Recipe: Authentic Vietnamese beef pho (with secret recipe)

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Notes:

Vietnamese beef powder is a representative of Vietnamese cuisine! It is one of the most loved foods of the Vietnamese and is estimated to be the first. Vietnamese people have opened Vietnamese powder stores in all states of the United States, and the number one food is it! The fragrant beef bone soup with refreshing rice noodles and side dishes is really popular with everyone. You must not miss the love of powder! I have been researching for a long time, I have done this many times, and the taste is very positive. It is not worse than the popular powder shop outside! When you have time, prepare your materials and work with me to make the most authentic Vietnamese beef powder!

Ingredients:

• Bovine bone (cavity, ribs, spine, oxtail) can be 3 to 4 kg or so
• Burdock meat (like to join beef tendon) 2 treats 2 pounds and a half
• Beef balls about 1 kg (quantity)
• 4, 5 red onions
• Ginger block two thumb size
• Yellow rock candy 3 small pieces
• 4 tablespoons of fish sauce (60ml)
• Star anise 2
• Cinnamon 1 small piece (thumb size)
• 1 tablespoon of black pepper
• 1 tsp of cumin
• 1 fruit
• Clove 5
• 12-15 bowls of clear water (the largest bowl in the house)
• Fine rice flour (striped) 10 servings
• Side dishes:
• Chopped green onion, coriander, basil (nine-story pagoda), lime, bean sprouts, millet spicy
• Finally, the fish sauce and salt seasoned in the soup

Steps:

1. 

   Boil the beef bones and beef healthy meat for a few minutes to remove impurities

2. 

   Wash spare

3. 

   Prepare the spices and cut the shallots.

4. 

   Place the shallots and ginger on the fire and grill until the surface is black. You can use the barbecue plug to insert the burn or you can, it is also possible to enter the oven. I used a strainer to burn, which is quite convenient. This barbecue will have a special aroma, the purpose is to make the soup taste more fragrant.

5. 

   The grass and cinnamon octagonal is also grilled on the direct fire (note that it is easy to focus on the octagonal grass fruit). It is a little black, and you can smell the roasted scent.

6. 

   The fennel, cloves and black pepper granules are placed in a pan and fried to smell the scent.

7. 

   Put all the over-baked dry spices (except ginger and shallots) into a tanning container and chop them. (It can be as shown in Figure 2. Don't knock it into powder.) This will allow the flavor of the spice to be maximized in the soup.

8. 

   Then load into the spice pack. Then slice the ginger and grill the red onion and cut into a few knives and put them into the spice package.

9. 

   Add 12–15 large bowls of water to the cauldron. (This recipe is about 10 bowls of powder, which is relatively large.) Put in the beef bones, sirloin, and spices. (If there is floating foam to remove the floating foam)

10. 

    Add 4 tablespoons of fish sauce, 3 small pieces of yellow rock sugar

11. 

    Cover the lid and boil it. Start slowly and cook slowly. I cooked it at noon. Stewed until dinner. There are 4 to 5 hours. Most of the powder stalls in Vietnam are sold overnight in the evening. The sirloin meat must be taken out for one and a half to two hours. If the stew is too bad, it will not be delicious and it will not be cut into pieces. (The sealing degree or texture of the saucepan will affect the length of time that the meat will be stewed. You can take the beef scorpion meat and cut it out to try the softness. If it is not soft enough, put it back in the pot until it is not tough.)

12. 

    Remove the sirloin meat and let it cool. Cut in half and cut

13. 

    After the soup is stewed, add the beef balls to boil, and then the final seasoning. I added 2 tablespoons of salt and 3 or 4 tablespoons of fish sauce. (Do not add or add too much at a time, slowly add a few times, add and taste, adjust to your favorite saltiness. The amount I add is for reference only, because the amount of water used by everyone will be different.)

14. 

    Take out the spice pack and throw it away. If the surface is too oily, you have to pick up some, otherwise the soup will be greasy.

15. 

    Cut the chopped green onion and lime, and wash the basil leaves. This time I forgot to buy green bean sprouts, and the boiling water is slightly hot. Put it in the side dish, add some can be crisp. These are the most basic side dishes of Vietnamese beef powder. I also adjusted a juice because of personal preference.

16. 

    A lime juice, add garlic and millet spicy, mix the amount of fish sauce and a little sugar and mix well. American Vietnamese restaurants are generally matched with Sriracha chili sauce.

17. 

    Hot rice noodles. Rice noodles are made of smaller ones.

18. 

    You can also buy some beautiful beef slices and put them on the powder.

19. 

    Now you can also make delicious authentic Vietnamese beef powder at home!

20. 

    It is so delicious. Tang Qing flavor is strong!

21. 

    I really want to open a beef powder shop. Haha.

Tips:

I tried to cook with watered beef when I returned to China. The taste of beef is different from the taste of beef I made in the United States. But it is also very delicious. If you can buy yellow beef, you can try yellow beef should be better than buffalo.

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