This simple guideline below will show how to make Pho – noodle soup with beef, one of the best dish in Vietnam, in an easy way.
- 500g ox marrow bones
- 1000g rice noodles
- 1 dried shallot
- 1 piece star anise
- 500g beef (shank, flank or fatty brisket)
- 5g cinnamon stick and cardamom
- 2-3 Sipuncula (peanut worm)
- 1 large piece fresh ginger, washed
- 200g ox tailbones
- 2-3 fennel seeds
- 3000ml cold water
To taste: Fish sauce, seasoning (which consists largely of salt and MSG), spring onion, coriander, fresh herbs, vinegar, lemon, chili, pepper, yellow onion.
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- Boiling ox bones in water to make sure that all unnecessary impurities were removed after break the bones partway with a hammer and wash it well.
- Boiled bones water in first step is added dried cinnamon stick, star anise, Sipuncula, fennel seed and cardamom with baked shallot and ginger on fire. Cook everything over low heat in 1 hour to make the broth. Covered loosely to avoid opaque broth.
- Wash beef carefully then add into well done broth which is already clear with fat rises to the top. Coke over low heat with some seasoning. Remove beef and let cool right after it is getting tender. Slide the meat across the grain and set aside.
- Add fish sauce to the broth then keep it boiling until serve.
- Chop spring onion, coriander and fresh herbs after wash well. Cut and split the white part of spring onion in to lengths. Peel the thin yellowish outer skin of onion then slice thinly.
- Dip the noodles into boiling water for few second then drain and put into large bowl. Cooked beef, fresh herbs, coriander and spring onion are added on top of the noodles; ladle boiling broth into bowls before serve hot.
- Add lemon, vinegar and chili as personal taste.