The world's cuisine is indispensable to a bowl of beef pho made by Vietnamese. Scooping a spoon of soup and drinking it, I have been addicted ever since, and I have wanted to pursue this taste all my life, which is not an exaggeration at all.
When traveling in Vietnam, it is not easy to find a company that can make pure beef pho. Sitting in an open-air restaurant, a Vietnamese girl pushing a bicycle over the Long Causeway, wearing a dress that resembles a Chinese cheongsam but also with long pants. It's almost not leaky at all, but when the breeze blows and the fabric clings to their bodies, you think they're naked, and every inch of their bodies is clear and seductive. It's a bit meaty, but please appreciate beautiful things and individuals with an appreciative eye.
When the beef river is just ripe, the color of the beef is like the pink and fat of the girl's lips; the powder made of pure white rice is like the silk and snow of the cheongsam on their bodies. Drinking this soup again, like a wonderful love, has reached its climax. Ordered a bowl of beef river to see if you could relive old dreams.
Gossip aside, where exactly can you find a decent bowl of Vietnamese beef river? Is it okay to cook it yourself? Open the cooking book to teach you the following methods, the ingredients beef two boxes, 12 powder two, bean sprouts two two, carrot shredded one or two, beef brisket beef bone each one pound, fragrant hair two, two onions, two fragrant leaves, one teaspoon pepper, 12 cups of water, seasoning. Salt fish sauce to taste, marinade, fish sauce 2 teaspoons, corn starch 1/2 teaspoon, sesame oil, pepper each a little. Rinse the beef brisket with water, then put it in a pot and add 12 cups of water, lemongrass onion and peppercorns, put it in the pot, see the foam of the soup noodles, and then simmer for 6 hours, add the seasonings, and become beef broth. Beef cut thin slices and marinade mix well, bean sprouts washed and drained, first put the bean sprouts at the bottom of the bowl, take an appropriate amount of pho on top of the bean sprouts, blanch the beef until just cooked, put on top of the pho, drizzle with beef broth, sprinkle with carrot shreds and green onions.
I don't know anything, look at this kind of recipe, ah, only to kill people.
Hawkers can never make it at home, because the hot soup they make is made with a huge bucket, dozens of pounds of meat and 10 pounds of bones, with some sweetness, and it is done every day and month by month, and the accumulated experience can be mastered.
After walking a lot of shops, they are not specializing in beef pho, of course, not very authentic, and they are not satisfied with eating it several times.
Later, it was a restaurant called Courage, in Melbourne. The hostess is in her 40s and still has the charm. I saw a large amount of beef hanging, put a large bucket of soup, rolled for so long, or the clear soup did not see the turbidity. Even if you look at it for 100 years, you won't see the truth. So this recipe is not easy to find. The menu board says beef tendons, beef bones, beef balls, bull whips, etc., even the beef blood is not spared, the beef blood sold in the store is hit with the hottest soup, soft blood soup, of course, more delicious than tofu.
Finally, I tasted the delicious taste of 10 years ago, and fulfilled the old dream that I never forgot.