1kg of bone tube (beef leg bone)
500gr beef meat
500gr Pho noodle
30-50g sliced ginger
1-3 onions, grilled, peeled of the cover
1 star anise, aromatic grilled or roasted.
1-2 cardamom, aromatic baked or roasted
5 whole cloves
1 cinnamon stick long-range 10-15cm.
Fish sauce, salt, yellow rock sugar (duong phen), spices
Clean bones: bone crushed pipe or sawing, cutting into part, skip marrow and soaked in salt water and vinegar for at least 1-2 hours. Put them in a saucepan filled with water, add 1 teaspoon of salt (15gr), simmering boil for 3 minutes, then rinse.
Leave the bone marrow because the broth can be mawkish. I suggest you should notice this process. Because it is one of imporant steps to create one of stunning Vietnamese Pho recipes, Beef Pho.
Step1: Boil 3 liters of water to the pot, bring to boil, add 1 teaspoon spice, turn down the heat and put down the bones into pot.
– Using high pot, Pho will be better and more delicious, and also less than water.
Step 2: Put two tablespoons of fish sauce in the pot of bone, under medium heat until boiling, and then reduce heat, small at 80-90 degree. Next you add all ingredients for broth into pot: sliced ginger, star ainse, cloves, cinamon stick, cardamom and onion.
– You must remember the fire because big fire and boiling soup cloudy will make the broth not pure.
Step 3: Wash beef meat and slice it. After two hours, add the spices, sugar, salt to taste, and medium heat for 15-30 minutes, skim foam emerged because of the spices also have impurities.
Step 4: Boil the water, then put Pho noodle into pot to clean about 3 minutes. After that, throw away water, pour Pho noodle into basket. Take enough amount of Pho noodle for each bowl, put some sliced beef on the face of noodle.