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
RANDOM FOO ASIAN SOUP
A random Southeast Asian seafood soup with Malaysian influences. If some of the ingredients are vague, like "dried noodles", it's to make the recipe with for all tastes and needs. (Like rice noodles for low-fat, or egg noodles for a treat.)
Provided by mlomeister
Categories One Dish Meal
Time 30m
Yield 2 serving(s)
Number Of Ingredients 17
Steps:
- Soak the mushrooms in 1/2-3/4 cup of boiling water.
- Soak the noodles in 2 cups of boiling water for 2-5 minutes (depending on package instructions). Drain (reserving soaking water), rinse with cold water to stop cooking, drain well and split between two large eating bowls.
- Put noodle-soaking water in pot and add tom yam stock, medium heat. Once cube/stock is dissolved, add oyster sauce and fish sauce. Keep on low heat.
- Gently squeeze excess liquid out from mushrooms, reserving liquid. Slice thinly. Add mushroom liquid to broth.
- In a small wok over high heat, add vegetable oil. Add chili paste and shrimp. Saute until half-done, then add sliced celery and mushrooms. Saute for another minute and add tomato and snow peas. Saute until peas just barely cooked. Remove from heat and split veggies between bowls, over noodles.
- Pour hot broth over noodles & veggies. Add a splash of coconut milk. Sprinkle green onions and cilantro liberally. Enjoy! :o).
Nutrition Facts : Calories 948.5, Fat 4.4, SaturatedFat 0.9, Cholesterol 110.4, Sodium 906, Carbohydrate 199.1, Fiber 6.1, Sugar 4.2, Protein 21.9
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