Spicy Vietnamese Pho soup
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ingrediencie
2 pcs onion 1 pcs ginger (5 cm piece) 1 pcs cinnamon (pith) 4 pcs star anise 1 pcs black cardamom 1 pcs coriander seeds 1 pcs fennel seeds 6 pcs cloves 1 pcs whole black peppercorns 500 g beef 1 pcs salt pcs water 2 tbsp brown sugar 1/2 cup fish sauce pcs rice noodles pcs spring onion pcs mung beans 2 pcs chilli pepper pcs fresh coriander
progress in the video above
You can easily make this popular Asian soup at home. With our om it will be a breeze.
1.
Peel and halve the onions. Place them in an oven preheated to 180 °C and bake for about 20 minutes.
2.
In a dry frying pan, toast the spices: cinnamon, star anise, cardamom, coriander, fennel seeds, cloves and allspice. These, together with the roasted onions and ginger, are then wrapped in a bag and set aside.
3.
Place the beef in a large saucepan, cover with water, season with salt (1KL) and bring to the boil. Cover the pot, reduce the flame and cook on a low heat for 3 hours.
4.
Then add the spice bag and simmer for a few more minutes.
5.
Drain the stock and add a teaspoon of salt, brown sugar, fish sauce to the clear soup and bring the soup to a simmer.
6.
Add the soup to a bowl with the cooked rice noodles, meat pieces, spring onions, mung bean, chili and coriander.
