Good afternoon, I are going to share those Am looking for a pho (vietnamese beef soup) recipe that is delicious How to making it is very easy. Just need patience and persistence. So that pho (vietnamese beef soup) has aroma and taste that can to arouse appetite.

In order for the taste of pho (vietnamese beef soup), you need to pay attention start from the type of ingredients, then selection of ingredients that are fresh until how to make and serve it. No need Confused if want prepare pho (vietnamese beef soup) good as long as you know the trick and how to make this dish can be serving very special.

Ingredients and seasonings required in make

1. Prepare broth
2. Prepare 5-6 pounds beef knuckles or leg bones
3. Prepare 6 quarts cold water
4. Prepare 2 medium onions, quartered
5. Use 4 -inch piece of fresh ginger, halved lengthwise
6. Prepare 2 cinnamon sticks
7. Take 1 tablespoon coriander seeds
8. Prepare 1 tablespoon fennel seeds
9. Use 6 star anise
10. Use 6 whole cloves
11. Prepare 1 black cardamom pod (see note below)
12. Use 1 1/2 tablespoons salt
13. Take 1/4 cup fish sauce
14. Prepare 1 -inch piece yellow rock sugar (see note below)
15. Take assembly
16. Prepare 1 pound small (1/8-inch wide) dried or fresh “banh pho” noodles (see note)
17. Use 1/2 pound raw eye of round, sirloin or tri-tip steak, thinly sliced across the grain (see note)
18. Prepare 1/4 cup thinly sliced onions (see note)
19. Use 1/4 cup chopped cilantro leaves
20. Prepare for the table
21. Prepare Sprigs fresh mint and/or Asian/Thai basil
22. Use Bean sprouts
23. Take Thinly sliced red chilies (such as Thai bird)
24. Use Lime wedges
25. Use Fish sauce
26. Prepare Hoisin sauce

Other slow cooking cuts like chuck and gravy beef are also less "beefy". See below recipe for amazing ways to use leftover cooked brisket! 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.

How to make Pho (Vietnamese Beef Soup):

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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).
8. 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.
9. Done and ready to serve!

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 The decor was very trendy, unlike many other Vietnamese restaurants. I liked that it had a bar as well. We ordered the beef pho, pho with pork chops and shrimp spring rolls. Beef pho was disappointing - not a lot of beef and soup didn't have that depth that you want from pho broth.

how is this? Easy isn’t it? That’s the prepare pho (vietnamese beef soup) that you do at home. Good luck!