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19 ingredients, 5 steps, cooking Vietnamese Pho

How are you my mother, now you can present recipe Vietnamese Pho with 19 ingredients and 5 steps. Next this is how to make it, please pay attention carefully.

In cooking there are several stages that must be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to culinary is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 19 ingredients and 5 stages of easy cooking Vietnamese Pho.

Ingredients for Vietnamese Pho

1. You need : BROTH THE.
2. Prepare 2 : onions , halved.
3. You need 4 : ginger " nub of , halved lengthwise.
4. Prepare 5 - 6 lbs : beef leg bones , preferably and knuckle.
5. It’s 1 lb : beef meat , sliced.
6. It’s 1 package : Pho Spices *.
7. You need 1 1/2 tablespoons : kosher salt (halve if using regular table salt).
8. Prepare 1/4 cup : fish sauce.
9. It’s 1 oz : rock sugar chunk of yellow.
10. It’s 2 lbs : rice noodles (dried or fresh).
11. You need 1/2 lb : flank , sliced.
12. Prepare : mint ,.
13. You need : cilantro.
14. It’s : basil.
15. Prepare 2 wedges : limes , cut into.
16. It’s 2 - 3 : chili peppers , sliced.
17. You need 2 big handfuls : bean sprouts.
18. You need : Hoisin sauce.
19. It’s : Sriracha hot sauce.

If all cooking materials Vietnamese Pho it’s ready, We’re going into the cooking stage. Below is how to making with easy.

Stages Cooking Vietnamese Pho

1. Char: Turn your broiler on high and move rack to the highest spot. Place ginger and onions on baking sheet. Brush just a bit of cooking oil on the cut side of each. Broil on high until ginger and onions begin to char. Turn over and continue to char. This should take a total of 10-15 minutes.
   
2. Parboil the bones: Fill large pot (12-qt capacity) with cool water. Boil water, and then add the bones, keeping the heat on high. Boil vigorously for 10 minutes. Drain, rinse the bones and rinse out the pot. Refill pot with bones and 6 qts of cool water. Bring to boil over high heat and lower to simmer. Using a ladle or a fine mesh strainer, remove any scum that rises to the top.
   
3. Boil broth: Add ginger, onion, spice packet, beef, sugar, fish sauce, salt and simmer uncovered for 1 1/2 hours. Remove the beef meat and set aside (you'll be eating this meat later in the bowls) Continue simmering for another 1 1/2 hours. Strain broth and return the broth to the pot. Taste broth and adjust seasoning - this is a crucial step. If the broth's flavor doesn't quite shine yet, add 2 teaspoons more of fish sauce, large pinch of salt and a small nugget of rock sugar (or 1 teaspoon o…
   
4. Prepare noodles & meat: Slice your flank/london broil/sirloin as thin as possible - try freezing for 15 minutes prior to slicing to make it easier. Remember the cooked beef meat that was part of your broth? Cut or shred the meat and set aside. Arrange all other ingredients on a platter for the table. Your guests will "assemble" their own bowls. Follow the directions on your package of noodles - there are many different sizes and widths of rice noodles, so make sure you read the directions. Fo…
   
5. Ladling: Bring your broth back to a boil. Line up your soup bowls next to the stove. Fill each bowl with rice noodles, shredded cooked beef and raw meat slices. As soon as the broth comes back to a boil, ladle into each bowl. the hot broth will cook your raw beef slices. Serve immediately. Guests can garnish their own bowls as they wish.
   
6. Finish and Enjoy.

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