Traditional Vietnamese soup, which, as is often the case in Vietnam, is prepared in many variations and variations. Sipping is definitely allowed when eating it, as well as finishing the broth from the bowl!
Ingredients:
For the broth:
500 g
of beef back
500 g
beef turkey bones
200 g
fresh ginger
12 pcs
of cloves
6 pcs
of star anise
/td>
3 pcs
large onions
3-4 pcs
spring bulbs
1 pc
whole cinnamon bulbs about 15 cm big
1-2 pcs
of dried cardamom
7 l
water + salted water with squeezed lemon
(fennel and aniseed)
cane sugar, fish sauce and salt to season
Other:
400 g
real beef tenderloin
/tr>
Vietnamese noodles and herbs, fresh lime or lemon
hot chili sauce, pickled garlic, fish sauce, salt and pepper
Procedure:
Brush the beef bones free of dirt and place them in a large pot of salted water, squeeze the juice of 1 lemon into the water, let it come to a boil, then drain the water, clean the pot again and put the boiled bones back<
Peel the onion cut in half and the peeled ginger cut into smaller cubes and roast in the oven until golden brown
Put the onion and ginger to the bones in a pot, pour cold water, add the beef and all the spices preferably wrapped in a cloth bag, bring everything to a boil, once the water starts to boil, remove the heat source and leave the broth uncovered just to bubble for 3-4 hours, but easily 12 hours (do not add water to the broth, only if you cook it all night)
After 2 hours, pull out the soft meat, use it in another dish, or cut up part of it and use it in soup, let the broth continue to boil, skim off the finished broth, wait until it cools down a bit and season with brown cane sugar, fish sauce and salt.
Serving procedure:
Submerge the Vietnamese noodles in boiling water for 2 minutes and let them soften, then take them out and run cold water over them thoroughly, just before serving, put the noodles back into the hot water and then drain them in a bowl
.Lay the spring onions on top of the noodles, slice the raw sirloin into the thinnest possible slices
Pour the hot broth over the noodles and meat (you can add some of the cooked meat from the broth) and add herbs, lemon and any other seasoning ingredients to taste at the table.
Recommendation:
Serve the pho in larger round bowls. In Vietnam, it is eaten with chopsticks and spoons. When serving pho on the table, you should definitely not miss hot chili sauce, pickled garlic, fish sauce, salt, pepper, fresh chili pepper cut into small pieces, fresh lime or lemon and various herbs such as perilla, Vietnamese basil, bitter herb … or use our traditional herbs.