Homemade Pho

Name: Homemade Pho
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 150g Water milled rice noodles; 30g Mung bean starch; A small amount Minced chili; A small amount shallot; A small amount Minced garlic; Some Cooking oil; Some salt; Some Soy sauce; A small amount pepper; A small amount Chicken Essence

by Heart Song Journey

5.0 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

I grew up with rice noodles. I used to eat rice noodles out of three meals a day when I was working in my hometown. After leaving my hometown, I always miss the food in my hometown. Every time I go to the street, I always look for rice noodles and pho from my hometown to relieve my homesickness, but many times I still can’t find rice noodles or pho. Pho. I bought a variety of materials from the Internet. After repeated experiments, I found that the rice noodles were ground with water, a small amount of mung bean starch, and a certain amount of water, steamed with a dustpan, and the pho had the best taste and water. It is not easy to break and has tenacity when cooking. Good things must be shared. If you like Pho, you can try it. "

Homemade Pho

1. Prepare the ingredients, the ratio of water milled rice flour and mung bean starch is 5:1

2. Add clean water, a suitable amount of salt, and mix thoroughly without particles. Let the rice paste sit for 1 hour.

3. Clean the dustpan, dry it, and apply a layer of oil with a brush

4. Spoon a spoonful of rice paste into the dustpan, and turn it around to make the rice paste evenly supplemented in the dustpan

5. Boil water in a pot, put in a dustpan, cover and steam for 3 minutes

6. After the pho is bulging, take it out and draw a circle around the pho with a knife or chopsticks to make it easier to peel off the pho

7. Coat the peeled pho with cooking oil to prevent sticking and cut into small pieces

8. Heat the pan with cold oil, add the chili and minced garlic and saute

9. Add light soy sauce, add water, and bring the pepper to a boil

10. Add a small amount of chicken essence and sprinkle with chopped green onion

11. Pour into the cut pho and mix well.

Tips:
1. The amount of water is 1.2 times the amount of rice flour and starch
2. The ratio of rice flour to mung bean starch is 5:1
3. If there is no mung bean starch, use pea starch instead
4. The salt is added to the rice paste to make the pho more tough
5. The rice noodles must be water milled
6. Coating oil in the dustpan is convenient for peeling off the pho

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