Vietnamese beef pho

Vietnamese beef pho

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Pho is a customary Vietnamese soup, where thin strips of beef are ‘cooked’ in a hot, aromatic collection store in the serving bowl – this keeps the meat meltingly tender.

The ingredient of Vietnamese beef pho

  1. 1L (4 cups) beef stock
  2. 5cm piece of ginger, halved
  3. 1 onion, thinly sliced
  4. 2 garlic cloves, sliced
  5. 3 star anise
  6. 2 cinnamon quills, lightly crushed
  7. 2 tablespoons caster sugar
  8. 1/3 cup (80ml) fish sauce
  9. 350g flat rice noodles
  10. 350g beef fillet, thinly sliced
  11. 2 long red chillies, sliced
  12. 125g bean sprouts
  13. 1 handful basil leaves
  14. 1 handful mint leaves
  15. 1 handful coriander leaves
  16. 6 spring onions, thinly sliced

The instruction how to make Vietnamese beef pho

  1. Place the hoard in a large saucepan in the manner of the ginger, onion, garlic, star anise, cinnamon, sugar, fish sauce and 1L (4 cups) water. Bring to the boil and simmer over medium-low heat for 20 minutes. Strain, discarding solids.
  2. Meanwhile, cook noodles according to the packet instructions and drain well.
  3. To serve, divide the noodles in the middle of in the midst of 4 bowls and pinnacle later than the sliced beef. Ladle on top of higher than the hot stock, later top later than the chilli, bean sprouts, basil, mint, coriander and spring onions.

Nutritions of Vietnamese beef pho

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calories: https://schema.org
calories: NutritionInformation

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