 2
- Turn the oven broiler to high, and place the baking rack about 8 inches away from the heating elements. Place the onion and ginger cut-side-up on a baking sheet, and brush with a bit of oil. Broil for about 7-10 minutes, until the tops of the onion and ginger are slightly charred. Remove and set aside.
- Meanwhile, heat the anise, cloves, cinnamon, cardamom and coriander to a large stockpot over medium-high heat for about 3 minutes until fragrant. Add in the charred onion, ginger, stock, and stir to combine. Continue cooking until the broth reaches a simmer. Then reduce heat to medium-low, cover with a lid, and continue to simmer for at least 30 minutes. Strain out (and discard) the onions, ginger and spices. Stir in the fish sauce and sweetener into the hot broth. Then finally, taste and season the broth with salt as needed.
- Meanwhile, as your broth is simmering, cook the noodles separately al dente according to the package instructions. Drain in a strainer, then briefly rinse the noodles with cold water to prevent them from continuing to cook. (I also recommend tossing the noodles with a drizzle of oil — such as sesame oil — to prevent them from sticking.)
- Now the fun part! Add a handful of noodles to each individual serving bowl. Portion the steak between each serving bowl. Then ladle the still-simmering hot broth into the serving bowls, being sure to submerge the steak completely so that it gets cooked*. Top each bowl with lots and lots of garnishes, and finish with a squeeze of lime juice.
TRULY AUTHENTIC VIETNAMESE PHO RECIPE · I AM A FOOD BLOG
From iamafoodblog.com
4.9/5 (14)Total Time 1 hrCategory MainCalories 888 per serving
- Arrange the larger aromatics on a heat proof baking sheet and blow torch until fragrant. Alternately, toast all aromatics in a cast iron pan on the stove or in the oven broiler for a few minutes until fragrant.
- Transfer charred aromatics along with sugar and all meats except the sirloin to Instant Pot/Pressure cooker. Fill to the max fill line with water, about 4 quarts. Set pressure to high and cook time to 35 minutes and cook. Quick release the pressure when cooking time is completed. See notes for stovetop instructions.
- Warm your bowls with hot tap water, then drain. Bring a pot of water to a boil and briefly blanch the noodles, then rinse with cold water and drain well. Divide noodles evenly into each of the warmed bowls. Thinly slice the sirloin (if needed) and top each bowl. Thickly chop all the other meats and divide evenly.
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- Par-boil beef bones in plenty of boiling water for 10 minutes then transfer to a bowl of cold water and clean the bones. Bring a stock pot with 3.75 quarts of water to a simmer, then add the bones together with 1 tablespoon of salt and 2 slices of ginger (about 2-inch long).
PHO (VIETNAMESE NOODLE SOUP) - CARLSBAD CRAVINGS
From carlsbadcravings.com
Reviews 12Category Main DishCuisine AsianEstimated Reading Time 7 mins
- Place the steak, pork or chicken in the freezer so it is partially frozen by the time you’re ready to use it, 45-60 minutes in the freezer is ideal. Slicing partially frozen meat is much easier to get razor thin.
- Heat a cast iron skillet over high heat. Once smoking, place onion and ginger in pan cut side down. Cook for about 3 minutes until onions are charred, then flip onions over (don’t flip ginger). Cook another minute then remove pan from heat.
- Heat a large Dutch oven/stockpot over medium high heat. Add star anise, cloves, cinnamon, cardamom, fennel and coriander and toast for 3 minutes. Add the charred onions, ginger and beef broth. Stir to separate the onions somewhat. Cover the pot to bring to a simmer, then reduce to low and simmer for 45 minutes (no more).
- While the broth is simmering, prepare garnishes. Cook the rice noodles according to package directions. Drain the noodles, rinse in cold water and toss with a drizzle of sesame oil (to prevent the noodles from sticking together); set aside.
PHO TRUE FANS OF NOODLE SOUPS QUIZ | HOBBIES | 10 QUESTIONS
From funtrivia.com
- Pho is a traditional soup made out of noodles and thinly sliced meats. From which Asian country does pho originate? Vietnam. Pho began in Northern Vietnam in the early 1900s and spread south in the 1950s after the defeat of the French and the spread of communism in the north drove many to emigrate to the south.
- Pho is generally served as a beef soup. Which of the following is rarely seen in beef pho? All are common. In addition to spiced meatballs, tripe, and tendon, thinly sliced steak, flank, and brisket are commonly seen in beef pho.
- Pho noodles are usually long and thin, though sometimes you can also order them wide. Either way, what kind of noodles are used in pho? Rice. Rice vermicelli (also known as rice sticks) are the foundation of pho and many other Vietnamese dishes.
- Pho is generally served with a hot bowl of broth and meats and a plate of garnish on the side, with the customer adding the various garnish items him/herself to taste.
- In addition to your pho soup, meats, and garnishes, there are usually a couple sauces available for you to add to your soup or to dip your meat in. One sauce is a fiery red chili sauce with a rooster on the bottle.
- Pho broth has a very distinctive flavor. Which of the following spices are used in the making of pho? All of these. The broth is made by simmering beef bones, oxtails, flank steak, charred onions, star anise, ginger, cinnamon, and cloves for several hours.
- In beef pho, the thinly sliced beef is cooked before being added to the broth. false. The first time I ordered pho takeout from a restaurant, this took me aback.
- If I don't particularly like beef, will I be able to order other varieties of pho at most pho restaurants? yes. Almost all pho restaurants now serve many different types of pho.
- Another popular soup, similar to pho, contains thicker noodles, ox tails, beef shank, lemon grass, shrimp sauce, and frequently pork blood and a garnish plate that includes banana blossoms or red cabbage.
- Alongside your steaming bowl of pho, you may decide to order a banh mi, or Vietnamese sandwich. The ingredients--pickled daikon radish and carrot, hot peppers, cilantro, and various meat options, are distinctly Vietnamese, but the mayonnaise and baguette reflect the influence of what colonial power?
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