Pho (asian beef broth)
Tags:
alcohol-free
gluten-free
lactose-free
Description
Honestly, if the name didn't say "Asian beef broth", would you have known what "Pho" was? It's good that it's written behind it, because that's probably how you became aware of the traditional Vietnamese soup. And now you feel like cooking it too? Great! Then quickly get the ingredients and let's go!
Zutaten für
For the pho
1
kg
beef bones
500
g
beef leg slice or oxtail
500
g
stock meat (e.g. brisket)
1
Bar(s)
cinnamon
1
star anise
1
cardamom
1
onion
30
g
ginger, fresh
3
Tablespoon(s)
fish sauce
1
Teaspoon(s)
salt
1
Tablespoon(s)
sugar
100
g
sugar snap peas
1
carrot, thick
100
g
rice noodles
2
Bar(s)
spring leek
1
chilli pepper
2
Sprig(s)
coriander, fresh
2
Sprig(s)
mint, fresh
Preparation
Prepae the pho
1
Thoroughly rinse the beef bones, leg slice (or oxtail) and soup meat and cover with water in a large pot. Bring this to the boil over a high heat and skim off any foam that forms.
2
As soon as the foam stops forming, drain the bones and meat and rinse in cold water.
3
Cover the bones, leg slice and soup meat with cold water again in a clean saucepan and bring this back to the boil over a high heat. Skim off the foam again and reduce the heat once the water has come to the boil. Simmer over a low heat.
4
Roughly chop the onion and ginger, fry them in a pan without fat and finally add them to the pot.
5
Remove the soup meat from the broth as soon as it slides gently off the fork after being pierced and leave to cool. Roast the cardamom, aniseed and cinnamon and add to the broth.
6
The broth should simmer for a total of 3 hours. Then strain through a fine sieve (or cloth). Season with fish sauce, salt and sugar.
7
Cook the rice noodles according to the instructions. Cut the carrot into spaghetti with the spiral slicer and pre-cook together with the sugar snap peas until al dente. Cut the chilli and spring leek into fine rings. Cut the soup meat into thin slices.
8
Place the finished glass noodles, vegetables and meat in a bowl and pour over the hot stock. Garnish with spring leek, chilli and fresh herbs as desired.
Zutaten für
For the pho
1
kg
beef bones
500
g
beef leg slice or oxtail
500
g
stock meat (e.g. brisket)
1
Bar(s)
cinnamon
1
star anise
1
cardamom
1
onion
30
g
ginger, fresh
3
Tablespoon(s)
fish sauce
1
Teaspoon(s)
salt
1
Tablespoon(s)
sugar
100
g
sugar snap peas
1
carrot, thick
100
g
rice noodles
2
Bar(s)
spring leek
1
chilli pepper
2
Sprig(s)
coriander, fresh
2
Sprig(s)
mint, fresh
