AUTHENTIC PHO
This authentic pho isn't quick, but it is delicious. The key is in the broth, which gets simmered for at least 6 hours.
Provided by Allrecipes
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 9h20m
Yield 4
Number Of Ingredients 16
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Place beef bones on a baking sheet and roast in the preheated oven until browned, about 1 hour.
- Place onion on a baking sheet and roast in the preheated oven until blackened and soft, about 45 minutes.
- Place bones, onion, ginger, salt, star anise, and fish sauce in a large stockpot and cover with 4 quarts of water. Bring to a boil and reduce heat to low. Simmer on low for 6 to 10 hours. Strain the broth into a saucepan and set aside.
- Place rice noodles in large bowl filled with room temperature water and allow to soak for 1 hour. Bring a large pot of water to a boil and after the noodles have soaked, place them in the boiling water for 1 minute. Bring stock to a simmer.
- Divide noodles among 4 serving bowls; top with sirloin, cilantro, and green onion. Pour hot broth over the top. Stir and let sit until the beef is partially cooked and no longer pink, 1 to 2 minutes. Serve with bean sprouts, Thai basil, lime wedges, hoisin sauce, and chile-garlic sauce on the side.
Nutrition Facts : Calories 508.6 calories, Carbohydrate 65.6 g, Cholesterol 74 mg, Fat 11 g, Fiber 4.4 g, Protein 34.9 g, SaturatedFat 4 g, Sodium 3519.3 mg, Sugar 8.6 g
BEEF PHO
Provided by Food Network Kitchen
Time 2h15m
Yield 6 servings
Number Of Ingredients 18
Steps:
- Make the broth: Position a rack in the upper third of the oven and preheat to 450 degrees F. Toss the beef shanks, onions, ginger and garlic with the vegetable oil on a rimmed baking sheet and season generously with salt. Roast, turning once halfway through, until the meat and vegetables are slightly charred, about 30 minutes. Transfer to a large pot.
- Meanwhile, toast the cinnamon sticks, star anise pods and peppercorns in a small skillet over medium heat, shaking the pan, 5 minutes.
- Add the beef broth, 2 quarts water, the toasted spices and the fish sauce to the pot with the beef shanks. Bring to a boil, then reduce the heat to maintain a gentle simmer. Cook, skimming off any foam that rises to the top, until the meat is tender, 1 hour to 1 hour, 30 minutes. Remove from the heat and transfer the beef shanks to a cutting board; strain the broth through a fine-mesh sieve into another large pot. (The broth can be made up to 2 days ahead; let cool, then refrigerate in a covered container.)
- Shred the meat from the shanks with two forks, discarding any bits of cartilage, then stir back into the broth. Discard the bones.
- Cook the noodles as the label directs. Divide the broth and shredded meat among bowls, then add the noodles and roast beef. Top with the bean sprouts, basil, jalapenos and red onion; serve with hoisin sauce and/or Sriracha.
QUICK BEEF PHO
I wrote this recipe for fast pho because you don't always want to take a whole day to source the ingredients for and make pho from scratch. This is an awesome hack to be eating pho in an hour! You can find all the ingredients locally and even have them delivered. Slicing beef paper thin can be a pain. Japanese and Chinese markets always stock paper-thin meats for shabu shabu or sukiyaki.
Provided by Jet Tila
Categories main-dish
Time 1h
Yield Makes 2 large or 4 small bowls
Number Of Ingredients 20
Steps:
- For the Pho Stock: Add the beef base and 1 quart water to a 2-quart (1.9-L) saucepan and bring to a low boil. Add the fish sauce, sugar, ginger, onion and salt to the stock and reduce the heat to a simmer. Wrap the cloves, star anise and cinnamon stick in a piece of cheesecloth and tie it into a satchel. Add the satchel to the broth and simmer for at least 30 minutes, but no more than 45 minutes.
- Around the 30 minute mark, taste the broth to see that the spice flavors have been extracted, and adjust seasonings if necessary. Strain the aromatics and satchel from the broth, return to a sauce pot, and reserve for assembly.
- For the assembly: Bring the broth back to a simmer. In a separate pot, bring water to a boil. Using a sieve or basket, quickly dip the noodles into the water until they are hot and al dente, 10 to 20 seconds. Drain the excess water from the noodles and distribute the noodles between 4 bowls.
- Top each bowl with some sliced beef, basil, bean sprouts, cilantro, jalapeno, scallions and onion, or as each person wishes. Ladle in enough broth to cover the ingredients in the bowl. Garnish with a lime wedge. I like to serve pho with Sriracha and hoisin sauce.
SIMPLE VEGETARIAN PHO BROTH
The focus of this broth, a base for pho dishes with tofu and a variety of mixed vegetables, is the charred ginger and onion. Spice comes from a bag filled with star anise, peppercorns, cinnamon stick and cloves and more flavor flows from an abundance of sweet vegetables. Nonvegetarians can add fish sauce to this aromatic and beautiful vegan broth if they wish.
Provided by Martha Rose Shulman
Categories soups and stews, side dish
Time 2h10m
Yield 2 1/2 quarts, serving 6
Number Of Ingredients 16
Steps:
- Scorch the onion and ginger by holding the pieces above a flame with tongs, or in a dry frying pan if using an electric stove. Turn the pieces until they are scorched black in places on all sides. Slice the ginger lengthwise.
- Combine the scorched onion and ginger with the water, leeks, turnips, carrots, mushroom stems or dried shiitakes, garlic, lemon grass, salt to taste and 1 tablespoon sugar in a large soup pot and bring to a boil. Tie the spices in a cheesecloth bag and add to the soup. Reduce the heat, cover and simmer for 1 hour. Add the fish sauce if using, and simmer for another hour (2 hours total, with or without the fish sauce). Strain through a cheesecloth-lined strainer. Taste and adjust salt and sugar.
Nutrition Facts : @context http, Calories 6, UnsaturatedFat 0 grams, Carbohydrate 1 gram, Fat 0 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 88 milligrams, Sugar 0 grams, TransFat 0 grams
VIETNAMESE SEAFOOD PHO RECIPE (PHO HAI SAN)
The most specific dish for Vietnam Pho Recipes is Seafood Pho, which is the traditional food and. When talking about Pho, everyone also think about Chicken Pho, and Beef Pho, but no one think that Pho can combine with seafood. Still using the specific flavor of Vietnamese Pho Recipes, the broth of seafood Pho is processed carefully with chicken bones and seafood, so that the broth have the natural sweet flavor and good smell.
Provided by MimieYuen
Categories < 4 Hours
Time 2h
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Step 1: Hard boil all the shrimps which take out the shell, cuttlefishes and white fishes which are sliced as small pieces. If you love basil clams, you can add more too.
- Step 2: Use the boil water which boil the seafood for the broth of this Pho, add the chicken bones with onion (cleave it in two and fry first) and field mushrooms into the boil water.
- Step 3: Then add black caradmom, green cardamom pods, cinnamon, star anise, coriander seeds, sea salt, fennel seeds, clovesinto the broth to simmer for 40 minutes.
- Step 4: Dip noodle (Banh pho) in the boil water to make it soft and clean.
- Finally, you finished one of delicious Vietnamese Pho Recipes. Now put noodles, ladle broth into the deep bowl, and add all the seafood which you boiled, and some coriander, onions on the surface of dish.
Nutrition Facts : Calories 494, Fat 5.6, SaturatedFat 1.5, Cholesterol 105, Sodium 28.4, Carbohydrate 92.1, Fiber 4.8, Sugar 3.8, Protein 18.4
More about "pho broth recipes"
THE SECRET TO THE TASTIEST BEEF PHO BROTH - DEVOUR.ASIA
From devour.asia
Cuisine VietnameseCategory SoupServings 2
PHO (VIETNAMESE NOODLE SOUP): AUTHENTIC RECIPE! - THE …
From thewoksoflife.com
5/5 (32)Total Time 6 hrsCategory Noodles And PastaCalories 495 per serving
- Place the bones and beef chuck in large stockpot and add water to cover. Bring to a boil and boil for 5 minutes. Drain in a colander and thoroughly clean the stockpot. This process removes any impurities/scum and will give you a much cleaner broth.
- Meanwhile, char your ginger and onions. Use tongs to hold the ginger and onions (one at a time) over an open flame, or place each directly on a gas burner. Turn until they’re lightly blackened and fragrant, about 5 minutes. Rinse away all the blackened skins.
- Add 5 quarts fresh water back to the stockpot and bring to a boil. Transfer the bones and meat back to the pot, along with the charred/cleaned ginger and onions. Add the scallions, fish sauce and sugar. Reduce the heat to low, and simmer until the beef chuck is tender, about 40 minutes. Skim the surface often to remove any foam and fat.
- Remove one piece of the chuck and transfer to a bowl of ice water to stop the cooking process. Then transfer this piece of beef to a container and refrigerate (you will slice this to serve with your pho later. If you were to leave it in the pot, it would be too dry to eat). Leave the other piece of chuck in the pot to flavor the broth.
THE ONE THING YOU SHOULD ALWAYS DO TO VEGETABLES …
From thekitchn.com
PHO - WIKIPEDIA
From en.wikipedia.org
WHAT IS PHO AND HOW TO MAKE IT | REAL SIMPLE
From realsimple.com
HOMEMADE PHO RECIPE | GIMME SOME OVEN
From gimmesomeoven.com
VIETNAMESE PHO RECIPE | RECIPETIN EATS
From recipetineats.com
EASY VEGAN PHO RECIPE | GIMME SOME OVEN
From gimmesomeoven.com
WHAT IS PHO? — EVERYTHING TO KNOW ABOUT VIETNAMESE …
From thepioneerwoman.com
HOW TO EAT A BOWL OF PHO LIKE YOU KNOW WHAT YOU’RE …
From foodrepublic.com
PHO DISTRICT VIETNAMESE STREET FOOD - YELP
From yelp.com
174 Yelp reviewsLocation 2401 W 7th St Ste 117 Fort Worth, TX 76107
PHO BROTH RECIPES | COOK WITH CAMPBELLS
From cookwithcampbells.ca
Estimated Reading Time 30 secs
PHO BEEF BROTH MIX (GLUTEN FREE) BY HARVEST2000 INT'L. INC.
From amazon.ca
Reviews 11
QUICK & EASY AUTHENTIC VIETNAMESE PHO BROTH - COOKING WITH LANE
From cookingwithlane.com
THE BEST TASTING VEGETARIAN PHO BROTH RECIPE - LITTLE FIGGY FOOD
From littlefiggy.com
BEEF PHO (VIETNAMESE SOUP) RECIPE - SERIOUS EATS
From seriouseats.com
PHO BROTH NUTRITION FACTS - EAT THIS MUCH
From eatthismuch.com
VIETNAMESE CHICKEN PHO SOUP (PHO GA) | RECIPETIN EATS
From recipetineats.com
PHO: WHAT IT IS AND HOW TO ORDER IT FOR A FLAT BELLY - EAT THIS NOT …
From eatthis.com
VIETNAMESE PHO RECIPE- HOW TO COOK VIETNAMESE NOODLE SOUP
From tasteasianfood.com
PHO TAI – THE ULTIMATE BEEF BONE BROTH - BRAISED & DEGLAZED
From braisedanddeglazed.com
HOW TO MAKE TRADITIONAL VIETNAMESE PHO | THE FOOD LAB
From seriouseats.com
VEGAN PHO RECIPE | BON APPéTIT
From bonappetit.com
VEGETABLE PHO BROTH - CAMPBELLS FOOD SERVICE CANADA
From campbellsfoodservice.ca
HOW TO MAKE PHO: THE BEST METHOD FOR MOST HOME COOKS
From thekitchn.com
READY TO USE PHO BROTH - CAMPBELL COMPANY OF CANADA
From campbellsoup.ca
CHICKEN PHO RECIPE - CHARLES PHAN | FOOD & WINE
From foodandwine.com
MRS. TRAN’S MASTER PHO BROTH WITH FLANK STEAK - FOOD & WINE
From foodandwine.com
WHAT IS PHO AND HOW DO YOU MAKE IT? | ALLRECIPES
From allrecipes.com
EASY VIETNAMESE PHO RECIPE YOU CAN TRY AT HOME - KARMAN FOODS
From karmanfoods.com
PHO RECIPE | MYRECIPES
From myrecipes.com
QUESTION: HOW TO EAT PHO TAKE OUT - MONTALVOSPIRIT
From montalvospirit.com
IS PHO HEALTHY? PHO HEALTH BENEFITS, ACCORDING TO EXPERTS
From realsimple.com
ESSENTIAL PHO SPICES GUIDE - RUNAWAYRICE
From runawayrice.com
VIETNAMESE HOMEMADE PHO WITH CHICKEN BROTH BASE - NUTRIFOODIE
From nutrifoodie.ca
THE MOST AUTHENTIC BEEF PHO RECIPE - NOMVIETNOM
From nomvietnom.com
PC PHO BROTH: PHO AT HOME - FOODOLOGY
From foodology.ca
PHO BROTH – OSPREY'S ROOST BUTCHERY & PROVISIONS
From ospreysroost.ca
EASY + DELICIOUS HOMEMADE PHO BROTH - DR LIZ CARTER
From drlizcarter.com
PHO ... THAT'S BONE BROTH DIET APPROVED – DR. KELLYANN
From drkellyann.com
AMAZON.CA: PHO BROTH
You'll also love