Soup Pho.To most famous dish Vietnamese cuisine. Cooked baked bones or tails, thick lobe of beef or pork with a fairly unusual for us spices. Very often served outside restaurants as food street - perfect for a quick lunch.
Components:
1.5 kg beef bones with marrow and cartilage
0.5 kg beef neck, divided into 2 parts
a large piece of peeled fresh ginger (about 10 cm), cut lengthwise, slightly shattered blunt edge of a knife and slightly burnt on the fire
2 onions, peeled and burnt over the fire
2.5 tablespoons fish sauce
2 tablespoons sugar
6 whole star anise, toasted in a pan
4 whole cloves of garlic, lightly toasted in a pan
1 tablespoon salt
noodle and beef
300 g thin rice noodles, a prepared according to the description on the packaging
100 g beef tenderloin, lightly frozen, then cut into very thin slices across the grain
adornment is an important addition to the soup pho
half an onion, finely chopped
2 chives, finely chopped
1/4 cup chopped cilantro
300g mung bean sprouts (fresh)
6 sprigs of Thai basil
4 small Thai chili
1 lemon cut into quarters
freshly ground black pepper
preparation
In a large pot boil 3.5 liters of water. The second pot put pork neck bones and beef, bring to a boil and cook over high heat for 5 minutes, which will clean the bones and meat. Then we put the meat and bones to the first pot of boiling water. When the water boils again, reduce heat and noise often removing fat from the surface of the water.
Add tanned ginger and onion, fish sauce and sugar. Cook over low heat until the meat gets soft (about 40 minutes). We remove one of the pieces of pork and immerse in cold water for 10 minutes so the meat is not darkened and dried up. Then we dry the meat and cut into thin pieces and leave.
The rest of the broth with the second piece of meat cook for another 50 minutes and then add the star anise and cloves of garlic and cook for another 30 minutes. After this time, we remove the star anise and czonsek the brew.
Add salt and continue cooking broth to simmer until the administration of food. Total cooking time decoction should not be less than 2 h. The decoction will seem a little too salty but only until you add the pasta and garnish.
Put portions of hot rice noodles into bowls, add a few pieces of shredded pork and raw beef flakes. Pour this hot brew and we assume onion, chives and coriander. We serve, in addition to taste sprinkle freely bean sprouts, herbs, slices of chili, lemon juice and ground black pepper.
Beautifully done. This has to be one of my favorite dishes. Thank you.
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