Beef pho soup. Pho soup is the national Vietnamese dish.

Vietnamese soup pho with chicken - good idea for a warm dinner with the family. Most housewives make borscht and soups so often that, despite their taste, they begin to become boring. But I already want something new, unusual. Prepare Vietnamese Pho soup with chicken and... rice noodles, the family will like it. After all, Vietnamese cuisine is filled with bright colors of flavors, and the variety of Vietnamese dishes is captivating. Many are based on rice noodles, and pho soup is no exception. In general, rice noodle dishes are very tasty and healthy. A simple recipe for making Vietnamese pho bo soup with chicken at home on the pages of our website for you. Grab a notepad and pen and write down the recipe for this delicious chicken soup!

Ingredients for chicken pho:

• chicken drumstick– 500 gr.;
• fillet chicken breast— 250 gr.;
• onion – 1 pc.;
• carrot – 1 pc.;
• rice noodles – 400 gr.;
• white part of green onions – 30 g;
• cinnamon – 15 gr.;
• ground coriander– 0.5 tsp;
• ginger root - a piece;
• ground pepper– 2 pinches;
• salt – 1 tsp.
• To serve: onions– 1 piece;
• green onion feathers - 50 gr.;
• leaves (cilantro, basil) – 2 pcs.;
• lemon – 1 pc.;
• red pepper - to taste;
• meat sauce (store-bought) - at your discretion.

Vietnamese pho soup recipe with chicken:

Place all the available meat in one pan, fill it to the top with filtered water, boil, remove any foam that forms in time, reduce the boiling temperature and cook for an hour and a half until the final state. Cooked meat should be easily removed from the bone.

Peel the onions and carrots, rinse under the tap, chop coarsely and place in a saucepan along with the bay leaf. Heat seasonings in a frying pan. When they reveal their unique appetizing aroma, add them to the pan with the broth.

Peel the ginger root if necessary. Grate on a fine grater, mix with kitchen salt and throw into a container with meat liquid. Make the fire even quieter.

How to cook rice noodles at home
Cook rice noodles strictly according to the instructions printed on the package.
After cooking, rinse with cold running water, otherwise it will stick together and look ready dish completely unattractive.

Remove the cooked meat and wait until it cools down a bit.
Carefully remove bones and cut in small pieces.
Divide the green onion into green and white parts. Cut the first very finely, and the second - in half lengthwise. Form thin rings from the onion, which must be dipped in cool, clean water for 10 minutes.
Now we need to start serving. Place some noodles with meat, green and onions.

Place the white part of the onion in the broth that has not yet been set aside. When it is soft (about 10-15 minutes), pour in meat broth along with all the ingredients for the meat and noodles. When serving, garnish the unusual first dish with basil, cilantro, chopped red pepper, a slice of lemon and any meat sauce. Vietnamese chicken soup ready, you can invite guests and set the table.

Vietnamese soup “Pho” with chicken is hearty, smells delicious and incredibly tasty. We wish Bon appetit!
Watch the video on how to cook Vietnamese pho ga soup with chicken

Not only do Russians indulge in borscht and cabbage soup, but they also cook very delicious soup Pho bo according to the Vietnamese recipe. There are 3 types of similar dishes:

1. Pho bo with beef.
2. Pho ka with different fish.
3. Fo ga - chicken.

If we take the original recipe, then only rice noodles are used. If you can't find it, any other one will do. Of course, the taste will be slightly different. But it's unlikely to be much worse. And those who are not lazy, run to supermarkets, will definitely get hold of rice noodles and implement the original recipe.

How did the Vietnamese soup recipe come to our area? During the Vietnam War, many residents escaped and left those territories, and of course, treated new friends and generously shared their delicious recipes. national dish. Pho has been traveling around the world since the 60s of the 20th century.

In Vietnam, the dish is served in 2 main versions: southern and northern. In the southern version, various herbs are floating in the soup and lime is added. In the northern version, there are a lot of green onions and wide noodles are added. Each province has its own modified recipe.

Many of our traveling compatriots who are visiting Vietnam for the first time really like this dish. They note that they feel great aromatic herbs, wonderful beef, delicious noodles, and, in addition, the original recipe contains raw beef. They say that chicken pho is significantly inferior in taste to beef pho.

The soup is very satisfying and at the same time light on the stomach. It is often eaten throughout Asia from the South to the East. In Vietnam, beef is 2 times more expensive than pork. That’s why soup is eaten on weekends, holidays, and treated to dear guests. And on weekdays you can cook it simpler, with chicken or fish. The recipe is passed down from mother to daughter, granddaughter, daughter-in-law, etc.

To make the dish tasty, you need to choose the right beef. They say the best thing to buy is brisket. And others claim that rich broth obtained from drumstick meat. Who to believe? Try both options and draw your own conclusions. The broth will need to be strained. The recipe calls for 1 cup. Let the rest of the broth cool on the stove, then hide it in the refrigerator. Prepare another soup, borscht, cabbage soup or main course based on it.

By original recipe Black cardamom must be added to the broth. With cinnamon and fragrant star anise, it will give the soup the desired aroma and taste characteristic of this particular soup. Palm sugar is also thrown here, which also gives its own special note. If you don’t find one on sale, replace it with a regular one.

Some people are terrified of eating food prepared in a special way. raw beef"carpaccio" You can boil the meat a little, of course, you won’t know what kind real taste pho bo, but the choice of technology is yours. Don't be afraid to eat this beef. It is already cooked when it is poured with bubbling broth.

Compound:

• 200 g beef brisket;
• rice noodles, which are located like a “nest” in each plate;
• 3 medium limes;
• 4 hot chilies;
• 100 g of greens;
• fish sauce.

For the broth:

• 0.5 kg of beef shin (meat with bone);
• 100 g fresh shallots;
• ground fragrant cinnamon with star anise;
• 50 g ginger;
• Salt and pepper to taste.

Cooking

It takes 2.5 hours to prepare and makes 6 servings.

1. Rinse the meat under cold running water. Then add a little liquid and add all the spices or selectively to your taste. The Vietnamese most often marinate meat with cinnamon and fragrant star anise. Fill a 3-liter saucepan with water, light it first strong fire, and when it boils, make a small one. Throw the meat in there and let it cook for 2 hours. You need a rich broth.
2. After you put the meat in the broth to cook, take 200 g of brisket and put it in the freezer. According to the cooking technology, the piece should freeze slightly. This is so that you can cut it later into thin, neat portions.
3. When the broth is completely cooked, you can take a piece of meat out of the freezer and, as planned, cut it into beautiful (about 0.3-0.5 cm) pieces. If you're wary of eating raw meat, marinate it. To do this you need to take pepper from lemon juice. Place meat in mixture thin pieces, and let it sit for a while in the refrigerator.
4. There is a nuance that the greens are first washed under running water to avoid dust and dirt, and then rinsed in pre-salted water and placed on a plate. Rice or other noodles are also placed here. Vietnamese women themselves sometimes take spaghetti instead of rice noodles. That’s why don’t be shy, if you don’t have rice, replace it with regular one. In one province the soup is prepared with such ingredients, in another - with others. That’s why the Vietnamese themselves are calm about substitutions in the recipe.
5. Chop the chili as finely as possible. Gently squeeze out the lime juice. There are already noodles with herbs on the plate. Place the meat nearby and pour on top lime juice. This also includes crushed chili. Let a couple of minutes pass, and you can pour in boiling rich broth.
6. Now put 2-3 drops of aromatic fish sauce on everyone’s plate. If you don’t really like fish or fish oil, you won’t get used to the smell of fish sauce right away. To better tolerate its rich aroma, try adding 1 or 2 drops at the beginning or end of cooking to any soup. It will take 1-2 months and you will get used to it. specific smell. If you love fish, you will find it tasty and aromatic.
7. Pho in the south is served with a slice of lime and a slice of chili. In Vietnam, this dish is prepared as in famous restaurants, so merchants sell it right on the street to everyone from a large pot. It's very invigorating.

Most often, locals and foreigners order miso, then minestrone, and pho comes in third place. After tasting this dish, within half an hour you will feel a surge of strength and increased mental and physical performance. The Vietnamese enjoy this soup at any time of the day, some for breakfast, some for dinner. Therefore, when you want to cook, try it for the first time, buy all the ingredients and don’t hesitate: get started! The result will not disappoint you. Great recipe. Bon appetit!

Vietnamese Pho soup is a dish that has definitely never been in your kitchen before. In appearance this is the most regular soup, but among the ingredients you will find very unexpected components that make the dish special.

Culinary certificate

Essentially, this is the most ordinary noodle soup, but Vietnamese. It is served only with noodles and when served, chicken, beef, fish or fish balls are added to it. In all three versions the dish receives different names: Fo Bo, Fo Ga and, accordingly, Fo Ka.

The noodles are prepared on the basis rice flour, under no circumstances made from wheat. When serving, decorate the dish with various herbs. For example, there could be mint, basil, lime, mung bean sprouts and so on.

Traditional step by step recipe

How to make Vietnamese Pho Ga soup with chicken:

1. Peel the ginger, rinse it and peel it with a knife or spoon;
2. Cut into large rings;
3. Peel the onion, rinse it and also chop it coarsely;
4. Peel the carrots, wash them and cut into thick rings;
5. IN large frying pan pour oil and place it on the stove;
6. Place the marrow bones, frames, ginger, onions and carrots there;
7. Fry the ingredients over low heat until golden brown for ten minutes;
8. When time has passed, move all the components into a saucepan and fill them with water;
9. Place on fire and bring to a boil;
10. Salt and skim off the foam, reduce the gas flow to the minimum;
11. Supplement the future broth with star anise, pepper, cinnamon and cloves;
12. Cook on low heat for three hours;
13. Rub the chicken fillet with oil, season to taste and place in a baking dish;
14. Place in a heated cabinet at 180 degrees for eight minutes;
15. After this, take out the mold, cover it with foil and wait until the meat cools;
16. Cook the noodles according to the instructions on the package, then rinse cold water;
17. Rinse the chili and cut into rings, peel the red onion, wash and cut into feathers;
18. Rinse the green onion feathers and cut into three parts;
19. After the time has passed, strain the broth and pour in fish sauce and add saffron, stir and bring to a boil;
20. During this time, cut the chicken into slices at an angle;
21. Place noodles, fillet, red onion in serving bowls and pour boiling broth over it all;
22. Cut the lime into wedges and place one wedge on a plate;
23. Place chili rings, green onions and washed cilantro.

Vietnamese Pho Bo soup with beef

• 300 g rice noodles;
• 1 onion;
• 5 g salt;
• 750 g beef bones;
• 15 g cilantro;
• 4 cm ginger;
• 15 g green onions;
• 350 g beef;
• 5 g lemongrass.

Time – 2 hours and 25 minutes.

Calories – 101.

Cooking steps:

1. Pour water into a large saucepan and place it on the stove;
2. Bring to a boil and add beef bones;
   
3. Cook for two hours at medium gas flow;
4. Peel, wash and coarsely chop the ginger;
5. Salt the soup, add ginger and lemongrass, stir;
6. Chop the onion, remove the peel and wash the root vegetable;
   
7. Add it to the soup at the very end of cooking;
8. The meat must be cut into thin but wide slices;
   
9. Season it with spices to taste and let it brew;
10. When the broth is ready, pour out some and soak the beef strips in it;
    
11. Pour water into a small saucepan and bring it to a boil on the stove;
12. Place noodles in it and cook until al dente;
    
13. After this, drain in a colander, rinse with cold water, then hot;
14. Rinse the cilantro and onion feathers and finely chop them;
    
15. Place the finished noodles on presentation plates, add meat and herbs;
16. Pour in hot broth and you're done.
    

How to cook Pho Ca soup in Vietnamese

• 2 kg salmon;
• 1 chili;
• 1 lemon;
• 2 onions;
• 250 g rice noodles;
• 1 egg;
• salt;
• soy sauce;
• green onions;
• oil.

Time – 1 hour and 25 minutes.

Calories – 156.

Procedure:

1. Wash the fish, remove scales, cut off the fins, head, cut the fillet from the backbone;
2. Set it aside and place the rest of the “soup set” in a saucepan;
3. Pour water and put on fire;
4. Peel the onion, wash it and cut into feathers;
5. Add the chili pod, onion and cook for one hour from the moment of bubbling;
6. When the broth is cooked, strain and pour in soy sauce;
7. Rinse the fillet and check for bones;
8. If there are bones, remove them with special tweezers;
9. Cut off the skin and chop the meat into cubes;
10. Next, put it in a blender or meat grinder and punch it into homogeneous mass- ground meat;
11. Add an egg and spices to it to taste, beat to make it more tender;
12. Take a frying pan, pour oil into it and heat it;
13. Form the minced meat into balls and fry them in oil until cooked on all sides;
14. After this, transfer to napkins to remove excess oil;
15. Boil a saucepan with water and place noodles in it;
16. After twenty seconds, drain it in a colander and rinse with cold water to stop the cooking process;
17. Wash the lemon and cut it into slices;
18. Cut green onions into long feathers, rinsing with running water;
19. Distribute salmon balls among plates, adding noodles, lemon slices and herbs;
20. Pour broth over ingredients and serve.

Secrets of serving a dish

To serve the dish correctly and beautifully, repeat everything we told you. First, you need to put the dry ingredients, noodles and herbs in a soup bowl, and then, right in front of the guests, pour the broth over it. It turns out to be an unusual and interesting spectacle.

There are two feeding methods: northern and southern. The essence of the first serve is wide noodles and large quantities green onions. The second serving is famous for its sweetness, spices and various herbs. Today we presented you with both cases - one southern recipe and two northern ones. We hope you enjoy it!

To make it easier to cut beef soup slices, you can briefly place the meat in freezer. It will freeze and it will be much easier to cut.

During cooking minced fish, you may end up with an unexpectedly liquid mass. To thicken it, add a little rice flour or, conversely, eggs or water to make the minced meat thinner.

If you don’t have time to cook the noodles, you can simply pour boiling water over them, like noodles instant cooking. Let it sit for three to four minutes, then drain the boiling water and rinse the noodles.

To make the minced meat truly tender and truly light and airy, be sure to beat it. To do this, you just need to pick up the mass and forcefully throw it back into the bowl. It will hit the walls of the container and this will knock out all the air from it, making the mass much more tender.

Vietnamese Pho soup may take a long time to cook, but when you try it, you will realize that it is really worth it. Moreover, most of the time you are just waiting for the broth to cook. So, consider the soup to cook itself while you do your homework. Tasty, bright, unusual and so original that you can’t miss it. If you don’t believe it, there is only one way - check. Bon appetit!

Vietnamese pho bo soup, in other words, pho with beef, is one of the pillars of the so-called Pan-Asian cuisine, a now fashionable mix of the most impressive hits originating in various cuisines Southeast Asia. I don’t know if the Vietnamese themselves are aware of how fashionable they have become, but pho soup, which appeared about a hundred years ago, has already become firmly established Vietnamese cuisine and acquired many regional variations. Pho soup with beef is an ideal option for your first acquaintance with Vietnamese cuisine: which is cooked with the addition of spices, acquiring so much unusual taste, can be cooked in advance, and then cooking pho bo becomes a matter of 15 minutes. Need more arguments?

Beef pho soup

Ingredients

for the broth:

1 kg. beef bones

1 onion

1 piece of ginger

5 star anise

1 cinnamon stick

5 cloves

1 tsp coriander seeds

3 tbsp. Sahara

2 tbsp. fish sauce

juice of 1 lime

for soup:

300 g rice noodles

150 g beef tenderloin

handful of bean sprouts

An onion and a piece of ginger the size of thumb cut lengthwise into two parts and sear on a grill, frying pan or open fire until scorch forms. Toast anise, cinnamon, cloves, coriander and cumin in a dry frying pan until intensely fragrant. Pour 3 liters of water over the beef bones, add the onion and spices and sugar, bring to a boil, reduce the heat and simmer, skimming off the foam, for 2-3 hours: the broth should reduce by about half.

When the broth is ready, strain it properly, add lime juice and salt to taste. Taste and re-season if necessary to taste: the broth should be a complex balance of sour-sweet-salty, and be a little more savory than necessary to balance out the bland noodles.

Cook rice noodles according to package instructions and rinse with cold water. Cut the beef into thin slices (for convenience, you can freeze it slightly); if there was meat on the bones, cut it thinly as well. Bring the broth to a low simmer, divide the rice noodles, bean sprouts and meat slices into bowls and pour over the broth.

According to the rules, slices are laid out in bowls raw meat, which comes to readiness in hot broth. If this Vietnamese tradition scares you for some reason, you can put each slice in boiling water for a couple of seconds, and after that put them in bowls.

Place a generous portion of thinly sliced ​​green onions in each bowl. hot pepper and green cilantro and basil. Serve pho bo soup with lime wedges squeezed directly into the bowl for an even more sour taste, contrasting wonderfully with the other elements of this ensemble - sweet, salty and spicy.

Vietnamese pho bo soup with beef ( beef soup) — original first the dish can become ideal option to get acquainted with national cuisine Vietnam. Pho bo is a street food and the cheapest food option for the Vietnamese, as it is sold from special carts equipped for making soup and street cafes. But despite this, the hearty and rich beef soup has a bright palette of flavors and aromas. pho bo with spices and beef is simple and easy to prepare. Your family will love this Vietnamese dish and the delicious soup will linger on the family table forever.

Beef Soup Ingredients:

• 0.4 kilograms beef tenderloin
• half a yellow onion
• 1.5 tbsp. spoons of fish sauce
• 0.3 kilograms rice noodles
• one cinnamon stick
• star anise
• one and a half liters of strong beef broth
• ground white pepper on the tip of a knife
• a few mint leaves
• head white onion
• small bunch of green onions
• one lemon
• chili pepper pod
• 0.1 kilogram of sprouted mung bean sprouts

How to cook pho bo:

Pre-fresh beef tenderloin put in a bag and leave in the freezer for one hour.

Let's prepare a rich broth for Vietnamese pho bo soup with beef
Beef bones Rinse thoroughly and fill with purified water. After boiling, the bones are boiled for ten minutes, then the liquid is drained. Pour bones into a saucepan clean water and put on fire. Cook over low heat for at least three hours.

Important! Continuously skim off any foam and fat to ensure the beef broth is clear.

Remove the bones from the broth and strain through a sieve or cheesecloth folded in several layers.
Dilute the resulting beef broth for pho bo soup with water (about 0.5 liters of water will be required)

Add the peeled onion, star anise, cinnamon stick, white pepper to the pan with the diluted broth, pour in the fish sauce and put on fire. After boiling, cover with a lid and cook for twenty minutes over low heat.

Once the time is up, remove the onion, star anise and cinnamon from the broth.

How to cook rice noodles for pho bo soup
In a separate pan, bring clean water to a boil, after boiling, add rice noodles. Cook for about five minutes. Then drain the noodles in a colander and rinse under running water.

Cooking delicious pho bo Vietnamese beef soup
Remove meat from freezer. Cut the frozen meat across the grain into translucent slices.

For those who are afraid of raw meat in soup, the stroganina must first be boiled for a few minutes.

Cooked rice noodles, pieces of meat, mint leaves, mung bean sprouts, yellow onion sliced ​​into thin half rings and finely chopped chili are placed in four deep bowls.

Boiling broth is poured into plates with the contents and served with thin slices of lemon.
Nutritious, with a specific taste and giving strength, pho-bo beef soup can be consumed in different times day because it is universal. Both the first and second courses can be served.
Watch the video on how to cook authentic Vietnamese pho bo soup with beef at home