PHO MEAT GUIDE RECIPES
TRADITIONAL VIETNAMESE BEEF PHO RECIPE BY TASTY
Here's what you need: mixed beef leg bones, ginger, large garlic, medium yellow onion, cinnamon, whole black peppercorn, whole star anise, beef brisket, kosher salt, fish sauce, boneless sirloin steak, flat rice noodle, fresh mung bean sprouts, small red onion, jalapeño, fresh thai basil, lime, hoisin sauce, siracha
Provided by Pierce Abernathy
Yield 8 servings
Number Of Ingredients 19
Steps:
- Place the beef bones in a large stock pot, then add enough cold water to cover by 2 inches (5 cm). Bring the mixture to a boil over high heat and cook for 10 minutes to blanch the bones and remove any impurities.
- Set a rack in the upper third of the oven and preheat the broiler.
- Drain the bones in a colander and rinse under cold running water. Return the blanched bones to the stockpot.
- Meanwhile, arrange the ginger, garlic, and onions cut-side up on a rimmed baking sheet and broil on high until the aromatics are deeply charred in spots, 5 minutes. Remove from the oven and add to the stockpot with the bones.
- Meanwhile, combine the cinnamon sticks, peppercorns, and star anise in a medium skillet over medium-high heat and toast, shaking the pan occasionally, until the spices are darkened in spots and extremely fragrant, about 5 minutes. Add the toasted spices to the stockpot.
- Season the brisket liberally with salt and add it to the stockpot.
- Fill the pot with enough cold water to cover everything by 1 inch (2 cm). Bring to a boil over high heat, then reduce the heat to medium to maintain a gentle simmer, skimming off and discarding any fat that floats to the top as needed, until the brisket is fork-tender, 2-3 hours.
- Using tongs, transfer the brisket to a plate and let cool completely. Refrigerate the brisket until ready to serve.
- Continue to simmer the broth to get as much flavor out of the bones as possible, 3-4 hours more.
- Using tongs, remove and discard the bones and aromatics. Slowly strain the broth through a fine mesh strainer set over a large pot. Skim and discard the fat from the broth, then stir in the fish sauce. Taste and add more as desired.
- Thinly slice the brisket. Very thinly slice the raw sirloin steak against the grain.
- Divide the noodles among 6-8 large bowls, then top with the brisket and raw steak. Ladle the hot broth over the noodles and meat and serve immediately with the bean sprouts, onion, jalapeño, Thai basil, lime wedges, hoisin sauce, and Sriracha alongside.
- Enjoy!
BEEF PHO RECIPE | BBC GOOD FOOD
Try making this delicious Vietnamese broth as something different for dinner. It's full of classic Asian flavours along with sirloin steak and noodles
Provided by Elena Silcock
Categories Dinner, Main course
Total Time 1 hours 10 minutes
Prep Time 25 minutes
Cook Time 45 minutes
Yield 2
Number Of Ingredients 16
Steps:
- Tip the beef stock along with 500ml of water into a large saucepan. Sit the onion and ginger in a frying pan over a high heat and char on all sides, around 3-5 mins (you can also do this under your grill). Once charred, add to the beef stock. In the same pan, toast the spices for 2-3 mins and once they begin to smell fragrant, add them to the beef stock as well. Bring the stock to the boil, then turn to a simmer and cook for 30mins before straining.
- Meanwhile, cut the fat from the steak and wrap in cling film, then put into the freezer for 15 mins – this will make your steak really easy to slice! Slice it thinly, then cover with cling film again and pop into the fridge.
- 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.
Nutrition Facts : Calories 471 calories, FatContent 18 grams fat, SaturatedFatContent 8 grams saturated fat, CarbohydrateContent 44 grams carbohydrates, SugarContent 15 grams sugar, FiberContent 6 grams fiber, ProteinContent 29 grams protein, SodiumContent 3.83 milligram of sodium
More about "pho meat guide recipes"
TRADITIONAL VIETNAMESE BEEF PHO RECIPE BY TASTY
Here's what you need: mixed beef leg bones, ginger, large garlic, medium yellow onion, cinnamon, whole black peppercorn, whole star anise, beef brisket, kosher salt, fish sauce, boneless sirloin steak, flat rice noodle, fresh mung bean sprouts, small red onion, jalapeño, fresh thai basil, lime, hoisin sauce, siracha
From tasty.co
Reviews 91
Cuisine Vietnamese
From tasty.co
Reviews 91
Cuisine Vietnamese
- Enjoy!
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CHICKEN PHO RECIPE - CHARLES PHAN | FOOD & WINE
Charles Phan and his children adore this addictive soup, called pho, which has an intense chicken flavor accented by aromatic roasted onion and ginger—they eat it for breakfast or lunch at least four times a week. Like his mom, Phan adds a large pinch of sugar to the broth to balance the pungent fish sauce.Plus: More Soup Recipes and Tips
From foodandwine.com
Reviews 5
Total Time 3 hours 30 minutes
From foodandwine.com
Reviews 5
Total Time 3 hours 30 minutes
- Bring a large saucepan of salted water to a boil. Drain the noodles, then add them to the saucepan and boil over high heat until tender, about 3 minutes. Drain well. Transfer the noodles to 6 large bowls and sprinkle with the scallion. Add the reserved chicken to the broth and simmer until heated through. Ladle the broth and chicken over the noodles. Serve with the bean sprouts, basil, lime wedges, jalapeños, chili-garlic sauce and hoisin sauce.
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VIETNAMESE "PHO" RICE NOODLE SOUP WITH BEEF RECIPE ...
In a Vietnamese "Pho" Rice Noodle Soup with Beef you can serve this soup with several toppings
From epicurious.com
Reviews 3.4
From epicurious.com
Reviews 3.4
- To char ginger, hold the piece with tongs directly over an open flame or place it directly on a medium-hot electric burner. While turning, char until the edges are slightly blackened and the ginger is fragrant, about 3 to 4 minutes. Char the onions in the same way. Peel and discard the blackened skins of the ginger and onions, then rinse and add to the broth.
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SOUTHERN STYLE BEEF PHO - CHEF RECIPE BY THUY DIEM PHAM ...
From agfg.com.au
- On an open gas flame, char the onions and ginger until the skins are blackened. If you don’t have a gas stovetop, then roast in an oven preheated to 180°C/160°C Fan/Gas Mark 4 for 20–25 minutes. Remove, allow to cool enough to handle, then peel the skins off. Rinse in cold water and set aside. Dry toast all the spices in a small frying pan for 3–5 minutes over a medium heat, until aromatic. Take the pan off the heat and leave to cool. Put the spices into a spice strainer (breaking up the cinnamon stick if necessary) and set aside. Next, prepare the bones and meat. Squeeze the juice of the lemons into a stockpot, throw the lemon halves in and fill with plenty of cold water. Soak the oxtail, marrow, beef brisket, flank and ribs and bones in the water, then add the salt. Stir well and leave for 1 hour. Discard the lemon halves and set the pot over a high heat and parboil the bones and meat for 5 minutes. Drain, rinse in cold water and leave to dry. Rinse the pot used for cleaning the bones and meat and fill with 8 litres of water. Add the par-boiled meat. Blast at extremely high heat for 3–4 minutes to force all the impurities to the surface, then skim off the scum until the water looks clear. Reduce the heat to low, partially cover with the lid and simmer for 3 hours. Add the prepared onions and ginger along with the daikon to the broth along with 120g salt. Stir in the sugar, then continue to simmer for a further 2 hours. Carefully remove the daikon and onion from the broth, add the spice strainer along with the fish sauce. Cook for a further 3 hours. Taste and adjust the seasoning to your preference. In the north of Vietnam pho is a little saltier, and in the south it is a little sweeter. Take the pot off the heat, remove the bones and meat, and allow to cool. Skim off any fat that has risen to the surface, then carefully and slowly strain the broth through a large sieve into a clean stockpot. Don’t rush this process if you want to produce that signature clarity to the broth. Soak the noodles in a bowl of cold water for 30–45 minutes. Drain and set aside. For the meat, debone and tear the brisket meat into strips. Cut the flank into thin slices. If you like, tear the meat off the ribs, or serve it on the bones. Bring a saucepan of water to the boil, then blanch the bean sprouts for 5–10 seconds and drain. Divide the bean sprouts between serving bowls. Fill the pan with fresh water and cook the soaked noodles for 3–5 seconds, then drain and add to the bowls with the bean sprouts. Add the assortment of cooked meat, then arrange the slices of topside steak on top. Bring the broth to the boil and ladle between bowls. Add the marrow to the bowls, or leave on the side for guests to help themselves. Finish with the herbs and serve with lime wedges and sriracha and hoisin sauces for dipping the meat.* Finally, enjoy your first spoonful of broth… You deserve it Chef! *Do not add the sauces into the broth. Think of the hours you have spent perfecting it.
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A GUIDE TO PHO MEAT - GRATIA FOOD
To cook: Most beef pho recipes call for blanching the bones during the first stage of broth-building. Blanch the brisket along with the bones, then drain and return to the pot with the cleaned bones. Simmer for 2–2 1/2 hours as part of the broth. The fat will glisten and jiggle, and the meat should be fork-tender but not falling apart.
From gratiafood.com
From gratiafood.com
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PHO MEAT GUIDE - ALL INFORMATION ABOUT HEALTHY RECIPES AND ...
A Guide to Pho Meat - Gratia Food great gratiafood.com. To cook: Add the tendon to the simmering pho broth and simmer for at least 3 hours, until very tender. When the tendon is tender, remove it from the broth and plunge into an ice bath. Let sit until completely cool, about 10 minutes.
From therecipes.info
From therecipes.info
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QUICK BEEF PHO RECIPE | EATINGWELL
Mar 07, 2020 · Directions. Instructions Checklist. Step 1. Heat oil in a large pot over medium heat. Add garlic, ginger, pepper, cinnamon, and cloves; cook for 1 minute. Stir in broth and fish sauce; bring to a boil over high heat.
From eatingwell.com
From eatingwell.com
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A LIST OF INGREDIENTS FOR MAKING BEEF PHO
Apr 06, 2021 · Boil water in a pot deep enough to submerge the now plumped-up noodles. Place the noodles in a kitchen spider and blanch for about three minutes. Check package instructions to be on the safe side. Do not overcook. Drain. Divide the noodles among the bowls that you intend to serve the beef pho in.
From thespruceeats.com
From thespruceeats.com
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AUTHENTIC PHO RECIPE | ALLRECIPES
Apr 04, 2019 · Place onion on a baking sheet and roast in the preheated oven until blackened and soft, about 45 minutes. Step 4. 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.
From allrecipes.com
From allrecipes.com
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THE ULTIMATE GUIDE TO PHO AT HOME · I AM A FOOD BLOG
Apr 18, 2021 · Bring a large pot of water to the boil and cook the noodles halfway, then rinse in cold water and drain. Heat up the bowls with hot tap water for 5 minutes, the drain. Divide the pho noodles evenly between bowls. Slice sirloin if necessary, then divide between bowls along with brisket.
From iamafoodblog.com
From iamafoodblog.com
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A LIST OF INGREDIENTS FOR MAKING BEEF PHO
Apr 06, 2021 · 1-star anise. 5 to 7 black peppercorns. 2 to 3 cloves of garlic. A knob of ginger. Beef shank with bone marrow and beef tail (about 1.5 kilograms total weight) Fish sauce. For the Pho. Rice Noodles. Thin in slices of beef loin or round (sukiyaki cut works best), as much as you like.
From thespruceeats.com
From thespruceeats.com
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VIETNAMESE PHO RECIPE | RECIPETIN EATS
Jan 19, 2020 · The single most important thing in a pho recipe is using the right combination of beef meat AND bones. Most recipes get it wrong, so the broth lacks flavour. Here’s the combination of beef and bones I find yields the best Pho soup flavour: 1.5kg / 3 lb brisket – the beef of choice with pho vendors in Vietnam, for its beefy flavour and it ...
From recipetineats.com
From recipetineats.com
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THE EASY WAY TO MAKE PHO AT HOME | ALLRECIPES
Mar 05, 2015 · Freeze the raw steak for 10-15 minutes, so it's easier to manage with your sharp knife. Quick note: most pho starts with raw steak—the hot stock cooks it in the bowl. But if you want it cooked before, just sear those thin slices in a skillet. Heat the stock. You want it very hot (180-200 degrees, so it cooks the steak).
From allrecipes.com
From allrecipes.com
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PHO RAW BEEF - ALL INFORMATION ABOUT HEALTHY RECIPES AND ...
Vietnamese Raw Beef Phô - Slow Cooker Central great www.slowcookercentral.com. Directions. For the Broth 1 Place beef stock, water, star anise, cinnamon quills, brown onion slices, fish sauce, caster sugar and ginger into the Slow Cooker.. 2 Cook on low for 8-10 hours (as long as possible) . 3 Cook rice noodles seperatly as per packet instructions .
From therecipes.info
From therecipes.info
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PHO BO RECIPE TIPS AND TECHNIQUES - THE RAVENOUS COUPLE
Aug 06, 2018 · This is a guideline more than a recipe. The idea is to learn the basic guidelines to develop your own amazing pho recipe for your family. The magic ratio is 1:1 beef parts to water. So decide on how big your pot is and adjust accordingly (remember to account for the volume of bones). We'll provide a sample recipe for 13 qt pot below.
From theravenouscouple.com
From theravenouscouple.com
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HOW TO MAKE TRADITIONAL VIETNAMESE PHO | THE FOOD LAB
Mar 19, 2020 · A pho vendor in Hanoi. There are few things better for the soul or the body than a tangle of slick rice noodles in a rich, crystal clear, intensely beefy broth; the warm aroma of cinnamon, cloves, and star anise rising up in a cloud of steam.
From seriouseats.com
From seriouseats.com
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THE 3 BEST CUTS OF BEEF FOR PHO | KITCHN
Jun 08, 2019 · 2. Chuck Roast. This budget cut has nice marbling throughout the meat, which contributes to its big beefy flavor. Keep the meat tender by slicing chuck roast very thin and against the grain. 3. Brisket. A flat cut of brisket, which has less fat running through the meat than a point cut, also works well in pho.
From thekitchn.com
From thekitchn.com
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INSTANT POT PHO (VIETNAMESE BEEF ... - PRESSURE COOK RECIPES
Jan 21, 2020 · Ph? or pho (pronounced “fuh”, rhymes with “duh”) is a well-loved Vietnamese noodle soup, essentially made of broth, rice noodles, meat, and fresh herbs. Most common Pho you can find are ph? bò (beef pho) or ph? tái (pho with sliced rare beef on top), and ph? gà (chicken pho). Chefs from different regions of Vietnam offer ...
From pressurecookrecipes.com
From pressurecookrecipes.com
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INSTANT POT BEEF PHO RECIPE - SHARE-RECIPES.NET
1. For the pho: Add the beef bones to a 6-quart Instant Pot®, then nestle the brisket on top of the bones. Stir 1 tablespoon salt into 10 cups water, then pour over the meat. Set to high saute, cover with the lid and cook for 30 minutes (see Cook's Note). 2.
From share-recipes.net
From share-recipes.net
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QUICK & EASY AUTHENTIC VIETNAMESE PHO BROTH - COOKING WITH ...
Mar 29, 2020 · Toast the pho spices. On a skillet on medium high heat, toast the star anise, whole cloves, cinnamon sticks, cardamom pods, coriander seeds, and fennel to bring out the aromatics. Remove the spices in a bowl, allow to cool, and then transfer to the cooking infuser or cheese cloth.
From cookingwithlane.com
From cookingwithlane.com
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