Beef noodle soup is a traditional Vietnamese dish. There are many ways to cook beef pho, quick and simple, but it is not easy to get a delicious bowl of pho with the right traditional taste. With the secret to cooking delicious beef noodle soup according to the traditional recipe shared by Mr. Pho, hopefully you will have a bowl of homemade pho with Vietnamese culinary identity.
- 1 kg beef bone
- 500 grams of flower corn
- 800 grams of beef hump
- Coriander, cinnamon
- 80 grams of ginger
- 2 big aniseed ears
- 2 cardamom
- 1 small branch of cinnamon
- 1 gram coriander seeds
- 1 gram of aniseed
- 5 clove buds
- 1 small piece bare skin
- Cinnamon apricot wine
- 10 grams of skullcap, 20 grams of sa Hùng
- Onion, rock sugar, seasoning, monosodium glutamate, granulated sugar, salt, vinegar, rice noodle.
Step 1: Preliminary Processing of Beef Bones, Beef Calves, Beef Hump
Soak the tube bones with salt water and vinegar for about 2 hours to clean and reduce the fishy smell. Then wash the bones and put them in a pot of boiling water with ginger and 1 tablespoon of salt, boil for about 10 minutes, then take them out and put them under cold water. This way will completely remove the beef smell, making the broth more delicious without being fishy.
Beef, humpedus, soaked in salt water and vinegar for about 15-20 minutes, then boiled with cinnamon apricot wine, ginger and red onion. Add a tablespoon of sugar, a tablespoon of seasoning, ½ tablespoon of salt. Should be seasoned from the beginning so that the beef is soaked with spices, so that the beef noodle soup will be more attractive. After boiling for more than 2 hours, if the meat is soft, take it out and soak it in cold water. Beef ham, sliced beef to eat.
Step 2: Stew Beef Bones
Stew the bones for more than 10 hours with 5 liters of water to make the bones, the longer the stew, the more delicious and richer the broth will be. Then pour in cold water depending on the cooking level you want more or less. However, the amount of cold water added will determine more or less sharp broth.
Step 3: Prepare Other Ingredients and Cook Broth
Onion half peeled, washed and sliced thin, soaked in cold water to make onions crispy, white, less hot. Put the remaining onion with ginger, leave the peel on the stove to cook until fragrant (try not to let the onion, ginger, and wormwood burn too much). Then peel and put ginger, sage, onion in a clean, white cloth bag and put in a pot of broth, stew for 4 hours for fresh water from the ingredients to secrete.
Put star anise, cinnamon, cardamom, cilantro seeds, cloves, and skullcap in a roasting pan until fragrant. Be careful not to roast it too yellow, it will darken the color of the broth. Then soak in boiling water for about 30 minutes to an hour to reduce the black color and smell of the seasoning, helping the broth to have a gentle scent, not too strong to cause discomfort. Then take it out, put it all in a cloth bag and put it in a pot of bone broth.
After stewing onions, ginger, and wormwood for 4 hours, and star anise, cinnamon, cilantro, and cloves for 1 hour, take out both bags with the bones. Add to the broth the spices: 60 grams of rock sugar, 4 tablespoons of salt, 5 tablespoons of seasoning, 5 tablespoons of monosodium glutamate. Add more seasoning to taste.
Step 4: Prepare Noodle Soup and Accompanying Vegetables
Coriander and cinnamon are washed and dried.
Noodles are lightly cooked with boiling water, then put in a bowl, place beef on the surface, sprinkle with scallions, coriander, chopped onions, onions soaked in ice and broth. Squeeze a little more lemon, add a little chili and you will have a bowl of traditional Vietnamese Pho with a heirloom recipe.
To Make Beef Noodle Soup More Delicious
- Pho will taste better when using black sauce, chili sauce to dip instead of fish sauce.
- Do not use fish sauce for seasoning because that will make the broth sour.
- To keep the broth clear, it is necessary to skim continuously during the cooking process.
- Because beef has a specific smell, if you want a delicious pho, you need to wash the beef thoroughly with onions and ginger to remove the fishy smell.
- The longer the bones are stewed, the richer and more attractive the broth will be.