Vietnamese pho soup - recipe with photo. Beef pho soup

Nuances of Vietnamese cuisine: how to properly eat Vietnamese Pho soup.

Acquaintances who were vacationing in Ho Chi Minh City told how they went into a Vietnamese restaurant and ordered Pho soup.
They heard about famous soup and decided to try...
Everything seemed to go well and it was delicious... but it was alarming that the entire restaurant staff had gathered to watch them eat this soup.
And I can guess why...))
Let's talk about the rules, thanks to which the Vietnamese will not look askance at you during your meal.

First of all, they should bring you a bunch of everything with the soup: spices, chili peppers, oil, herbs.
There will be several types of spices - all of them are worth adding.
If you didn’t bring greens or lime - and this is possible (sometimes they forget) - call the waiter and ask for the necessary additions.
If the Vietnamese do not know Russian, although more often they still have basic skills, use gestures.
English language Vietnamese people rarely know.

You collect everything you brought besides the soup and add it to your plate.

Add spices to taste.
The greens are torn by hand and also added to the soup - this is an important point.
Don't forget about the lime - it is squeezed out and also thrown into the soup.

Then the entire contents of the plate are mixed.
Important point- greens and lime significantly reduce the severity of spices and chili.
Those. you will feel the taste of life, but your throat and stomach will not burn.

Now how it all is.
Despite the presence of a spoon, it is impossible to eat Pho soup with a spoon!
You'll just get wet.

Noodles and meat are eaten with chopsticks - they are also present on the table.
Now the broth is scooped out with a spoon.
Don't know how to eat with chopsticks?
I have bad news for you - you won’t be able to eat the soup, but you will splash yourself with soup and splash everything in the world.

Those. Briefly, the instructions for eating Pho soup are as follows:
Crumble everything you brought with the soup onto your plate.
Stir
Eat with chopsticks
You finish it with a spoon.

______________

Vietnamese pho soup 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. Make Vietnamese Pho soup with chicken and rice noodles, the family will love 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. delicious soup with chicken!

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.
For serving: onions – 1 pc.;
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 available meat in one pan, fill it to the top with filtered water, boil it, remove any foam that forms in time, reduce the boiling temperature and cook for an hour and a half until the final state is reached. 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 water. 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

Vietnamese Pho soup is tender soup noodles made from beef bones, ginger, onions and lots of aromatic spices. This is nothing short of soup perfection. The way all the spices and flavors of star anise, cardamom, fennel seed and cinnamon come together is incredible.

You can't make an amazing soup without amazing beef bones. So, look for bones that contain bone marrow. It is recommended to buy beef knuckles from your local Asian market.

When you simmer bones, they release "scum" or impurities. If you don't get rid of this you will get cloudy broth. Everyone likes their soup to be as pure as possible, so it's best to add an extra step.

To create that distinctive and deep taste of great Pho, try adding onions and a sizable chunk of ginger. This will give you good depth and color.

Even though we simmered the spice broth for several hours, we still like to give all the spices a quick "start" before adding. To do this, throw them into a dry saucepan over medium heat and shake it lightly. You will know when they are ready - you will begin to feel them. It will only take 2-3 minutes.

How to cook Vietnamese pho soup - 15 varieties

Vietnamese Pho soup - traditional recipe

Creating your own fabulous bowl of Vietnamese Pho at home is not difficult. All you need is a simple recipe, a few secrets and broth.

Ingredients:

Beef - 2 kg
Cold water - 1-3 l
Onion - 2 medium
Ginger
Cinnamon - 2 sticks
Coriander - 1 tablespoon
Fennel - 1 tablespoon
Cloves - 6 whole pieces.
Cardamom
Salt - 1 tbsp.
Fish sauce - 1/4 cup
Sugar
Noodles - 300 g
Steak or fillet - 1 pc.
Onion - 1/4 cup finely chopped
Cilantro - 1/4 cup chopped leaves
Bean sprouts
Thinly sliced red chilies
Lime wedges
Fish sauce
Hoisin

Preparation:

Add the beef bones to a large saucepan. Then pour cold water. Put it on high temperature and bring to a boil. Boil for 3 to 5 minutes. Strain the water. Then rinse the bones warm water to remove any residue. Add the bones back to the broth and add more cold water.

Turn on the grill. Cover a baking sheet with aluminum foil. Place the onion and half the ginger on a baking sheet, then cook for 10 to 15 minutes.

Add cinnamon sticks, coriander seeds, fennel seeds, anise, cloves and cardamom pods to a dry frying pan. Place over low heat and cook, stirring occasionally until fragrant. About 5 minutes.

Bring broth with steamed bones and water to a boil. Add charred onions and ginger and toasted spices. Add salt, fish sauce and granulated sugar. Continue cooking the broth for 3 hours.

Use tongs or a wide mesh spoon to remove bones, onions and ginger from the broth, then strain the broth through a mesh strainer.

The broth will have a layer of fat. There are two ways to remove this. First, if you plan to enjoy the broth right away, skim off the fat from the top of the broth using a spoon. If you don't mind waiting, you can also pour the broth into containers and then refrigerate overnight. As the broth cools, the fat solidifies and is very easy to remove.

If you are using dried noodles, add the noodles to the bowl, then cover it hot water and rinse for 15-20 minutes.

To cook the noodles, bring a medium saucepan filled with water to a boil. Place noodles in boiling water and cook for about 10 seconds. Then drain the noodles and divide between bowls.

Organize the pieces raw meat into bowls and then pour hot broth over top. Serve the broth with sliced onions and cilantro. Serve with noodles. Steal at will.

Vietnamese beef with noodles - light soup, which you can love.

Ingredients:

Onion - 2 large
Ginger
Cinnamon - 2 sticks
Carnation
Coriander - 2 teaspoons
Broth - 6 cups
Soy sauce - 1 tablespoon
Fish sauce - 1 tablespoon
Carrots - 3 pcs.
Beef - 1 kg
Rice noodles - 200 g
Onion - 3 pcs.
Chili - 1 pc.
Bean sprouts
Fresh herbs (cilantro, basil, Thai basil, mint or blend) - 1 cup
Hoisin

Preparation:

Prepare the onion and ginger: Peel the onion and ginger and cut into quarters lengthwise.

Dry the spices, onions and ginger on the grill.

Mix the ingredients for the broth: add broth to the pan with spices, soy sauce, fish sauce, chopped carrots and charred onions, and ginger.

Cover and simmer broth: Bring broth to a simmer over medium heat, then reduce heat to low. Cover and continue to simmer for 30 minutes.

Place beef on a plate, cover with plastic wrap and freeze for 15 minutes. The edges of the beef should feel tender to the touch, but the beef should not be frozen. This will make cutting the beef easier.

Cut the beef into thin slices.

Prepare rice noodles.

Thinly slice the onion and chili peppers. Place the bean sprouts in a serving dish. Roughly crush the herbs or tear them apart with your hands. Arrange all the toppings on a serving platter and place it on the table.

Strain the broth. Discard solids. Cook the broth over low heat, but the broth should not boil. The broth must be very hot to cook the beef.

Prepare your pho bowls. Arrange the beef in a single layer so that the slices are evenly distributed in the broth; slices that are folded or grouped may not cook completely.

Massage hot broth on top: pour it evenly over the beef to cook it. Fill each bowl with the same amount of broth.

Serve Pho with toppings.

Pho is rich broth, which is poured over noodles. The chicken option is more dietary.

Ingredients:

Bones - 1 kg
Chicken giblets- 2 pcs.
Carrots - 1 large
Onion - 1 large
Ginger
Oil - 2 tbsp.
Fish sauce - 1 tbsp.
Star anise - 2 pcs.
Carnation
Cinnamon - 1 stick
A pinch of saffron
Peppercorns - 1 tsp.
Salt - 2 tsp.
Fillet - 4 pcs.
Rice noodles - 300 g
Red onion - 1 medium
Lime - 1 pc.
Red pepper - 1 pc.
Green onions - 4 pcs.
Salt, black pepper
cilantro leaves

Preparation:

Chop the ginger, onion and carrots coarsely. Heat the oil. Fry beef and chicken bones, ginger, onion and carrots.

Transfer the bones with vegetables to a saucepan, add water, bring to a boil, reduce heat. Add spices.

Brush the chicken fillet with vegetable oil, salt and pepper and bake. Remove the fillets from the oven.

Prepare rice noodles according to package instructions. Chop the chili and red onion.

Strain the broth, add fish sauce and saffron, bring to a boil. Cut the fillet. Place noodles, onions and fillets in plates, pour in broth, add lime, chili, green onions and cilantro. Serve immediately.

This authentic Pho isn't fast, but it's delicious. The key is in the broth, which is simmered for at least 6 hours.

Ingredients:

Beef - 2 kg
Onion - 1 pc.
Ginger - 5 slices
Salt - 1 tablespoon salt
Fish sauce
Rice noodles - 200 g
Fillet - 1 pc.
Cilantro
Green onion
Bean sprouts
Basil
Hoisin
Garlic sauce
Carnation

Preparation:

Preheat the oven.

Bake beef bones with onions.

Place the bones, onion, ginger, salt, anise and fish sauce into the broth. Bring to a boil and reduce heat to low. Cook over low heat for 6-10 hours. Strain the broth into a saucepan and set aside.

Place the rice noodles in a large bowl filled with water and let them soak for 1 hour. Cook it.

Divide noodles among 4 serving bowls; sprinkle the prepared fillet, cilantro and green onions. Pour in hot broth. Stir and let stand. Serve with bean sprouts, Thai basil, lime wedges, Hoisin sauce and chili garlic sauce on the side.

Vietnamese traditional dish, which is suitable for vegetarians or as a light dish.

Ingredients:

Tub - 2 pcs.
Cinnamon - 1 stick
Peppercorns
Carnation
Onions
Garlic - 2 cloves
Ginger root
Shiitake mushrooms - 140 g
Soy sauce
Rice vinegar
Chopped green onions
Chinese cabbage- 2 pcs.
Edamame
Rice noodles - 110 g
Basil
Chili sauce

Preparation:

Mix star anise, cinnamon, pepper and cloves. Fry.

Add water, onion, garlic, ginger and shiitake mushroom stems. Simmer for 20 minutes, then strain and return the liquid back to the pan.

Chop the mushrooms and add them to the pan along with the soy sauce, rice vinegar and green onions. Simmer for 15 minutes, then add the bok choy.

Prepare noodles according to instructions. Pour the soup into cups and add the noodles.

Serve with lime slices, chilli and basil.

If you want to try Vietnamese food, then you should start with this dish.

Ingredients:

Ginger
Onion - 2 pcs.
Star anise
Nuoc Nama
Carnation
Cinnamon
Dill
Bay leaf
Rice noodles - 200 g
Shallot - 1 bunch
Basil
Bean sprouts
Steak - 1 kg
Hoisin
Sriracha sauce

Preparation:

Boil the meat in the broth. Strain the broth and cut up the meat.

Cut the onion in half and remove the outer part.

Bake the onion and ginger in the oven.

Place anise, cloves, cinnamon and fennel seeds in a piece of cheesecloth and tie.

Add a packet of spices, onion halves, ginger to the broth, bay leaf, salt and fish sauce.

Boil for at least 5-6 hours.

Remove spice packet, onion, ginger and bay leaf and discard.

Let the broth simmer for another hour or two.

Cook the noodles.

Place the noodles in a serving bowl and top with the chopped meat (remaining beef meat).

Pour the boiling broth over the noodles and beef, making sure to cover the meat.

Fragrant, rich and exotic, but extremely easy to prepare.

Ingredients:

Carrots - 1/2 pcs.
Onion - 1/4 pcs.
Garlic - 2 cloves
Ginger
Mung bean sprouts
Rice noodles – 200 g
Squids – 6 pieces
Shrimp - 4 pcs.
Coriander
Parsley
Green onions
Basil
A couple of lettuce leaves
Lemon
Soy sauce
Fish sauce
Bouillon

Preparation:

Cook rice noodles.

Cut carrots, onions, garlic and ginger into small cubes. Coriander, green onions, basil and parsley with Chinese cabbage break. Cut the squid into thin rings. Clean the shrimp. Place all ingredients into piles.

Fry everything.

Pour water over all ingredients and cook for 1 hour.

Cook the noodles separately.

Serve the noodle soup.

This healthy Vietnamese noodle soup recipe uses a slow-cooking technique to create rich flavor for its base.

Ingredients:

Onion - 1 pc.
Garlic - 4 cloves
Fresh ginger, peeled, thinly sliced
Chili - 2 pcs.
Chinese five-spice powder - 1 tsp.
Soy sauce
Chicken - 1 pc.
Fish sauce
Rice noodles - 200 g
Onion - 6 pcs.
Coriander
Chili red
Bouillon

Preparation:

Place the vegetables in the soup pot. Stir in five spice powder, add 1 water and soy sauce until well combined.

Clean the chicken. Serve with vegetables, seasoning first.

Cover and simmer on low for 4½ hours.

Drain contents into a large bowl. Place chicken on a cutting board and cover with foil.

Skim fat from broth using a large metal spoon. Mix everything in fish sauce and place over soft boiling water.

Fill a separate saucepan with water and bring to a boil. Add noodles and cook until softened, stirring regularly. Drain the water.

Divide noodles equally among four deep bowls. Add vegetables and chicken broth.

A simple way to cook a complex one exotic dish at home.

Ingredients:

Beef bones - 1 kg
Beef - 600 g
Water -4 l
Onion - 1 pc.
Ginger - 50 g
Star anise
Cinnamon
Pepper
Coriander
Carnation
Sugar
Rice noodles - 400 g
Fish sauce -6 tbsp.
Green basil
Green onions
Cilantro
Parsley
Chili pepper - 1 pc.
Lime - 1 pc.
Bean sprouts
Ginger for serving

Preparation:

Boil beef bones. Pour out the water, cut the meat from the bone.

Pour clean water into the pan again.

Cut the onion and ginger and fry well. Fry all the spices. Add them to the broth. Skim off the foam from the broth. Cook for 5 hours over low heat. 40 minutes before readiness, add beef.

At the end, salt the broth, add sugar and fish sauce.

Boil rice noodles.

Cut the meat. You can also add raw beef.

Cut off the white part of the onion; if it is thick enough, you can cut it lengthwise and throw it into the boiling broth for a minute. Grind the green part.

Slice the chili pepper thinly.

You can start serving the dish.

Pho is an umbrella term for Vietnamese noodle soup. While it's usually made with beef, this version uses shrimp for a more decadent dish.

Ingredients:

Chili - 4 pcs.
Garlic - 3 cloves
Lemoongrass - 1 stick
Ginger
Onion - 4 pcs.
Fish broth- 600 ml
Asian fish sauce
A handful of coriander leaves
Handful of mint leaves
Cooked king prawns- 150 g
Rice noodles - 150 g
Bean sprouts - 100 g
Bouillon

Preparation:

Pour the broth into a medium saucepan, add lemon grass, garlic, ginger and two chillies, and simmer quickly for about 15 minutes to create a basic broth. Leave to cook for another 15 minutes.

Add shrimp, onions, fish sauce and herbs.

Cook beans in a saucepan of boiling water for 1-2 minutes. Drain them and add to the soup. Place rice noodles in boiling water and cook for 4-5 minutes. Remove lemongrass, ginger and garlic from soup.

Divide the cooked noodles between two deep bowls. Pour in the soup. Garnish with coriander and mint leaves.

The charm of this soup comes entirely from the deeply flavored and subtle spicy broth that takes hours to cook.

Ingredients:

Onion - 1 medium
Garlic - 4 large cloves
Ginger
Carnation
Fish sauce
Sugar
Pepper
Rice noodles - 200 g
Broth - 1 l
Beef steak- 1 kg
Basil
Coriander
Beans
Khamsin
Herbs

Preparation:

Bake onions, garlic, ginger, cloves, anise and 5 ground peppers. Pour into a saucepan, add water and boil.

Add broth, sugar and fish sauce, bring to a boil and simmer for 20 minutes. Add herbs.

Boil the noodles.

Boil the meat and cut it up. Add to broth.

Divide the soup between bowls and spoon in the noodles.

This is a traditional dish for the Vietnamese, but very wild and exotic for the rest of the world's population, making this soup truly unique and easy to impress any guest.

Ingredients:

Broth - 2 l
Shrimp - 100 g
lemon grass
Sugar - 2 tablespoons
Spices for soup
Tomatoes - 4 pcs.
Rice noodles - 100 g
Frozen snails - 2 packs
Oil - 1 tablespoon
Garlic - 5 cloves
Lemon grass - 1 tablespoon
White vinegar- 2 teaspoons
Fish sauce - 3 teaspoons
Bean sprouts
Herbs

Preparation:

In a saucepan, heat the broth. When it comes to a boil, add the lemon grass and dried shrimp. Reduce heat to low simmer and add sugar, salt, shrimp and pork pieces. Continue cooking on low for 30-40 minutes. Use a strainer to remove lemongrass and dried shrimp. Add the tomatoes and continue cooking for 5 minutes, then turn off the heat.

Heat in a frying pan vegetable oil. Add garlic and lemon grass. Add snails. Fry for about 30 seconds. Season with vinegar, fish sauce, sugar and turmeric powder. Fry for another minute.

Boil the noodles.

To serve, add noodles to a bowl. Add a portion of broth. Sprinkle with green onions. Serve with Vietnamese sauce.

You won't be able to find this soup in most Vietnamese restaurants, but it's tasty, savory, and no more difficult than making other soups.

Ingredients:

Meat tenderloins - 1 kg
Water - 1 l
Dried bamboo - 200 g
Ginger
Onion - 1 pc.
Sugar
Fish sauce
Cabbage - 1 pc.
Herbs: mint, perilla, coriander
Fried shallots
Thai pepper chili, chopped
Cilantro
Noodles - 200 g

Preparation:

Dried bamboo must be re-moistened by boiling. When ready, cut the bamboo into bite size pieces.

At this time, boil the noodles and make the broth. Add water, onion, ginger, sugar and salt to a large saucepan and bring to a boil. Add the meat cuts and cook for 30 minutes. Remove clippings.

Combine cabbage and herbs in a bowl. Add spices and fish sauce. Add ginger fish sauce and fried shallots.

Mix all ingredients and pour into plates.

This is a Cambodian-Chinese mixture that the Vietnamese "borrowed" and then created their own own recipes soup.

Ingredients:

Pork bones - 2 kg
Water - 4 l
Dried squid - 3 pcs.
Onion - 1 pc.
Shrimp - 100 g
Pork liver
Oil
Shallot - 1 pc.
Pork - 2 kg
Garlic - 2 cloves
Noodles - 200 g
Spices

Preparation:

Boil the bones in water. Strain. Throw away the bones.

Boil the pork liver and then cut it up.

Squeeze the garlic into the broth and add spices.

Fry the onion.

Soak the squid. Transfer to broth.

Add onion to broth.

Boil the noodles separately.

Fry the meat separately in a frying pan with oil and onion.

Serve the broth along with the noodles, shrimp and meat.

The bright orange color of the broth comes from the annatto seed. It's natural food coloring and has many anti-cancer properties.

Ingredients:

Pork bones - 2 kg
Daikon, root - 1 kg
Onion - 1 pc.
Sugar
Fish sauce
Shrimp - 100 g
Broth - 2 l
Pork tenderloin- 2 kg
Starch
Garlic - 3 cloves
Annatto oil
Rice vermicelli
Red onion - 1 pc.
Cilantro
Basil

Preparation:

Boil pork bones in water, strain the broth and cut up the meat.

Cut the peeled daikon root into pieces. Place the peeled onion, daikon, granulated sugar, salt, and dried shrimp in a large saucepan and add water. Bring to a boil and reduce heat. Let it boil for 2-3 hours.

Clean the shrimp. Season with salt, pepper, sugar and starch. Place in the refrigerator for 2 hours.

Heat ¼ cup Annatto oil. Add seeds and stir.

After 1.5 hours of cooking the broth, add the pork tenderloin. Cook for another 45 minutes.

Remove meat from broth and place in a bowl of cold water to cool. Slice thinly and set aside in another container.

Remove all bones, shrimp, onions, and daikon from the broth and strain through a mesh strainer. Place back on oven and heat to medium. Add chicken broth, hoisin and fish sauce.

Cut the garlic and onion for the shrimp. Slice the red onion garnish very thinly and place in a bowl with ice water. Cut green onions into 1.5-inch strips. Chop the Napa cabbage leaves. Cilantro mix. Quarter and wash the Thai basil and place on a serving plate for the table.

Fry the shrimp along with the pork.

Chop the Napa cabbage.

Boil the noodles.

Combine all ingredients together and serve.

The editor-in-chief of the magazine “NN.Sobaka.ru” Svetlana Golovanova and the chef of the Mukka restaurant Artem Mukhin are not looking for easy ways and go out into the open spaces of Nizhny Novgorod in search of traditional Vietnamese soup.

Pho is a classic of Vietnamese cooking, invented almost a hundred years ago in Hanoi. It is a broth with noodles, and the main component can be beef, chicken, fish balls, or whatever the cook’s imagination dictates. The beef version is called pho bo and is considered basic. This is what we decided to look for in the menus of Nizhny Novgorod cafes and restaurants. Preliminary reconnaissance revealed three points where they are familiar with the secrets of Vietnamese gastronomy. Well, or they think they know each other.

Our test drive began in a recently opened location called “Zhar-Balcony”. This space is on the second floor of the Firebird shopping arcade, inspired by examples of European food markets and the legendary Danilovsky market in Moscow. There are several zones here, where different cuisines of the world are presented: in one they prepare burgers (where would they be), in another - Portuguese specialties, France is on the way, and in a colorful, Asian-looking building they make several varieties of pho soup. For the purity of the experiment, we chose pho bo in order to test it everywhere.

Svetlana Golovanova:“Before coming here and trying this soup in person, I read a lot of conflicting reviews about the local pho. Some expressed all sorts of delight, others expressed skepticism. So I formed an ambiguous opinion and after tasting it remained so. On the one hand, the meat is fresh and tasty, but, it seems to me, a little undercooked. On the other hand, the broth is empty. Lacks richness and spice. And celery also appeared in the soup from somewhere. As far as I know, in classic recipe it shouldn't exist. For me, he is completely superfluous here. Onion, cilantro, basil, red capsicum, bean sprouts - yes, celery - well, I don’t know. The rice noodles are not bad. As a result, the dish seems interesting, but there is something missing in it, and something, on the contrary, you want to remove. I think we can give 4 points for quality meat, as well as for the price-quality ratio. An impressive portion of pho bo will cost 245 rubles.”

Artem Mukhin:“The temperature of the soup should be higher. Actually, that’s why the meat didn’t set completely. According to the recipe, it is cut into thin slices and placed in already ready broth. Therefore, the latter should be so hot and the slices of meat so thin that they instantly reach a state of readiness. IN in this case almost unbearable temperature regime. In addition, the meat is cut along the grain, not across, so it is difficult to chew. In general, according to the classics, pho bo is made with beef, not veal, so this is an author’s variation on a given theme, but the meat itself is fresh and tasty. It’s a pity that it’s inconvenient to eat due to improper cutting.

As for the broth, I can assume that a cube has been added, judging by appearance soup. Small-small greens are very similar to those included in the composition bouillon cubes. The salt and spiciness of the soup are just right, but the broth is not at all rich. The taste is there, but the texture is not right. And celery also seems out of place to me here. I probably wouldn’t order this soup a second time.”

The second point of our gastro raid was the Tanuki restaurant on Gorky Square, reverently loved by many for its rolls and sushi. We were, understandably, attracted by the page with soups, where “ traditional soup with beef, rice noodles, ginger and herbs" pho bo.

Svetlana Golovanova:“What I didn’t feel at all here was the ginger that was proudly stated on the menu. The broth is not spicy at all. I didn’t find any ginger or any spices in it. Moreover, there is only soy sauce on the tables, that is, it is impossible to independently adjust even the spiciness of the soup. The broth is rich, unlike the previous version, but the meat is simply terrible. It felt like it had been waiting in the wings for an eternity, frozen and defrosted several times before ending up in the soup.

Every country has its own national cuisine and a signature dish. They are especially famous culinary skills European and Asian countries. Vietnamese cuisine is different a large number greens, vegetables, fish, rice, and the traditional pho bo soup, so popular not only in its homeland, is made from beef or veal; chicken or pork is less often used.

Cooking features

Vietnamese pho bo soup is very hearty and healthy and does not require special preparation. This is the dish that is recommended to be prepared first by those who want to get acquainted with Vietnamese cuisine. The main trick of the preparation is that the broth is cooked with spices. That's why the soup is so rich spicy taste and an unusual aroma. If the broth is cooked in advance, then the process of preparing the soup will take no more than twenty minutes.

Pho soup is a staple first course for the Vietnamese and is usually eaten as a breakfast dish. It gives vigor and energy, saturates the body for for a long time. You can try it in restaurants or street eateries, where the soup is poured into portioned plates directly from a large saucepan.

Among the most sold dishes in the world, pho bo is in third place after minestrone and miso soup.

Making soup at home is easy because you don’t need exotic products or special tools. It is enough to cook a beef-based broth, add spices and rice noodles to it. The meat is cut into thin slices, and it can be cooked in broth, and raw slices can also be poured with boiling water. Sometimes seafood is used as an additive. The recipe for Vietnamese pho soup with seafood is almost the same as for meat soup. But at the same time, the broth is cooked on the basis of squid, and oysters are added to portioned bowls.

Soup Recipes

To prepare any kind of soup you need to take several large onions, carrots, thin noodles from rice flour, soybean sprouts. Season the broth with lime or lemon juice, chopped parsley, and chili pepper. You will also need a mixture of cloves, anise, ginger, star anise, cinnamon and bay leaf.

Beef soup

For Vietnamese pho soup, you can choose any meat. The beef recipe calls for the following ingredients:

1 kg beef bones;
1 kg pulp;
noodles, onions, carrots;
spices.

Wash the bones and boil them for ten minutes cold water, then drain it. Pour in a new portion of water and bring to a boil. Fry chopped ginger and onion and add to the broth. Raw carrots and greens are coarsely chopped, poured into a pan, and all the spices are added. The soup is simmered over low heat for three to six hours with constant stirring. You need to remove the foam periodically.

Separately, boil the rice noodles and rinse with cold water. The broth needs to be strained and the meat cut off from the bones. The beef pulp is pre-frozen, cut into thin slices and boiled in boiling water for 5-7 minutes. The meat is placed in a bowl, filled with broth, and garnished with a slice of lemon or lime.

On poultry meat

Pho soup is also made from poultry . Vietnamese recipe its like this:

Chopped in large pieces pour the chicken with cold water and cook for at least one and a half hours. Along with the chicken, you can add giblets to the pan. Fill in the crushed raw carrots, herbs and spices.

For a golden color and tart flavor, garlic, onion and celery are fried in a pan before adding to the broth, but you can bake them on the grill or in the oven.

The soup is cooked for an hour and a half, during which time the meat will begin to separate from the bone, and the broth itself will acquire a beautiful color and rich taste. Then it is salted, fish sauce and ground pepper are added. It is necessary to remove the chicken, separate the meat from the bones and tear it into fibers. They are placed in portioned bowls. Fifteen minutes before fully cooked You need to soak rice noodles in cold water and boil them. Then it is washed under running water and placed on plates on top of the meat.

The soup must be passed through a large sieve, only then can it be poured into bowls. The portion is decorated with lemon slices and feathers green onions, finely chopped chili pepper. The dish must be eaten hot or warm.

Submission tricks

It is important to know not only how to cook pho bo, but also how to present the soup beautifully. Beautiful serving can be achieved by following a few rules:

A small bowl of pho bo for breakfast will give you strength and energy for the whole day.. But if the calorie content of this dish confuses you, then you can eat it for lunch or dinner, because the soup combines both the first and the second.

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