Beef Pho
Beef Pho
2020-01-04 15:35:54
People 4
(1 votes)
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Ingredients
- 1 kg of knee bones and ox cane
- 350 g of beef for stew
- 1 piece of 5 cm of fresh ginger, sliced thin
- 1 teaspoon salt
- 2.5 litres of water
- 6 black peppercorns
- 1 Cinnamon Twig
- 4 nails
- 6 coriander seeds
- 2 tablespoons of fish sauce
- 400 g of fresh rice noodles, Thick
- red chillies, in slices; soybean sprouts; fresh purple basil leaves; spring onions, chopped; small wedges of lime, for garrison
- 150 g of beef hip, cut into thin strips
- 3 spring onions, fine lyanes
- 1 medium onion, cut into very thin slices
- 1/4 Cup (7 g) fresh coriander leaves, Optional
- chili sauce and hoísín sauce, Optional
Instructions
- Cook the bones with the flesh, the ginger, salt and water in a large pot with plenty of water. When break to a boil, reduce heat to a minimum and let it cook for 3 1/2 hours. Remove any foam that has formed on the surface; add the peppercorns, cinnamon, those nails, coriander and fish sauce; let it cook for others 40 minutes Remove the meat and let it cool. Strain the broth, set ablocks and spices; put the broth back in the pot. When the meat is cold enough not to burn, cut it off on very thin slices. Book it.
- Shortly before serving, pour the noodles in a casserole with boiling water; leave them only a few 10 seconds, otherwise they will soften up and undo. Drain them well and fix them in four large hot bowls.
- Put the garrison in a fountain in the center of the table. Bring the broth to boil over a heavy heat. Put some slices of cooked meat over the noodles in each bowl and then others of raw hip meat. Pour the boiling broth over and put a few pieces of spring onions, and a few slices of onion and coriander if you wish, and serve it immediately. Let diners serve the garnish to their liking. It may also offer some sauce (hoisim sauce and/or chilli sauce, for example) to add to the bowl.
Recipes easy to https://recetasdecocinafaciles.NET /
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