PHO NOODLES PACKAGE RECIPES

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HOW TO MAKE THE BEST HOMEMADE PHO - EASY RECIPE…



How to Make the Best Homemade Pho - Easy Recipe… image

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

5 to 6 pounds of beef knuckles or leg bones
6 quarts cold water
2 medium onions, quartered
4-inch piece of fresh ginger, halved lengthwise
2 cinnamon sticks
1 tablespoon coriander seeds
1 tablespoon fennel seeds
6 star anise
6 whole cloves
1 black cardamom pod (see note below)
1 1/2 tablespoons salt
1/4 cup fish sauce
1-inch piece yellow rock sugar (see note below)
1 pound small (1/8-inch wide) dried or fresh “banh pho” noodles (see note)
1/2 pound raw eye of round, sirloin or tri-tip steak, thinly sliced across the grain (see note)
1/4 cup thinly sliced onions (see note)
1/4 cup chopped cilantro leaves
Sprigs of fresh mint and/or Asian/Thai basil
Bean sprouts
Thinly sliced red chilies (such as Thai bird)
Lime wedges
Fish sauce
Hoisin sauce

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

TURKEY PHO RECIPE - NYT COOKING - RECIPES AND COOKIN…



Turkey Pho Recipe - NYT Cooking - Recipes and Cookin… image

A play on the Vietnamese chicken noodle soup, this clear broth, paired with rice noodles and flavored with charred onions and ginger, star anise, brown sugar and fish sauce, comes served with a platter of fresh garnishes. But this is more than your basic noodle soup: A spritz of lime at the end adds some tang, and mung beans and Thai basil a crunchy bite.

Provided by Samin Nosrat

Total Time 1 hours

Yield 6 servings

Number Of Ingredients 15

2 medium yellow onions, halved and peeled
1 (4-inch) piece of fresh ginger (do not peel)
12 cups turkey or chicken stock, preferably homemade
1/4 cup fish sauce, plus more to taste
1 star anise
2 tablespoons brown sugar
1 (1-pound) package dried rice vermicelli
12 ounces mung bean sprouts (about 3 cups)
1 small bunch Thai basil sprigs
3 jalapeños, stemmed and thinly sliced
2 to 3 limes, quartered, to taste
4 cups shredded cooked turkey (about 1 pound) 
Kosher salt, to taste
1 1/2 cups coarsely chopped cilantro leaves and tender stems (about 1 large bunch)
1 cup thinly sliced scallions (about 1 bunch)

Steps:

  • Cook onions and ginger directly over open flame of a gas burner for about 5 minutes, turning them occasionally, until they are charred on all sides. (If you don’t have a gas stove, heat broiler and set onions and ginger on a foil-lined baking sheet. Broil, turning occasionally, for 15 to 20 minutes until charred on all sides.) Allow charred ginger to cool, then slice it into 1/2-inch coins.
  • In a large Dutch oven or similar pot, combine onions, sliced ginger, stock, fish sauce, star anise and brown sugar. Bring to a boil, then reduce heat and simmer for 45 minutes.
  • In the meantime, cook rice noodles according to the instructions on the package. Drain and set aside.
  • Arrange mung bean sprouts, sprigs of Thai basil, jalapeños and limes on a platter and set on the table.
  • Remove onions, ginger and star anise from the pot. Add shredded turkey to the pot, and return it to a simmer. Taste the soup and adjust seasoning with additional fish sauce and/or salt, if needed.
  • Divide rice noodles, cilantro and scallions evenly among large soup bowls, then ladle hot stock over the top, making sure each bowl gets a healthy serving of turkey. Serve immediately, accompanied by platter of garnishes.
  • Cover and refrigerate leftovers, keeping noodles separate, for up to 3 days.

Nutrition Facts : @context http//schema.org, Calories 637, UnsaturatedFatContent 6 grams, CarbohydrateContent 93 grams, FatContent 9 grams, FiberContent 5 grams, ProteinContent 42 grams, SaturatedFatContent 3 grams, SodiumContent 1874 milligrams, SugarContent 16 grams, TransFatContent 0 grams

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