Cooking instructions

3 hours 30 minutes Print

1. CHAPTER 1. Broth. We wash meat for broth (shanks), fill in cold water and put it on fire.

2. While the future broth is boiling, prepare the onion and ginger: cut them into circles 1-1.5 cm thick, and fry over an open fire (leave half of the onion for the grand finale). If you don't know where to get it open fire- refer to the gas stove (yes, you will have to sacrifice its cleanliness and put the mugs right on the comfort zone, periodically turning them over until they soften slightly. The burnt surface of onions and ginger is not forbidden, but only welcomed).
If gas stove no - do the same in a dry skillet. In any case, do not forget to turn on the hood - the smoke will stand like a rocker.
Cool slightly, clean with a knife from black burned spots, rinse under water.
And do not be alarmed - it is not as difficult and long as it seems. Crib How to chop onions

3. Remove the foam from the boiled broth, throw in the fire victims, as well as anise stars, cloves, whole cinnamon, salt with sugar and fish sauce... Close the lid on a small fire and forget for 1.5 hours.

4. After 1.5 hours, take out most of the pulp (leave the bones and the rest of the pulp for another 1.5 hours). Soak what we pulled out in cold water for 10 minutes - so that the meat does not darken and does not become chapped by sweat. and put it off until the second chapter.
As you may have guessed, we did this so that the meat does not completely boil down into something tasteless, and it was pleasant to savor it in the finished soup.

5. When the broth is cooked for at least 3 hours in total, turn it off, filter it. We try the broth - it should be a little oversaturated - a little salty and very rich in spices. If it is not like that, feel free to add salt, sugar, fish sauce.
When we fill unleavened herbs and noodles with such broth, everything will be balanced.

6. CHAPTER 2. Bowl. I prepare the contents of the bowl while the broth is boiling.

7. Boil the rice noodles as indicated on the package. Since I usually cook more than once or twice, after boiling, I cool it with cold water and twist it into portioned bundles-nests to make it handy. I put one such nest in each bowl.

8. The meat, which we saved from perfect digestion and pulled out of the broth after an hour and a half, I cut into thin slices, and into a bowl.

9. Raw beef tenderloin, slightly frozen in the freezer and cut into the thinnest, very thinnest slices, we send there. When we fill it all with scalding broth, the tenderloin pieces should change color, except for the delicious pink center.
Needless to say, the meat must be of the highest quality.
If you are not sure of its 100% kosher, it is better to skip this point, put more boiled meat.

10. CHAPTER 3. Herbs. The simplest! Wash everything, detach the cilantro-mint-basil from the leg (do not cut, let everything be large). Green onions and lime rings, onion - the finest rings. Chili will do dried, fresh, any color, and even a sauce (my favorite is sriracha). Put all this on a separate plate, and when you have already filled the results of chapter two with the results of chapter one, sit down at the table to savor, and generously drown the greens you like in a steaming appetizing bowl.
Crib How to chop greens

Vietnamese Pho Soup

How cabbage soup for Russian cuisine, gazpacho for Spanish, lagman for Central Asian or Borsch for Ukrainian - Fo soup is the quintessence of cuisine Vietnam... A bowl of well-prepared pho not only gives strength and energizes the whole day. It also meets the basic requirements of what the Vietnamese consider delicious and beautiful. Neutral taste of rice noodles, spicy flavors greenery and aromatic herbs, absolutely essential for any Vietnamese dishes a touch of sweetness, which partly neutralizes the pungency of hot pepper, ginger and aniseed taste of star anise, and then - lime, another way to extinguish the pepper fire and at the same time a way to balance the subtle sweetness; Little soy sauce, which is not only a source of salt, but also gives a golden color clear broth... All this creates a harmony of taste. But there is also a harmony of textures - from silky noodles that strive to jump out of the sticks, to boiled beef cut into thin slices, to the thinnest strips into which the stalks of green onions are cut, to cilantro, which nestles in an impressive slide at the edge of the bowl - all this has the meaning. When you eat Pho for the first time, you do not attach any importance to these little things, because Pho is not eaten as a delicacy, but to satisfy hunger. But if Vietnamese soup with the noodles you like, then with each next bowl you begin to feel these very little things. You can just chop green onions into soup, like in okroshka, or you can slice it thinly-thinly: the taste, I assure you, will be different.

RECIPE FOR VIETNAM SOUP FO
from culinary blog"All Salt"

NECESSARY:

For broth:
1 kg of beef on the bone
1 onion
1 carrot
4 cloves of garlic
Cilantro roots, well washed
1 star anise
Salt
For soup:
1 pack of rice noodles
3 tbsp. l. soy sauce
Fresh ginger- 2 cm
Bunch of cilantro
Several stalks of green onions
1 hot pepper
Lemon or lime
Salt

HOW TO COOK:

1. Boil beef broth. Put the meat in cold water, let it boil. Remove the formed foam, add onion, carrots, garlic, cilantro roots and star anise. Bring to a boil and reduce heat as low as possible. Simmer for 1-1.5 hours, covered, or until the meat is tender. Add salt.

2. Remove meat from broth and cut into thin slices or strips.

3. Soak the noodles in cold water for 8-10 minutes. Drain the water and boil the noodles in boiling water for 4 minutes. Throw in a colander and rinse under running cold water. Set aside.

There are several varieties of Vietnamese Pho soups.

Pho bo - with beef, Pho ga - with chicken and Fo ka - with fish. Today I bring to your attention the classic Vietnamese Pho soup, which is loved by all Europeans - with well-cooked beef. Classical northern recipe Vietnamese Pho soup is made from rice noodles with the addition of a large amount of green and onions and served with herbs and lime.

To prepare broth for Pho Bo soup, we need following products and spices: beef on the bone (marrow bones are desirable, but in the absence of beef ribs), a piece of good beef(I have - veal loin), onions, carrots, a small stick of cinnamon, cloves, star anise, laurel, cardamom, coriander, peppercorns, salt and ginger root (I have pickled).

Pour meat and ribs with 2 liters of cold water, bring to a boil, constantly removing foam and fat, cook over low heat (otherwise the broth will be cloudy) for 90 minutes, until tender. Finished meat should be easy to separate from the bones.

When the foam and fat from the broth are collected, and the broth is clean and transparent, add laurel, onions and carrots.

Ignite the spices on cast iron skillet... As soon as specific delicious aroma, add them to the broth. As for the star anise, I added 1 part of the asterisk, because it tastes too strong, and a large number of bitterness can give it in a dish.

Add ginger, salt. Put the broth on the smallest heat, because it should be boiling when served.

Boil the rice noodles as directed, usually up to 3 minutes.

Rinse thoroughly in cold water so that it does not stick together when serving.

Remove the meat and ribs from the broth, cool slightly.

Separate from the bones, chop. Cut the loin into small slices.

Cut green onions into two parts, white and green separately. Cut the white part lengthwise into two parts, chop the green feather finely. Onion cut into half rings, pour over with cold water, leave for a while to leave the bitterness.

Serve as follows: put a portion of rice noodles in a serving bowl, add boiled chopped meat, sprinkle with onions and green onions.

Put the white part of the green onion in the boiling broth. As soon as it becomes a little soft, pour the boiling broth along with this onion into the noodles with meat. Vietnamese Pho soup is served with big amount fresh herbs - cilantro, basil, parsley, wild garlic, with lime, chili pepper and even fish sauce. The Vietnamese add all these spices to their own plate to taste.

The soup is rich, aromatic and very tasty. Enjoy!

1. Wash the bones well. To fill with water. Let it boil, boil a little, drain this water, rinse the bones and the pan well. Pour water over again and cook. This will already be the broth for the pho bo soup.

2. Cut the onion and ginger in half, fry well, straight until black. Also fry all the spices (star anise, cloves, cinnamon, pepper, coriander), so they better give their aromas. Add them to the broth. When it appears, remove the foam from the broth. Cook the broth for 4-5 hours (or more) over low heat. Add the beef meat 40 minutes - 1 hour before the broth is ready.

3. At the end, add salt to the broth, add sugar and fish sauce. The broth is ready, we leave it on low heat, we need a hot broth.

4. Boil the rice noodles according to the instructions on the package. I had it written: put the noodles in boiling water and cook until tender. Then rinse the rice noodles with cold water.

5. Cut the boiled meat into thin slices. You can also add to the pho bo raw beef... It is clear that in this case you need to take high-quality meat, freeze it slightly and cut it very thinly, it will be cooked directly in a plate with hot broth.

6. Prepare green onions- cut off the white part, if it is dense enough, you can cut it lengthwise and throw it into the boiling broth for a minute. Grind the green part.

7. Prepare greens, wash and dry everything. Cut the lime into slices. You can also add ginger, cut into strips. Cut the chili into slices.

8. You can start serving the dish. Heat the noodles in the broth. Put it on the bottom of the plate, on top of the meat, the white part of the onion, green onions, chili, ginger, mint leaves, basil, parsley.

Many countries of the East have their own original dishes, distinguished by their unique national characteristics. Vietnamese cuisine- not an exception. It is characterized by the use of rice, fish sauce, soy sauce, rich in herbs and vegetables. Although the most common meats in Vietnam are chicken and pork, pho soup with beef is made more often (although a “chicken” version is also possible). In this article, we will try to tell you how it can be prepared according to Vietnamese recipes.

Greetings from Vietnam

Do you know the most popular dishes Vietnamese food? In Russia, this cuisine is much less common than, for example, Chinese. Among the original recipes, nem can be distinguished - pancakes with fillings. As the Vietnamese say, if you have not tried nem, then we can say that you do not know this country, even having visited it many times. Great taste also has rice with vegetables and shrimps, also cooked in Vietnam. Vietnamese cuisine is also a salad with squid in Vietnamese (where seafood is minimally processed and is eaten almost half-baked). Known New Year's holiday dish - rice cake Ban Chung, and Vietnamese shrimp pilaf, and spicy And Vietnamese tea - with fruits and cold - probably, many people used at least once, especially in the summer heat.

Pho bo soup

It is quite widely known and this wonderful first course is original and versatile, hearty and healthy. Many professional chefs consider it ideal option, allowing you to make your first acquaintance with this country. The broth, cooked with spices, acquires a very unusual taste... By the way, you can prepare the broth in advance (as some Vietnamese do), and then the cooking itself will take no more than 15-20 minutes.

Specificity of preparation and use

Like cabbage soup for a Russian, gazpacho for a Spaniard, lagman for an Uzbek, so pho soup is the main first dish for any Vietnamese. A plate of soup gives energy and energizes the whole working day (many Vietnamese prefer to eat this dish in the morning - but this does not matter). It is served not only in restaurants, but also on the street - it is bottled in portions from large pots... Soup is, according to statistics, one of the most bought in the world: the third place after miso and minestrone. And to cook it yourself, you need to buy ingredients available in any supermarket or in the market, which are inexpensive. Cooking features: the dish is made mainly on the basis of beef, but some cook pho soup with chicken. Beef, for example, can be both boiled and raw, cut into small thin slices, which come to readiness, filled with boiling broth (cooked with anise, ginger, and other spices). Rice noodles are used for the dish. By the way, some seafood can also be used as additives.

Vietnamese pho soup. Recipe

For cooking beef option we will need dishes: beef bones - about a kilogram of product, a kilo of a couple of onions, a couple of carrots, rice noodles (thin), soy sprouts, lime (or lemon), parsley. From seasonings and spices we will use cloves, star anise, lavrushka, anise, pepper, ginger, cinnamon. Some chefs believe that in this combination, the spices form the basis for making the right Vietnamese pho soup. The recipe for its preparation is not too complicated. They seem to have figured out the ingredients. Now we will tell you how to cook the dish itself.

Step-by-step master class

1. Cook the broth. To do this, wash the bones and fill them with water. We put on fire until boiling. Cook for 10 minutes and drain the water. Pour fresh water and cook again.
2. Chop the peeled onion coarsely. Chop the ginger too large chunks, fry everything together in a pan without oil. Pour into a saucepan to the boiling bones.
3. Introduce all of the above spices and carrots with coarsely chopped there. A little salt. Cook over low heat for at least 3 hours (original recipe - 6 hours). Stir constantly and remove the foam. The floating fat must also be removed: the broth should be transparent.
4. How to make Vietnamese pho soup? Its recipe is quite simple. Soak the noodles in cold water. Rice noodles, thin. Then we boil the noodles for the future soup separately (3-5 minutes) and rinse so that they do not stick together.
5. Strain the cooked broth. If there is meat on the bones, cut it off.
6. Finely chop the onion and parsley (if you like, add cilantro to it).
7. Beef tenderloin - raw - lightly freeze in the freezer so that cutting is as convenient as possible. Further, according to the planing principle, we cut into thin translucent small plates. Attention! V original recipe this meat will be placed in a bowl raw. For those who do not want to take risks: dip the sliced ​​slices into boiling water for a few minutes (separately) and remove.
8. Lime (or lemon) is squeezed into a plate according to everyone's taste. But you can, if you wish, squeeze it into a common broth.

How to submit

All prepared ingredients are laid out in portions in bowls. You need to put in noodles, soy sprouts, boneless meat, raw meat, more herbs, chili peppers to everyone's taste. We fill all this pristine beauty with a well-boiling broth (raw meat, if you still dare to put it, following the original recipe, should, under the thermal effect of the broth, reach readiness right in the plate, giving unrepeatable aroma... Stir everything in a bowl before use. Vietnamese eat with chopsticks, traditionally washed down with liquid from a bowl. But you can eat this soup with a spoon or a fork, if someone is not used to chopsticks.

With Chiken

How to make Vietnamese pho soup (chicken recipe)? It is even easier to prepare than with beef. Leave all the ingredients the same, except for the beef. We replace it with chicken. You can take for large casserole either a small chicken whole, or four chicken legs. Cook the broth in the same way (at least three hours). We catch the meat and separate it from the bone. We cut. Put in a plate: pieces chicken meat, rice noodles, pre-boiled, chopped greens, soy sprouts (instead of fresh, you can use canned ones: they are sold in supermarkets in sushi departments). Pour it all over with boiling broth, and you can use it.

Outcomes

A small bowl of pho soup in the morning is the very dish that can disperse the stomach and fill the body with nutrition and energy. Well, for those who do not like to eat so tightly early in the morning, you can offer the dish for lunch and dinner, since it is multifunctional and contains the features of both the first and the second. And be sure to try real pho with raw meat: the taste is specific, as the classic said!