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Pho (Vietnamese Beef Soup)
Pho (Vietnamese Beef Soup)

Before you jump to Pho (Vietnamese Beef Soup) recipe, you may want to read this short interesting healthy tips about Deciding on Healthy and balanced Fast Food.

Almost every single “get healthy” and “weight loss” posting you read will tell you to skip the drive through and make all of your meals yourself. This is literally very true. From time to time, though, the last thing you need is to have to make a meal from scratch. Sometimes all you really want is to go to the drive through and get home as soon as possible. Why shouldn’t you have the ability to do this from time to time and not have a bunch of guilt about slipping up on your diet regime? This is because a lot of the famous fast food restaurants on the market are trying to “healthy up” their menus. Here is how you can find healthy food choices at the drive through.

Your drink needs to be water or juice or milk. Choosing a big soda as your beverage contributes hundreds of harmful calories to your meal. Usually just one portion of soda pop is only eight ounces big. That helping typically includes at least a hundred calories and more than a few tablespoons of sugar. Most fast food carbonated drinks are a minimum of twenty ounces large. It is usually no less than 30 ounces. This ensures that just purchasing a soft drink will add cupfulls of sugar and thousands of empty calories to your diet regime. Water, fruit juice as well as milk, conversely, are far better choices.

Simple sense states that the proper way to lose weight and get healthy is to ban fast food from your diet entirely. Most of the time this is a good concept but if you make beneficial choices, there’s no reason you can’t visit your drive through now and then. Sometimes the thing you need most is just to have somebody else do the cooking. If you ultimately choose healthy things, the shame usually associated with hitting the drive through shouldn’t be so bad.

We hope you got insight from reading it, now let’s go back to pho (vietnamese beef soup) recipe. You can have pho (vietnamese beef soup) using 26 ingredients and 8 steps. Here is how you achieve that.

The ingredients needed to make Pho (Vietnamese Beef Soup):
  1. Prepare broth
  2. Take 5-6 pounds beef knuckles or leg bones
  3. Take 6 quarts cold water
  4. Use 2 medium onions, quartered
  5. Get 4 -inch piece of fresh ginger, halved lengthwise
  6. Take 2 cinnamon sticks
  7. Provide 1 tablespoon coriander seeds
  8. You need 1 tablespoon fennel seeds
  9. Provide 6 star anise
  10. Prepare 6 whole cloves
  11. Prepare 1 black cardamom pod (see note below)
  12. Provide 1 1/2 tablespoons salt
  13. Prepare 1/4 cup fish sauce
  14. Provide 1 -inch piece yellow rock sugar (see note below)
  15. Provide assembly
  16. Prepare 1 pound small (1/8-inch wide) dried or fresh “banh pho” noodles (see note)
  17. Get 1/2 pound raw eye of round, sirloin or tri-tip steak, thinly sliced across the grain (see note)
  18. Provide 1/4 cup thinly sliced onions (see note)
  19. Get 1/4 cup chopped cilantro leaves
  20. Get for the table
  21. Provide Sprigs fresh mint and/or Asian/Thai basil
  22. Use Bean sprouts
  23. Get Thinly sliced red chilies (such as Thai bird)
  24. You need Lime wedges
  25. Provide Fish sauce
  26. Use Hoisin sauce
Steps to make Pho (Vietnamese Beef Soup):
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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).
  8. 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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