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Before you jump to Pho (Vietnamese Beef Soup) recipe, you may want to read this short interesting healthy tips about Deciding on Healthy Fast Food.
Almost every “get healthy” and “weight loss” article you study will tell you to skip the drive through and make all of your meals yourself. This is certainly good guidance. From time to time, though, the last thing you choose is to have to prepare a meal from scratch. Sometimes all you want is to go to the drive through and get home quickly. There is no reason that you shouldn’t be able to make it happen once in a while and be free of the guilt usually associated with “diet slips”. This is because most well-known fast food restaurants around are trying to “healthy up” their menus. Here’s how you’ll be able to eat healthfully while you are at a fast food restaurant.
Choose a drive through for a restaurant that is known for catering to people with healthy palates. For example, Arby’s doesn’t serve hamburgers. You could eat roast beef sandwiches, wraps and salads instead. While Wendy’s has offered hamburgers for decades, in addition they have plenty of other healthy options like salads, baked potatoes and chili. Not every little thing is McDonalds featuring its deep fried chicken parts and other terribly unhealthy items.
Common logic tells us that one positive way to get healthy and lose fat is to by pass the drive through and to remove fast food restaurants from your thoughts. While this is usually a good idea all you need to do is make a couple of good choices and going to the drive through isn’t anything to worry about–when you do it in moderation. Sometimes the thing you need most is just to have someone else do the cooking. There isn’t any reason to feel terrible about visiting the drive through when you make healthy decisions!
We hope you got insight from reading it, now let’s go back to pho (vietnamese beef soup) recipe. You can cook pho (vietnamese beef soup) using 26 ingredients and 8 steps. Here is how you achieve that.
The ingredients needed to prepare Pho (Vietnamese Beef Soup):
- Provide broth
- Take 5-6 pounds beef knuckles or leg bones
- Prepare 6 quarts cold water
- Get 2 medium onions, quartered
- Prepare 4 -inch piece of fresh ginger, halved lengthwise
- Take 2 cinnamon sticks
- Provide 1 tablespoon coriander seeds
- Use 1 tablespoon fennel seeds
- Use 6 star anise
- Use 6 whole cloves
- Get 1 black cardamom pod (see note below)
- You need 1 1/2 tablespoons salt
- Use 1/4 cup fish sauce
- Prepare 1 -inch piece yellow rock sugar (see note below)
- Use assembly
- You need 1 pound small (1/8-inch wide) dried or fresh “banh pho” noodles (see note)
- Use 1/2 pound raw eye of round, sirloin or tri-tip steak, thinly sliced across the grain (see note)
- Get 1/4 cup thinly sliced onions (see note)
- You need 1/4 cup chopped cilantro leaves
- Take for the table
- Provide Sprigs fresh mint and/or Asian/Thai basil
- Get Bean sprouts
- Get Thinly sliced red chilies (such as Thai bird)
- Get Lime wedges
- Prepare Fish sauce
- Provide Hoisin sauce
Steps to make Pho (Vietnamese Beef Soup):
- Add beef bones to a large pot that will hold at least 10 quarts. Then, cover bones with cold water. Place pot onto high heat and bring to a boil. Boil for 3 to 5 minutes. During this time, impurities and foam (or scum) will be released and rise to the top. Drain bones, discarding the water. Then, rinse bones with warm water and scrub stockpot to remove any residue that has stuck to the sides. Add the bones back to the stockpot and cover with 6 quarts of cold water.
- Meanwhile, move an oven rack to a high position then turn broiler to high. Line a baking sheet with aluminum foil. Place quartered onions and halved ginger onto baking sheet then broil for 10 to 15 minutes, turning onions and ginger occasionally so that they become charred or browned on all sides.
- Add cinnamon sticks, coriander seeds, fennel seeds, star anise, cloves and the black cardamom pod to a dry frying pan. Place onto low heat and cook, stirring occasionally until fragrant. About 5 minutes. Place toasted spices into a cotton muslin bag/herb sachet or cheesecloth then tie with butchers twine to seal.
- Bring stockpot with parboiled bones and water to a boil then lower to a gentle simmer. Add charred onion and ginger as well as the bag or sachet of toasted spices. Add 1 1/2 tablespoons of salt, a 1/4 cup of fish sauce and the rock sugar. Continue to simmer broth, uncovered, for 3 hours. If at any time foam or scum rises to the surface, use a spoon to remove it.
- Use tongs or a wide mesh spoon to remove bones, onion and ginger from broth then strain broth through a fine mesh strainer. The broth will have a layer of fat at the the top. There are two ways to remove this. First, if you plan to enjoy the broth now, skim the fat from the top of the broth using a spoon. If you do not mind waiting, you can also pour broth into containers then refrigerate overnight. As the broth cools, the fat will solidify, making it very easy to remove.
- ASSEMBLY - Bring the broth to a gentle simmer over medium heat. - - If you are using dried noodles, add noodles to a bowl then cover with hot water and soak for 15 to 20 minutes until soft and opaque. If you are using fresh, add to a colander then rinse with cold water.
- To cook the noodles, bring a medium saucepan filled with water to a boil. Place noodles into boiling water and cook for about 10 seconds or until they collapse. Drain noodles then divide between bowls. (We like to fill each bowl by 1/3 with noodles).
- Arrange slices of raw meat into bowls, and then top with the hot broth. Finish broth with onion slices and cilantro. Serve bowls with a plate of optional garnishes listed above.
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