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This quick beef pho recipe cuts down the traditional multi-day process to just one hour using beef base and aromatic spices. It delivers a rich, complex broth paired with tender shaved beef and fresh herbs for a comforting Vietnamese noodle soup experience.
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Infuse a simmering broth made of water, beef base, fish sauce, sugar, ginger, and onion with a spice sachet for 30-45 minutes. → Prepare the fresh garnishes including paper-thin onions, scallions, chiles, and herbs. → Blanch rice stick noodles until al dente and arrange them in bowls. → Layer the noodles with garnishes and the very thinly shaved raw beef. → Pour the ripping hot broth over the ingredients to cook the beef and serve with lime and sauces.
Infuse a simmering broth made of water, beef base, fish sauce, sugar, ginger, and onion with a spice sachet for 30-45 minutes. → Prepare the fresh garnishes including paper-thin onions, scallions, chiles, and herbs. → Blanch rice stick noodles until al dente and arrange them in bowls. → Layer the noodles with garnishes and the very thinly shaved raw beef. → Pour the ripping hot broth over the ingredients to cook the beef and serve with lime and sauces.
This quick beef pho recipe cuts down the traditional multi-day process to just one hour using beef base and aromatic spices. It delivers a rich, complex broth paired with tender shaved beef and fresh herbs for a comforting Vietnamese noodle soup experience.
Prepare the onion: peel and cut one half into paper-thin slices for garnish, and rough chop the other half into large dice for the stock.
Slice the ginger into thin tiles with the skin on to provide maximum surface area for flavoring the broth.
Prep the remaining garnishes by slicing scallions on the bias, cutting red serrano chiles into rings, and preparing lime wedges.
Create a spice sachet by placing star anise, cloves, and the cinnamon stick in cheesecloth and tying it with butcher's twine.
Bring 1 quart of water to a low boil in a saucepan and whisk in the beef base until dissolved.
Freeze the beef for about 40 minutes before slicing to make it easier to achieve paper-thin shavings.
Choose a fish sauce that is amber in color and clear, not dark or opaque.
Do not over-steep the spice sachet; 30-45 minutes is the sweet spot to avoid an overpowering 'holiday' spice flavor.
Ensure the broth is boiling hot when serving so it can properly cook the raw beef in the bowl.
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