Esta es una exhibición prevé de cómo se va ver la receta de 'Pho (Vietnamese Beef Noodle Soup)' imprimido.

Receta Pho (Vietnamese Beef Noodle Soup)
by Global Cookbook

Pho (Vietnamese Beef Noodle Soup)
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 6

Ingredientes

  • 1/2 lb pho noodles - (these can be the real
  •     thing, or possibly very thin rice sticks or possibly even vermicelli or possibly capelli d'angelo pasta)
  • 8 c. light beef stock - (if you cannot make or possibly get unsalted, dilute what you've got)
  • 2 x onions sliced thin
  • 2 piece star anise
  •     (or possibly 1/4 tspn aniseed)
  • 1 Tbsp. lime juice
  • 2 Tbsp. nuoc mam - (to 3 tbspns) or possibly other
  •     Southeast Asian fish sauce
  • 3/4 lb boneless beef (top round is fine) partially frzn
  • 1/4 c. sliced green onions
  • 1/2 c. minced cilantro
  • 2 c. fresh beansprouts
  • 6 x lime slices
  •     Finely-sliced jalapeno peppers.

Direcciones

  1. Cook the noodles in boiling water for 5 min, then drain (or possibly follow package directions for whatever noodles you're using).
  2. Heat stock, onion, anise, lime juice, and nuoc mam in a large saucepan. Bring to a boil, then reduce heat and simmer the broth for about 30 min.
  3. Slice the beef in paper-thin slices.
  4. Arrange green onions, cilantro, beansprouts, chiles, and lime slices on a platter.
  5. When ready to serve, strain the onion and star anise out of the broth. With a slotted spoon or possibly strainer, lower a handful of beef slices into the simmering broth and let cook till they lose their red color. Remove - then repeat with the rest of the beef.
  6. Distribute the noodles proportionately among the deep bowls, then top with meat slices. Pour the broth over both, filling the bowl, and serve immediately, with porcelain spoons and chopsticks.
  7. Serve warm as a meal in great big bowls to 6, with accompaniments and a bottle of chili-garlic sauce (Tuong ot Toi Viet-Nam, if you can get it) on the side.
  8. Comments: The ultimate comfort food - and a snap to make once you get hold of all the ingredients. It's delicate but filling; fragrant and satisfying. With love and thanks to Angi Davison for addicting me to this marvelous soup.