Pho – beef soup and rice noodles

print

pdf
VN:F [1.9.22_1171]
Rating: 0.0/5 (0 votes cast)

Ingredients :

  • 3 kg of Ribs
  • 500 g stewing beef or rump steak or other piece of tender beef
  • 4 onions
  • 1 piece fresh ginger, minced
  • 1 cinnamon stick
  • 1 teaspoon black peppercorns
  • salt
  • 500 g of fresh rice noodles or 250 g of dried noodles
  • 500 g of fresh bean sprouts
  • 6 spring onions
  • 4 tomatoes
  • nuoc mam sauce
  • lemon juice
  • 2 green or red chilis
  • chopped coriander leaves

Preparation :

Put the dish of ribs and beef pot roast in a pressure cooker filled with cold water,
add 2 chopped onions, ginger, cinnamon, peppercorns and salt. Cover and let simmer for 6 hours on low heat.

Cook noodles in another pot, they should remain fairly firm.

Put the bean sprouts in a colander and pour over boiling water, remove and let cool, then remove all the blackened tails.

Mince the spring onions, cut tomatoes into thin slices, peel and cut the remaining 2 onions into thin slices. Cut the beef into thin slices.

To serve : Put a certain amount of noodles, bean sprouts, a few slices of beef, sliced ​​tomatoes and onions in each bowl and pour the broth.

The guests add themselves the nuoc mam sauce, lemon juice, chillies and coriander.

Tips : Serve immediately to table, taking the warm broth and adding the various ingredients in each bowl.

Anecdote : This is the national dish of Vietnam! It is rather like the Moh Hin Gha of Burma.

Arroz caldo - rice soup with chicken
Arroz caldo is a typical dish of the Philippines, many street vendors and prepares to eat at any hou...
Daal Bhaat Tarkari - Nepalese rice with veg...
The dal baht tarkari is the national Nepalese dish. They eat it morning and night. Generally vegetar...
htamin - Burmese rice or rice stewed
In Burma we eat rice stewed, which prevents the rice from burning.
spicy sauce
Here's a spicy sauce originally from Singapore, the country or can not do without spices.
Canh cu sen - Soup pork and lotus root
Canh Cu Sen is a soup of pork and lotus root that is eaten in vietnam.
Lok lak - beef and lemon sauce
the lok lak is part of a typical food of Cambodia.
Jakah Sach ko - skewered beef
Cambodia are bought Jakah Sach ko in small street market and are eaten with friends or family.
Pou ja - Thai Crab Stuffed
Here is the recipe for Pou Ja, stuffed crab of Thailand that you find in all good Asian caterers.
Shabu-shabu - Japanese fondue
Shabu-shabu is a Japanese fondue of Chinese origin, this is a recipe Peking rehabilitated using thin...
Bun Cha - meatballs and pork belly grilled
This is an emblematic dish of North Vietnam who equal the famous dish " The Pho", it is ve...