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How To make Hanoi Beef & Rice Noodel Soup (Pho Bac)
5 lb Beef bones with marrow
5 lb Oxtails
2 lb Short rib plate, or 1 lb
-flank steak 2 lg Onions, unpeeled, halved
-and studded with 8 whole -cloves 3 Shallots, unpeeled
2 oz Fresh ginger root, unpeeled
-in one piece 8 Star anise
1 Cinnamon stick
4 md Parsnips, cut into 2-inch
-chunks 2 ts Salt
1 lb Beef sirloin
2 Scallions, thinly sliced
1 tb Shredded coriander
2 md Onions, sliced paper-thin
1/4 c Hot chili sauce (tuong ot
-or sriracha sauce) 1 lb 1/4-inch-wide dried rice
-sticks (banh pho) 1/2 c Nuoc mam (Vietnamese fish
-sauce) Freshly ground black pepper
ACCOMPANIMENTS:
2 c Fresh bean sprouts
2 Fresh red chile peppers,
-sliced 2 Limes, cut into wedges
1 bn Of fresh mint, separated
-into leaves 1 bn Fresh Asian basil *
* or regular fresh basil, -separated into leaves In order to cut the beef into paper-thin slices, freeze the pieces of meat for 30 minutes before slicing. The night before, clean the bones under cold running water and soak overnight in a pot with water to cover at room temperature. (This will help loosen the impurities inside the bones. When heat is applied, these impurities are released and come to the top much faster and can be removed, therefore, producing a clear broth.) Place the beef bones, oxtails and short rib plate in a large stockpot. Add water to cover and bring to a boil. Cook for 10 minutes. Drain. Rinse the pot and the bones. Return the bones to the pot and add 6 quarts of water. Bring to a boil. Skim the surface to remove the foam and fat. Stir the bones in the bottom of the pot from time to time to free the impurities. Continue skimming until the foam ceases to rise. Add 3 quarts more water and bring to a boil. Skim off all the residue that forms on the top. Turn the heat to low and simmer. Meanwhile, char the clove-studded onions, shallots and ginger directly over a gas burner or under the broiler until they release their fragrant odors. Tie the charred vegetables, star anise and cinnamon stick in a double thickness of dampened cheesecloth. Add the spice bag, parsnips and salt to the simmering broth. Simmer for 1 hour.
Remove the short rib plates. Pull the meat away from the bones. Reserve the meat and return the bones to the pot. Simmer the broth, uncovered, for 4 to 5 hours. Keep an eye on it; as the liquid boils away, add enough fresh water to cover the bones. Meanwhile, slice the beef sirloin against the grain into paper-thin slices, roughly 2 by 2-inches in size. Slice the reserved short rib meat paper-thin. Set aside. In a small bowl, combine the scallions, coriander and half of the slice onions. Place the remaining sliced onions in a small bowl and stir in the hot chili sauce. Blend well. Soak the rice sticks in warm water for 30 minutes. Drain and set aside. When the broth is ready, remove and discard all of the bones. Strain the broth through a strainer or colander lined with a double layer of dampened cheesecloth into a clean pot. Add the fish sauce and bring the broth to a boil. Reduce the heat and keep the broth at a bare simmer. In another pot, bring 4 quarts of water to a boil. Drain the noodles, then drop them in the boiling water. Drain immediately. Divide the noodles among 4 large soup bowls. Top the noodles with the sliced meats. bring the broth to a rolling boil. Ladle the broth directly over the meat in each bowl (the boiling broth will cook the raw beef instantly). Garnish with the scallion mixture and freshly ground black pepper. Serve the onions in hot chili sauce and the accompaniments on the side. Each diner will add these ingredients as desired. Yield: 4 servings.
How To make Hanoi Beef & Rice Noodel Soup (Pho Bac)'s Videos
I MADE THE BEST PHO BETTER THAN RESTAURANT
INGREDIENTS & INSTRUCTIONS
Beef shin center
Angus beef
Oxtail
Beef soup bones
4-5 star anise
3 cinnamon sticks
1 medium piece of ginger
2 medium yellow onion
1 medium shallots
3 garlic cloves
5-6 whole cloves
1 tbs sugar
1 tbs coriander seeds
2 tbs salt
4-6 tbs fish sauce
2 small beef bouillon cubes
1 large chicken bouillon cube
1 lime
Cilantro
1 scallion or spring onion
Hoisin sauce to eat it (optional)
Slice very thin onion, soak it in cold water to remove some of the aroma and the strong flavor, chopped up some cilantro and spring onion to garnish your Phô, it’s great with some hoisin sauce and chili oil.
Enjoy!
Be sure to adjust the seasonings to your taste bud, as my measurements are only a guideline.
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Easy pho recipe
There are so many variations of making pho. There is no right or wrong way and I won't blast anyone for making it different to how I make it. I have tried making pho many different ways. For me, this is easy enough and the flavours are amazing! This is MY version of beef pho.
If you have constructive feedback, feel free to comment.
MUSIC:
Luxofons - Vietnamese Type Beat
ODESZA - A Moment Apart
Pho is life...
A simple way of making a legit but humble pot of Pho at home...#pho #vietnam #broth
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What you will need:
Cook Time: 6-8 hours / Prep Time 45-60 minutes
To serve 5-6
Ingredients:
Broth:
1kg beef marrowbone
800g boiling beef on the bone
120g ginger
5 shallots
1 white onion
2 cinnamon sticks
5 star anise
3 tbsp rock sugar
1 tbsp fennel seed
1 tbsp coriander seed
1 tsp black peppercorns
5 cardamon pods
1/4 shaved nutmeg
4 cloves
salt to season
fish sauce to season
instant chicken bouillon to season (optional)
Rice Noodles and Toppings:
400g pho rice noodles
1 bunch coriander
1 bunch Thai basil or basil
6 spring onions
200g beansprouts
1/2 white onion
2 red chillies
3 limes
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EXTREME Vietnamese Street Food - 5 Must Eat Foods in Hanoi!!
???????? Vietnam Street Food - Ultimate Pho Tour:
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HANOI, VIETNAM - Today we’re going on an ultimate Vietnamese street food tour to eat 5 of the must eat Vietnamese foods in Hanoi, that are not pho. I’m hanging out with local food expert @Hanoifood from Hanoi Food. We’re eating some local favorite Vietnamese dishes and some extreme dishes as well. It’s going to be delicious!
Thank you to @Hanoifood for taking me on this amazing Hanoi street food tour:
Here are all the places we ate:
1. Xôi Xéo
Location: Xôi Mây (
Price: 15,000 VND ($0.63) per bowl
One of the common breakfasts in northern Vietnam is sticky rice with toppings. She has to be one of the fastest food assemblers in all of Vietnam!
2. Bún Riêu
Location: Bún riêu Hàng Lược (
Price: 75,000 VND ($3.15) for fully loaded bowl
Pho is extremely common in Vietnam, but there are so many other noodle soups, and bun rieu is one of the best. This place is extremely popular and we ordered it fully loaded!
3. Bún Chả
Bún Chả Hàng Quạt (
Price: 45,000 VND ($1.89) per portion
If there’s one dish that you have to eat when you’re in Hanoi, Vietnam, it would be bun cha for lunch. The combination of grilled pork in a soup of fish sauce with noodles and vegetables is heavenly.
4. Bún ốc
Location: Bún ốc cô Huệ (
Price: 40,000 VND ($1.68) per bowl
One of Khoa’s favorite local dishes is bun oc, or snails and noodles. We specifically tried the cold version with giant snails!
5. Cháo
Location: Cháo Sườn Sụn Huyền Anh Đồng Xuân (
Price: 35,000 VND ($1.47) per bowl
Another common dish in Vietnam is chao, or congee, rice porridge. Rather than being chunk with rice grains, this was one of the smoothest bowls of congee ever.
6. Chả Rươi
Location: Cửa Hàng Chả Rươi Hưng Thịnh (
Price: 35,000 VND ($1.47) per piece, we ate 5
One more extreme Vietnamese food we had to try was cha ruoi, a sandworm pancake. A little bizarre, but proved to be one of the best meals of the day!
Thank you for watching this ultimate Vietnamese street food tour in Hanoi!
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Pho Bar Vietnamese Kitchen - Grilled Pork & Noodle Salad
Restauranteur Chef Minh Do prepares his favorite Vietnamese recipes to be featured at south Florida’s newest dining experience, Pho Bar.
#vietnamesecuisine #davieflorida #phonoodles #grilledpork
Recipe #2 is a Grilled Pork & Noodle Salad dish called Bún thịt nướng! A wonderfully cultivated dish featuring marinated grilled pork, rice noodle, fresh vegetables, crushed peanuts and crispy egg rolls.
**Stay Tuned, Pho Bar opening date to be announced soon. Target is late April, early May.
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Differences Between Pho Hanoi and Pho Sai Gon
Pho is one of the most popular dishes in Vietnam. A hot bowl of pho, soft noodles, sweet broth, a little lemon, and a few slices of chili is extremely delicious. But pho in each region has different characteristics in form and a little taste. In today's video, I will show you the differences between Hanoi and Saigon pho.
There are a lot of myths and legends about Pho’s origin. One theory is that Pho was from Vân Cù village in Nam Dinh province, where people carried and sold Pho on bamboo poles to make a living during the 20th century. Another theory is that Pho was popularly rose in Hanoi due to a surplus of beef bones during French rules in the late 1800s, and pot au feu, an excuse for my pronunciation, pot au feu is a famous French dish, very similar to Pho sot vang today, so the French culture might have some influence on Pho. Many people believe that the name Pho was from the Chinese word Phan, in Nguu Nhuc Phan which is a Chinese cow meat noodle soup. In the 1900s, Chinese food vendors call the name of the dish from distance to attract customers ``Nguu Nhuc Phan” and it was shortened to nhuc phan then phan.
During the Vietnam War, there were a lot of northern Vietnamese migrated to the south of Vietnam, and of course they brought Pho recipes with them. After the Vietnam war in 1975, many people fled the country and they built their community and reserved the culture by cooking Pho. And that’s why you see there are a lot of Southern Pho in the U.S, Canada, and other countries. Nowadays, Pho is known worldwide and it’s a beauty of many cultures and historical stories.
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☀️About me:
Hey, I’m Van Vu from Vietnam! I’m gonna show you a BUN CHA good food besides PHO (Hope you like the puns :)) I love sharing Vietnamese unique food, hidden gems, and especially our culture. I strongly believe that the world will be a better place if we know each other’s culture. Learn more about me here:
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