AUTHENTIC PHO RECIPE | ALLRECIPES
This authentic pho isn't quick, but it is delicious. The key is in the broth, which gets simmered for at least 6 hours.
Provided by Allrecipes
Categories World Cuisine Asian Vietnamese Soups and Stews
Total Time 9 hours 20 minutes
Prep Time 20 minutes
Cook Time 8 hours 0 minutes
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Place beef bones on a baking sheet and roast in the preheated oven until browned, about 1 hour.
- Place onion on a baking sheet and roast in the preheated oven until blackened and soft, about 45 minutes.
- Place bones, onion, ginger, salt, star anise, and fish sauce in a large stockpot and cover with 4 quarts of water. Bring to a boil and reduce heat to low. Simmer on low for 6 to 10 hours. Strain the broth into a saucepan and set aside.
- Place rice noodles in large bowl filled with room temperature water and allow to soak for 1 hour. Bring a large pot of water to a boil and after the noodles have soaked, place them in the boiling water for 1 minute. Bring stock to a simmer.
- Divide noodles among 4 serving bowls; top with sirloin, cilantro, and green onion. Pour hot broth over the top. Stir and let sit until the beef is partially cooked and no longer pink, 1 to 2 minutes. Serve with bean sprouts, Thai basil, lime wedges, hoisin sauce, and chile-garlic sauce on the side.
Nutrition Facts : Calories 508.6 calories, CarbohydrateContent 65.6 g, CholesterolContent 74 mg, FatContent 11 g, FiberContent 4.4 g, ProteinContent 34.9 g, SaturatedFatContent 4 g, SodiumContent 3519.3 mg, SugarContent 8.6 g
AUTHENTIC PHO RECIPE | ALLRECIPES
This authentic pho isn't quick, but it is delicious. The key is in the broth, which gets simmered for at least 6 hours.
Provided by Allrecipes
Categories World Cuisine Asian Vietnamese Soups and Stews
Total Time 9 hours 20 minutes
Prep Time 20 minutes
Cook Time 8 hours 0 minutes
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Place beef bones on a baking sheet and roast in the preheated oven until browned, about 1 hour.
- Place onion on a baking sheet and roast in the preheated oven until blackened and soft, about 45 minutes.
- Place bones, onion, ginger, salt, star anise, and fish sauce in a large stockpot and cover with 4 quarts of water. Bring to a boil and reduce heat to low. Simmer on low for 6 to 10 hours. Strain the broth into a saucepan and set aside.
- Place rice noodles in large bowl filled with room temperature water and allow to soak for 1 hour. Bring a large pot of water to a boil and after the noodles have soaked, place them in the boiling water for 1 minute. Bring stock to a simmer.
- Divide noodles among 4 serving bowls; top with sirloin, cilantro, and green onion. Pour hot broth over the top. Stir and let sit until the beef is partially cooked and no longer pink, 1 to 2 minutes. Serve with bean sprouts, Thai basil, lime wedges, hoisin sauce, and chile-garlic sauce on the side.
Nutrition Facts : Calories 508.6 calories, CarbohydrateContent 65.6 g, CholesterolContent 74 mg, FatContent 11 g, FiberContent 4.4 g, ProteinContent 34.9 g, SaturatedFatContent 4 g, SodiumContent 3519.3 mg, SugarContent 8.6 g
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VEGETARIAN PHO WITH ASPARAGUS AND NOODLES RECIPE - NYT COOKING
From cooking.nytimes.com
Reviews 4
Total Time 15 minutes
Cuisine vietnamese
- Bring a large pot of water to a boil and add the noodles. Cook until just al dente, firm to the bite, following the timing instructions on the package (my wide noodles take about 5 minutes). Drain and divide among 6 large soup bowls. Distribute the asparagus among the bowls and ladle in a generous amount of hot broth. Sprinkle on half the cilantro, half the basil leaves and the green onions. Pass the chopped chilies, mint sprigs and the remaining basil and cilantro for guests to add as desired, and the lime wedges for guests to squeeze on. Serve with chopsticks for the noodles and soup spoons for the soup.
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