Recipe: Phô Soup! Vietnamese Beef Powder Soup Simple Edition

Home Cooking Recipe: Phô Soup! Vietnamese Beef Powder Soup Simple Edition

Notes:

I started to miss Chinese food in the first week of coming to Quebec. My stomach was stuffed with Christmas meatballs and I saw dizziness in my meat. One afternoon, I came to the Montreal market to find food. Because the holidays, most of the restaurants were closed, and they went into a Vietnamese restaurant. Someone strongly recommended Phô Soup. I also dismissed him as stingy, saying that it was eating and how to become a soup. I tried to take a sip, and when the sweet and fragrant soup slipped into the stomach, the tears of excitement almost came out, and I remembered all the good things of childhood... In short, I can't forget it, and then I drank it twice. The most expensive one is 14 knives and a bowl, not cheap, my sister, so I decided to find a score at home! Yesterday afternoon, I spent two hours in the kitchen. Finally, I can taste the clear noodle soup at home. I am a happy person. See how low my standards are. Now I will announce the secret recipe and I am still ready to leave the store.

Ingredients:

Steps:

  1. Home Cooking Recipe: Put the beef bones, clear water, cinnamon, star anise, cloves into the stockpot and boil over high heat, go to the froth, and simmer for 1 hour.

    Put the beef bones, clear water, cinnamon, star anise, cloves into the stockpot and boil over high heat, go to the froth, and simmer for 1 hour.

  2. Start a wok, heat in a wok, add oil, add oil, add garlic, ginger and ginger, fry for 2 minutes, pour into the stockpot, add fish sauce, continue to simmer for 30 minutes.

  3. Turn off the fire, filter out the spices such as beef bones, leave the soup, and season according to your taste, the soup head will be ready.

  4. Put the rice noodles in the hot water, scald for 2-3 minutes, turn white and soft, then drain.

  5. Basil, parsley chopped, lime cut

  6. Place the hot Vietnamese rice noodles, chopped thin beef slices on the bottom of the bowl, pour the hot fresh soup head, scatter the basil and parsley leaves, and squeeze the lime juice, which is a bowl of authentic Vietnamese Phô Soup!

Tips:

1. If there is a ready-made beef soup base, you can start from the second step. 2. If the soup can't be eaten, you can freeze it, keep it for later use, or make a hot pot soup. Bon appétit! ------------- My food blog: http://blog.sina.com.cn/u/1857335752


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