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Before you jump to Pho (Vietnamese Beef Soup) recipe, you may want to read this short interesting healthy tips about Finding Healthful Fast Food.
Almost every single “get healthy” and “weight loss” article you read will tell you to skip the drive through and make all of your meals yourself. This is really very good information. Sometimes, though, the last thing you want is to have to cook an evening meal from scratch. Once in a while you only want to pay a visit to the drive through when you are on your way home and finish the day. There isn’t any reason that you shouldn’t be allowed to do this and not be tormented by guilt about slipping on your diet. This can be done because an abundance of the popular fast food places are attempting to make their menus healthier now. Here is how you can eat healthy and balanced when you hit the drive through.
Choose a drive through with a restaurant that’s known for catering to people with healthier palates. Arby’s for example, is void of burgers. You could consume roast beef sandwiches, wraps and salads as a substitute. While Wendy’s has offered hamburgers for decades, in addition they have quite a few other healthy options like salads, baked potatoes and chili. Not all fast food locations are as unhealthy as McDonalds with its deep fried every thing.
Logic states that that one of the best ways to stay healthy and balanced is to sidestep the drive through and never eat fast food. While this is usually a good idea all you need to do is make a few good selections and visiting the drive through isn’t anything to worry about–when you do it in moderation. Sometimes what you need is to let someone else make your dinner. There isn’t any reason to feel bad about visiting the drive through when you make healthful decisions!
We hope you got insight from reading it, now let’s go back to pho (vietnamese beef soup) recipe. To cook pho (vietnamese beef soup) you need 26 ingredients and 8 steps. Here is how you achieve that.
The ingredients needed to cook Pho (Vietnamese Beef Soup):
- Prepare broth
- Prepare 5-6 pounds beef knuckles or leg bones
- Prepare 6 quarts cold water
- Prepare 2 medium onions, quartered
- You need 4 -inch piece of fresh ginger, halved lengthwise
- Provide 2 cinnamon sticks
- Provide 1 tablespoon coriander seeds
- Provide 1 tablespoon fennel seeds
- You need 6 star anise
- Prepare 6 whole cloves
- You need 1 black cardamom pod (see note below)
- Take 1 1/2 tablespoons salt
- Get 1/4 cup fish sauce
- Prepare 1 -inch piece yellow rock sugar (see note below)
- Provide assembly
- Get 1 pound small (1/8-inch wide) dried or fresh “banh pho” noodles (see note)
- Provide 1/2 pound raw eye of round, sirloin or tri-tip steak, thinly sliced across the grain (see note)
- Prepare 1/4 cup thinly sliced onions (see note)
- Provide 1/4 cup chopped cilantro leaves
- Take for the table
- You need Sprigs fresh mint and/or Asian/Thai basil
- Prepare Bean sprouts
- You need Thinly sliced red chilies (such as Thai bird)
- Provide Lime wedges
- Provide Fish sauce
- Provide Hoisin sauce
Instructions to make Pho (Vietnamese Beef Soup):
- Add beef bones to a large pot that will hold at least 10 quarts. Then, cover bones with cold water. Place pot onto high heat and bring to a boil. Boil for 3 to 5 minutes. During this time, impurities and foam (or scum) will be released and rise to the top. Drain bones, discarding the water. Then, rinse bones with warm water and scrub stockpot to remove any residue that has stuck to the sides. Add the bones back to the stockpot and cover with 6 quarts of cold water.
- Meanwhile, move an oven rack to a high position then turn broiler to high. Line a baking sheet with aluminum foil. Place quartered onions and halved ginger onto baking sheet then broil for 10 to 15 minutes, turning onions and ginger occasionally so that they become charred or browned on all sides.
- Add cinnamon sticks, coriander seeds, fennel seeds, star anise, cloves and the black cardamom pod to a dry frying pan. Place onto low heat and cook, stirring occasionally until fragrant. About 5 minutes. Place toasted spices into a cotton muslin bag/herb sachet or cheesecloth then tie with butchers twine to seal.
- Bring stockpot with parboiled bones and water to a boil then lower to a gentle simmer. Add charred onion and ginger as well as the bag or sachet of toasted spices. Add 1 1/2 tablespoons of salt, a 1/4 cup of fish sauce and the rock sugar. Continue to simmer broth, uncovered, for 3 hours. If at any time foam or scum rises to the surface, use a spoon to remove it.
- Use tongs or a wide mesh spoon to remove bones, onion and ginger from broth then strain broth through a fine mesh strainer. The broth will have a layer of fat at the the top. There are two ways to remove this. First, if you plan to enjoy the broth now, skim the fat from the top of the broth using a spoon. If you do not mind waiting, you can also pour broth into containers then refrigerate overnight. As the broth cools, the fat will solidify, making it very easy to remove.
- ASSEMBLY - Bring the broth to a gentle simmer over medium heat. - - If you are using dried noodles, add noodles to a bowl then cover with hot water and soak for 15 to 20 minutes until soft and opaque. If you are using fresh, add to a colander then rinse with cold water.
- To cook the noodles, bring a medium saucepan filled with water to a boil. Place noodles into boiling water and cook for about 10 seconds or until they collapse. Drain noodles then divide between bowls. (We like to fill each bowl by 1/3 with noodles).
- Arrange slices of raw meat into bowls, and then top with the hot broth. Finish broth with onion slices and cilantro. Serve bowls with a plate of optional garnishes listed above.
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