Soup Pho is an original greeting from faraway Vietnam. One of the elements of high exotic cuisine, which is offered in almost all self-respecting restaurants. At the same time, gourmets Fo combines mainly with Hanoi, where at the beginning of the last century the first restaurant Fo was opened. The main recipe is a rice noodle soup, pieces of chicken, beef or fried fish can be added to it.

Fo Bo is usually called a dish based on beef, Fo Ga is made from chicken, with a fish recipe known as Fo Ka. Despite the relatively common features with European beef soups, this is a typical Asian dish with one of the types of basil growing in Asia, mint, lime fruits and necessarily sprouted mung bean.

Specialists of gastronomic culture find it difficult to determine the origin of the recipe. It is authentically known that Fo was cooked in the northern part of Vietnam. Given the colonial period, which greatly influenced the culture of Vietnam, it is believed that Fo came from the French word "fire".

Researchers emphasize that the Vietnamese Fo uses a purely European technique - fried onions. The same is true for French pototoe soup. It is no longer found in any Asian soup. One cannot but agree that modern Vietnamese Fo has much in common with Chinese fen soup, which includes rice noodles, cinnamon and star anise.

Chef's advice! Soup Fo can be prepared at home, and it will not be inferior to the classic Vietnamese dish. It is important to adhere to the original approach in the preparation of ingredients, which are given below in the form of master classes in Russian and English.

How to make pho soup - 15 varieties

The main recipe for Fo Bak - the classic base of beef northern soup

Fo Bo is not so often mentioned in the menu of Vietnamese eateries, where the original version is served, beef broth soup is just like Fo. Given the origin, there are still two varieties of Pho soup. They are called northern and southern. Fo Bak denotes the basic Fo with a delicate taste, the addition of rice noodles, meat and fresh onions. Fo Nam is served in the south. In addition to the mentioned traditional ingredients, it uses Thai basil and cilantro, lime, sprouted beans, chili and hoisin sauces, sugar.

There is also a variety of BUN BO HUE with beef stewed in wine, Pho Kho, which serves soup and beef separately, Fo Hai San with fish and seafood, as well as vegetarian Fo Chai. As you can see, only known and named varieties, there are 9 pieces. Also, each province has its own cooking option.

Ingredients for the basic soup Pho Bak:

• tails - ½ kg;
• ribs - ½ kg;
• beef pulp - ½ kg;
• onions - 0.2 kg;
• ginger root - 100 g;
• chili - 10 g;
• coriander - ½ g;
• fennel - ½ g;
• clove - 0.2 g;
• star anise - 1 g;
• black pepper - 1 g;
• cane sugar (brown) - 10 g;
• fish sauce - 10 ml.

Cooking:

The "second" broth is boiled in a 5-liter pan, a piece of meat is boiled together, then semi-raw meat is processed according to the technology described in the master class. Rice noodles and spices are added to the finished broth. This is done according to certain rules. Mint, basil, onion arrows, sprouted beans, chili pepper, mushroom or fish sauce are placed in a semi-prepared soup. Add spices and flavor enhancers if desired.

The proposed recipe is used by Vietnamese housewives and can be borrowed for making real Asian soup at home. With this soup you can pamper your loved ones or serve it to the festive table. It will look non-standard, and the taste is simply amazing.

Ingredients:

• beef brain bones - 800 g;
• beef pulp - 500 g;
• onions - 1 pc.;
• ginger;
• shallot;
• liquorice root;
• anise;
• cinnamon;
• black pepper;
• coriander;
• salt and pepper to taste;
• fish sauce - 2 tsp;
• rice vermicelli - 0.5 kg;
• onions and herbs.

Cooking:

Boil the “second” broth with spices fried on fire and peeled from the ashes. Then they cook rice noodles, cut meat into thin slices and spread on portioned plates. Served with greens. We offer you a video master class of original cooking in Russian.

There is also an adapted European Fo soup, which is served in many Vietnamese eateries in Europe and other countries. Recipes used include an affordable range of products. The dish includes the virtues of all varieties of the original Fo. We offer you not only a recipe, but also a video master class, which shows the details of the preparation.

Ingredients:

• cerebral bones and large joints - approximately 1 kg;
• beef shoulder pulp - 500-800 g;
• ginger - 50 g;
• onions - 50 g;
• fish sauce - 80 g (to taste);
• sugar to taste;
• 2-3 cinnamon sticks;
• anise - 4 stars;
• cloves - 3 sticks;
• salt and black pepper;
• rice noodles - 500 g;
• marbled meat - 300 g;
• purple onions - 1 pc;
• sprouted beans.

Cooking:

Boiled broth on brain bones with previously baked ginger and onions. Fish sauce and sugar are added to taste. It boils for 2-3 hours, first removing the foam. It is filtered. Then cinnamon, anise and cloves are added, boiled for another 40 minutes. Noodles are boiled, boiled and marbled raw meat is cut. Raw meat is poured right on the plate with a very hot broth. You can quickly flush it first 1-3 seconds on fire in the broth.

Watch the video instruction:

Vietnamese Fo - how to cook it in Vietnam

Now we suggest you watch how the inhabitants of Vietnam cook this soup. You can check how much the Russian version is similar to the original.

Ingredients:

• 1 kg of beef;
• brain bones - 0.8 kg;
• 5-6 liters of water;
• 1 tbsp Sahara;
• 1 tbsp salts;
• onions - 1 pc.;
• baking spices: cloves, ginger, anise, cinnamon, onions;
• rice noodles - 500 g.

Cooking:

Pour the bones in a large saucepan. Boil and boil for 5-10 minutes, then drain the first broth and rinse. Then pour clean water, add sugar, salt, add a piece of meat, onions. Cut ginger, onion into halves, bake on a fire or electric stove. Clean the ashes and add to the broth. Cook for 90 minutes.

Then set aside the finished meat, cut it into thin slices. The broth is not filtered, only the onion is taken out. Then you need to chop fresh onions and green onions, basil, prepare sprouted beans. Boil the noodles, put in a plate with slices of meat, pour the broth and add greens.

This is described in the video:

Fo Bo - how to cook in high-end restaurants

We offer you the recipe Fo Bo from the chef of the Moscow restaurant "Saigon" Wang Guy. The recipe has a wider variety of spices that give a special taste and aroma.

Ingredients:

• beef 300 g;
• bones - 800 g;
• onion;
• ginger;
• lemongrass;
• green onions;
• 1 tbsp salts;
• 1 tsp Sahara;
• rice noodles;
• serve: lychee sauce, mint, cilantro, sprouted beans, red pepper.

Cooking:

Cook the bone broth by adding a Vietnamese mixture of herbs, then add meat, lemongrass and ginger. Boiled until tender. Serve with noodles, sliced \u200b\u200bmeat and fresh seasonings.

Fo Ga - with chicken

No less famous is Fo Ga soup, this is the same soup in question, but with game. It tastes very nontrivial and delicious. The soup is made from homemade chicken.

Ingredients:

• domestic chicken;
• spices: dried lemon peel, ginger, cinnamon, coriander, licorice root;
• rice pasta;
• basil;
• onion;
• green onions;
• germinated mung bean.

Cooking:

Boiled chicken broth with baked spices. Green onions crumble, onions are cut into slices and soaked in hot water. Pasta is boiled. A plate of noodles, chicken slices, vegetables and herbs is served.

On this topic we offer video:

Fo Ga - how to cook at home in Vietnam

Any popular recipe has different interpretations, so to understand the details, it is better to look at the original preparation of the national Vietnamese chicken soup.

Ingredients:

• chicken;
• onion;
• ginger;
• green onion;
• chicken seasoning;
• 1 tbsp Sahara;
• 1 tbsp salts;
• for baking: roots and seeds of coriander, anise, ginger, cinnamon, onions;
• chicken noodles - 500 g;

Cooking:

Rinse the chicken thoroughly, pull the giblets, put the ginger and onions inside, put in a saucepan with onions, boil, adding sugar, salt and chicken seasoning. Remove the foam thoroughly while boiling. Bake the spices on the fire, add after boiling in the broth, cook until tender. Coriander roots can be grown at home.

Serve in a plate with noodles, pieces of chicken and herbs (basil, onions, red pepper and others). Served with fresh herbs.

Video recipe:

It is customary to serve a business lunch with Fo Ga soup in high-end restaurants. Chefs experiment with seasonings, add mushroom, soy or fish sauce. Basically, the key ingredient is raw half-baked beef.

Ingredients:

• for salad: carrots, cabbage, cucumbers, chicken slices, red onions, soy sauce, sugar, Nyok Mom sauce;
• pho Ga soup;
• Nam Myk (pancakes with pork);
• french fries.

Cooking:

Served on a large dish: potatoes, salad, a cup with soup, pancakes.

This is another interesting variation of Pho soup with stewed beef. Another recipe is known when beef is stewed in wine.

Ingredients:

• bones;
• beef;
• lemongrass;
• onion;
• 1 tbsp salts;
• 1 tbsp Sahara;
• red pepper seasoning;
• rice noodles;
• herbs, red pepper, sprouted beans, onions.

Cooking:

Cook the broth until initial readiness. The first water is drained, the bones are washed, then lemongrass beaten off with a rolling pin, a whole peeled onion, is added. Cook until cooked for 90 minutes.

Cut beef into slices. Then cook a stewing pan. First put out grated lemongrass and onions, add seasoning based on red pepper and sugar, vegetable oil. Then 1 soup ladle is poured into the pan. The mixture is heated for 5 minutes, sliced \u200b\u200bbeef. Served in a broth with noodles and herbs.

Chef's advice! This recipe is often served with quickly processed beef liver. The taste of fried meat is well emphasized by lime or lemon.

We offer you a video recipe:

Soup Fo in Vietnam, of course, is prepared with seafood. It turns out a peculiar taste with an amazing aroma.

Ingredients:

• cool beef broth;
• spice;
• shrimp
• greenery;
• rice noodles.

Cooking:

Shrimp can be served in the soup along with fish and other seafood. They can be further fried and stewed in sauce or deep-fried.

We offer you a video recipe:

Seafood Soup - Pho Hai San

There are a lot of varieties of the famous Vietnamese soup, but there are three main ones: with beef, chicken and seafood. We offer you one of the recipes with a sea cocktail.

Ingredients:

• seafood to choose from - 300 g;
• star anise, ginger, cloves, peppercorns, lemongrass stalks;
• green onions and cilantro;
• lime;
• hot pepper for serving;
• rice noodles;
• onion;
• carrot;
• garlic;
• salt and sugar.

Cooking:

Bake spices in the oven, wash seafood under water. The broth is cooked from all fish, shrimp, octopus with spices and whole onions, carrots for about 1 hour. Then served with rice noodles, lemon, pepper, herbs and onions.

Cook's advice! Shrimps can be fried with garlic, this will add a spicy touch to the first dish. Using red onions and chillies will make the dish elegant and festive.

Pho Vegetarian Soup is made from broccoli and other vegetables. Traditional seasonings add a familiar taste.

Ingredients:

• broccoli;
• carrot;
• onion;
• seasonings: ginger, anise, cinnamon, coriander roots, star anise;
• greens: basil, cilantro, chives, tarragon, onions, mung beans;
• rice noodles;
• lychee sauce, mushroom seasoning;
• soy sauce;
• salt and sugar.

Cooking:

The broth is cooked in a similar way with a base of bones, but broccoli, carrots are used as a filler. Mushroom seasoning is added to the broth. At the last stage, noodles are boiled and served in a deep plate with herbs, poured with broth.

Chef's advice! Mushrooms fried with onions can be added to the soup, this will give an interesting taste that will resemble a soup of stewed beef.

Rice soup is very popular in Asia, a similar recipe to the original Fo can be found in China. We offer you this recipe.

Ingredients:

• ginger root - 200 g;
• chicken fillet - 300 g;
• salt and sugar to taste;
• rice noodles - 200-300 g;

Cooking:

Fry ginger in a soy saucepan in a stewpan, then add the chicken fillet to it. Add enough water and noodles. Can be served with greens as the original fo.

Video lesson:

Red beef soup is already an interpretation of Vietnamese soup. It is boiled in a similar way, only an additional tomato is added.

Cooking:

• strong beef broth;
• boiled beef;
• rice noodles;
• greenery.

Cooking:

Take the prepared broth, add the frying of onions and tomato, boil the noodles in it, serve with slices of beef.

Prepared in mushroom broth. It turns out to be rich, despite the lack of bones.

Ingredients:

• shiitake mushrooms;
• rice noodles;
• ginger;
• garlic paste;
• carrot;
• oyster sauce.

Cooking:

Soak the mushrooms, then fry them with carrots, ginger and garlic paste. Add water and cooked noodles to the mixture. Let it brew flavored with oyster sauce.

Vietnamese Pho Soup is a dish that has never before been in your kitchen. In appearance, this is the most common soup, but among the ingredients you will find very unexpected ingredients that make the dish special.

Culinary reference

In fact, this is the most common noodle soup, but Vietnamese. Served only with noodles and already served with chicken, beef, fish or fish balls. In all three versions, the dish gets different names: Fo Bo, Fo Ga and, accordingly, Fo Ka.

Noodles are prepared on the basis of rice flour, in no case wheat. Decorate the dish when served with various herbs. For example, there may be mint, basil, lime, mung bean seedlings and so on.

Traditional step by step recipe

How to cook Vietnamese Fo Ga soup with chicken:

1. Peel the ginger, rinse it and peel it with a knife or spoon;
2. Cut into large rings;
3. Peel the onion, rinse it and chop coarsely;
4. Carrots peel, wash and cut into thick rings;
5. Pour oil into a large pan and place it on the stove;
6. Place the brain bones, scaffolds, ginger, onions and carrots there;
7. On a small fire, fry the ingredients until golden brown for ten minutes;
8. When time passes, move all the ingredients into the pan and fill them with water;
9. Put on fire and bring to a boil;
10. Salt and remove the foam, reduce the gas flow to the minimum;
11. Supplement future broth with star anise, pepper, cinnamon and cloves;
12. Boil at low heat for three hours;
13. Grate the chicken fillet with oil, season to taste and place in a baking dish;
14. Put in a heated cabinet up to 180 degrees for eight minutes;
15. After this, remove the form, cover it with foil and wait for the meat to cool;
16. Cook the noodles according to the instructions indicated on the package, then rinse with cold water;
17. Rinse and chop the chiles into rings, peel the red onion, wash and chop with feathers;
18. Rinse the green onion feathers and cut into three parts;
19. After a while, strain the broth, add the fish sauce and add saffron, mix and bring to a boil;
20. During this time, cut the chicken into slices at an angle;
21. Put noodles, fillets, red onions in plates for serving and pour all this with boiling broth;
22. Cut the lime into slices and arrange on a slice in a plate;
23. Place chili rings, spring onions and washed cilantro.

Vietnamese Pho Bo Beef Soup

• 300 g of rice noodles;
• 1 onion;
• 5 g of salt;
• 750 g of beef bones;
• 15 g of cilantro;
• 4 cm ginger;
• 15 g of green onions;
• 350 g of beef;
• 5 g lemongrass.

Time - 2 hours and 25 minutes.

Calories - 101.

Stages of cooking:

1. Pour water into a large stewpan and place it on a stove;
2. Bring to a boil and put the beef bones;
   
3. Cook for two hours with an average gas flow;
4. Peel, wash and chop coarsely ginger;
5. Salt the soup, add ginger and lemongrass, mix;
6. Chop the onion by removing the peel and wash the root crop;
   
7. Add it to the soup at the very end of cooking;
8. The meat must be cut into thin but wide slices;
   
9. Season it with spices to taste and let it brew;
10. When the broth is ready, pour a little and soak the beef strips in it;
    
11. Pour water into a small stewpan and bring it to a boil on the stove;
12. Place noodles in it and cook until al dente;
    
13. After this, drain into a colander, rinse with cold water, then hot;
14. Rinse cilantro and onion feathers, finely chop;
    
15. Arrange the finished noodles on presentation plates, add it with meat and herbs;
16. Pour hot broth and you're done.
    

How to Make Fo Ka Soup in Vietnamese

• 2 kg of salmon;
• 1 chile
• 1 lemon;
• 2 onions;
• 250 g of rice noodles;
• 1 egg
• salt;
• soy sauce;
• green onions;
• oil.

Time - 1 hour and 25 minutes.

Calories - 156.

Procedure:

1. Rinse the fish, clean it from scales, cut off the fins, head, cut off the fillet from the ridge;
2. Set it aside, and put the rest of the “soup set” into the pan;
3. Pour in water and put on fire;
4. Peel the onion, wash it and cut into feathers;
5. Add the chili pod, onion and cook for one hour from the moment of drilling;
6. When the broth is boiled, strain and add soy sauce to it;
7. Rinse the fillet, check for bones;
8. If there are bones, pull them out with special tweezers;
9. Cut the peel and chop the meat into cubes;
10. Next, fold it into a blender or meat grinder and punch into a homogeneous mass - minced meat;
11. Add to it an egg and spices to taste, beat off to become softer;
12. Take a pan, pour oil into it and warm it;
13. Form balls from minced meat and fry them in oil until cooked on all sides;
14. After that, transfer to napkins to remove excess oil;
15. Boil the stewpan with water and place the noodles there;
16. After twenty seconds, drain it into a colander and rinse with cold water to stop the cooking process;
17. Wash the lemon and cut it into slices;
18. Chop green onions with long feathers, rinsing with running water;
19. Distribute salmon balls on plates, supplementing them with noodles, lemon slices and herbs;
20. Pour the ingredients into the broth and serve.

Secrets of serving a dish

To serve the dish correctly and beautifully, repeat everything we told you. First you need to lay out the dry ingredients, noodles and greens in a bowl for soup, and then, right at guests, pour it with broth. An unusual and interesting sight turns out.

There are two ways to serve: north and south. The essence of the first serving in wide noodles and a large amount of green onions. The second serve is famous for its sweetness, spices and various herbs. Today we presented both cases to you - one southern recipe and two northern ones. Hope you enjoy!

To make slices for beef soup easier to cut, you can put the meat briefly in the freezer. It will freeze, and will be cut much easier.

During the preparation of minced fish, you may get unexpectedly thin mass. To thicken it, add some rice flour or, conversely, eggs or water to make the meat thinner.

If you do not have time to cook noodles, then you can simply pour boiling water over it, like instant noodles. Let it brew for three to four minutes, then drain boiling water and rinse the noodles.

To force the meat to be truly tender and really light, airy, be sure to beat it off. To do this, you just need to pick up the mass and force it back into the bowl. She will beat against the walls of the container and this will knock out all the air out of it, making the mass much more tender.

Let the Vietnamese Pho soup cook for a long time, but when you try it, you will realize that it is really worth it. Moreover, most of the time you just wait for the broth to cook. So, consider that the soup is prepared by itself while you do your household chores. Tasty, bright, unusual and so original that you can not miss. If you do not believe, then there is only one way - to check. Bon Appetit!

Vietnamese Soup is a delicate noodle soup made from beef bones, ginger, onions and a variety of aromatic spices. This is nothing but the perfection of the soup. The way that all the spices and aromas of star anise, cardamom, fennel seeds and cinnamon come together is incredible.

You can't make a terrific soup without amazing beef bones. So, look for bones that contain bone marrow. It is recommended to buy beef joints from the local Asian market.

When you put out the bones, they release scum or impurities. If you do not get rid of this, you will get a muddy broth. Everyone likes the soup to be as clean as possible, so it's best to add an extra step.

To create this distinctive and deep flavor of the great pho, try adding onions and a significant slice of ginger. This will give you good depth and color.

Despite the fact that we boiled the broth with spices for several hours, we would still like to give all the spices a quick “start” before adding. To do this, drop them in a dry saucepan over medium heat and shake it lightly. You will know when they are ready - you will begin to feel them. It takes only 2-3 minutes.

How to Make Pho Vietnamese Soup - 15 Varieties

Vietnamese Pho Soup - Traditional Recipe

Creating your own fabulous bowl of Vietnamese Fo at home is not difficult. All you need is a simple recipe, a few secrets and a broth.

Ingredients:

• Beef - 2 kg
• Cold water - 1-3 l
• Onion - 2 medium
• Ginger
• Cinnamon - 2 sticks
• Coriander - 1 tablespoon
• Fennel - 1 tablespoon
• Clove - 6 whole pieces.
• Cardamom
• Salt - 1 tbsp
• Fish sauce - 1/4 cup
• Sugar
• Noodles - 300 g
• Steak or fillet - 1 pc.
• Onion - 1/4 cup thinly sliced
• Cilantro - 1/4 cup chopped leaves
• Bean Sprouts
• Thinly chopped red chilli
• Lime wedges
• Fish sauce
• Hoisin

Cooking:

Add the beef bones to a large pan. Then pour cold water. Set it on high and bring to a boil. Boil for 3 to 5 minutes. Strain the water. Then rinse the bones with warm water to remove residues. Add the bones back to the broth and pour more cold water.

Turn on the grill. Cover the pan with aluminum foil. Place onion and half ginger on a baking sheet, then cook for 10 to 15 minutes.

Add cinnamon sticks, coriander seeds, fennel seeds, anise, cloves and cardamom pod to a dry skillet. Place over low heat and cook, stirring occasionally until flavorful. About 5 minutes.

Bring broth with steamed bones and water to a boil. Add charred onions and ginger, as well as toasted spices. Add salt, fish sauce and granulated sugar. Continue to boil the broth for 3 hours.

Use tongs or a wide mesh spoon to remove the bones, onions and ginger from the broth, and then strain the broth through a strainer.

The broth will have a layer of fat. There are two ways to remove this. First, if you plan to enjoy the broth immediately, remove the fat from the top of the broth using a spoon. If you are not averse to waiting, you can also pour the broth into containers and then refrigerate overnight. When the broth cools, the fat hardens and is very easy to remove.

If you are using dried noodles, add the noodles to a bowl, then cover it with hot water and rinse for 15-20 minutes.

To cook the noodles, bring the medium pan filled with water to a boil. Place the noodles in boiling water and cook for about 10 seconds. Then drain the noodles, divide between the bowls.

Arrange the pieces of raw meat in bowls and then pour hot broth on top. Serve the broth with onion slices and cilantro. Serve with noodles. Steal at will.

Vietnamese noodle beef is a light soup you can love.

Ingredients:

• Onion - 2 large
• Ginger
• Cinnamon - 2 sticks
• Clove
• Coriander - 2 teaspoons
• Bouillon - 6 cups
• Soy sauce - 1 tablespoon
• Fish sauce - 1 tablespoon
• Carrots - 3 pcs.
• Beef - 1 kg
• Rice Noodles - 200 g
• Onion - 3 pcs.
• Chile - 1 pc.
• Bean sprouts
• Fresh herbs (cilantro, basil, Thai basil, mint or mixture) - 1 cup
• Hoisin

Cooking:

Prepare the onions and ginger: peel the onions and ginger, and cut them into quarters along the length.

Grill spices, onions and ginger.

Mix the ingredients for the broth: add the broth, soy sauce, fish sauce, chopped carrots and charred onions, and ginger to the pan with spices.

Cover and simmer the broth: bring the broth to a boil over medium heat, then reduce heat to low. Cover and simmer for 30 minutes.

Put the beef on a plate, cover with plastic wrap and freeze for 15 minutes. The edges of the beef should feel to the touch, but the beef should not be frozen. This will facilitate the cutting of beef.

Slice the beef into thin slices.

Cook the rice noodles.

Thinly chop the onions and chili peppers. Place the bean sprouts in a serving dish. Roughly crush the grass or tear them apart with your hands. Arrange all the toppings on a serving platter and place it on a table.

Strain the broth. Discard solid particles. Cook the broth over low heat, but the broth should not boil. The broth must be very hot to cook the beef.

Prepare dough bowls. Arrange the beef in one layer so that the slices are evenly in the broth; slices that are stacked or grouped may not be fully cooked.

Massage the hot broth on top: pouring it evenly on the beef to cook it. Fill each bowl with the same amount of broth.

Serve fo with the filling.

Fo is a rich broth with which noodles are poured. The chicken option is more dietetic.

Ingredients:

• Bones - 1 kg
• Chicken offal - 2 pcs.
• Carrots - 1 large
• Bulb - 1 large
• Ginger
• Oil - 2 tbsp.
• Fish sauce - 1 tbsp.
• Star anise - 2 amount.
• Clove
• Cinnamon - 1 stick
• A pinch of saffron
• Peppercorns - 1 tsp.
• Salt - 2 tsp
• Fillet - 4 pcs.
• Rice Noodles - 300 g
• Red onion - 1 medium
• Lime - 1 pc.
• Red pepper - 1 pc.
• Chives - 4 pcs.
• Salt, black pepper
• Cilantro leaves

Cooking:

Cut ginger, onion and carrots coarsely. Heat oil. Sauté beef and chicken bones, ginger, onions, and carrots.

Transfer the bones with vegetables to the pan, fill with water, bring to a boil, reduce heat. Add spices.

Grease the chicken fillet with vegetable oil, salt, pepper and bake. Remove the fillet from the oven.

Cook the rice noodles according to the instructions on the packaging. Chili and red onion chop.

Strain the broth, add fish sauce and saffron, bring to a boil. Cut the fillet. Put noodles, onions and fillets in plates, fill with broth, put lime, chili, green onions and cilantro. Serve immediately.

This authentic pho is not fast, but it is delicious. The key is in the broth, which is cooked for at least 6 hours.

Ingredients:

• Beef - 2 kg
• Onion - 1 pc.
• Ginger - 5 slices
• Salt - 1 tablespoon of salt
• Fish sauce
• Rice Noodles - 200 g
• Fillet - 1 pc.
• Cilantro
• Green onion
• Bean sprouts
• Basil
• Hoisin
• Garlic Sause
• Clove

Cooking:

Preheat the oven.

Bake beef bones with onions.

Place the bones, onions, ginger, salt, anise and fish sauce in the broth. Bring to a boil and reduce heat to a minimum. Simmer for 6-10 hours. Strain the broth in a saucepan and set aside.

Place the rice noodles in a large bowl filled with water and let it soak for 1 hour. Boil it.

Divide the noodles among 4 serving plates; sprinkle top with prepared fillet, cilantro and green onions. Pour the hot stock. Stir and let stand. Serve with bean sprouts, Thai basil, lime wedges, Hoysin sauce and chili garlic sauce on the side.

A traditional Vietnamese dish suitable for vegetarians or as a light meal.

Ingredients:

• Tub - 2 pcs.
• Cinnamon - 1 stick
• Peppercorns
• Clove
• Onion
• Garlic - 2 cloves
• Ginger root
• Shiitake Mushrooms - 140 g
• Soy sauce
• Rice vinegar
• Chopped Chives
• Chinese cabbage - 2 pcs.
• Edamame
• Rice Noodles - 110 g
• Basil
• Chili sauce

Cooking:

Combine star anise, cinnamon, pepper and cloves. Sauté.

Add water, onions, garlic, ginger and Shiitake mushroom legs. Simmer for 20 minutes, then strain and return the liquid back to the pan.

Cut the mushrooms and add them to the pan along with soy sauce, rice vinegar and green onions. Simmer for 15 minutes, then add Chinese cabbage.

Cook the noodles according to the instructions. Pour the soup into the cups, add the noodles.

Serve with lime slices, chili and basil.

If you want to try Vietnamese food, then you should start with this dish.

Ingredients:

• Ginger
• Onion - 2 pcs.
• Star anise
• Nuok nama
• Clove
• Cinnamon
• Dill
• Bay leaf
• Rice Noodles - 200 g
• Shallots - 1 bunch
• Basil
• Bean sprouts
• Steak - 1 kg
• Hoisin
• Sriracha Sauce

Cooking:

Cook the meat in the broth. Strain the broth and chop the meat.

Cut the onion in half and separate the outside.

Bake onion with ginger in the oven.

Place anise, cloves, cinnamon and fennel seeds in a piece of gauze and tie.

Add a packet of spices, onion halves, ginger, bay leaf, salt and fish sauce to the broth.

Boil for at least 5-6 hours.

Remove the spice packet, onion, ginger and bay leaf and discard.

Let the broth boil for another hour or two.

Boil the noodles.

Place the noodles in a serving bowl and place the chopped meat (remaining beef meat) on it.

Pour the boiling broth over the noodles and beef, taking care to cover the meat.

Fragrant, rich and exotic, but it is extremely easy to prepare.

Ingredients:

• Carrots - 1/2 pcs.
• Onion - 1/4 pcs.
• Garlic - 2 cloves
• Ginger
• Sprouts Masha
• Rice Noodles - 200 g
• Squids - 6 pieces
• Shrimps - 4 pcs.
• Coriander
• Parsley
• Chives
• Basil
• A couple of lettuce
• Lemon
• Soy sauce
• Fish sauce
• Bouillon

Cooking:

Cook rice noodles.

Cut carrots, onions, garlic and ginger into small cubes. Coriander, chives, basil and parsley with Chinese cabbage break. Cut squids thinly into rings. Shrimp peel. Put all the ingredients in the pans.

Fry everything.

Pour all the ingredients with water and cook for 1 hour.

Cook the noodles separately.

Serve the noodle soup.

This healthy Vietnamese noodle soup recipe uses a slow cooking technique to create a rich flavor for its base.

Ingredients:

• Onion - 1 pc.
• Garlic - 4 cloves
• Fresh ginger, peeled, finely chopped
• Chile - 2 pcs.
• Five spice Chinese powder - 1 tsp
• Soy sauce
• Chicken - 1 pc.
• Fish sauce
• Rice Noodles - 200 g
• Onion - 6 pcs.
• Coriander
• Chile red
• Bouillon

Cooking:

Place the vegetables in a pot for cooking soup. Stir in powder with five spices, add 1 water and soy sauce until well combined.

Clean the chicken. Send to vegetables after seasoning.

Cover and cook at low temperature for 4½ hours.

Drain the contents into a large bowl. Place the chicken on a cutting board and overlay with foil.

Remove fat from the broth using a large metal spoon. Mix everything in fish sauce and put on soft boiling water.

Fill a separate pot with water and bring to a boil. Add the noodles and cook until it is soft, stirring regularly. Drain the water.

Divide the noodles evenly between the four deep bowls. Add vegetables and chicken stock.

An easy way to cook a complex exotic dish at home.

Ingredients:

• Beef bones - 1 kg
• Beef - 600 g
• Water -4 L
• Onion - 1 pc.
• Ginger - 50 g
• Star anise
• Cinnamon
• Pepper
• Coriander
• Clove
• Sugar
• Rice Noodles - 400 g
• Fish sauce -6 tbsp
• Basil green
• Chives
• Cilantro
• Parsley
• Chili pepper - 1 pc.
• Lime - 1 pc.
• Bean sprouts
• Ginger Serve

Cooking:

Boil the beef bones. Pour out water, cut meat from bone.

Pour clean water into the pan again.

Cut onion and ginger, fry well. Fry all the spices. Add them to the broth. Remove the foam from the broth. Cook for 5 hours over low heat. 40 minutes before being ready, add beef meat.

At the end, salt the broth, add sugar and fish sauce.

Boil rice noodles.

Chop the meat. You can also add raw beef.

Cut off the white part of the onion, if it is sufficiently dense, you can cut it lengthwise and throw it into the boiling broth for a minute. Grind the green part.

Chilli thinly chopped.

You can start serving dishes.

Pho is an umbrella term for Vietnamese noodle soup. Although it is usually made from beef, shrimps are used in this version, which makes the dish more delicious.

Ingredients:

• Chile - 4 pcs.
• Garlic - 3 cloves
• Lemongrass - 1 stick
• Ginger
• Onion - 4 pcs.
• Fish broth - 600 ml
• Asian fish sauce
• A handful of coriander leaves
• A handful of mint leaves
• Cooked King Prawns - 150 g
• Rice Noodles - 150 g
• Bean Sprouts - 100 g
• Bouillon

Cooking:

Pour the broth into a medium-sized pot, add lemon grass, garlic, ginger and two chili, and boil quickly for about 15 minutes to create a main broth. Leave to cook for another 15 minutes.

Add shrimp, onions, fish sauce and herbs.

In a pot of boiling water, cook the beans for 1-2 minutes. Drain and add to the soup. Place rice noodles in boiling water and cook for 4-5 minutes. Remove lemon grass, ginger and garlic from the soup.

Divide the cooked noodles between two deep bowls. Pour in the soup. Garnish with coriander and mint leaves.

The charm of this soup depends entirely on the deeply flavored and sophisticated spicy broth, which is prepared for hours.

Ingredients:

• Onion - 1 medium
• Garlic - 4 large cloves
• Ginger
• Clove
• Fish sauce
• Sugar
• Pepper
• Rice Noodles - 200 g
• Bouillon - 1 L
• Beef Steak - 1 kg
• Basil
• Coriander
• Beans
• Khamsin
• Herbs

Cooking:

Bake onions, garlic, ginger, cloves, anise and 5 ground peppers. Pour into a pan, fill with water and boil.

Add the broth, sugar and fish sauce, bring to a boil and simmer for 20 minutes. Add herbs.

Boil the noodles.

Boil the meat and chop. Add to the broth.

Divide the soup between the bowls and put the noodles into it.

This is a traditional dish for the Vietnamese, but very wild and exotic for the rest of the world's population, which makes this soup truly unique, and therefore it is easy for them to impress any guest.

Ingredients:

• Bouillon - 2 L
• Shrimp - 100 g
• Lemon grass
• Sugar - 2 tablespoons
• Spices for soup
• Tomatoes - 4 pcs.
• Rice Noodles - 100g
• Frozen snails - 2 packs
• Oil - 1 tablespoon
• Garlic - 5 cloves
• Lemon grass - 1 tablespoon
• White vinegar - 2 teaspoons
• Fish sauce - 3 teaspoons
• Bean Sprouts
• Herbs

Cooking:

In a pan, heat the broth. When it comes to a boil, add lemon grass and dried shrimp. Reduce the heat to a low boil and add sugar, salt, shrimp and slices of pork. Keep cooking low for 30-40 minutes. Use a strainer to remove lemon grass and dried shrimp. Add the tomatoes and continue cooking for 5 minutes, then turn off the heat.

Heat vegetable oil in a pan. Add garlic and lemon grass. Add snails. Sauté for about 30 seconds. Season with vinegar, fish sauce, sugar and turmeric powder. Sauté another minute.

Boil the noodles.

To serve, add the noodles to the bowl. Add a portion of the broth. Sprinkle with green onions. Serve with Vietnamese sauce.

You will not be able to find this soup in most Vietnamese restaurants, but it is tasty, piquant, and no more complicated than making other soups.

Ingredients:

• Meat tenderloin - 1 kg
• Water - 1 L
• Dried Bamboo - 200 g
• Ginger
• Onion - 1 pc.
• Sugar
• Fish sauce
• Cabbage - 1 pc.
• Herbs: mint, railing, coriander
• Fried shallots
• Thai chilli sliced
• Cilantro
• Noodles - 200 g

Cooking:

Dried bamboo must be re-moistened by boiling. When it is ready, cut the bamboo into bite-sized pieces.

At this time, boil the vermicelli and make a broth. In a large pot, add water, onions, ginger, sugar and salt, and bring to a boil. Add the meat clippings and cook for 30 minutes. Remove the clippings.

Combine the cabbage and herbs in a bowl. Add spices and fish sauce. Add ginger fish sauce and fried shallots.

Mix all ingredients and pour into plates.

This is a Cambodian-Chinese mixture that the Vietnamese “borrowed” and then created their own soup recipes.

Ingredients:

• Pork bones - 2 kg
• Water - 4 L
• Dried squid - 3 pcs.
• Onion - 1 pc.
• Shrimp - 100 g
• Pork liver
• Oil
• Shallots - 1 pcs.
• Pork - 2 kg
• Garlic - 2 cloves
• Noodles - 200 g
• Spice

Cooking:

Boil the bones in water. Strain. Throw the bones.

Boil the pork liver and then chop it.

Squeeze the garlic into the broth, add spices.

Fry the onion.

Soak the squid. Transfer to broth.

Add onion to the broth.

Boil the noodles separately.

Fry the meat separately in a pan with butter and onions.

Serve the broth with noodles, shrimp and meat.

The bright orange color of the broth comes from the annatto seed. It is a natural food coloring and has many anti-cancer properties.

Ingredients:

• Pork bones - 2 kg
• Daikon, root - 1 kg
• Onion - 1 pc.
• Sugar
• Fish sauce
• Shrimp - 100 g
• Bouillon - 2 L
• Pork tenderloin - 2 kg
• Starch
• Garlic - 3 cloves
• Annatto butter
• Rice vermicelli
• Red onion - 1 pc.
• Cilantro
• Basil

Cooking:

Boil pork bones in water, strain the broth and cut the meat.

Cut the peeled daikon root into pieces. Peeled onions, daikon, granulated sugar, salt, dried shrimp, transfer to a large saucepan and add water. Bring to a boil and lower heat. Let it boil for 2-3 hours.

Peel the shrimp. Season with salt, pepper, sugar and starch. Refrigerate for 2 hours.

Heat ¼ cup Annatto butter. Add seeds and mix.

After 1.5 hours of cooking the broth, add the pork tenderloin. Cook for another 45 minutes.

Remove the meat from the broth and place in a bowl of cold water to cool. Slice thinly and set aside in another container.

Remove all bones, shrimp, onions, daikon from the broth and strain it through a strainer. Place back on the oven and heat to medium. Add chicken stock, hoisin and fish sauce.

Cut garlic and onion for shrimp. Cut the red onion garnish very thinly and place in a bowl of ice water. Cut green onions in 1.5-inch strips. Slice the napa cabbage leaves. Mix cilantro. In a quarter of linden and wash the Thai basil and put on a serving plate for the table.

Fry the shrimp with pork meat.

Slice Napa cabbage.

Boil the noodles.

Combine all ingredients and serve.

There are several varieties of Vietnamese Pho soups.

Fo bo - with beef, Fo ha - 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. The classic northern recipe for Vietnamese Pho soup is made from rice noodles with lots of green and onion and served with greens and lime.

To prepare the broth for Fo Bo soup, we need the following products and spices: beef on bones (brain bones are desirable, but beef ribs will go off), a piece of good beef meat (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 the 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 cooked. Finished meat should be easily separated 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.

Spice calcined in a cast iron pan. As soon as a specific tasty aroma goes, add them to the broth. As for star anise, I added 1 part of an asterisk, because his taste is too saturated, and a large amount of it in a dish can give bitterness.

Add ginger and salt. Put the broth on the smallest fire, because when serving, it should be boiling.

Boil rice noodles according to the instructions, 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 bones, chop. Cut the loin into small slices.

Green onions cut into two parts, white and green separately. Cut the white part lengthwise into two parts, cut the green feather finely. Cut onions into half rings, pour cold water, leave for a while, so that the bitterness goes away.

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

Put in a boiling broth the white part of green onions. Once it becomes a little soft, pour the boiling broth with this onion into the noodles with meat. They serve Vietnamese Pho soup with lots of fresh herbs - cilantro, basil, parsley, wild garlic, with lime, chili pepper and even fish sauce. Vietnamese add all these seasonings to their own taste to their plate.

The soup is rich, aromatic and very tasty. Have a nice day!

Vietnamese pho bo soup with beef (beef soup) - an original first course can be an ideal option to get acquainted with the national cuisine of Vietnam. Fo-bo is the street and cheapest food option for the Vietnamese, as it is sold with special carts equipped for cooking soup and in street cafes. But despite this, a rich and rich beef soup has a bright palette of tastes and aromas. pho bo with spices and beef is simple and easy to prepare. Your household will love the Vietnamese dish and a delicious soup will stay on the family table forever.

Ingredients for Beef Soup:

• 0.4 kilograms of beef tenderloin
• yellow onion head half
• 1.5 tbsp. tablespoons of fish sauce
• 0.3 kilograms of rice noodles
• one cinnamon stick
• star anise star
• 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 pepper pod
• 0.1 kilogram sprouted sprouts masha

How to cook pho bo:

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

We will prepare a rich broth for Vietnamese beef soup with beef
  Rinse beef bones thoroughly and fill 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 on low heat.

Important! Constantly remove the foam and released fat to achieve transparency 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 pho bo soup with water (approximately 0.5 liters of water will be required)

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

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

How to cook rice noodles for pho bo soup
  In a separate pan, bring clean water to a boil, after boiling add rice noodles. Cook for about five minutes. Then lay 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 across the fibers with translucent slices.

For those who are afraid of raw meat in the soup, stroganina must first be boiled for several minutes.

Four deep bowls show cooked rice noodles, pieces of meat, mint leaves, mash sprouts, yellow onion sliced \u200b\u200bin thin rings and finely chopped chili.

Boiling broth is poured into plates with contents and served on a table with thin slices of lemon.
  The nutritious, with a specific taste and energizing fo-bo beef soup can be consumed at different times of the day, as it is universal. Both the first and second courses can be served.
  Watch the video how to cook real Vietnamese pho bo soup with beef at home