Pho is famous all over the world, and is found in London, Paris and other places, and is an iconic Vietnamese delicacy. To make authentic pho, soup base, rice noodles and toppings are indispensable. This article will introduce the production method in detail to make it easy for readers to grasp the technique.
To make the soup base, fresh beef bones are used, and preliminary processing is crucial. Beef bone marrow is soaked in 2 liters of water, 2 spoons of salt and 2 spoons of vinegar for 2 hours, then washed several times. For beef shank and brisket, use 1 liter of water, 2 spoons of salt and 4 spoons of white wine, pat the ginger cubes, and wash them with clean water.
Put half a spoonful of salt, flattened ginger and sliced shallots in a pot and bring to a boil over high heat for 5 minutes, then remove the foam. The processed bones are poured into the pot together with the beef tendon and brisket and cooked for 2 minutes, which can make the soup clearer and more fragrant. Be careful to wash it several times.
Put the beef tendon, milk, half a spoonful of salt, 10g rock sugar and ginger and garlic in a pot and simmer for 2 hours while removing foam. Boiled beef tendon and brisket should be soaked in cool water to avoid turning black. The soup should be filtered out of impurities, add 2 liters of water, half a spoonful of salt, 10 grams of rock sugar, beef tendon and brisket, boil and then simmer for 2 hours.
Heat the large spices in a hot pan for 30 seconds, then put the small ones, and when they are fragrant, they can be scooped up and put in a cloth bag. Wrap the onion and ginger in aluminum paper, bake and peel, pat the ginger flat and cook for more fragrant. Soak all the spices in hot water for 15 minutes to reduce their color and pungent taste.
Chill the cooked beef shank, brisket and soup in the refrigerator for 10 minutes, then strain the gravy into the soup and continue to simmer for 4 hours. Add the spices, onion and ginger, cook for 40 minutes, add as much water as the original, and finally remove the bones.
Put salt, chicken essence, rock sugar, and MSG into the soup and stir well, then pour into the pot, taste and adjust according to personal taste. The soup should be clear and sweet, and keep the heat low.
Blanch the pho in boiling water for 30 seconds, remove and drain. Thinly slice the beef, onion, lemon, chili pepper and beef shank and brisket.
The prepared Vietnamese beef pho is soft and delicious, and the soup is sweet and endless. The beef can be half-cooked or fully cooked, with ingredients such as coriander and chopped green onion, which can add flavor. Even if you haven't been to Vietnam before, you can taste the local cuisine. We look forward to seeing you in the next issue. Like + follow.