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The Cookbook/Phở bò

2007-02-26T20:50:02Z

212.162.225.3:

{{recipe}} | [[Cookbook:Cuisine of Vietnam|Cuisine of Vietnam]]

==Phở bò==

Along with [[Cookbook:Phở gà|Phở gà]], '''Phở bò''' could easily be called Vietnam's national dish. Most often served in the early morning, it is available on almost any street corner anywhere in Vietnam, and is a staple of most Vietnamese restaurants outside of Vietnam.

'''Ingredients for broth:'''
* 2 large white onions - chopped into quarters
* 1 tablespoon of vegetable or peanut oil
* 5 lbs of beef bones (choose ones with meat on them as well)
* 4 [[Cookbook:Ginger|ginger]] slices - julienned
* 2 carrots - julienned
* 1 small [[Cookbook:Cinnamon|cinnamon stick]]
* 1/4 teaspoon [[Cookbook:Cardamom|cardamom]]
* 1/4 teaspoon [[Cookbook:Cloves|cloves]]
* 1 [[Cookbook:Star Anise|Star Anise]]
* 1 tablespoon whole black peppercorn
* 2 garlic clove - crushed

'''Serving ingredients:'''
* 8 oz Phở noodles (broad rice noddle) - soaked in hot water and drained
* 1 large white onion - finely sliced
* 1 [[Cookbook:Scallion|scallions]] - finely sliced
* 1/4 cup chopped [[Cookbook:Coriander|coriander]]
* 1/2 lb beef sirloin - finely sliced

'''Condiments:'''
* [[Cookbook:Chillies|Chillies]] - whole
* [[Cookbook:Bean sprouts|Bean sprouts]]
* [[Cookbook:Limes|Limes]] (cut into wedges)
* [[Cookbook:Thai basil|Thai Basil]]
* [[Cookbook:Fish Sauce|Nuoc mam]]
* [[Cookbook:Hot Sauce|Hot sauce]]
* [[Cookbook:Hoisin Sauce|Hoisin sauce]]
* Black pepper

==Directions:==

Fry onions in oil until lightly browned. Remove and drain. Rinse the beef bones, place in a stockpot, cover with cold water, and bring slowly to a boil. Reduce heat and simmer, uncovered, for 10-15 minutes. For a clear broth skim off foam.

After this initial cooking, add cooked onions, ginger, carrots, cinnamon, cardamom, star anise, cloves, garlic and peppercorns. Bring to a boil again and gently simmer the stock, partially covered for 6 to 12 hours, skimming regularly. If necessary, add more water to keep the bones covered.

Skim off and any remaining fat and discard. Strain stock.

==Serving==
In large soup bowls, place equal amounts of Phở noodles, top with uncooked thinly sliced beef, and ladle on generous amounts of steaming hot broth, which will cook the beef. Garnish with sliced onions, scallions and coriander, and serve.

Place condiments on a large serving plate. Offer fish sauce, hot sauce, and hoisin, which can be either added to directly into the soup or placed in small bowl for dipping the meat.

[[Category:Beef recipes|Beef recipes|{{PAGENAME}}]]
[[Category:Vietnamese recipes|Vietnamese recipes|{{PAGENAME}}]]
[[Category:Noodle recipes|{{PAGENAME}}]]

The Cookbook/Phở gà

2007-02-26T20:23:39Z

212.162.225.3:

{{recipe}} | [[Cookbook:Cuisine of Vietnam|Cuisine of Vietnam]]

'''Pho Ga''' is one of the culinary gems of [[Cookbook:Cuisine of Vietnam|Vietnamese cuisine]], available within a mile radius of almost every person in the community of Little Saigon, a Vietnamese enclave located in Orange County, California. Although the flavors are complex, the technique is simple, and the result is delectable.

== Ingredients ==
* "Pho" noodles*

=== Broth ===
* 1 small to medium [[Cookbook:Chicken|chicken]] (whole)
* 12 cups chicken broth
* 3-4 slices of fresh [[Cookbook:Ginger|ginger]] (whole)
* 1 medium brown [[Cookbook:Onion|onion]], peeled (whole)
* 1 tbsp of [[Cookbook:Salt|salt]] or more (to taste)
* Fish sauce, to taste*

===Seasoning Pouch===
* 1 tsp. fennel seed
* 1 tsp. peppercorns
* 3 whole star anise*
* 1-2 dried cardamom pods*
* 1/2 stick cinnamon
* 3 whole cloves

===Finishing Touches===

* Diced cilantro and green onion
* A few fresh basil leaves, torn
* Fresh bean sprouts
* Thinly sliced brown or white onion (several pieces per serving)
* Hoisin Sauce (1 tsp per serving, or to taste)*
* Lime (squeezed into broth before eating)
* Jalapenos, serranos, or other chilli peppers
* Sriracha or similar chilli sauce
* Additional fish sauce

'''Note:''' All ingredients, particularly those marked with asterisks, can be found in Asian markets and some large supermarkets

== Procedure ==
# Combine ingredients for seasoning pouch in a small strainer or a pouch made from cheescloth and twine.
# In a large stock pot, boil broth ingredients together with seasoning pouch until the chicken is thoroughly cooked
# Remove the chicken and strain broth back into the pot for additional simmering. Once the chicken is cool, pull apart the meat into bite sized pieces and discard bones.
# In a separate pot, boil the "Pho" noodles in sufficient water. Stop when they're no longer chewy (basically the way you'd boil spaghetti). Make sure you don't overdo it or the noodles will fall apart and you'll end up with porridge. When done, pour the noodles into a colander and rinse them with lukewarm water. Then, leave them to drain.
# Once the noodles have drained, add them to a bowl. Combine the chicken, "finishing touches" (see above), and enough broth to cover the noodles. Enjoy with fork (chopsticks if you want the authentic experience) and a spoon.

[[Category:Chicken recipes|Chicken recipes|{{PAGENAME}}]]
[[Category:Vietnamese recipes|Vietnamese recipes|{{PAGENAME}}]]
[[Category:Noodle recipes|{{PAGENAME}}]]

The Cookbook/Phở bò

2007-02-26T20:22:40Z

212.162.225.3: New page: ==Phở bò== '''Ingredients for broth:''' * 2 large white onions - chopped into quarters * 1 tbsp vegetable or peanut oil * 5 lb beef bones (choose one with meat on it as well) * 4 [[Coo...

==Phở bò==

'''Ingredients for broth:'''
* 2 large white onions - chopped into quarters
* 1 tbsp vegetable or peanut oil
* 5 lb beef bones (choose one with meat on it as well)
* 4 [[Cookbook:Ginger|ginger]] slices - julienned
* 2 carrots - julienned
* 1 small cinnamon stick
* 1/4 tsp [[Cookbook:Cardamom|cardamom]]
* 1/4 tsp [[Cookbook:Cloves|cloves]]
* 1 [[Cookbook:Star Anise|Star Anise]]
* 1 tbsp whole black peppercorn
* 2 garlic clove - crushed

'''Serving ingredients:'''
* 8 oz Phở noodles (broad rice noddle) - soaked in hot and drained
* 1 large white onion - finely sliced
* 1 scallion - finely sliced
* 1/4 cup chopped cilantro
* 1/2 lb beef sirloin - finely sliced

'''Condiments:'''
* Chillies - whole
* Bean sprouts
* Limes (cut into wedges)
* Thai basil
* Nuoc mam
* Hot sauce
* Hoisan Sauce
* Black pepper

==Directions:==

Slice 2 onions into quarters. Fry onions in 1 tbsp of oil until lightly browned on the outside. Remove and drain. Rinse the beef bones and place in a stockpot. Cover with cold water and bring slowly to a boil. Reduce heat and simmer, uncovered. For a clear broth skim off foam.

After 10-15 minutes, add cooked onions, ginger, carrots, cinnamon, cardamom, star anise, cloves, garlic and peppercorns. Bring to a boil again. Simmer the stock, partially covered for 6 to 12 hours, skimming regularly. If necessary add more water to keep the bones covered. Strain the stock, skim off, and discard any fat.

==Serving==
In large soup bowls, place equal amounts of Phở noodles, and top with sliced onions, scallions and coriander. Finally, top with uncooked thinly sliced beef and ladle on generous amounts of steaming hot broth.

Place condiments on a large serving plate. You may garnish with bean sprouts, basil, chillies, and limes.

You may also add fish sauce, hot sauce, and hoisan or serve in separate dish to allow diners to dip the cooked meat into the various sauces.