Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, vietnamese-style pho noodle soup. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Pho, Vietnam's popular Noodle Soup, is one of those recipes truly worth learning how to master. I cooked a big pot of Asian beef stock, which you can also use to create Taiwan style red cooked beef noodle soup, northern Chinese clear soup beef noodle soup, and Vietnamese pho. Think you know the best Vietnamese foods?
Vietnamese-style Pho Noodle Soup is one of the most well liked of recent trending meals in the world. It’s easy, it’s fast, it tastes yummy. It’s appreciated by millions every day. They’re nice and they look wonderful. Vietnamese-style Pho Noodle Soup is something that I have loved my entire life.
To begin with this recipe, we must prepare a few components. You can have vietnamese-style pho noodle soup using 15 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Vietnamese-style Pho Noodle Soup:
- Take Soup
- Prepare 8 cups (1.9 liters) vegetable, chicken, or beef stock (Japanese stock works well too)
- Prepare 4 star anise
- Prepare 4 whole cloves
- Prepare 1 cinnamon stick (about 3 in)
- Prepare 1 thumb-sized piece fresh ginger
- Prepare 1 onion, cut in quarters
- Prepare 2-4 Tbsp Fish sauce or soy sauce to taste
- Get Noodles and Garnishes
- Prepare 4 serving pho noodles or rice vermicelli
- Make ready Black pepper (optional)
- Prepare 1 handful fresh cilantro
- Take 1 fresh lime cut in wedges
- Get 1 dash your favorite hot chilis (optional)
- Get 300 g boneless chicken cut in slices or for a vegetarian option, try fried tofu
You saved Pho-Vietnamese Noodle Soup to your Favorites. Pho-Vietnamese Noodle Soup. this link is to an external site that may or may not meet accessibility guidelines. Traditionally, pho noodle soup was eaten by Vietnamese people for breakfast and sometimes lunch. Today, both locals and foreigners alike can be found hunched over steaming bowls of pho at street carts throughout the night.
Instructions to make Vietnamese-style Pho Noodle Soup:
- In a large pot, add the stock, star anise, cloves, cinnamon, ginger, and onion. Bring to a boil, turn to low, then simmer with the lid on for 45 to 1 hour.
- Strain out the spices and onion, then add 2 Tbsp of fish sauce or soy sauce. Taste the soup and add more if needed (it depends on the kind of sauce you use). * You can do up to this step ahead of time and then just reheat the soup when you are ready to eat.
- Add some of the soup to a smaller pot and bring to a simmer. Add the sliced meat and cook for 2-3 minutes. If using fried tofu, skip this step. (You can do this in the large pot too, but I found it easier to dish out the meat evenly if it was separate, or if you are not eating all 4 servings)
- If using fried tofu, grill it a bit in a frying pan (no oil needed) and cut into thin slices. Put on top of the soup just before serving.
- Prepare the noodles according to the directions and drain. Some packages tell you to chill the noodles in cold water, but it makes the soup cold so I recommend keeping the noodles hot! (Just make sure you do this just before adding the soup, or else they noodles will stick together).
- Divide the noodles among deep soup bowls and dish out the soup with the meat over the noodles.
- Garnish with fresh lime, chopped chilis, and black pepper. Put the fish sauce/soy sauce at the table in case you need more. Dig in!
Despite its outward simplicity, pho is underpinned with a complex. Authentic Pho recipe from award-winning cookbook author and foremost expert in Vietnamese cuisine, Andrea Nguyen! With a broth that's light yet so full of flavor. Making your own Vietnamese pho soup at home is not hard, all you need is a straightforward recipe, a few secrets and a stockpot. If you're sitting there and wondering "what is pho," it's a delicate (and delicious) Vietnamese noodle soup, made from beef bones, ginger, onions and lots of aromatic spices.
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