Vietnamese Pho
Ingredients for Broth:
2-4 beef bone (depends on pot)
6 quarts of water
Beef Tenders (optional)
Pho Seasoning (purchase at Asian market)
3 tablespoon Sugar
1 tablespoon Salt
1 tablespoon MSG (optional)
dried octopus/ squid (optional)
Prepare ginger and onion by charging/ burning the outside over an open flame. Add all ingredients into water. For more favor add beef tenders. Do not boil rapidly as it will cloud the stock. Simmer at least 5 hours.
Slice the cooked tenders thinly and return to stock. Broth should be clear. Add meatballs to the broth 30 minutes prior to serving.
When you are ready to serve - Use rice sticks (1/16-inch-wide)
To prepare them, first soak them in cold water for 30 minutes and drain. Then bring a large pot of water to a rolling boil. When you're ready to serve (not before), place the noodles, one portion at a time, into a sieve and lower it into the boiling water. Using chopsticks or a long spoon, stir so the noodles untangle and cook evenly. Blanch just until they're soft but still chewy, about 10 to 20 seconds. Drain completely, then transfer to a bowl.
To the bowl of noodles, add raw thinly sliced eye of round beef (the hot broth will cook the meat as it is added to the bowl). If you want to add shrimp, add thawed cocktail shrimp when ready to serve. Don't add shrimp to the original stock as it will overcook the shrimp and make it tough. Pour desired amount of boiling hot stock over the raw meat. Add enough broth to cover the meat and noodles. Add meatballs and season with desired condiments.
Some Side Options of Meat, Vegetables, Herbs, and Sauces:
pinch of garlic flakes
sprinkle of chopped green onions
sprinkle of chopped cilantro
1 teaspoon of fish sauce
1/2 teaspoon of chili sauce
1/2 teaspoon of oyster sauce
2-3 sprigs of Thai basil leaf
1/8 cup of bean sprouts
1/4 cup of chopped cooked tripe, tendon, brisket
2-3 thinly sliced large tomato
1/4 lime juice slice
My kids like eating Pho with lettuce, cabbage, celery, or long bean with shrimp paste on the side with their pho.
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