Hello everybody, welcome to our recipe site, if you're looking for Pho (Vietnamese Beef Soup) recipe, look no further! We provide you only the perfect Pho (Vietnamese Beef Soup) recipe here. We also have wide variety of recipes to try.

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 Discover How to Boost Your Mood with Food.

Most of us believe that comfort foods are terrible for us and that we need to avoid them. Often, if the comfort food is a sugary food or some other junk food, this holds true. Other times, comfort foods can be perfectly healthy and good for us to consume. A number of foods actually do improve your mood when you eat them. If you seem to be a little bit down and you need an emotional pick me up, try some of these.

Green tea is actually good for your mood. You were just expecting to read that in this article, weren’t you? Green tea is rich in a particular amino acid called L-theanine. Studies have shown that this amino acid essentially induces brain waves. This helps raise your mental sharpness while having a relaxing effect on the rest of your body. You likely already knew it is not hard to be healthy when you consume green tea. Now you know that green tea can elevate your mood too!

Now you realize that junk food isn’t necessarily what you should eat when you want to help your moods get better. Try a few of these hints instead.

We hope you got benefit from reading it, now let’s go back to pho (vietnamese beef soup) recipe. To cook pho (vietnamese beef soup) you only need 26 ingredients and 8 steps. Here is how you do it.

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

If you find this Pho (Vietnamese Beef Soup) recipe valuable please share it to your good friends or family, thank you and good luck.