Pho bo dish. Pho soup with beef

Pho soup is a classic of Vietnamese cuisine. This dish appeared at the beginning of the 20th century in the north of Vietnam and gradually became popular all over the world. Every Vietnamese family prepares pho bo in its own way. But there are also classic recipes that are widely used in restaurants, including abroad.

Soup pho bo

Pho bo is one of the most popular versions of pho soup and is in fact a synonym for it. It consists of saturated meat broth, pho noodles, onion, cilantro, bean sprouts, basil and a host of spices. Chili pepper, star anise, anise, cinnamon, cloves - this is far from a complete set of seasonings for fragrant soup. Always hot and spicy, it not only satiates, but also gives strength for the whole day.

There are such types of pho:

• northern (pho bak);
• southern (for us).

Southern differs in sweeter and spicy taste, as well as the addition of hoisin sauce. Northern opposite is being prepared with Not big amount exotic hot ingredients.

At the beginning of the last century in Vietnam, pho soup was distributed street vendors on special yokes. On one side was a vessel of beef and noodles, and on the other was a charcoal brazier. Since then, little has changed. Pho bo is still mostly sold on the streets, where the Vietnamese themselves eat it starting at six in the morning.

Vietnamese breakfast can take days to cook, and this is not an exaggeration. They cook it in large pots, because the Vietnamese practically do not eat at home and buy food mainly in restaurants or street cafes. Plate national soup costs only 1-3 dollars, which is available not only for tourists, but also for the inhabitants of the country of dragons and fairies themselves.

Varieties: pho bo, pho ga, pho ca

phở bò - beef noodle soup
phở gà - chicken soup

Pho soup with chicken

The famous pho has many varieties. The classic pho bo is always made with beef. Boiled or half-baked meat is poured into the broth, which is cut into thin slices. Soup with boiling water carpaccio is ordered less often than with regular boiled beef. There is also a combined version, which is considered the most delicious.

Another variation - pho ga - is prepared with chicken. Chicken broth cooks much faster than beef broth - in just an hour. Cooking in the oven at the same time chicken fillet, which is then chopped and added to the soup. The rest of the recipe is completely identical. Ready meal in the same way, it is seasoned with a lot of greens and hot sauce.

Another type of soup is pho ca. It is made on a traditional meat or fish broth, but seafood, in particular shrimp and octopus, is added at the end. TO fish variant Lemongrass stalks are very suitable for pho, as well as traditional spices: star anise, ginger, cloves, peppercorns. If the soup is made on the basis of fish, then the broth is cooked for no more than an hour. Fish pho ca is considered the lowest calorie of all types of Vietnamese specialty. It is gladly ordered by tourists who are looking for exotic cuisine and have already tried the classic version - pho bo soup.

Specifics of preparation and use

The main thing in pho soup is, of course, the ingredients. The meat is chosen very carefully, as after cooking it should be soft and easy to cut. Beef is bought for cooking (for example, the thigh or muscles of the hind leg of a cow, as well as the marrow bones).

Soup main ingredients:

• beef (350 g);
• rice noodles (300 g);
• one bulb;
• ginger root;
• a bunch of cilantro, green onions;
• bean sprouts (30 g);
• lime or lemongrass;
• spices (cinnamon, saffron, cloves, 3 star anise, etc.);
• fish, spicy and other types of sauces.

Real fo is brewed with the addition of black cardamom, star anise and, oddly enough, cinnamon, which add a special flavor note to the meat broth. It is believed that pho soup should have at least five smells. The more unexpected combinations, the better. In addition to cinnamon, the Vietnamese boldly throw fennel, hot chili peppers (without seeds), and others into the broth. oriental spices. They are specially lightly fried without oil, just like onions and ginger to add flavor and beautiful color.

rice noodles bought ready made. It is called noodle-fo or ban-fo. If you can manage to buy fresh noodles instead of the dry noodles that are sold in supermarkets, then the taste of the dish can be much better.

Another unexpected ingredient is sugar. It is used for the southern version of pho and added directly to the broth, and in a fairly large volume - up to 50 g. The broth is considered ready when the meat is well behind the bone.

Serving Secrets

The dish is served in the north and south of Vietnam - the same way. First, boiled rice noodles are placed on a plate in a pile. Onion rings and chopped meat are laid out on it, and then chopped green onion and cilantro. Then everything is poured with boiling broth, after which sprouted beans, spices, garlic, fish and other types of sauces are added.

As mentioned above, the meat in the soup is served in two forms: well-cooked and half-cooked. In the second case, the meat is first placed in a saucepan and kept in a hot broth for literally a minute. After that, it is placed in ready soup.

In real pho soup, there is not much liquid - the basis of the dish is noodles, which take up most of the plate. The Vietnamese joke that for them it is both the first and the second dish at the same time. Eat this unusual soup traditional wooden sticks. Most of liquid is absorbed into the noodles, and the rest is drunk from the bowl, as from a regular cup.

A ripe lime is always added to pho bo in southern Vietnam. He is cut large slices and served separately with soup. Sometimes a couple of drops of red are poured into the broth hot sauce so that it turns red. They eat soup in Vietnam very early - from 6-8 in the morning. The soup is served in large or small bowls, and you can always order toppings.

Vietnamese pho soup recipe

Real pho requires rice noodles.

Pho soup is not difficult to make, but you need to spend time looking for the ingredients and boiling the meat broth, which takes at least two to three hours to cook.

Having bought the products, let's start cooking:

Step 1. Cooking meat broth. Place in boiling water beef bones and cook over medium heat. The first broth is drained after boiling. Next, the water changes, the bones are washed, added soft beef, which will be cut later in the finished soup.

Step 2. Boil pho noodles according to the recipe on the package. Next, wash it in large quantities. running water. If you rinse poorly, the noodles will start to stick together and ruin the whole dish.

Step 3. Cut the onion into rings and fill with water. Finely chop also green onions and thin beef (if you plan to add scalded meat to the soup). Add cilantro, mint, basil, red chili (no seeds).

Step 4. Put the noodles in a bowl. Add onion and all chopped ingredients.

Step 5. Pour everything with boiling meat broth. Add bean sprouts, onion, herbs to taste, fish sauce. You can sprinkle the finished soup with lime.

The cooking time of the broth is different for each housewife, but the more the meat is simmered, the better. Secret Ingredients at this stage: roasted ginger, licorice root, anise. You can also add a couple of tablespoons of fish sauce to the broth itself, which has a rather specific taste.

The Vietnamese have their own secrets for making soup.

Pho noodles, for example, are boiled in boiling water only until medium degree readiness. Then it is washed in hot and cold water so that it becomes elastic and shiny.

To make soup, onions are not fried in oil, as is customary in Russia. The onion is cut into two halves and kept on the grill for a minute, and then the charred one is lowered into the broth. Oil is not used at all - this is the rule for making Vietnamese soup.

To make the carpaccio perfect, it is actually turned into minced meat, smeared on a cutting board. Thanks to this, the meat instantly changes color as soon as it enters the boiling broth.

Each country has its own specifics for preparing pho. For example, in France it is done with meatballs, and in the USA - with chicken. In Russia, instead of rice noodles, regular noodles are sometimes used, and in Thailand, in ready broth shrimp are often added. To decide which option you fit better, you need to cook pho yourself at least once.

Vietnamese soup Pho

How cabbage soup for Russian cuisine, gazpacho for spanish, lagman for Central Asian or borsch for Ukrainian - pho soup is the quintessence of cuisine Vietnam. A bowl of well-cooked Pho not only gives strength and energizes you for the whole day. It also meets the basic requirements of what the Vietnamese consider delicious and beautiful. Neutral taste of rice noodles, spicy tastes of greens and fragrant herbs, a note of sweet absolutely necessary for any Vietnamese dish, which partly neutralizes the sharpness of hot pepper, ginger and anise flavor star anise, and then - lime, another way to dampen the peppery fire and at the same time a way to balance the subtle sweetness; A little soy sauce, which is not only a source of salt, but also gives a golden color clear broth. All this creates a harmony of taste. But there is also a harmony of textures - from silky noodles that strive to pop out of sticks, to boiled, chopped thin slices beef, to the thinnest strips, on which green onion stalks are cut, to cilantro, which nestled in an impressive slide at the edge of the bowl - all this makes sense. When you eat pho for the first time, don't attach any importance to these little things, because pho is not eaten like delicacy dish but to satisfy your hunger. But if vietnamese soup with noodles you liked, then with each next bowl you begin to be imbued with these very little things. You can simply crumble green onions into soup, as in okroshka, or you can plan it thinly and thinly: the taste, I assure you, will be different.

VIETNAMESE PHO SOUP RECIPE
from culinary blog"All Salt"

NECESSARY:

For the broth:
1 kg beef on the bone
1 bulb
1 carrot
4 garlic cloves
cilantro roots, well washed
1 star anise
Salt
For soup:
1 pack of rice noodles
3 art. l. soy sauce
fresh ginger- 2 cm
bunch of cilantro
Several stalks of green onions
1 hot pepper
Lemon or lime
Salt

HOW TO COOK:

1. Boil the beef broth. Put the meat in cold water, let it boil. Remove the resulting foam, add the onion, carrots, garlic, cilantro roots and star anise. Bring to a boil and reduce heat as much as possible. Cook covered for 1-1.5 hours or until the meat is completely tender. Add salt.

2. Remove the meat from the broth and cut into thin slices or strips.

3. Soak the noodles for 8-10 minutes in cold water. Drain the water and boil the noodles in boiling water for 4 minutes. Drain in a colander and rinse under running cold water. Set aside.

Every country has its own National cuisine And signature dish. European and Asian countries are especially famous for their culinary skills. Vietnamese cuisine is distinguished by a large amount of greens, vegetables, fish, rice, and traditional soup Pho bo, so popular not only in its homeland, is made from beef or veal, less often chicken or pork is used.

Cooking features

Vietnamese pho bo soup is very satisfying and healthy, does not require special preparation. It is this dish that is advised to cook first for those who want to get acquainted with vietnamese cuisine. Main trick cooking is that the broth is cooked with spices. That's why the soup is so rich spicy taste and unusual aroma. If the broth is cooked in advance, then the process of cooking the soup itself will take no more than twenty minutes..

Pho soup is a staple first dish for the Vietnamese, usually eaten as breakfast. It gives vitality and energy, saturates the body for for a long time. You can try it in restaurants or street eateries, where the soup is poured into portion plates straight from the big pot.

Among the most bought dishes in the world, pho bo is in third place after minestrone and miso soup.

Making soup at home is easy, because it does not require exotic products or special tools. It is enough to cook beef-based broth, add spices and rice noodles to it. The meat is cut into thin slices, while it can be cooked in broth, as well as raw slices can be filled with boiling water. Sometimes seafood is used as an additive. The recipe for Vietnamese pho soup with seafood is almost the same as meat soup. But at the same time, the broth is cooked on the basis of squid, and oysters are added to portioned bowls.

Soup Recipes

To prepare any kind of soup, you need to take several large onions, carrots, thin noodles from rice flour, soybean sprouts. Season the broth with lime or lemon juice, chopped parsley, chili pepper. And you will also need a mixture of cloves, anise, ginger, star anise, cinnamon and bay leaf.

Soup with beef

For soup pho of Vietnamese origin, you can choose any meat. The recipe with beef involves the use of such ingredients:

• 1 kg of beef bones;
• 1 kg of pulp;
• noodles, onions, carrots;
• spices.

Rinse the bones and boil them for ten minutes in cold water, then drain it. Pour in new water and bring to a boil. Fry chopped ginger and onion, add to the broth. Raw carrots and greens are coarsely chopped, poured into a saucepan, all the spices are poured. The soup is simmered over low heat for three to six hours with constant stirring. Periodically need to remove the foam.

Rice noodles are boiled separately, washed cold water. Strain the broth, and cut the meat from the bones. The beef pulp is pre-frozen, cut into thin slices and boiled in boiling water for 5-7 minutes. Meat is laid out in a bowl, poured with broth, decorated with a slice of lemon or lime.

On poultry meat

Poultry is also used to make pho soup. . The Vietnamese recipe is:

Chopped large pieces the chicken is poured with cold water and boiled for at least one and a half hours. Along with the chicken, you can add offal to the pan. Fall asleep crushed raw carrots, herbs and spices.

For golden color and tart flavor before adding to the broth, garlic, onion and celery are fried in a pan, but you can bake them on the grill or in the oven.

The soup is boiled for an hour and a half, during which time the meat will begin to separate from the bone, and the broth itself will acquire beautiful colour And rich taste. Then it is salted, fish sauce and ground pepper are added. It is necessary to pull out the chicken, separate the meat from the bones and tear it into fibers. They are put into serving bowls. Fifteen minutes before full cooking you need to soak rice noodles in cold water and boil it. Then it is washed under running water and laid out on plates on top of the meat.

The soup must be passed through a large sieve, only after that it can be poured into bowls. The portion is decorated with lemon slices, green onion feathers, finely chopped chili peppers. The dish must be eaten hot or warm.

Submission Tricks

It is important to know not only how to cook pho bo, but also how to serve soup beautifully. beautiful table setting can be achieved by following a few rules:

A small bowl of pho bo for breakfast will give you strength and energy for the whole day.. But if the calorie content of this dish is embarrassing, then you can use it for lunch or dinner, because the soup combines both the first and the second.

Attention, only TODAY!

Pho soup, along with Miso and Minestrone, is one of the three most popular first courses in world cuisine.

The mysterious taste of rich and unusual fragrant dish conquered the hearts of many gourmets.

The history of the origin of soup goes back centuries and is shrouded in many mysteries and secrets. But, despite this, the dish can be easily prepared at home and surprise relatives with culinary knowledge.

Pho Soup - General Cooking Principles

The basis of the dish is a rich broth. IN classic recipe beef is used for its preparation. There are also several options for cooking Pho with fish, poultry and seafood. In Vietnam, the dish is often served with raw, thinly sliced ​​pieces of meat. But we will not take risks, and we will subject all products to heat treatment.

What else is Pho soup made of:

rice noodles;

fish sauce;

Hot peppers;

Soy sauce;

Carrot.

Special attention spices in a Vietnamese dish: different types pepper, coriander, cinnamon, cloves. Ideally used ready mix, which is also called Fo. But you can replace it with individual ingredients, ready-made sauces.

Recipe 1: Classic Beef Pho Bo Soup

Recipe classic soup beef pho. Ideally, in addition to meat, you will need an oxtail and a marrow bone for cooking. It is these ingredients that give richness to the broth - the basis of the soup.

Ingredients

800 grams of beef sternum;

500 grams of oxtail;

One brain bone;

2 onions;

20 grams of ginger;

One parsnip;

1 jalopeno pepper;

Spices pho (cinnamon, cloves, anise);

20 grams of Thai fish sauce;

Green cilantro, basil.

Cooking

1. We thoroughly wash the bones and the oxtail, fill it with water and boil for 10 minutes. Then we drain all the liquid, wash the meat again. Add beef brisket. Fill with water and cook for an hour.

2. Peel the onion and ginger, cut into several pieces, add pho spices and heat in the oven or on the grill for 10 minutes. Then add to the broth in the pan and continue cooking.

3. After another hour, add parsnips and fish sauce. Stir, boil for half an hour. We take out the beef breast, catch the vegetables and leave the broth to cook for another 2 hours with the oxtail and marrow bone.

4. Wrap the cooled beef in cling film and put in the refrigerator.

5. Cut greens, lime, pepper, remaining onion.

6. Strain the broth, salt and pepper. We pick the meat from the tail and arrange on plates.

7. Cut the beef from the refrigerator into large, but thin plates. Also put on a plate. Add pepper, herbs, lime slices. You can add some soy sauce if you like.

8. Pour hot broth over and serve.

Recipe 2: Pho Soup with Rice Noodles and Beef

This recipe calls for rice noodles to make pho soup. Do not try to replace it with ordinary pasta or spaghetti, it will turn out completely different.

Ingredients

1.5 kg of beef bones;

1.5 kg beef tenderloin;

700 grams of rice noodles;

½ hot pepper;

400 grams of soy sprouts;

5 cloves of garlic;

5 bulbs;

Parsley, lettuce, cilantro;

Soy sauce.

Cooking

1. Cook strong beef broth from meat products and 3.5 liters of water. Add onion, chopped hot pepper. Then we filter the broth, cut the pulp into pieces, return to the broth. Throw away the bones.

2. Put the broth on the stove again, season with soy sauce, spices, add chopped garlic and soy sprouts.

3. Dip rice noodles in boiling water for 15 seconds, then rinse with cold water.

4. Cut the lettuce and the rest of the greens.

5. Put rice noodles, greens, lime slices in a plate and pour broth with beef slices.

Recipe 3: Pho Ga Soup with Chicken

A lighter version of Vietnamese pho soup that cooks much faster classic version. It is advisable to use poultry or farm poultry, which will give a good fat. In addition to chicken, you can similarly use a turkey or other poultry, but not very fatty. The essence of the dish is in a rich, boiled broth without fat.

Ingredients

big hen;

Carrot;

A piece of ginger, the size of half a finger;

a pinch of cinnamon;

Soy sauce;

2 stars of carnation;

2 onions;

Chili pepper.

Cooking

1. We wash the carcass well inside and out. Fill with cold water to just cover the bird. Add onions cut into 4 parts, carrots cut into large washers and cook for 30 minutes. When boiling, remove the foam, periodically get rid of the fat on the surface.

2. After half an hour, add chopped hot peppers, thin rings of ginger, cloves, cinnamon to the pan and cook until fully prepared about another hour.

3. We take out the bird from the broth, cool it, free the meat from the bones and arrange it on plates.

4. We filter the broth through a sieve to get rid of boiled vegetables and spices. Then season to taste with salt, soy sauce, cinnamon.

5. Fill fragrant broth plates with chicken, sprinkle generously with herbs and serve. For spiciness, you can add more pepper, capsicum or ground. For flavor, put a slice of lemon.

Recipe 4: Vietnamese Pho Ka Soup with Fish

More precisely, with fish balls. Absolutely any fish can be used to prepare the national pho soup. But preferably one that does not have a large number bones, as you need to cook minced meat.

Ingredients

2 kg of fish;

200 grams of rice noodles;

Soy sauce;

2 onions;

Chilli;

green onions;

A raw egg;

Any oil;

Cooking

1. Cut the fish into fillets. We put the heads, fins, bones, ridge in a pan. Pour cold water, add chopped onion, pepper and boil for 50 minutes. Then we filter, season with soy sauce.

2. Grind the fillet with a meat grinder, add salt, egg. If the stuffing turned out to be liquid, then you can pour a little rice flour.

3. We form meatballs from minced meat, fry in oil in a pan.

4. Boil the noodles for 15 seconds, rinse.

5. Arrange on plates fish balls, noodles, add greens, a slice of lemon and pour the contents with boiling broth. Serve hot.

Recipe 5: Seafood Pho Soup

This soup conquers with its unusual aroma, and is popular in world cuisine. In Vietnam, it is prepared for breakfast and consumed early in the morning. It is believed that such a beginning of the day promises only good. From seafood you will need shrimp, mussels, squid, you can take an octopus.

Ingredients

400 grams of seafood;

150 grams of rice noodles;

A piece of ginger, the size of a little finger;

Hot peppers;

Green onions and cilantro;

5 peppercorns;

Carnation asterisk;

Bulb;

2 cloves of garlic;

Carrot.

Cooking

1. We clean the onion, ginger, carrot and raw shrimp.

2. Cut onions, carrots, ginger and fry in a pan. Put in a saucepan, add shrimp shells and boil for 30 minutes. We filter.

3. Put all the seafood, peppercorns, chopped spicy pod, cloves into the broth and boil until tender.

4. Boil the noodles separately, arrange on plates.

5. We take out the seafood, send it to the noodles. We filter the broth, salt, pour the contents of the plates.

6. Sprinkle the soup with chopped green onions, cilantro. Garlic and put a slice of lemon. You can use lime in the same way.

Recipe 6: Pho Soup with Fried Fish

Another variation of pho soup with fish. For cooking, you will need two types of product - selected pieces of fish for frying and illiquid parts for broth. The broth will turn out to be more saturated if you use heads, tails, fins.

Ingredients

2 kg of fish for broth;

500 grams of selected fish for frying;

150 grams of rice noodles;

A piece of ginger;

green onions;

spice mix;

Fish sauce;

Flour for breading;

Cooking

1. We wash the fish pieces for the broth, pour cold water, boil for 2 minutes. Drain the broth. We wash the fish well again, pour clean water, add onion, ginger and cook for an hour.

2. Strain the broth, salt, season with pepper, aromatic spices and fish sauce. We pick the pulp from the bones, add to the soup.

3. Boil the rice noodles, rinse and arrange on plates.

4. We cut selected pieces of fish in small pieces, about 3-4 cm each. Then salt, you can sprinkle with any spices, roll in flour and fry in oil in a pan. We also arrange on plates. For each serving 3-4 pieces.

5. Add chopped green onions, a slice of lemon or lime.

6. Fill with hot broth.

Recipe 7: Pho Soup with Rice and Sprouted Beans

To prepare Vietnamese pho soup, it is not necessary to use noodles, you can put rice. It is better if it is unpeeled and long. You will also need sprouted beans, which are often used in the national cuisine of Vietnam. To prepare, you just need to pour the washed beans with water, stand for two days until sprouts appear.

Ingredients

900 grams of beef;

100 grams of sprouted beans;

150 grams of rice;

2 onions;

20 grams of ginger;

Chilli;

Green onion;

Bay leaf;

Peppercorns;

Cinnamon, mint, lemon - to taste.

Cooking

1. Fill the beef with water, add the whole onions, 5 peppercorns, ginger and cook for 2.5 hours. Then we put Bay leaf ik and turn off. We filter the broth, cool the meat.

2. Boil separately long rice, rinse well, drain the water. Divide into bowls.

3. Grind the chili pepper. You can simply cut or scroll with a blender, put in the broth, salt and mix.

4. Cut the chilled beef into slices, put in a bowl with rice.

5. Add sprouted beans.

6. Chop green onions. If desired, add a mint leaf, a circle of lemon, a little cinnamon. We send to other ingredients.

7. Fill with broth and you can serve.

Recipe 8: Pho Soup with Mushrooms

An exotic first course using Vietnamese tree mushrooms. But with a shortage, you can take any other, pickled or fresh. It turns out great with champignons, oyster mushrooms.

Ingredients

1 kg of beef;

400 grams of mushrooms;

Bulb;

Soy sauce;

20 grams of ginger;

Carrot;

Spices, herbs.

Cooking

1. Cut the onion into 4 parts, ginger and carrots in circles. Fry in a pan for a minute and throw into the pan. Add chopped beef, pour water and cook a rich broth. Then we filter, cool the meat and put it in the freezer.

2. Cut the mushrooms into slices, fry in a pan until almost cooked. If a pickled product is used, then this step can be skipped.

3. Add salt, fried mushrooms to the broth, boil for 10 minutes. At the end, add other spices: pepper, coriander, bay leaf.

4. Take out the frozen beef, cut into thin slices, put in plates. Drizzle with a teaspoon of soy sauce.

5. Put the chopped greens, pour the broth with mushrooms and serve. If desired, you can put a slice of lemon, basil, cilantro leaves and mint.

To prevent a rich broth from becoming cloudy, do not let the soup boil actively. You can also cook a dish on the second and even third broth. To do this, the main product is poured with water, boiled for 10 minutes. Then the liquid is drained, pure boiling water, spices are added and the broth is prepared according to the recipe.

Greens intended for soup dressing can be pre-mashed with hands or a pestle along with lemon juice and salt. Such aromatic additive will make the dish even tastier.

Rice noodles can not be boiled, but simply poured with boiling water, let stand for 3-4 minutes, then rinsed under cold running water and drained of excess liquid.

Instead of salt, soy sauce can be added to pho soup. With it, the first dish will be tasty, rich, the broth will get a dark color.

Soup Pho is Vietnamese tender soup noodles made from beef bones, ginger, onions and lots of fragrant spices. This is nothing short of soup perfection. The way all the spices and flavors of star anise, cardamom, fennel seeds and cinnamon come together is incredible.

You can't make amazing soup without amazing bones beef. So, look for bones that contain marrow. It is recommended to buy beef knuckles from the local Asian market.

When you stew bones, they release "scum" or impurities. If you don't get rid of it, you will get cloudy broth. Everyone likes their soup to be as clean as possible, so it's best to add an extra step.

To create that distinctive and deep taste of great pho, try adding an onion and a generous chunk of ginger. This will give you good depth and color.

Even though we simmered the spiced broth for several hours, we still like to give all the spices a quick "start" before adding them. To do this, drop them into a dry saucepan over medium heat and give it a little shake. You will know when they are ready - you will begin to feel them. It will only take 2-3 minutes.

How to cook pho Vietnamese soup - 15 varieties

Soup Pho Vietnamese - a traditional recipe

Making your own fabulous bowl of Vietnamese Pho at home is not difficult. All you need is a simple recipe, a few secrets and broth.

Ingredients:

• Beef - 2 kg
• Cold water- 1-3 l
• Onion - 2 medium
• Ginger
• Cinnamon - 2 sticks
• Coriander - 1 tablespoon
• Fennel - 1 tablespoon
• Cloves - 6 whole pcs.
• Cardamom
• Salt - 1 tbsp.
• Fish sauce - 1/4 cup
• Sugar
• Noodles - 300 g
• Steak or fillet - 1 pc.
• Onion - 1/4 cup thinly sliced
• cilantro - 1/4 cup chopped leaves
• bean sprouts
• Thinly sliced ​​red chillies
• lime wedges
• fish sauce
• Hoisin

Cooking:

Add beef bones to large saucepan. Then pour cold water. Put her on high temperature and bring to a boil. Boil for 3 to 5 minutes. Strain the water. Then wash the bones warm water to remove leftovers. Add the bones back to the broth and add more cold water.

Turn on the grill. Cover a baking sheet aluminum foil. Place the onion and half of the ginger on a baking sheet, then cook for 10 to 15 minutes.

Add cinnamon sticks, coriander seeds, fennel seeds, anise, cloves, and cardamom pod to a dry skillet. Place over low heat and cook, stirring occasionally until fragrant. About 5 minutes.

Bring the broth with the steamed bones and water to a boil. Add the charred onion and ginger and toasted spices. Add salt, fish sauce and granulated sugar. Continue to boil the broth for 3 hours.

Use tongs or a wide mesh spoon to remove the bones, onions, and ginger from the broth, then strain the broth through a strainer.

The broth will have a layer of fat. There are two ways to remove this. First, if you plan on enjoying the broth right away, skim the fat off the top of the broth using a spoon. If you don't mind waiting, you can also pour the broth into containers and then refrigerate overnight. As the broth cools, the fat solidifies and is very easy to remove.

If you are using dried noodles, add the noodles to the bowl, then cover it hot water and rinse for 15-20 minutes.

To prepare the noodles, bring a medium saucepan filled with water to a boil. Place the noodles in boiling water and cook for about 10 seconds. Then drain the noodles, divide between bowls.

Organize the pieces raw meat into bowls, then pour hot broth over top. Serve the broth with onion slices and cilantro. Serve with noodles. Decorate at will.

Vietnamese beef with noodles - light soup that you can love.

Ingredients:

• Onions - 2 large
• Ginger
• Cinnamon - 2 sticks
• Carnation
• Coriander - 2 teaspoons
• Broth - 6 cups
• Soy sauce - 1 tablespoon
• Fish sauce - 1 tablespoon
• Carrot - 3 pcs.
• Beef - 1 kg
• Rice noodles - 200 g
• Onion - 3 pcs.
• Chile - 1 pc.
• bean sprouts
• Fresh herbs (cilantro, basil, Thai basil, mint or blend) - 1 cup
• Hoisin

Cooking:

Prepare the onion and ginger: Peel the onion and ginger and cut into quarters lengthwise.

Dry the spices, onion and ginger on the grill.

Combine stock ingredients: In a pot of spices, add stock, soy sauce, fish sauce, chopped carrots and scorched onions, and ginger.

Cover and simmer stock: bring stock to a boil over medium heat, then reduce heat to low. Cover and continue to boil for 30 minutes.

Place the beef on a plate, cover with plastic wrap and freeze for 15 minutes. The edges of the beef should feel good to the touch, but the beef should not be frozen. This will make cutting the beef easier.

Cut the beef into thin slices.

Prepare rice noodles.

Finely chop the onion and chili peppers. Place the bean sprouts in a serving dish. Roughly crush the herbs or break them with your hands. Arrange all the toppings on a serving platter and place it on the table.

Strain the broth. Discard solids. Simmer the broth over low heat, but the broth should not boil. The broth must be very hot to cook beef.

Prepare the bowls. Arrange the beef in one layer so that the slices are evenly in the broth; slices that are stacked or grouped may not be fully cooked.

Massage hot broth top: pouring it evenly over the beef to cook it. Fill each bowl with the same amount of broth.

Serve with stuffing.

Fo is rich broth, which is poured over noodles. The chicken version is more nutritious.

Ingredients:

• Bones - 1 kg
• chicken giblets- 2 pcs.
• Carrot - 1 large
• Bulb - 1 large
• Ginger
• Oil - 2 tablespoons
• Fish sauce - 1 tbsp
• Star anise - 2 pcs.
• Carnation
• Cinnamon - 1 stick
• pinch of saffron
• Peppercorns - 1 tsp
• Salt - 2 tsp
• Fillet - 4 pcs.
• Rice noodles - 300 g
• Red onion - 1 medium
• Lime - 1 pc.
• Red pepper - 1 pc.
• Green onions - 4 pcs.
• Salt, black pepper
• cilantro leaves

Cooking:

Coarsely chop the ginger, onion and carrot. Warm up the oil. Roast beef and chicken bones, ginger, onion and carrot.

Transfer the bones with vegetables to a saucepan, cover with water, bring to a boil, reduce heat. Add spices.

Brush chicken fillet with vegetable oil, salt, pepper and bake. Remove the fillet from the oven.

Cook the rice noodles according to package instructions. Chop chile and red onion.

Strain the broth, add fish sauce and saffron, bring to a boil. Cut the fillet. Put the noodles, onion and fillet into bowls, pour over the broth, put the lime, chili, green onion and cilantro. Serve immediately.

This authentic Pho isn't fast, but it's delicious. The key is in the broth, which is boiled for at least 6 hours.

Ingredients:

• Beef - 2 kg
• Onion - 1 pc.
• Ginger - 5 slices
• Salt - 1 tablespoon of salt
• fish sauce
• Rice noodles - 200 g
• Fillet - 1 pc.
• cilantro
• Green onion
• bean sprouts
• Basil
• Hoisin
• Garlic Sause
• Carnation

Cooking:

Preheat oven.

Bake beef bones with onions.

Place the bones, onion, ginger, salt, anise and fish sauce into the broth. Bring to a boil and reduce heat to low. Cook over low heat for 6-10 hours. Strain the broth into a saucepan and set aside.

Place the rice noodles in a large bowl filled with water and let it soak for 1 hour. Weld.

Divide the noodles among 4 serving bowls; sprinkle on top ready fillet, cilantro and green onions. Pour in hot broth. Mix and let stand. Serve with bean sprouts, Thai basil, lime wedges, hoisin sauce and chili garlic sauce on the side.

Vietnamese a traditional dish which is suitable for vegetarians or as a light meal.

Ingredients:

• Tub - 2 pcs.
• Cinnamon - 1 stick
• peppercorns
• Carnation
• Onion
• Garlic - 2 cloves
• Ginger root
• Shiitake mushrooms - 140 g
• Soy sauce
• rice vinegar
• Chopped green onion
• Chinese cabbage- 2 pcs.
• edamame
• Rice noodles - 110 g
• Basil
• Chili sauce

Cooking:

Mix star anise, cinnamon, pepper and cloves. Fry.

Add water, onion, garlic, ginger and shiitake mushroom stalks. Simmer for 20 minutes, then strain and return the liquid back to the saucepan.

Cut the mushrooms and add them to the pan along with the soy sauce, rice vinegar and green onions. Simmer for 15 minutes, then add Chinese cabbage.

Prepare the noodles according to the instructions. Pour the soup into cups, add the noodles.

Serve with lime slices, chili and basil.

If you want to try vietnamese food, then you should start with this dish.

Ingredients:

• Ginger
• Onion - 2 pcs.
• star anise
• Nuoc Nama
• Carnation
• Cinnamon
• Dill
• Bay leaf
• Rice noodles - 200 g
• Shallots - 1 bunch
• Basil
• bean sprouts
• Steak - 1 kg
• Hoisin
• Sriracha sauce

Cooking:

Boil the meat in the broth. Strain the broth and carve the meat.

Cut the onion in half and separate the outer part.

Bake onions with ginger in the oven.

Place the anise, cloves, cinnamon and fennel seeds in a piece of cheesecloth and tie off.

Add the spice pack, onion halves, ginger, bay leaf, salt, and fish sauce to the broth.

Boil for at least 5-6 hours.

Remove the spice pack, onion, ginger, and bay leaf and discard.

Let the broth simmer for another hour or two.

Boil the noodles.

Place the noodles in a serving bowl and top with the chopped meat (remaining beef meat).

Pour the simmering broth over the noodles and beef, making sure to coat the meat.

Fragrant, rich and exotic, but this is extremely easy to prepare.

Ingredients:

• Carrots - 1/2 pc.
• Bulb - 1/4 pc.
• Garlic - 2 cloves
• Ginger
• mung bean sprouts
• Rice noodles - 200 g
• Squids - 6 pieces
• Shrimps - 4 pcs.
• Coriander
• Parsley
• green onion
• Basil
• A couple of lettuce leaves
• Lemon
• Soy sauce
• fish sauce
• Bouillon

Cooking:

Boil rice noodles.

Cut carrots, onions, garlic and ginger into small cubes. Coriander, green onion, basil and parsley with Chinese cabbage break. Squid cut into thin rings. Clean the shrimp. Arrange all the ingredients on the slides.

Fry everything.

Pour all the ingredients with water and cook for 1 hour.

Cook the noodles separately.

Serve soup with noodles.

This useful vietnamese recipe noodle soup uses the technique slow cooking to create a rich fragrance for your base.

Ingredients:

• Onion - 1 pc.
• Garlic - 4 cloves
• Fresh ginger, peeled, thinly sliced
• Chile - 2 pcs.
• Chinese five spice powder - 1 tsp
• Soy sauce
• Chicken - 1 pc.
• fish sauce
• Rice noodles - 200 g
• Onion - 6 pcs.
• Coriander
• Chile red
• Bouillon

Cooking:

Place the vegetables in a soup pot. Mix in five spice powder, add 1 water and soy sauce until well combined.

Cleanse the chicken. Send to vegetables, pre-seasoning.

Cover and cook on low heat for 4½ hours.

Drain the contents into a large bowl. Place the chicken on a cutting board and cover with foil.

Remove the fat from the broth using a large metal spoon. Mix everything in fish sauce and put on soft boiling water.

Fill in a separate pan water and bring to a boil. Add noodles and cook until soft, stirring regularly. Drain the water.

Divide the noodles evenly between four deep bowls. Add vegetables and chicken broth.

The easy way cooks the hard exotic dish at home.

Ingredients:

• Beef bones - 1 kg
• Beef - 600 g
• Water -4 l
• Onion - 1 pc.
• Ginger - 50 g
• star anise
• Cinnamon
• Pepper
• Coriander
• Carnation
• Sugar
• Rice noodles - 400 g
• Fish sauce -6 tbsp.
• green basil
• green onion
• cilantro
• Parsley
• Chili pepper - 1 pc.
• Lime - 1 pc.
• bean sprouts
• Ginger for serving

Cooking:

Boil beef bones. Pour out the water, cut the meat from the bone.

Pour again clean water into a saucepan.

Cut the onion and ginger, fry well. Roast all the spices. Add them to the broth. Remove the foam from the broth. Boil for 5 hours on low heat. 40 minutes before readiness, add beef meat.

At the end, salt the broth, add sugar and fish sauce.

Boil rice noodles.

Cut the meat. You can also add raw beef.

Cut off the white part of the onion, if it is dense enough, you can cut it lengthwise and throw it into the boiling broth for a minute. Chop the green part.

Finely chop the chili pepper.

You can start serving food.

Pho is an umbrella term for Vietnamese noodle soup. Although usually made with beef, this version uses shrimp, making the dish more refined.

Ingredients:

• Chile - 4 pcs.
• Garlic - 3 cloves
• Lemoongrass - 1 stick
• Ginger
• Onion - 4 pcs.
• fish broth- 600 ml
• Asian fish sauce
• Handful of coriander leaves
• Handful of mint leaves
• cooked king prawns- 150 g
• Rice noodles - 150 g
• Bean sprouts - 100 g
• Bouillon

Cooking:

Pour the broth into a medium saucepan, add the lemongrass, garlic, ginger and two chillies, and simmer for about 15 minutes to create a basic broth. Leave to cook for another 15 minutes.

Add shrimp, onion, fish sauce and herbs.

Cook the beans in a pot of boiling water for 1-2 minutes. Drain and add to soup. Place rice noodles in boiling water and cook for 4-5 minutes. Remove the lemongrass, ginger and garlic from the soup.

Divide the cooked noodles between two deep bowls. Pour in the soup. Garnish with coriander and mint leaves.

The charm of this soup depends entirely on the deeply flavored and sophisticated spicy broth that takes hours to cook.

Ingredients:

• Onion - 1 medium
• Garlic - 4 large cloves
• Ginger
• Carnation
• fish sauce
• Sugar
• Pepper
• Rice noodles - 200 g
• Broth - 1 l
• beef steak- 1 kg
• Basil
• Coriander
• Beans
• Khamsin
• Herbs

Cooking:

Bake onion, garlic, ginger, cloves, anise and 5 ground peppers. Pour into a saucepan, cover with water and boil.

Add broth, sugar and fish sauce, bring to a boil and simmer for 20 minutes. Add herbs.

Boil the noodles.

Boil the meat and cut. Add to broth.

Divide the soup between bowls and put the noodles into it.

This is a traditional dish for the Vietnamese, but very wild and exotic for the rest of the world's population, which makes this soup truly unique and easy to impress any guest.

Ingredients:

• Broth - 2 l
• Shrimps - 100 g
• lemongrass
• Sugar - 2 tablespoons
• Spices for soup
• Tomatoes - 4 pcs.
• Rice noodles - 100 g
• Frozen snails - 2 packs
• Oil - 1 tablespoon
• Garlic - 5 cloves
• Lemongrass - 1 tablespoon
• white vinegar- 2 teaspoons
• Fish sauce - 3 teaspoons
• bean sprouts
• Herbs

Cooking:

In a saucepan, heat the broth. When it comes to boiling, add lemongrass and dried shrimp. Reduce heat to a low boil and add sugar, salt, shrimp and pork pieces. Continue cooking on low for 30-40 minutes. Use a strainer to remove lemongrass and dried shrimp. Add the tomatoes and continue cooking for 5 minutes, then turn off the heat.

Heat up in a frying pan vegetable oil. Add garlic and lemon grass. Add snails. Fry for about 30 seconds. Season with vinegar, fish sauce, sugar and turmeric powder. Fry for another minute.

Boil the noodles.

To serve, add the noodles to a bowl. Add a portion of broth. Sprinkle with green onions. Serve with Vietnamese sauce.

You won't find this soup in most Vietnamese restaurants, but it's tasty, savory, and no more difficult than other soups.

Ingredients:

• Meat tenderloin - 1 kg
• Water - 1 l
• Dried bamboo - 200 g
• Ginger
• Onion - 1 pc.
• Sugar
• fish sauce
• Cabbage - 1 pc.
• Herbs: mint, perilla, coriander
• Fried Shallot
• thai pepper chili, chopped
• cilantro
• Noodles - 200 g

Cooking:

Dried bamboo must be re-moisturized by boiling. When ready, cut the bamboo into bite-sized pieces.

At this time, boil the vermicelli and make the broth. In a large saucepan add water, onion, ginger, sugar and salt and bring to a boil. Add meat tenderloins and cook for 30 minutes. Remove clippings.

Mix cabbage and herbs in a bowl. Add spices and fish sauce. Add ginger fish sauce and fried shallots.

Mix all ingredients and pour into bowls.

This is a Cambodian-Chinese mixture that the Vietnamese "borrowed" and then created their own own recipes soup.

Ingredients:

• Pork bones - 2 kg
• Water - 4 l
• Dried squid - 3 pcs.
• Onion - 1 pc.
• Shrimps - 100 g
• pork liver
• Oil
• Shallot - 1 pc.
• Pork - 2 kg
• Garlic - 2 cloves
• Noodles - 200 g
• Spices

Cooking:

Boil bones in water. Strain. Throw away the bones.

Boil the pork liver and then butcher it.

Squeeze garlic into the broth, add spices.

Fry the onion.

Soak the squids. Transfer to broth.

Add the onion to the broth.

Boil the noodles separately.

Fry the meat separately in a pan with butter and onions.

Serve the broth along with noodles, shrimp and meat.

The bright orange color of the broth comes from the annatto seed. It's natural food coloring and has many anti-cancer properties.

Ingredients:

• Pork bones - 2 kg
• Daikon, root - 1 kg
• Onion - 1 pc.
• Sugar
• fish sauce
• Shrimps - 100 g
• Broth - 2 l
• Pork tenderloin- 2 kg
• Starch
• Garlic - 3 cloves
• Annatto oil
• rice vermicelli
• Red onion - 1 pc.
• cilantro
• Basil

Cooking:

boil pork bones in water, strain the broth and cut the meat.

Peeled daikon root cut into pieces. Put the peeled onion, daikon, granulated sugar, salt, dried shrimps into a large saucepan and cover with water. Bring to a boil and lower the heat. Let it boil for 2-3 hours.

Clean the shrimp. Season with salt, pepper, sugar and starch. Place in refrigerator for 2 hours.

Heat ¼ cup Annatto oil. Add seeds and stir.

After 1.5 hours of boiling the broth, add the pork tenderloin. Cook another 45 min.

Remove the meat from the broth and place in a bowl of cold water to cool. Slice thinly and set aside in another container.

Remove all bones, shrimp, onion, daikon from the broth and strain it through a strainer. Place back on oven and heat to medium. Add chicken bouillon, hoisin and fish sauce.

Cut the garlic and onion for the shrimp. Slice the red onion garnish very thinly and place in a bowl of ice water. Cut green onions into 1.5-inch strips. Slice the napa cabbage leaves. Mix cilantro. Quarter lime and wash the Thai basil and place on a serving plate for the table.

Fry shrimp with pork meat.

Slice the Napa cabbage.

Boil the noodles.

Combine all ingredients together and serve.