Best Pho Soup Recipe: Vietnamese Beef Noodle Soup – I, each country must have had a very tasty traditional cuisine, not only in Indonesia, in the country of Viet Nam also exist name noodles gravy. Viet Nam this gravy noodles very popular community because it tastes very delicious and fresh as well.
noodle gravy Viet Nam it seems will be especially curious who have never tried it. Noodle gravy recipe Viet Nam is made from fresh beef diris thin with combined together Shahe, vegetable soup and carrot stew ribs. Although noodle gravy ala Viet Nam this looks simple but it feels very tempting taste and certainly make hooked. For those who want to try to enjoy the delicious noodles ala Viet Nam gravy please try the recipe as follows.
beef noodle dishes from Viet Nam. This food comes from Hanoi and spread to the South to Ho Chi Minh City, and to the rest of the world.
It is called bánh phở noodles for phở, made from rice flour. After noodles and bean sprouts were placed in the bowl, on it put slices of thinly sliced chicken or beef (raw or cooked to taste). When raw beef slices used, spray the hot gravy made of sliced meat becomes cooked. Before serving, on top of the noodles sprinkled sliced scallions, cilantro, onions, or as a flavoring.
The gravy is made by way of discussing large chunks of beef, beef bones, oxtail or beef with slowly to the obtained broth is thick, but clear. The process of making Gravy for phở can go on for hours until the day last night. Spices for broth consisting of ginger, cinnamon, and star anise. Phở is often served with cakwe, and enjoyed with additional chili sauce bottle, fish sauce, vinegar, juice of or limes.
- 5 to 6 pounds of beef knuckles or leg bones
- 6 quarts cold water
- 2 medium onions, quartered
- 4-inch piece of fresh ginger, halved lengthwise
- 2 cinnamon sticks
- 1 tablespoon coriander seeds
- 1 tablespoon fennel seeds
- 6 star anise
- 6 whole cloves
- 1 black cardamom pod (see note below)
- 1 1/2 tablespoons salt
- 1/4 cup fish sauce
- 1-inch piece yellow rock sugar (see note below)
- 1 pound small (1/8-inch wide) dried or fresh “banh pho” noodles (see note)
- 1/2 pound raw eye of round, sirloin or tri-tip steak, thinly sliced across the grain (see note)
- 1/4 cup thinly sliced onions (see note)
- 1/4 cup chopped cilantro leaves
FOR THE TABLE:
- Sprigs of fresh mint and/or Asian/Thai basil
- Bean sprouts
- Thinly sliced red chilies (such as Thai bird)
- Lime wedges
- Fish sauce
- Hoisin sauce
- Add beef bones to a large pot that will hold at least 10 quarts. Then, cover bones with cold water. Place pot onto high heat and bring to a boil. Boil for 3 to 5 minutes. During this time, impurities and foam (or scum) will be released and rise to the top. Drain bones, discarding the water. Then, rinse bones with warm water and scrub stockpot to remove any residue that has stuck to the sides. Add the bones back to the stockpot and cover with 6 quarts of cold water.
- Meanwhile, move an oven rack to a high position then turn broiler to high. Line a baking sheet with aluminum foil. Place quartered onions and halved ginger onto baking sheet then broil for 10 to 15 minutes, turning onions and ginger occasionally so that they become charred or browned on all sides.
- Add cinnamon sticks, coriander seeds, fennel seeds, star anise, cloves and the black cardamom pod to a dry frying pan. Place onto low heat and cook, stirring occasionally until fragrant. About 5 minutes. Place toasted spices into a cotton muslin bag/herb sachet or cheesecloth then tie with butchers twine to seal.
- Bring stockpot with parboiled bones and water to a boil then lower to a gentle simmer. Add charred onion and ginger as well as the bag or sachet of toasted spices. Add 1 1/2 tablespoons of salt, a 1/4 cup of fish sauce and the rock sugar. Continue to simmer broth, uncovered, for 3 hours. If at any time foam or scum rises to the surface, use a spoon to remove it.
- Use tongs or a wide mesh spoon to remove bones, onion and ginger from broth then strain broth through a fine mesh strainer. The broth will have a layer of fat at the the top. There are two ways to remove this. First, if you plan to enjoy the broth now, skim the fat from the top of the broth using a spoon. If you do not mind waiting, you can also pour broth into containers then refrigerate overnight. As the broth cools, the fat will solidify, making it very easy to remove.
Bring the broth to a gentle simmer over medium heat.
If you are using dried noodles, add noodles to a bowl then cover with hot water and soak for 15 to 20 minutes until soft and opaque. If you are using fresh, add to a colander then rinse with cold water.
To cook the noodles, bring a medium saucepan filled with water to a boil. Place noodles into boiling water and cook for about 10 seconds or until they collapse. Drain noodles then divide between bowls. (We like to fill each bowl by 1/3 with noodles).
Arrange slices of raw meat into bowls, and then top with the hot broth. Finish broth with onion slices and cilantro. Serve bowls with a plate of optional garnishes listed above.