Vietnamese pho noodles. Vietnamese Pho soup: recipe, cooking features and reviews

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.

Soup Pho Vietnamese is a tender noodle soup made with beef bones, ginger, onion and a variety of aromatic 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 an amazing soup without amazing beef bones. 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 end up with a 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 a large saucepan. Then pour cold water. Put it on high heat and bring to a boil. Boil for 3 to 5 minutes. Strain the water. Then rinse the bones with warm water to remove any residue. Add the bones back to the broth and add more cold water.

Turn on the grill. Cover a baking sheet with 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 a bowl, then cover with 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 raw meat pieces in bowls, then pour the hot broth over the top. Serve the broth with onion slices and cilantro. Serve with noodles. Decorate at will.

Vietnamese beef noodles is a 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 the hot broth over the top: pour it evenly over the beef to cook it. Fill each bowl with the same amount of broth.

Serve with stuffing.

Pho is a rich broth that 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. Saute beef and chicken bones, ginger, onion and carrots.

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; top with cooked 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 traditional dish, 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.

Chop the mushrooms and add them to the pot 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. Chopped coriander, green onions, basil and parsley with Beijing cabbage. 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 healthy Vietnamese noodle soup recipe uses a slow cooking technique to create rich flavor for its 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 a separate saucepan with 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.

A simple way to prepare a complex 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 clean water back into the pot.

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:

Roast onions, 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 vegetable oil in a frying pan. 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 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 soup recipes.

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 is a 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 the 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 broth, 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.

Step 1: Prepare the meat.

Rinse and dry the bones properly. Then put them in a saucepan, fill with clean water and bring to a boil. Boil 10 minutes after boiling, then drain the water and replace it with clean water. This will make the broth clear.

Step 2: Prepare the onions and ginger.

Clean the onion. Wash the ginger root well. Then cut each ingredient in half and fry in a dry frying pan until black. You can burn onions and ginger with fire if you have a gas stove rather than an electric one.

Step 3: Prepare the broth.

Add well-fried onions and ginger to the pan to the beef bones, dip all the necessary spices there (star anise, anise, cloves, peppercorns, cinnamon, bay leaves). By the way, some housewives tie spices in a gauze bag, and then lower them into the soup. This is done in order not to catch seasonings from the finished broth.
Also add peeled carrots, parsley (roots or stems) and salt to the soup pot.
Bring to a boil and cook for at least 3 hours on slow fire. In the original, pho soup is cooked for 6 hours. So, if you have time, better cook it the right way. And do not forget to remove the foam and fat so that the broth is exceptionally clear.

Step 4: Prepare rice noodles.

Soak the noodles in cold water.
Separately, in a saucepan or free saucepan, bring water to a boil, and then transfer the rice noodles into it and boil for 3 minutes. After that, the noodles should be thrown into a colander and rinsed with cold water. And leave it for now in a colander to drain excess liquid.

Step 5: Prepare the beef tenderloin.

Freeze the beef tenderloin lightly for easy cutting. Because it will need to be cut into very thin slices so that the meat has time to cook a little in the hot broth.
If you are afraid to eat such raw meat, you can boil beef in salted water, literally dip it on 2-3 minutes into a saucepan with boiling water.
Attention: if there is meat on the bones from which you cook the broth, it must also be cut off and added to the soup when serving.

Step 6: Prepare pho soup for serving.

Get everything ready to serve. Divide the rice noodles and beef tenderloin among serving bowls, and rinse and pat dry the herbs, limes, chili peppers, and sprouts. Pepper and lime will also need to be cut into small pieces. Greens can also be chopped.
Remove all excess from the broth, leaving only the rich liquid.


Now pour the meat with noodles with hot, freshly removed from the fire broth, trying to pour more on the beef so that it scalds a little. Then garnish each serving with herbs, chili and soy sprouts. At the very end, pour lime juice over the pho soup or place citrus slices on a plate.

Step 7: Serve the pho soup.

Pho soup should be served hot. Eat it with a spoon and fork or chopsticks. Stir before tasting, and then enjoy the taste of a traditional Vietnamese dish.
Bon appetit!

When serving pho soup, you can add pieces of chicken, fried fish or fish balls. So cook the way you like best.

Sometimes for pho soup, the broth is cooked not only from beef, but with the addition of chicken, for example, you can add a chicken soup set.

In addition to noodles and soybean sprouts, Chinese cabbage, chopped into thin strips, can be added to pho soup.

The nuances of Vietnamese cuisine: how to eat Vietnamese Pho soup.

Friends who were vacationing in Ho Chi Minh City told how they went into a Vietnamese restaurant and ordered Pho soup.
They heard about the famous soup and decided to try...
It seemed that everything went well and it was delicious ... but it was alarming that the entire restaurant staff gathered to watch how they eat this soup.
And I guess why...))
Let's talk about the rules, thanks to which, during your meal, the Vietnamese will not look askance at you.

First of all, you should bring a bunch of everything to the soup: spices, chili peppers, oil, herbs.
There will be several types of spices - all of them should be put.
If greens or limes are not brought - and this is possible (sometimes forgotten) - call the waiter and demand the necessary supplements.
If the Vietnamese do not know Russian, although more often they still have basic skills, use gestures.
The Vietnamese know English very rarely.

You collect everything that you bring besides the soup and add it to your plate.

Add spices to taste.
The greens are torn by hand and also sent to the soup - this is an important point.
Do not forget about the lime - it is squeezed out and also thrown into the soup.

Then the entire contents of the plate are mixed.
An important point - greens and lime significantly reduce the sharpness of spices and chili.
Those. you will feel the taste of life, but do not burn your throat and stomach.

Now how is it all.
Despite the presence of a spoon, Pho soup cannot be eaten with a spoon!
You just dabble.

Noodles and meat are eaten with chopsticks - they are also present on the table.
And now the broth is scooped out with a spoon.
Can't eat with chopsticks?
I have bad news for you - you won't be able to eat the soup, but you will pour yourself over the soup and splatter everything in the world.

Those. Briefly, the instructions for eating Pho soup are as follows:
Crumble everything that you brought with the soup into a bowl.
stir
eat with chopsticks
Eating up with a spoon

______________

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 a rich beef broth, foul noodles, onion, cilantro, bean sprouts, basil and a variety of spices. Chili pepper, star anise, anise, cinnamon, cloves - this is not a complete set of seasonings for aromatic 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 has a sweeter and spicier taste, as well as the addition of hoisin sauce. The northern opposite is prepared with a small amount of exotic spicy ingredients.

At the beginning of the last century in Vietnam, pho soup was carried by 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. A plate of 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 boiled water carpaccio is ordered less frequently than with ordinary 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. At the same time, chicken fillet is cooked in the oven, which is then cut and added to the soup. The rest of the recipe is completely identical. The finished dish is seasoned with plenty of greens and hot sauce in the same way.

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. Lemongrass stalks are very suitable for the fish version of 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 ordered with pleasure 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 pho is brewed with black cardamom, star anise and, oddly enough, cinnamon, which add a special flavor note to 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 other oriental seasonings into the broth. They are specially lightly fried without oil, just like onions and ginger to add flavor and beautiful color.

Rice noodles are 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. On it, onion rings and chopped meat are laid out, and then chopped green onions 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 put into the finished 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. Such an unusual soup is eaten with traditional wooden sticks. Most of the 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. It is cut into large slices and served separately with soup. Sometimes a couple of drops of red hot sauce are poured into the broth, 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 beef bones in boiling water and cook over medium heat. The first broth is drained after boiling. Next, the water is changed, the bones are washed, soft beef is added, which will then be cut into a ready-made soup.

Step 2. Boil pho noodles according to the recipe on the package. Next, rinse it in plenty of 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 done. 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 made with meatballs, and in the USA - with chicken. In Russia, instead of rice noodles, ordinary ones are sometimes used, and in Thailand, shrimp are often added to the finished broth. To decide which option suits you best, you need to cook pho yourself at least once.