Vietnamese Beef Pho

Vietnamese Beef Pho

1. The main ingredients are ready: Vietnamese wide pho, large leaf lettuce, and herbs are cleaned. Mung bean sprouts are washed and soaked in water. After soaking for several hours, the mung bean sprouts are more tender and tender; prepare a piece of beef tenderloin;

2. Beef bonbons are sawed by the merchant with an electric saw, and stored in the refrigerator. When used, take out the thawing in advance. The sirloin is a large piece. Choose the beef brisket that is resistant to cooking, and the soup is thick, and it tastes delicious;

3. Cut the sirloin into large pieces, cut the green onion into sections, and cut the ginger into thick slices; at this time, put the beef bones in a baking dish lined with tin foil and put them in the oven at 200 degrees for about 20 minutes;

4. Put the white pepper seeds, star anise, and cloves into the same pot, sauté them over a low heat and fry them until they are fragrant. After cooling, put them into the bag. If there is no bag, you can sew a cloth bag and seal it. The "unique work" of each family is different. Other flavors will be added or reduced, but these are the most common spices;

5. Put the sirloin, green onion, sliced ginger, white pepper and star anise spice into the soup pot, and add enough cold water;

6. Use high heat to boil and turn to medium and low heat when it is about to boil, to force out the impurities in the meat, and to remove the froth;

7. The beef bones have been roasted, the surface and the cut surface of the bones are browned, and there is a lot of clear butter seeping out, which is why a piece of tin foil is laid when roasting;

8. Pour all the beef bones and roasted butter into the soup pot. No matter what pot you use, you must use a large-capacity one, because the essence of Vietnamese pho lies in the soup; from this step, it needs to be heated with a low heat, time A large handful will be boiled for about 4 hours. If you have no time or patience, boil it on high heat for 2 hours until the soup is fragrant and the sirloin can bite;

9. The soup is almost ready, pour the fish sauce; fish sauce can increase the umami and salty taste. If there is no fish sauce, use some light soy sauce or other similar sauces instead, but if you want the authentic taste, use fish sauce. ；

10. The amount of salt in the soup is more than usual, because the taste of pho depends on the salt that appears in this step;

11. Don’t sit idle while boiling the soup. Complete the operations in the following steps one by one: cut the beef tenderloin horizontally into thin slices, and then grind the meat slices with a knife surface. This will loosen the meat and make it easy to heat up. Cooked

12. Put the rice noodles in a pot of boiling water and cook them until they become soft and remove them. Rinse them thoroughly with cold water. Keep soaking them in the water. Transfer them into a bowl before eating. Don’t worry about soaking. It will be firm after 2 or 3 hours of soaking. I can do this again before the soup is almost ready;

13. Take out the sirloin in the soup, let it dry, and cut into thin slices; after 4 hours of stewing, the sirloin is all overripe;

14. Take a big bowl, put a few slices of lettuce on the bottom, and place some green leaves on the lettuce; then pick a chopsticks pho on top of the lettuce. Spread the cooked beef on the top side and the raw beef tenderloin on the other side. The slices should not be thick. , One piece by one piece;

15. In a small pot, heat a small amount of beef bone and beef broth on low heat. When it is boiling, pour 3 tablespoons on the raw beef; pour the soup in the bowl back into the small pot and boil until boiling, then scoop 3 tablespoons of the hot soup On raw beef; a total of 3 waves are enough, the raw beef is completely cooked, and it is very, very tender;

16. Finally, pour in enough beef bone beef broth, sprinkle appropriate amount of coriander, pinch a pinch of raw bean sprouts, and sprinkle a little bit of millet spicy, red, white, green and brown are all there; it nourishes the intestines and stomach, improves immunity, and does not require too many vegetables. , But the nutrition is very comprehensive, boil the big bone soup in advance, heat it up for supper, cook a handful of rice noodles, and top with the soup, it is really fragrant!

Tips:

Mung bean sprouts are not blanched and eaten raw. This is really different from our usual way of eating, but because of this, the special flavor of mung bean sprouts is really pleasant.