The nuances of Vietnamese cuisine: how to eat Vietnamese Pho soup.

Friends who were vacationing in Ho Chi Minh City told how they went into a Vietnamese restaurant and ordered Pho soup.
They heard about the famous soup and decided to try it ...
It seemed that everything went well and it was delicious ... but it was alarming that all the restaurant staff were going to look at how they eat this soup.
And I guess why ...))
Let's talk about the rules, thanks to the observance of which the Vietnamese will not look askance at you during your meal.

First of all, you should bring a bunch of everything to your soup: spices, chili peppers, oil, herbs.
There will be several types of spices - all of them are worth putting.
If you haven't brought greens or limes - and this is possible (sometimes they forget) - call the waiter and ask for the necessary supplements.
If the Vietnamese do not know Russian, although more often they still have basic skills, use gestures.
Vietnamese know English very rarely.

Collect everything besides the soup and add it to your plate.

Add spices to taste.
The greens are torn with their hands and also sent to the soup - this is an important point.
Don't forget about the lime - it is squeezed out and also thrown into the soup.

Then the entire contents of the plate are mixed.
An important point - greens and limes significantly reduce the severity of spices and chili.
Those. you will taste life, but do not burn your throat and stomach.

Now how it all is.
Despite the presence of a spoon, it is impossible to eat Fo soup with a spoon!
Just slap on.

Noodles and meat are eaten with chopsticks - they are also present on the table.
And now the broth is scooped out with a spoon.
Can't eat with chopsticks?
I have bad news for you - you won't be able to eat the soup, but you will pour the soup yourself and sprinkle everything in the world.

Those. Briefly, the instructions for eating Pho soup are as follows:
Chop everything that was brought with the soup into a plate
Stir
Eat with chopsticks
Finish with a spoon

______________

Cooking instructions

3 hours 30 minutes Print

1. CHAPTER 1. Broth. We wash the meat for the broth (shanks), fill it with cold water and put 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 festive ending). If you do not know where to get an open fire, turn 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 there is no gas stove either, do the same in a dry frying pan. 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). We soak what we took 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 do not cook once or twice, after boiling, I cool it with cold water and twist it into portioned bundles-nests to make it handy. Here is one such nest and I put it in each bowl.

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

9. Raw beef tenderloin, slightly frozen in the freezer and cut into the thinnest, very thinnest slices, 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 cut greens

Every country has its own national cuisine and signature dish. European and Asian countries are especially famous for their culinary skills. Vietnamese cuisine is distinguished by a large amount of greens, vegetables, fish, rice, and the traditional pho bo soup, which is so popular not only in its homeland, is made from beef or veal, less often chicken or pork is used.

Cooking features

Vietnamese pho bo soup is very satisfying and healthy, does not require special preparation. It is this dish that is advised to cook first for those who want to get acquainted with Vietnamese cuisine. The main trick of cooking is that the broth is cooked with spices. Therefore, the soup has such a rich spicy taste and unusual aroma. If the broth is cooked in advance, then the process of cooking the soup itself will take no more than twenty minutes..

Pho soup is the main first dish for the Vietnamese and is usually eaten as breakfast. It gives vigor and energy, saturates the body for a long time. It can be tasted in restaurants or street eateries, where the soup is poured into portioned bowls right from a large pot.

Among the most bought dishes in the world, pho bo is in third place after minestrone and miso soup.

Making soup at home is easy as you don't need exotic foods or special tools. It is enough to boil the beef-based broth, add spices and rice noodles to it. The meat is cut into thin slices, while it can be boiled in broth, and raw slices can be poured with boiling water. Sometimes seafood is used as an additive. The Vietnamese pho soup with seafood has almost the same recipe as the meat one. But at the same time, the broth is cooked on the basis of squid, and oysters are added to portioned bowls.

Soup recipes

To prepare any kind of soup, you need to take several large onions, carrots, thin rice flour noodles, soy sprouts. Season the broth with lime or lemon juice, chopped parsley, and chili. You will also need a mixture of cloves, anise, ginger, star anise, cinnamon and bay leaf.

Beef soup

For the pho soup of Vietnamese origin, you can choose any meat. The beef recipe uses the following ingredients:

• 1 kg of beef bones;
• 1 kg of pulp;
• noodles, onions, carrots;
• spices.

Rinse the bones and boil them for ten minutes in cold water, then drain. Pour in fresh water and bring to a boil. Fry chopped ginger and onion, add to broth. Coarsely chop raw carrots and greens, pour into a saucepan, add all the spices. The soup is cooked over low heat for three to six hours with constant stirring. Periodically you need to remove the foam.

Rice noodles are boiled separately, washed with cold water. Strain the broth, and cut off the meat from the bones. The beef pulp is pre-frozen, cut into thin slices and boiled in boiling water for 5-7 minutes. Meat is laid out in a bowl, poured with broth, decorated with a slice of lemon or lime.

On poultry meat

Pho is also made from poultry. ... Its Vietnamese recipe is as follows:

Chicken cut into large pieces is poured with cold water and boiled for at least one and a half hours. Along with the chicken, you can add giblets to the pan. Pour chopped raw carrots, herbs and spices.

For a golden color and tart aroma, garlic, onion and celery are fried in a pan before adding to the broth, but you can bake them on the grill or in the oven.

The soup is boiled for an hour and a half, during which time the meat will begin to separate from the bone, and the broth itself will acquire a beautiful color and rich taste. Then it is salted, fish sauce and ground pepper are added. It is necessary to pull out the chicken, separate the meat from the bones and break it into fibers. They are put in portioned bowls. Fifteen minutes before complete cooking, you need to soak the rice noodles in cold water and boil it. Then it is washed under running water and laid out on plates on top of the meat.

The soup must be passed through a coarse sieve, only after that it can be poured into bowls. A portion is garnished with lemon slices, green onion feathers, and finely chopped chili. It is necessary to eat the dish hot or warm.

Submission tricks

It is important to know not only how to make pho bo, but also how to serve the soup beautifully. A beautiful setting can be achieved by observing a few rules:

A small bowl of pho bo for breakfast will give strength and energy for the whole day.... But if the calorie content of this dish is embarrassing, then you can use it for lunch or dinner, because the soup combines both the first and the second.

Attention, only TODAY!

Pho bo soup is one of the most famous world dishes with a mysterious taste and unsurpassed aroma. If you want to impress loved ones with culinary knowledge, then it's time to cook a soup that has won the hearts of gourmets.

Vietnamese Pho Bo soup - a classic recipe

The classic version of the Vietnamese Pho bo soup with beef turns out to be fragrant and very tasty.

Ingredients:

• pho spices (anise, cinnamon, cloves);
• ginger - 25 g;
• salt;
• cilantro;
• sauce - 25 g Thai fish;
• brisket - 850 g beef;
• basil;
• ox tail - 550 g;
• lime;
• cerebral bone - 1 pc .;
• onions - 2 pcs.;
• parsnip - 1 pc.;
• jalapeno pepper - 1 pc.

Preparation:

1. Rinse tail and bones. To fill with water. Boil for a quarter of an hour. Drain the liquid. Rinse the meat. To fill with water. Add the brisket. Boil. It will take an hour.
2. Chop the onion. Chop the ginger. Sprinkle with spices. Mix. Place in the form. Bake in the oven for a quarter of an hour. Send to broth. Boil. It will take an hour.
3. Pour the fish sauce into the broth. Add parsnips. Stir. Continue cooking for half an hour.
4. Get the breast with vegetables. Cook the broth with bone and tail for another two hours. Wrap the beef in foil, place in the refrigerator.
5. Strain the broth. Salt, sprinkle with pepper. Remove the meat from the tail. Arrange in plates. Cut the chilled meat into large pieces. Send to a plate. Sprinkle with pepper. Add chopped greens. Lay out the lime slices. Pour with broth.

With added rice noodles

If you want to get a real Vietnamese soup, then you should not replace the noodles with another type of pasta.

Ingredients:

• garlic - 6 cloves;
• beef bones - 1600 g;
• soy sauce;
• beef tenderloin - 1500 g;
• cilantro;
• rice noodles - 750 g;
• salad (leaves);
• water - 3600 ml;
• lime;
• parsley;
• hot pepper - 0.5 pcs.;
• onions - 5 onions;
• soybean sprouts - 420 g.

Preparation:

1. Place meat products in water. Chop the onion, put it in liquid. Chop hot peppers, add to the onion. Boil for an hour and a half. Strain. Cut the meat into pieces. Return to broth. Throw out the bones.
2. Pour in soy sauce. Season with spices. Chop the garlic cloves. Send to liquid. Place the soybean sprouts.
3. Place the noodles in a bubbling liquid for a few seconds. Rinse with water. Chop the greens.
4. Put the noodles in bowls. Sprinkle with herbs. Add chopped lime slices. Pour in broth with meat.

With Chiken

This variation is easier and quicker to prepare. The broth is rich and fat-free.

Ingredients:

• ginger - a slice;
• greens;
• chicken - carcass;
• chili - 0.5 pcs.;
• lime;
• carrots - 1 pc.;
• onions - 2 pcs.;
• cinnamon - 3 g;
• carnation - 2 stars;
• soy sauce.

Preparation:

1. Pour water over the carcass. The liquid should only cover the chicken. Cut the onion. Place the resulting four parts in a liquid. Cut the carrots into washers. Place next to the bird. Boil. It will take half an hour. To keep the broth light, it is necessary to regularly remove the foam and fat that forms on the surface.
2. Chop the pepper. Send to broth. Chop the ginger. Send the resulting rings together with cinnamon and cloves to the chicken. Boil. It will take an hour.
3. Get the carcass. Cool down. Remove bones. Chop the meat and arrange on plates.
4. Strain the broth. A sieve can be used for this purpose. Salt. Pour in soy sauce. Add cinnamon. Mix.
5. Pour broth into bowls. Sprinkle with herbs. Chop the lime. Add in portions.

With fish balls

Any kind of fish is suitable for stew. To make minced meat easier to prepare, use a low-pitted variety.

Ingredients:

• green onion;
• fish - 2100 g;
• lemon - 1 pc.;
• salt;
• rice noodles - 210 g;
• butter;
• soy sauce;
• egg - 1 pc. raw;
• onions - 2 pcs.;
• chili pepper - 1 pod.

Preparation:

1. Remove bones from carcasses. Place the cut bones, heads, fins and ridges in a container. To fill with water. Chop the onion. Send to liquid. Place the pepper. Boil for an hour. Strain the broth. Mix with soy sauce.
2. Turn on the meat grinder. Place the fish pulp. Grind. Salt. Pour in the egg. Mix. Roll the meatballs. Pour oil into a frying pan. Fry the balls.
3. Boil water separately. Place the noodles. Hold for 15 seconds. Get it. Rinse.
4. Put balls in each plate. Add noodles. Sprinkle with chopped herbs. Slice the lemon. Arrange the slices in portions. Pour over with fish broth.

With seafood

This stew is eaten early in the morning. You can use shrimp, mussels, octopus or squid.

Ingredients:

• ginger - a slice;
• seafood - 450 g;
• carrots - 1 pc.;
• cloves - 1 pc.;
• green onion;
• garlic - 2 cloves;
• pepper - 5 peas;
• lemon - 1 pc.;
• chilli;
• onion - 1 pc.;
• rice noodles - 160 g;
• cilantro.

Action steps:

1. Sequentially: chop the onion, chop the carrots, chop the ginger. To fill with water. Place the shell from the shrimp. Boil for half an hour. Strain.
2. Place seafood in pure broth. Throw in the peppercorns. Cut a pod, place with cloves in liquid. Boil.
3. Cook noodles.
4. Place in plates. Add seafood. Strain the broth. Pour into bowls, season with salt.
5. Chop the greens. Chop the garlic cloves. Slice the lemon. Arrange in portions on plates.

With rice and sprouted beans

Rice grains can be substituted for noodles. It is better to use long rump. To germinate the beans, you need to fill them with water in advance and hold them for a couple of days so that sprouts appear.

Ingredients:

• mint;
• beef - 950 g;
• lemon;
• beans - 120 g sprouted;
• green onion;
• cinnamon;
• rice - 160 g;
• peppercorns;
• onions - 2 pcs.;
• laurel - 1 sheet;
• ginger - 20 g;
• chilli.

Action steps:

1. Place meat in water. Throw in the whole onion, previously peeled. Add peppercorns. Throw in the ginger. Boil for three hours. Place laurel. Strain the broth. Cool the meat component.
2. Boil rice grains in a separate container. Rinse. Drain the liquid. Arrange in bowls.
3. Chop the pepper. Place in broth. Salt. Stir. Chop the beef. Place with rice. Add beans.
4. Chop the greens. Send to bowls. Decorate with mint leaves. Sprinkle with cinnamon. Slice the lemon. Expand. Pour with broth.

Calorie content and nutritional value of Fo Bo soup

The approximate average value of the nutritional value of proteins is 4 g per 100 g, fats - 1 g, carbohydrates - 4 g. The calorie content of pho bo soup is not high despite the large amount of proteins and is 34 kcal.

• For the broth to remain light, it should not boil too much.
• To make the dish tastier and more aromatic, you can knead them with your hands before adding the lemon slices and herbs.
• It is not necessary to boil the noodles. It is enough to pour boiling water over and leave for three minutes. Rinse with cold water and drain off excess liquid.
• If the broth is poured with soy sauce, then the salt can not be added. This will make the dish tastier, and the sauce will give the broth a rich, dark color.

Vietnamese soup pho bo with beef (beef soup) - an original first course can be an ideal option to get acquainted with the national cuisine of Vietnam. Pho-bo is the street food and the cheapest option for Vietnamese, as it is sold from special soup carts and street cafes. But despite this, the hearty and rich beef soup has a bright palette of flavors and aromas. Pho bo with spices and beef is simple and easy to prepare. The Vietnamese dish will be loved by your household and the delicious soup will forever linger on the family table.

Ingredients for Beef Soup:

• 0.4 kilograms of beef tenderloin
• half a head of yellow onion
• 1.5 tbsp. tablespoons of fish sauce
• 0.3 kilograms of rice noodles
• one cinnamon stick
• star anise
• one and a half liters of strong beef broth
• ground white pepper on the tip of a knife
• a few mint leaves
• white onion head
• small bunch of green onions
• one lemon
• chili peppers
• 0.1 kg of sprouted mung bean sprouts

How to make pho bo:

Put fresh beef tenderloin in a bag and leave in the freezer for one hour.

Let's make a rich broth for the Vietnamese pho bo soup with beef
Rinse the beef bones thoroughly and cover with purified water. After boiling, the bones are boiled for ten minutes, then the liquid is drained. In a saucepan, pour the bones with clean water and put on fire. Cook for at least three hours over low heat.

Important! Continuously skim off the foam and grease to achieve the clarity of the beef broth.

Remove the bones from the broth and strain through a sieve or cheesecloth folded in several layers.
Dilute the resulting beef broth for the pho bo soup with water (approximately 0.5 liters of water is required)

Add peeled onion, star anise, cinnamon stick, white pepper to a saucepan with diluted broth, pour in fish sauce and put on fire. After boiling, cover and cook for twenty minutes over low heat.

After the time has elapsed, remove the onion, star anise and cinnamon from the broth.

How to make rice noodles for pho bo soup
In a separate saucepan, bring clean water to a boil, add rice noodles after boiling. Cook for about five minutes. Then put the noodles in a colander and rinse under running water.

Cooking delicious pho bo vietnamese beef soup
Remove the meat from the freezer. Cut the frozen meat into translucent slices across the fibers.

For those who are afraid of raw meat in the soup, the sliced ​​meat must first be boiled for a few minutes.

Cooked rice noodles, pieces of meat, mint leaves, mash sprouts, yellow onions, cut into thin half rings, and finely chopped chili are laid out in four deep bowls.

Boiling broth is poured into plates with the contents and served on the table with thin slices of lemon.
The nutritious, flavorful and energizing Pho-Bo Beef Soup can be enjoyed at different times of the day because of its versatility. Both the first and the second course can be served.
Watch the video on how to make real Vietnamese pho bo soup with beef at home