Vietnamese Pho Soup
Description
The soup is simple and quick to prepare. Traditional Vietnamese soup may seem quite basic—beef and greens—but the resulting flavor is wonderful! You'll need to search for the ingredients, especially the Thai ones. Also, the soup requires five hours of cooking, so it will take some effort. By the way, you can pour the broth into a jar and store it in the refrigerator for later use. The soup is ready to serve.
Instructions
- 1
Step 1
1. Place the tails and bones (set aside the brisket for now) into a pot and cover with cold water. Bring to a boil and cook for 10 minutes.
- 2
Step 2
2. After 10 minutes, drain the bones in a colander. Then return them to the pot and cover with cold water. Bring to a boil, reduce the heat to low, and simmer for an hour, skimming off the foam. By rinsing the bones this way, we will obtain a clearer broth.
- 3
Step 3
3. While the bones are simmering, prepare the remaining broth ingredients. Spices for Pho (you can substitute with dried spices—star anise, cloves, cinnamon, ginger), one onion, and fresh ginger. Peel the onion and roast it together with the ginger on a grill or in the oven for about 5 minutes at 180°C (350°F).
- 4
Step 4
4. After an hour, add Pho spices, beef brisket, Thai fish sauce, onion, ginger, and parsnip to the pot.
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Step 5
5. As soon as the broth comes to a boil, set the timer for one hour again. After an hour, remove the onion, ginger, parsnip, and pho spices from the broth. Take out the brisket as well and place it in cold water for 10 minutes. This will help the meat retain its color and stay juicy. After 10 minutes, wrap the brisket in plastic wrap and put it in the refrigerator.
- 6
Step 6
6. The broth with bones should simmer over low heat for another three hours. If necessary, skim off the fat from the surface of the broth while it is cooking.
- 7
Step 7
7. After 2 hours and 30 minutes, soak the rice noodles in cold water for half an hour. Take the brisket out of the refrigerator and cut it into pieces.
- 8
Step 8
8. Prepare the other soup ingredients as well—herbs, onion, lime, and jalapeño pepper. Wash and chop everything.
- 9
Step 9
9. Remove the noodles from the cold water and blanch in boiling water for 15 seconds, then drain in a colander and rinse with cold water.
- 10
Step 10
10. Strain the ready broth through gauze into another saucepan. Separate the meat from the bones.
- 11
Step 11
11. Place the noodles in a serving plate, and put the pieces of meat on top.
- 12
Step 12
12. Pour broth over the meat and noodles.
- 13
Step 13
13. Add herbs, a few drops of soy sauce, and sriracha sauce to the soup. Vietnamese Pho soup is ready!