HOW TO MAKE THE BEST HOMEMADE PHO - INSPIRED TASTE
Making your own fabulous bowl of Vietnamese pho at home is not hard, all you need is a straightforward recipe, a few secrets and a nice big stockpot. We realize our recipe may look daunting, but this is quite simple to do and there is a lot of inactive time while you wait for the broth (we’ve just been extra tedious to share everything we know).
Provided by Adam and Joanne Gallagher
Total Time 4 hours 5 minutes
Prep Time 45 minutes
Cook Time 3 hours 20 minutes
Yield Makes approximately 3 1/2 to 4 quarts of broth (enough for 6 servings)
Number Of Ingredients 23
Steps:
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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).
- 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.
Nutrition Facts : Calories 436, ProteinContent 23 g, CarbohydrateContent 74 g, FiberContent 3 g, SugarContent 6 g, FatContent 5 g, SaturatedFatContent 1 g, CholesterolContent 20 mg
CINNAMON CHIP SCONES RECIPE: HOW TO MAKE IT - TASTE OF HOME
These scones will melt in your mouth. They’re delicious hot, warm or even cold! —Barbara Humiston, Tampa, Florida
Provided by Taste of Home
Total Time 35 minutes
Prep Time 25 minutes
Cook Time 10 minutes
Yield 1 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the flour, 1/3 cup sugar, baking powder, baking soda and salt. Cut in butter until mixture resembles coarse crumbs. Stir in buttermilk just until moistened. Fold in chips. , Turn onto a lightly floured surface; knead gently 10-12 times or until dough is no longer sticky. Divide in half; gently pat or roll each portion into a 7-in. circle. Brush with butter and sprinkle with remaining sugar. , Cut each circle into six wedges. Separate wedges and place on an ungreased baking sheet. Bake at 425° for 10-13 minutes or until lightly browned. Serve warm.
Nutrition Facts : Calories 406 calories, FatContent 20g fat (12g saturated fat), CholesterolContent 36mg cholesterol, SodiumContent 435mg sodium, CarbohydrateContent 49g carbohydrate (23g sugars, FiberContent 1g fiber), ProteinContent 6g protein.
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BEEF PHO RECIPE - RECIPES AND COOKING TIPS - BBC GOOD FOOD
From bbcgoodfood.com
Total Time 1 hours 10 minutes
Category Dinner, Main course
Cuisine Asian, Vietnamese
Calories 471 calories per serving
- Taste the beef stock and use the palm sugar, fish sauce and soy to season. Cook the noodles according to package instructions and split between two bowls, topping each with the sliced beef. Bring the stock to the boil and then pour into the bowls (the heat will cook the beef). Top each with the spring onions, chilli slices and herbs. Serve with the lime wedges to squeeze over.
CINNAMON CHIP SCONES RECIPE: HOW TO MAKE IT - TASTE OF HOME
From tasteofhome.com
Reviews 4.9
Total Time 35 minutes
Cuisine Europe, British
Calories 406 calories per serving
- In a large bowl, combine the flour, 1/3 cup sugar, baking powder, baking soda and salt. Cut in butter until mixture resembles coarse crumbs. Stir in buttermilk just until moistened. Fold in chips. , Turn onto a lightly floured surface; knead gently 10-12 times or until dough is no longer sticky. Divide in half; gently pat or roll each portion into a 7-in. circle. Brush with butter and sprinkle with remaining sugar. , Cut each circle into six wedges. Separate wedges and place on an ungreased baking sheet. Bake at 425° for 10-13 minutes or until lightly browned. Serve warm.
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