Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, pho bo. It is one of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
Pho bo is one of the most popular of recent trending foods in the world. It is enjoyed by millions daily. It is simple, it is quick, it tastes delicious. They are fine and they look fantastic. Pho bo is something that I’ve loved my whole life.
With this dish, everything's about the broth—if you don't have the right broth, you don't have. This iconic Vietnamese Beef Noodle Soup or Pho Bo is probably one of the most well-known noodles to come from Vietnam. It features succulent medium rare beef slices on top of the pho or noodles, together with some wonderfully fresh veggies and herbs that bring a fresh balance to the tasty and nutritious soup. In Vietnam, where there is enough rain, heat and sun to grow almost anything in large quantity, herbs are treated much like what most Americans consider "eating" greens They sometimes form the bulk of salads and soups and are often used as wrappers, seasonings and condiments Here, a pile of fresh herbs are served alongside this classic Vietnamese beef soup, so diners can add to taste Besides being the national dish, pho bo is also a topic of interest in Vietnamese literature from a long time ago.
To begin with this recipe, we must first prepare a few components. You can have pho bo using 24 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Pho bo:
- Prepare for the broth
- Make ready medium yellow onions (about 450g)
- Make ready piece ginger (about 110g)
- Take beef bones (marrow and knuckle bones)
- Prepare whole star anise
- Take whole cloves
- Make ready cinnamon stick
- Prepare beef chuck, rump, brisket or cross rib roast (cut into chunks)
- Prepare salt
- Take fish sauce
- Make ready yellow rock sugar
- Make ready for the
- Make ready dried or fresh banh pho noodles
- Get raw eye of round, sirloin, London broil or tri-tip steak (thinly sliced across the grain)
- Take medium yellow onion (thinly sliced)
- Make ready scallions (cut into thin rings)
- Prepare chopped cilantro
- Make ready Ground black pepper
- Make ready optional garnishes
- Make ready hung lui (spearmint) and hung que (Thai basil)
- Take ngo ga (thorny cilantro)
- Take Bean sprouts (about 450g)
- Get Red hot chilis (Thai bird or dragon), thinly sliced
- Make ready Lime wedges
What makes or breaks pho is the broth. It takes time and quality ingredients to prepare. The terms like "PHO BO" or "PHO GA" etc…are merely generic/descriptive terms of what the flavor of the soup base is. The registration symbol "R" appears at the end because the entire name of each soup base product was registered (i.e.
Steps to make Pho bo:
- Prepare the pho broth: Place onions and ginger on cooking grate (on an open flame a gas stove) and let skin burn. Remove when fragrant. Under warm water, remove charred onion skin and discard blackened bits on the ginger with a knife.
- Place bones in a stockpot, add water and bring to boil for a few mins. Dump bones and water into sink and rinse bones with warm water to remove impurities. Clean stockpot and return bones.
- Add 6 litres of water to pot, bring to boil over high heat, then lower flame to gently simmer. Use ladle to skim any scum that rises to surface. Add remaining broth ingredients and cook meat, uncovered, for 1 1/2 hrs.
- Remove cooked meat and place in bowl of cold water for 10 mins. After draining and cooling the meat, refrigerate it. Allow broth to continue simmering for around 3 hrs.
- Strain the pho broth and use ladle to skim as much fat from top of the pho broth. Adjust flavour with additional salt, fish sauce and yellow rock sugar.
- Prepare the noodles and garnishing: Fill large saucepan with water and bring to boil. Blanch noodles for about 10-20 seconds and arrange into bowls.
- Then, blanch bean sprouts for 30 seconds. Drain and add to the garnish plate.
- Place slices of cooked meat atop noodles. Garnish with onion, scallion and chopped cilantro.
- Ladle in broth and serve.
The terms like "PHO BO" or "PHO GA" etc…are merely generic/descriptive terms of what the flavor of the soup base is. The registration symbol "R" appears at the end because the entire name of each soup base product was registered (i.e. COT PHO BO etc…) so QV is using the registration symbol properly. Pho is a popular food in Vietnam where it is served in households, street stalls and restaurants countrywide. Pho is considered Vietnam's national dish.
So that’s going to wrap this up with this special food pho bo recipe. Thank you very much for your time. I’m sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
