PHO RECIPE CHICKEN RECIPES

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PHO BO (VIETNAMESE BEEF-AND-NOODLE SOUP) RECIPE - NYT CO…



Pho Bo (Vietnamese Beef-and-Noodle Soup) Recipe - NYT Co… image

In Vietnam, where there is enough rain, heat and sun to grow almost anything in large quantity, herbs are treated much like what most Americans consider "eating" greens. They sometimes form the bulk of salads and soups and are often used as wrappers, seasonings and condiments. Here, a pile of fresh herbs are served alongside this classic Vietnamese beef soup, so diners can add to taste. Basil, cilantro and mint are critical, but chervil, lovage, parsley, shiso, dill, marjoram and other tender herbs work, too.

Provided by Mark Bittman

Total Time 1 hours

Yield 4 servings

Number Of Ingredients 15

1/2 pound thin rice noodles (labeled "vermicelli" or "rice sticks")
8 cups rich beef or chicken stock
4 star anise
1 cinnamon stick
1 1-inch chunk peeled fresh ginger
1 onion, quartered (don't bother to peel)
4 cloves
1 pound boneless sirloin, tenderloin or round (chicken may be substituted), cut into 16 thin slices
2 tablespoons fish sauce (nam pla or nuoc mam, available at Asian markets) or soy sauce
Freshly ground black pepper to taste
Salt to taste
2 limes, cut into wedges
8 scallions, minced
Several Thai or other chilies, stemmed, seeded and minced
A heaping plate of mixed herbs, washed and dried: basil, cilantro and mint are most important, but chervil, lovage, parsley, shiso, dill, marjoram and other tender herbs are all appropriate.

Steps:

  • Soak rice noodles in hot water to cover.
  • Meanwhile, combine stock, star anise, cinnamon, ginger, onion and cloves in saucepan; turn heat to high. When mixture boils, turn heat to low, and cover. Let cook, undisturbed, for 20 minutes to 1 hour, depending on how much time you have (the longer the cooking, the deeper the flavor). Strain, and return to saucepan; turn heat to medium.
  • Bring pot of water to boil. Drain noodles, add them to pot, and boil for 30 seconds; drain well. Warm 4 large bowls by filling them with hot water; discard water. Divide noodles among bowls.
  • Turn heat under soup to medium, and add beef; stir once, and then turn off heat. (The meat is traditionally left rare; if you want to cook it more, go ahead, but these slices will cook through in less than 2 minutes.) Add fish sauce or soy sauce and plenty of pepper to the soup. Taste, and add salt or more seasoning, if necessary.
  • Top noodles with broth and meat, and then bring to the table. Serve, passing lime wedges, scallions, chilies and herbs at the table, so that everyone can add them to taste.

Nutrition Facts : @context http//schema.org, Calories 698, UnsaturatedFatContent 12 grams, CarbohydrateContent 80 grams, FatContent 23 grams, FiberContent 5 grams, ProteinContent 41 grams, SaturatedFatContent 8 grams, SodiumContent 1905 milligrams, SugarContent 14 grams, TransFatContent 0 grams

BEEF PHO RECIPE - RECIPES AND COOKING TIPS - BBC GOOD FOOD



Beef pho recipe - Recipes and cooking tips - BBC Good Food image

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

1l low salt beef stock
1 large onion, peeled and cut into quarters
large thumb-sized piece ginger, peeled
1 cinnamon stick
2 star anise
1 tsp coriander seeds
½ tsp cloves
230g sirloin steak
1 tsp palm sugar
1 tbsp fish sauce
1 ½ tbsp soy sauce
200g flat rice noodles
2 spring onions, shredded
1 small red (bird's-eye) chilli, finely sliced
handful each of Thai basil and coriander
1 lime, cut into wedges

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

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