Pho soup recipe. Vietnamese pho soup - recipe

Appearing in the 20s of the twentieth century in a colonial country, Pho soup changes its specifics by region. In the north, it is served with wider noodles, lots of green onions and a minimum of aromatic additives, southerners prefer it sweeter - with fresh herbs (basil, mint, cilantro) and bean sprouts.

In addition to the option on the broth with pieces of beef or chicken, Pho soup is boiled with fish, seafood, and rice flour noodles are also added. Let's take the risk of trying overseas food at home, especially since grocery chains contribute to this. Vietnamese Pho soup recipe with chicken is sure to be on the list of favorite and cozy homemade soups.

Cooking time: 90 minutes / Number of servings: 3-4

Ingredients

chicken (parts with bone) 600 g
rice noodles 300 g
ginger root 30 g
chili pepper 1 pc.
celery root 30 g
garlic 1/2 pc.
carrot 1 pc.
onion 1 pc.
lemon 1/2 pc.
cilantro, green onion to taste
star anise, cinnamon, salt, fish sauce to taste

How to make Pho Chicken Soup

In Asia, broth - beef or chicken - is boiled for a long time, about six hours or more. Together with the meat, all offal is thrown onto the bones. Pho tails with veins, offal are boiled for maximum concentration and rich aroma of soup. In my adapted chicken thigh and drumstick recipe. If you use only lean bird fillet, the desired richness will not work. Therefore, we lower a clean carcass, cut into large pieces or quarters, into boiling about 1.5 liters of water, then load the roots - carrots (whole or diced, like mine, filter anyway), a fragment of celery root, garlic cloves, spices ( star anise and cinnamon stick), ginger and onions, a few branches of fresh cilantro, you can bay leaf. I read that in some regions, cut ginger root and onion are pre-charred. It gilds the brew and additionally flavors. My onions and ginger spent 15 minutes under the grill in a hot oven before being boiled and then were thrown into the broth.

With a low boil, cook chicken broth for Pho soup for at least one and a half hours. Indeed, spices and charred additives impregnate not only with a strong smell, but also color. During this time, the chicken meat itself separates from the bones, and shiny puddles of fat float on the surface. Salt, pepper if necessary, drip fish sauce, try. We catch the chicken and disassemble the soft, sprawling meat, put it in a separate container or immediately distribute it into portioned bowls. Before pouring, be sure to pass the hot and tasty-smelling liquid through a fine sieve - filter and remove all debris.

15-20 minutes before the end of cooking chicken broth, we are simultaneously engaged in rice noodles. Read the instructions carefully, there may be discrepancies in the preparation technology or recommendations. In any case, the rice flour noodles are first dipped in cold water, I kept it for 10 minutes, as indicated on the package.

We drain the cold water and transfer the slightly swollen rice noodles into boiling water (not into the broth!, another saucepan). Boil the recommended 4 (for me) minutes. We discard in a colander, like other pasta, rinse, shake well - let's get rid of excess moisture.

All difficulties behind. It remains to fill the plates. It can be mixed, it can be laid out in segments - part is occupied by tender chicken meat, part is given to snow-white rice noodles. And then rich fragrant-spicy-spicy strained broth, pour it.

Then we act according to our own taste - squeeze as much lemon juice as we want and love, pour it directly into Pho soup, cut off a couple of circles of lemon for decoration, chop fresh cilantro, feathers of a juicy green onion, a little hot chili.

Serve homemade Pho soup to the table well warm or hot. Bon appetit!

We all love soups. Eating liquid meals daily is essential for proper nutrition and digestion. If you are already tired of traditional cabbage soup, lagman and other soups, then try to cook the national Vietnamese soup Pho. The recipe for this dish is simple, there are several ways to prepare it with different meat ingredients. Today we will introduce you to the traditional versions of this soup.

Introducing Vietnamese Pho Soup

Vietnamese Pho soup, the recipe of which every citizen of this country knows from early childhood, is the main component of the Vietnamese daily menu. This soup is preferred for breakfast to recharge energy for the whole day.

If you are not yet familiar with the cuisine of this country, then start your acquaintance with the first dish, this is the Vietnamese Pho soup. The recipe for its preparation is distinguished by meat components. Another main ingredient is rice noodles, which are sold in any store. Many seasonings are the main highlight of the broth.

Varieties

Vietnamese Pho-Ka soup - a recipe with fish and other seafood. It is not as common as chicken soup. Fo-Ga Chicken Soup, a Vietnamese recipe for this option, will be appreciated by every chicken meat lover. There is also Pho-Bo, a beef-based dish.

Which meat is closer to your soul, then choose for cooking. But it is better to try every Vietnamese Pho soup. You will find the recipe for all varieties of this dish in this article. The ingredients can be purchased at any store.

Pho Soup: Vietnamese Chicken Recipe

By the way, this option is the most common, since two types of meat are more popular in Vietnam than the rest - pork and chicken. Soup Pho, a Vietnamese recipe with chicken, is also served in luxurious restaurants and sold right on the street at an affordable price for poor tourists. The recipe and ingredients in the restaurant and the street vendor are the same!

Prepare this dish yourself. Serve to guests or during a family dinner - even the most fastidious eaters will appreciate the taste.

Let's start cooking Pho-Ga

To prepare this soup, take a whole chicken, naturally without paws, head and entrails.

Fill with water so that the meat is completely "drowned". Put the onion, cut into halves, carrots also in large pieces into the pan. From seasonings, take a cinnamon stick (you can also use powder - 13 teaspoons), a couple of cloves, a teaspoon of ground black pepper or five peas, half a chili pepper, an asterisk, a small piece of ginger (about a centimeter wide, and no larger than a five-ruble coin), salt.

Boil one and a half to two hours, remove the foam and excess fat. When the meat is cooked, remove it from the broth with a slotted spoon and put it in a separate container.

The broth must be well strained through a sieve to discard any remaining seasonings, onions and pieces of carrots.

In order to cook noodles (necessarily rice, otherwise it will not turn out to be Pho, but its parody), you should soak it in cold water for half an hour. After that, boil like regular pasta, drain the water through a colander.

Divide the cooled chicken into pieces, separate the meat from the bones. It should be cut into thin layers, and then chopped into strips.

Take a lot of greens: green onions, dill, parsley, cilantro and shallots. Cut the way you like.

Put noodles, meat in deep bowls, fill with broth, sprinkle generously with herbs. The base of the flavor is lime. Cut it in half and squeeze the juice into the broth with the calculation: one lime half for two servings of soup.

Pho Ka Soup

As we have already said, this is a Vietnamese Pho soup with seafood. The recipe for its preparation is notable for the fact that such a dish is prepared much faster than its other varieties.

Take squid, shrimp, octopus, any fish. Clean from the insides, scales, shells, film. Fill with water. Cut the onion into halves, carrots in large pieces - we only need them for the broth, from which it will be easier to remove them in large parts.

We take all the seasonings that are available: black pepper (5-6 peas or ground - a teaspoon), a piece of ginger, mint, cinnamon (a stick or 13 teaspoons), two cloves, one star anise, salt. Boil for no more than half an hour (if there are shrimp in the composition, then throw them five minutes before they are ready).

We filter the broth, cut the seafood into small pieces. Soak the rice noodles for half an hour, then cook for no more than three minutes, drain the water.

Put the noodles, seafood in the plates, pour the broth, add more fresh herbs (shallot and green onions, parsley, dill, mint leaves, cilantro), squeeze the juice of a quarter of a lime into each plate. You can put halves of cherry tomatoes or ladies' fingers, they will give a brighter taste to the fish soup.

Soup Pho: Vietnamese Recipe with Beef

This Pho-Bo is the most satisfying of all the above. We need about a kilogram of beef pulp, the same amount of beef bones. Bones, chicken or beef, the basis for making broth, you can’t do without them!

Boil meat and bones for at least three hours, removing the foam. The broth should also contain large pieces of onions and carrots, seasonings: cilantro, basil, cinnamon (as in previous recipes), star anise, a piece of ginger, ground black pepper or peas, garlic cloves (2-3, no more), salt .

Remove the meat from the broth, the bones - in the trash, the meat - cut into strips. We filter the broth, remove all the "garbage" from it.

We prepare the noodles in the same way as in the previous recipes.

We lay out the noodles, meat on plates, pour the broth, thickly sprinkle with a variety of fresh herbs, squeeze a quarter of a lime for each serving.

Bon appetit!

If the meat is poured and put immediately on fire, then there will be a lot of foam, and all the juice will come out of the meat into the broth. The broth will be richer.

If you put the meat in already boiling water, then it will remain juicy, there will be no foam in the broth, it will remain beautiful and transparent!

There are two types of pho: northern and southern. For the northern, wide noodles are taken and a lot of green onions when served, other herbs and greens are absent. For the southern, thin noodles and a lot of different greens and herbs are useful when serving - mainly dill, mint and parsley.

There should be a lot of meat in the soup! Do not save - this is its main component.

Vietnamese Pho soup is a dish that has definitely never been in your kitchen. It looks like the most ordinary soup, but among the ingredients you will find very unexpected components that make the dish special.

Culinary Help

In fact, this is the most common noodle soup, but Vietnamese. Served only with noodles and already when serving, chicken, beef, fish or fish balls are added to it. In all three versions, the dish gets different names: Pho Bo, Pho Ga and, respectively, Pho Ka.

The noodles are made from rice flour, never from wheat. Decorate the dish when serving with various herbs. For example, there may be mint, basil, lime, mung bean sprouts, and so on.

Traditional step by step recipe

Ingredients	Quantity
carrots -	1 PC.
brain bones -	900 g
carnation -	10 pieces.
red onion -	1 PC.
green onion -	4 feathers
chicken carcass -	2 pcs.
star anise -	2 pcs.
onion -	1 PC.
salt -	10 g
fish sauce -	15 ml
chicken fillet -	4 things.
cinnamon -	1 stick
ginger -	3 cm
black pepper -	5 g
oils -	30 ml
lime -	1 PC.
chile -	1 PC.
rice noodles -	270 g
saffron -	taste
cilantro -	taste
Cooking time: 220 minutes	Calories per 100 grams: 72 kcal

How to make Vietnamese Pho Ga Chicken Soup:

Peel the ginger, rinse it and peel it with a knife or spoon;
Cut into large rings;
Peel the onion, rinse it and also chop coarsely;
Peel the carrots, wash them and cut into thick rings;
Pour oil into a large frying pan and place it on the stove;
Place the brain bones, skeletons, ginger, onions and carrots there;
On low heat, fry the ingredients until golden brown for ten minutes;
When the time has passed, move all the ingredients to a saucepan and fill them with water;
Put on fire and bring to a boil;
Salt and remove foam, reduce the gas flow to the minimum;
Supplement the future broth with star anise, pepper, cinnamon and cloves;
Cook on low heat for three hours;
Grate the chicken fillet with oil, season to taste and place in a baking dish;
Clean in a heated cabinet up to 180 degrees for eight minutes;
After that, get the form, cover it with foil and wait until the meat has cooled;
Cook the noodles according to the instructions on the package, then rinse with cold water;
Rinse the chili and cut into rings, peel the red onion, wash and cut into feathers;
Rinse green onion feathers and cut into three parts;
After the time has elapsed, strain the broth, pour in the fish sauce and add the saffron, mix and bring to a boil;
During this time, cut the chicken into slices at an angle;
Put noodles, fillets, red onions in serving bowls and pour boiling broth over all this;
Cut the lime into slices and arrange on a slice in a plate;
Place chile rings, green onion and washed cilantro.

Vietnamese soup Pho Bo with beef

300 g rice noodles;
1 onion;
5 g salt;
750 g of beef bones;
15 g cilantro;
4 cm ginger;
15 g green onions;
350 g of beef;
5 g lemongrass.

Time - 2 hours and 25 minutes.

Calories - 101.

Cooking steps:

Pour water into a large saucepan and place it on the stove;
Bring to a boil and put the beef bones;
Boil for two hours at medium gas flow;
Peel, wash and chop the ginger;
Salt the soup, add ginger and lemongrass, mix;
Chop the onion, remove the peel and wash the root crop;
Add it to the soup at the very end of cooking;
The meat must be cut into thin but wide slices;
Season it with spices to taste and let it brew;
When the broth is ready, drain a little and soak the beef strips in it;
Pour water into a small saucepan and bring it to a boil on the stove;
Place the noodles in it and cook until al dente;
After that, drain into a colander, rinse with cold water, then hot;
Rinse cilantro and onion feathers, finely chop;
Arrange the finished noodles on presentation plates, supplement it with meat and herbs;
Pour in hot broth and you're done.

How to make Vietnamese Pho Ca Soup

2 kg salmon;
1 chili;
1 lemon;
2 bows;
250 g rice noodles;
1 egg;
salt;
soy sauce;
green onions;
oil.

Time is 1 hour and 25 minutes.

Calories - 156.

Procedure:

Rinse the fish, clean it from scales, cut off the fins, head, cut the fillet from the ridge;
Set it aside, and place the rest of the "soup set" in a saucepan;
Fill with water and put on fire;
Peel the onion, wash it and cut into feathers;
Add chili pod, onion and cook for one hour from the moment of bubbling;
When the broth is cooked, strain and pour soy sauce into it;
Rinse the fillet, check for bones;
If there are bones, pull them out with special tweezers;
Cut the peel and chop the meat into cubes;
Then put it in a blender or meat grinder and punch it into a homogeneous mass - minced meat;
Add an egg and spices to it to taste, beat off to become more tender;
Take a frying pan, pour oil into it and heat it;
Form balls from minced meat and fry them in oil until cooked on all sides;
After that, transfer to napkins to remove excess oil;
Boil a saucepan with water and place the noodles there;
After twenty seconds, drain it into a colander and rinse with cold water to stop the cooking process;
Wash the lemon and cut it into slices;
Cut green onions into long feathers, rinsing under running water;
Distribute salmon balls on plates, supplementing them with noodles, lemon slices and herbs;
Pour the stock over the ingredients and serve.

Serving Secrets

To properly and beautifully serve the dish, repeat everything that we have told you. First you need to lay out the dry ingredients, noodles and greens in a bowl for soup, and then, right in front of the guests, pour it with broth. An unusual and interesting spectacle is obtained.

There are two ways of filing: northern and southern. The essence of the first serving is in wide noodles and a lot of green onions. The second serving is famous for its sweetness, spices and various herbs. Today we presented you with both cases - one southern recipe and two northern ones. Hope you enjoy!

To make beef soup slices easier to cut, you can put the meat in the freezer for a short time. It will freeze, and will be cut much easier.

During the preparation of minced fish, you may end up with an unexpectedly liquid mass. To thicken it up, add some rice flour, or vice versa, eggs or water to make the stuffing thinner.

If you do not have time to cook noodles, then you can simply pour boiling water over them, like instant noodles. Let it brew for three to four minutes, then drain the boiling water and rinse the noodles.

To make the stuffing really tender and really light, airy, be sure to beat it off. To do this, you just need to pick up the mass and forcefully throw it back into the bowl. She will beat against the walls of the container and this will knock out all the air from it, making the mass much more tender.

Let the Vietnamese Pho soup cook for a long time, but when you try it, you will understand that it is really worth it. Especially since most of the time you are just waiting for the broth to cook. So, consider that the soup is preparing itself while you are doing your household chores. Delicious, bright, unusual and so original that you cannot miss it. If you do not believe, then there is only one way - to check. Bon appetit!

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 herbs and fragrant herbs, a note of sweet absolutely necessary for any Vietnamese dish, which partly neutralizes the sharpness of hot pepper, ginger and aniseed taste of anise, and then - lime, another way to dampen the pepper fire and at the same time time is 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 to a clear broth. All this creates a harmony of taste. But there is also a harmony of textures - from silky noodles that strive to jump out of the sticks, to boiled, cut into thin slices of beef, to the thinnest strips, into which green onion stalks are cut, to cilantro, which perched in an impressive slide at the edge of the bowl - all this has the meaning. When you first eat Pho, you don't attach any importance to these little things, because Pho is not eaten as a delicacy, but to satisfy hunger. But if you like Vietnamese noodle soup, 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 the 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.

Simple and delicious soup recipes for every day

Looking for an interesting exotic dish? Try our signature pho bo soup at home! Cook delicious food with us!

1 hour

270 kcal

4.75/5 (4)

Nowadays, Vietnamese cuisine is becoming more and more popular in our country, especially among those who have had the pleasure of trying it in Hanoi's signature restaurants. I am no exception either, because I love to bring knowledge about delicious and simple exotic dishes from overseas travels.

I recently came across a great recipe for the classic Vietnamese Pho Bo soup and immediately decided to try it out at home. It turned out to be just a delicious, very appetizing and satisfying dish, which does not differ in taste and aroma from branded analogues prepared by Vietnamese chefs.

Today I will introduce you to this recipe so that you can cook Pho Bo for those who want to remember the hot and beautiful Vietnam in the cold winter.

Did you know? Despite the fact that Pho Bo soup is officially the national dish of Vietnam, the dish prepared in the southern regions of the country is fundamentally different from the north. In the south of Vietnam, the soup is made sweeter and a lot of fresh herbs are added to it, while in the north they use wider noodles and add more green onions to the broth.

We will cook the classic version - the one served in Hanoi restaurants.

Kitchen tools

Pick up all the necessary equipment, utensils and appliances ahead of time to be able to quickly and easily cook Vietnamese Pho Bo soup: a pot or stewpan with a non-stick coating, another pot with a volume of 900 ml or more, deep plates for serving, deep bowls (several pieces) with a capacity from 150 to 750 ml, teaspoons, tablespoons, cotton or linen towels, kitchen scales or measuring utensils, slotted spoon, wooden spatula, sharp knife, oven mitts and cutting board. Among other things, you may need a blender or food processor to speed up the preparation of soup ingredients.

Required Ingredients

The basis

Did you know? If you want to get the real Pho Bo soup, then try to choose exactly the above ingredients, especially the fish sauce: it should be exactly the “same” Vietnamese sauce - this can be found in large retail chains. On the contrary, ginger root can be easily replaced with dried ginger, and shallots with ordinary Crimean onions.

Additionally

2 cinnamon sticks;
15 g green onions;
2 - 3 pcs. dried cloves;
4 - 5 pcs. anise or star anise;

10 g fresh cilantro;
15 g fresh mint;
15 g dried basil;
10 ml lime juice;

1 - 3 pcs. chili pepper;
7 g of table salt;
7 g black ground pepper.
10 ml chili sauce.

Cooking sequence

Preparation

Did you know? To cut marbled meat faster and more successfully, put it in the freezer of the refrigerator for ten minutes, and only then start cutting.

The first stage of preparation

Important! The main secret of the Vietnamese masters of cooking Pho Bo soup is that the beef needs to be cooked as long as possible, so if you have time, cook the broth longer, about an hour and a half or two hours.

Also don't let the beef broth come to a boil- it is best to constantly monitor this by leaving the pan for a few minutes so that the liquid cools slightly, and then returning it to the stove again.

The second stage of preparation

Did you know? Marbled meat cooks literally instantly when poured with really hot broth, so don't let the brew cool down while assembling the soup.

Ready! Hurry up to deliver the plates to the table before you and your family are knocked down by the wonderful, indescribable aroma of Vietnamese soup. As you probably know, the most delicious thing about this dish is concentrated in the liquid, so make sure that everyone can enjoy the magical taste of the masterfully prepared soup.

The dish does not need additional decoration, as it has a very pleasant appearance, which is inappropriate to spoil with any extraneous additives. It is not recommended to store the Vietnamese soup in the collection, it is better to freeze the fragrant broth and use it whenever you want to cook this wonderful dish again.

Pho Bo Soup Video Recipe

An excellent video shows how to perfectly prepare the ingredients for the famous Vietnamese dish, and then correctly assemble them.