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Prepare the broth:
Roast the beef bones, ginger, onion, star anise, cinnamon, and cloves in a preheated oven until fragrant.
In a large pot, combine the roasted ingredients with plenty of water. Bring to a boil, then reduce heat and simmer for several hours to extract maximum flavor.
Skim off any foam that rises to the surface.
Season the broth with fish sauce and rock sugar to taste.
Prepare the beef:
Thinly slice the beef against the grain.
For rare beef, blanch briefly in boiling broth just before serving.
Cook the noodles:
Cook rice noodles according to package instructions.
Assemble the bowls:
Divide the cooked noodles into bowls.
Ladle hot broth over the noodles.
Top with sliced beef, bean sprouts, Thai basil, and a squeeze of lime.
Serve immediately:
Enjoy your homemade phở bò with a drizzle of chili oil and a dollop of hoisin sauce.
Pho is a famous Vietnamese dish consisting of broth, rice noodles, herbs, and beef. It is considered a comfort food and is typically enjoyed for breakfast. Below is the recipe for making authentic Vietnamese beef pho:
Ingredients:
500g beef (preferably brisket or sirloin)
1 onion, halved
1 piece of ginger (about 5 cm), sliced
2-3 cinnamon sticks
2-3 star anise
3-4 cloves
1 tablespoon coriander seeds
1 teaspoon fennel seeds
2 tablespoons fish sauce
1 tablespoon sugar
1 tablespoon salt
2 liters water
Rice noodles (pho noodles)
Fresh herbs: cilantro, basil, and mint
Bean sprouts
Lime wedges
Sliced chili peppers
Hoisin sauce and Sriracha sauce (optional)
Steps to Prepare Pho:
Prepare the Broth:
First, rinse the beef bones and brisket under cold water to remove impurities.
In a large pot, add 2 liters of water, the beef bones, and brisket. Bring to a boil, then reduce the heat to simmer for about 1.5 to 2 hours. Skim off any scum that forms on the surface.
Roast the Aromatics:
While the broth is simmering, roast the onion and ginger. Place them directly on an open flame (or under a broiler) until they are slightly charred.
Add the charred onion and ginger to the simmering broth.
Prepare the Spices:
In a dry pan, lightly toast the cinnamon sticks, star anise, cloves, coriander seeds, and fennel seeds for 1-2 minutes until aromatic.
Place the toasted spices in a spice bag or cheesecloth and add them to the broth.
Season the Broth:
After 1.5 to 2 hours of simmering, add fish sauce, sugar, and salt to the broth. Adjust the seasoning to your taste.
Simmer for another 30 minutes.
Prepare the Noodles and Beef:
Cook the rice noodles according to the package instructions. Drain and set aside.
Thinly slice the beef (preferably sirloin or rib-eye) across the grain.
Assemble the Pho:
In a large bowl, place a serving of cooked noodles.
Arrange the raw beef slices on top of the noodles.
Pour the hot broth over the noodles and beef. The heat from the broth will cook the beef slices.
Garnish with fresh herbs, bean sprouts, lime wedges, chili slices, and optionally, hoisin or Sriracha sauce.
The Result:
The result is a steaming bowl of pho with tender beef, soft noodles, and a rich, aromatic broth. The fresh herbs and lime add brightness, and the optional chili and sauces offer a bit of spice and depth. Pho is not just a meal; it’s a comforting, flavorful experience, perfect for any time of the day. Enjoy your homemade Vietnamese beef pho!
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