The original recipe for the famous Vietnamese soup is shared by the hereditary chef Zang Nguyen, who now works as a chef in the cafe of Asian cuisine Lao Lee.
The name of the soup was given by rice wide noodles.
NUMBER OF PORTS:
Onion (onion, small onions)
Oil (herbal )
Oil (herbal )
5 tbsp. l
Break the beef dumbbell in half and boil.
After boiling, rinse and clean the brain, then put it in a pot of water (6 L) and cook without a lid for about 3-5 hours, removing the foam as it forms.
After 2 hours, add 150 g of ginger and onions. Peel the onion in advance, cut in half and fry.
One hour before cooking, remove the bones and season the broth with salt, sugar and 50 ml of fish sauce.
After another half an hour, add spices: star anise, cinnamon, cardamom, previously lightly frying in a dry frying pan or on a burner.
Prepare the beef (Vietnamese use brisket and hind legs for pho). Thinly chop the meat and for a 15-minute marinade mix with Vietnamese salt, 25 ml of fish sauce, vegetable oil, chopped ginger (10 g) and a pinch of black pepper, which must first be quickly fried for flavor and grind.
Combine herbs for pho: finely chopped green onions and cilantro.
Soak the dry fo noodles in warm water for half an hour. Put a pan with 4 liters of water on the fire, add vinegar and 5 tbsp.
l vegetable oil. When the water boils, drop the noodles. When it boils again, remove the noodles and cool in cold water.
Collect pho in plates in this order: noodles, greens, meat, broth. In this case, each serving of noodles before serving, dip in a net for several seconds in boiling water, and quickly boil each serving of meat in broth.
Eat with chopsticks, drink over the edge.
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