Viết về “món Phở”
có “công thức” và dễ hiểu
Không có vé bay màu đó nghe
0 bình luận về “Viết về “món Phở” có “công thức” và dễ hiểu Không có vé bay màu đó nghe”
Vietnamese beef noodle pho is an easy soup to fall in love with. Those chewy noodles, that savory broth, the tender slices of beef — all those crunchy, spicy, herby garnishes we get to toss on top. On a cold evening, after a rough day at work, when we’re sick, on a lazy weekend afternoon — a bowl of piping hot pho is pretty much always a good idea.
How to make pho
Ingredients: stock
1kg chopped beef bones 250g cheap beef cuts (cheek) 2.5L cold water 4 cloves garlic 30g root ginger, sliced 2 shallots, peeled and cut in half 3cm piece of cinnamon stick 3 star anise 1 black cardamom pod, cut in half 4 tbsps fish sauce
Ingredients: to serve
300g beef rump steak, sliced 400g fine rice noodles 2 spring onions, finely sliced 2 small red chillies, chopped 120g beansprouts Handful of sweet basil, coriander and mint 2 limes, cut into six pieces Cracked black pepper
1. In a frying pan, toast the ginger and shallots until blackened. 2. Place beef bones and cheek in pan and cover with the cold water. Bring to boil; skim off any scum. 3. Reduce heat. Add the ginger, shallots and remaining stock ingredients; simmer gently for 3-4 hours. Do not let it boil rapidly – liquor will turn cloudy and bitter. 4. Remove beef cheek, then strain stock. Keep hot in a clean pan. 5. Blanch rice noodles in boiling water; drain. 6. Slice cheek into slivers. 7. Arrange noodles in bowls and top with raw and cooked slices of beef. 8. Pour over the boiling stock; sprinkle with spring onions. 9. Serve with remaining garnish.
Vietnamese beef noodle pho is an easy soup to fall in love with. Those chewy noodles, that savory broth, the tender slices of beef — all those crunchy, spicy, herby garnishes we get to toss on top. On a cold evening, after a rough day at work, when we’re sick, on a lazy weekend afternoon — a bowl of piping hot pho is pretty much always a good idea.
How to make pho
Ingredients: stock
1kg chopped beef bones
250g cheap beef cuts (cheek)
2.5L cold water
4 cloves garlic
30g root ginger, sliced
2 shallots, peeled and cut in half
3cm piece of cinnamon stick
3 star anise
1 black cardamom pod, cut in half
4 tbsps fish sauce
Ingredients: to serve
300g beef rump steak, sliced
400g fine rice noodles
2 spring onions, finely sliced
2 small red chillies, chopped
120g beansprouts
Handful of sweet basil, coriander and mint
2 limes, cut into six pieces
Cracked black pepper
1. In a frying pan, toast the ginger and shallots until blackened.
2. Place beef bones and cheek in pan and cover with the cold water. Bring to boil; skim off any scum.
3. Reduce heat. Add the ginger, shallots and remaining stock ingredients; simmer gently for 3-4 hours. Do not let it boil rapidly – liquor will turn cloudy and bitter.
4. Remove beef cheek, then strain stock. Keep hot in a clean pan.
5. Blanch rice noodles in boiling water; drain.
6. Slice cheek into slivers.
7. Arrange noodles in bowls and top with raw and cooked slices of beef.
8. Pour over the boiling stock; sprinkle with spring onions.
9. Serve with remaining garnish.