Pho [Beef Noodle Soup]
Pho [Beef Noodle Soup]

Hey everyone, it is Jim, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, pho [beef noodle soup]. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

Pho [Beef Noodle Soup] is one of the most favored of current trending meals on earth. It is enjoyed by millions every day. It’s easy, it is fast, it tastes yummy. Pho [Beef Noodle Soup] is something which I have loved my entire life. They are fine and they look wonderful.

Vietnamese beef noodle pho is an easy soup to fall in love with. Those chewy noodles, that savory broth, the tender slices of beef — all those crunchy, spicy, herby garnishes we get to toss on top. On a cold evening, after a rough day at work, when we're sick, on a lazy weekend afternoon — a bowl of.

To get started with this particular recipe, we must prepare a few ingredients. You can have pho [beef noodle soup] using 13 ingredients and 11 steps. Here is how you can achieve it.

The ingredients needed to make Pho [Beef Noodle Soup]:
  1. Take 500 g Beef shank
  2. Get 350 g Beef Tafelspitz or goulash
  3. Get Beef bones
  4. Take 1 tps Whole peppers
  5. Take 1 Star anise
  6. Prepare 1 Clove garlic
  7. Take 1 Cinnamon stick
  8. Prepare 1 Onion cut in half
  9. Make ready 4 tbs Soy Sauce
  10. Prepare 1 tbs Salt
  11. Make ready Cabbage
  12. Prepare 1 Japanese Radish
  13. Make ready 1,5 litre water

Authentic Pho recipe from award-winning cookbook author and foremost expert in Vietnamese cuisine, Andrea Nguyen! With a broth that's light yet so full of flavor. We finally found some time to film this thank you for requesting it! This unbelievably delicious Vietnamese Pho Recipe is made with a nourishing beef broth infused with fragrant spices, chewy noodles, and tender slices of meat.

Steps to make Pho [Beef Noodle Soup]:
  1. Heat a pot medium to high heat. Add oil when the pot is hot - - Wait until oil is really hot then put meat [not the bones] do not turn the meat, let it fry for a minute. Make sure that the meat is nicely browned then turn around the meat.
  2. Add onions, star anise, cinnamon stick, a clove of garlic, and white peppers where there is space in the bottom of the pot. Not on top of the meat.
  3. When both side of the meat are fried and turned brown. Turn up the heat to maximum and water and stir the bottom of the pot where the meat were fried. By doing this, your soup will create nice aroma from fried meat.
  4. Add the bones.when the soup is boiled. Remove the foam from the surface. Let it simmer for 1 1/5 hours. Medium heat
  5. Then reduce the heat to medium again. Add Japanese radish, carrot and cabbage. Let it simmer for another 15 minutes. Seasoning with soy sauce and salt
  6. Then you are now have an amazing soup!!
  7. How to make garlic oil or fried garlic
  8. Peel garlic white skin off - - Squeeze, pound or chop them into tiny pieces - - Heat a pan medium to high and add enough oil to cover the pan surface.
  9. The pan should be hot enough but not too hot otherwise you can easily burn it. If you are not sure wether oil is hot enough or not then add tiny amount of garlic. If garlic start to move or dance then you can add the rest of the garlic. Now reduce the heat to medium to low. Keep stirring garlic until it turned to light yellowish then quickly turn off the heat. Oil is still very hot it will make your garlic perfectly golden brown.
  10. CONDIMENTS - chilli power - - fish sauce - - sugar - - chilli in distilled vinegar
  11. Enjoy your delicious soup and it's kids friendly food too!

Filled with the same delicious and authentic flavors as your favorite pho restaurant, learn how to make this Vietnamese Noodle Soup from. Both fragrant and flavorful, Vietnamese noodle soup (pho), will fill your kitchen with sensational smells and your belly with a savory meal. Carve steak across the grain into thin slices and add to soup. Notes on the Beef Noodle Soup (Pho Bo) Recipe, Tips and Tricks. Salt is a wonderful natural soap and an effective abrasive for washing away the slime common with meats that are frozen and then thawed.

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