Vietnamese Beef Soup Pho, Regular Version and Improved Version

Name: Vietnamese Beef Soup Pho, Regular Version and Improved Version
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 1/2 teaspoon (tsp) Fennel seeds; 1/2 teaspoon (tsp) Coriander Seeds; 1 piece Tsaoko; 3 pcs clove; (For about 5 people) Soup; one kilogram Cow bones; Approximately 3cm two Cinnamon; 2 tbsp (I only put a little bit) Sugar; 0.5 kg beef; 2 thumbs long ginger; 5 liters water; a little Vinegar; 6 cloves garlic; 1 tablespoon (tbsp) Black pepper; 4 star anise

by Asherah

5.0 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

The soup is boiled with beef bones + spices + beef tendon for 3 hours, then mixed with chicken broth and fish sauce to make a soup. The piping hot soup is poured over mint, basil, chili, spring onion, coriander and lime, creating a tropical atmosphere. Add lime juice according to personal preference! It's sour, fragrant and spicy, it tastes very enjoyable! ! !

There is also a bad episode:
When I went to the butcher shop to sell meat in the morning on the weekend, the butcher said that there were not many beef tendons left and that he had sold all the bone marrow in the bones. . . Oops. . . He asked me how much I wanted, and I said it was about two kilograms. So the boss opened the storage room and there were many animals hanging in it. . . . Pointing to a front leg of a cow and said, how about I cut it for you?
So he saw off a front leg gorgeously, helped me saw it into 3 sections, weighed 2 of them, and gave the rest to me with all tendons. I unloaded the meat from a long bone to make braised beef. The bone was used to make soup, and the middle one with a 3cm thick beef tendon (also called achyranthes?) was also put down to make soup, plus that The bones full of tendons, the total is almost one kilogram of bones.

Vietnamese Beef Soup Pho, Regular Version and Improved Version

1. Soup practice

2. Wash the beef bones and soak them in water for one hour, changing the water twice in between.

3. Cut the onion in half and place it in the oven with the star anise, cinnamon and ginger, with the cut side up. Turn the oven temperature to the highest

4. The star anise cinnamon can be taken out after about ten minutes of baking. But the ginger and onion should be roasted until the onion turns black. After the test is completed, the black onion is peeled off. stand-by

5. Boil the beef bones in cold water for a few minutes. After the blood foam comes out, pour out the blood and rinse them. Then add a few drops of white vinegar to soak the beef bones in cold water. This step is the key to deodorization. After 20 minutes, wash away the newly floating blood foam, add 5 liters of cold water to the pot and start cooking again.

6. If there is still blood foam coming out at this time, foam, but when I did this step, the blood foam was gone after two scoops. Don't boil the fire for too long, the soup will get muddy easily.

7. Add all the spices in the soup, cover and simmer for 2.5-3 hours. At this time, the beef tendon can be easily passed through with chopsticks.

8. How to make soup noodles (see tips below for ingredients)

9. The rice noodles are boiled beforehand, put in a bowl, topped with bean sprouts, onions, coriander, mint, basil, spring onions, chili peppers, lime slices (a lot of spices!!!), and of course raw beef.

10. Take the right amount of beef broth (I didn't measure how much it was. The amount for two people is compared with the water used to cook the pho.) Add the right amount of chicken broth (if there is chicken broth, it's better...), add the fish After boiling, pour the hot soup on the pho. The beef at this time is basically pink. If you are not used to eating, you can boil the beef first, pour the hot soup on top of the pho, and finally put the hot beef on top.

11. Put the cut lime aside and add it to the powder as you like.

Vietnamese Beef Soup Pho, Regular Version and Improved Version recipe

12. I've seen a lot of people's methods, and they all do this, but the problem is, I hate to have a mouthful of leaves when I eat Pho! Bean sprouts are half-baked (in fact, I don't like to eat bean sprouts). There are various spices, and the taste is very strange. So the next day I threw half of the spices into the soup and boiled it, boiled it for a while, picked it up and threw it away. Because I like the taste, but I don't like the taste. (I didn’t add bean sprouts, if you like, you can cook them together)

13. 5. I cut white radish slices and cooked it again. I saw that Taiwanese webpages generally added white radish, but English webpages generally did not add white radish. . . So I added it and tried it. The taste is not bad, but the radish tastes a bit sweet. There is no fresh beef in the house, I added beef balls and white radish together. The stewed beef tendons were added when serving.

14. The taste is more consistent this time, and you can concentrate on enjoying beef, soup, and noodles.

15. Sadly, only one person's Pho is left, so I made a rice noodle version. Personally think rice noodles are also good. Cool and tough with texture.

Tips:
The beef bones need to be soaked in vinegar. I don't seem to see it anywhere else. But after adding vinegar soaking, the fishy smell is a lot lighter.
You must shave the oil, I was shocked when I saw the oil the next day.
Be sure to add chicken stock/chicken stock powder, otherwise the soup is not thick enough

Soup Hor Fun Ingredients
Ingredients for 2 people
Right amount of chicken broth
Amount of salt
1 tablespoon of fish sauce (tbsp)
Pho for two people, I used fresh pho
Grab a carpaccio (I used thinly sliced beef tenderloin, marinated in oil and wine overnight)
Bean sprouts
1/4 onion, shredded, the finer the better
Chopped coriander, 1 tablespoon (tbsp)
Mint minced, 1tbsp
Basil, a small handful, about a dozen leaves
1 green onion, chopped
One Chaotian pepper, cut into silk
One lime, cut into three sections, cut the middle section into thin slices, set aside on both sides