The Cookbook/Phở bò - Revision history

wikademia>Wikademia: moved Beta:The Cookbook/Phở bò to The Cookbook/Phở bò over redirect

2009-07-05T04:49:01Z

moved Beta:The Cookbook/Phở bò to The Cookbook/Phở bò over redirect

← Older revision	Revision as of 04:49, 5 July 2009
(No difference)

wikademia>Wikademia: moved The Cookbook/Phở bò to Beta:The Cookbook/Phở bò

2009-06-12T08:08:59Z

moved The Cookbook/Phở bò to Beta:The Cookbook/Phở bò

← Older revision	Revision as of 08:08, 12 June 2009
(No difference)

wikademia>Wikademia at 06:49, 16 May 2009

2009-05-16T06:49:44Z

← Older revision		Revision as of 06:49, 16 May 2009
Line 1:		Line 1:
	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 any street corner, everywhere in Vietnam, all day, and is a staple of most Vietnamese restaurants outside of the country. The broth is the star of this meal and can vary from North to South and is in some cases a closely guarded family secret. Experimenting with the ingredients is a must as long as they are traditionally South-East Asian in origin.		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 any street corner, everywhere in Vietnam, all day, and is a staple of most Vietnamese restaurants outside of the country. The broth is the star of this meal and can vary from North to South and is in some cases a closely guarded family secret. Experimenting with the ingredients is a must as long as they are traditionally South-East Asian in origin.
			{{?}}
	==Ingredients==		==Ingredients==
	;For broth:		;For broth:

wikademia>Wikademia at 03:48, 20 April 2009

2009-04-20T03:48:45Z

← Older revision		Revision as of 03:48, 20 April 2009
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	~~{{recipe\|Pho bo}} \| [[Cookbook:Cuisine of Vietnam\|Cuisine of Vietnam]]~~
	~~{{recipesummary~~
	~~\|Category = Vietnamese recipes~~
	~~\|Image = [[Image:Typicalbeefpho.jpg\|300px]]~~
	}}

	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 any street corner, everywhere in Vietnam, all day, and is a staple of most Vietnamese restaurants outside of the country. The broth is the star of this meal and can vary from North to South and is in some cases a closely guarded family secret. Experimenting with the ingredients is a must as long as they are traditionally South-East Asian in origin.		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 any street corner, everywhere in Vietnam, all day, and is a staple of most Vietnamese restaurants outside of the country. The broth is the star of this meal and can vary from North to South and is in some cases a closely guarded family secret. Experimenting with the ingredients is a must as long as they are traditionally South-East Asian in origin.

Line 19:		Line 13:
	* 1 [[Cookbook:Star anise\|Star Anise]]		* 1 [[Cookbook:Star anise\|Star Anise]]
	* 1 tablespoon whole black [[Cookbook:Pepper\|peppercorn]]		* 1 tablespoon whole black [[Cookbook:Pepper\|peppercorn]]


	;For serving:		;For serving:

wikademia>Wikademia: moved Cookbook:Phở bò to The Cookbook/Phở bò

2009-04-18T21:16:57Z

moved Cookbook:Phở bò to The Cookbook/Phở bò

← Older revision	Revision as of 21:16, 18 April 2009
(No difference)

wikademia>Wikademia: 20 revisions

2009-04-18T21:12:19Z

20 revisions

← Older revision	Revision as of 21:12, 18 April 2009
(No difference)

220.233.69.205: /* Ingredients */

2008-04-04T23:31:38Z

Ingredients

← Older revision		Revision as of 23:31, 4 April 2008
Line 15:		Line 15:
	* 2 medium [[Cookbook:Daikon\|daikon]] (white radish) - chopped into quarters		* 2 medium [[Cookbook:Daikon\|daikon]] (white radish) - chopped into quarters
	* 1 small [[Cookbook:Cinnamon\|cinnamon stick]]		* 1 small [[Cookbook:Cinnamon\|cinnamon stick]]
	* 4 [[Cookbook:Cardamom\|cardamom]] pods - whole		* 2 [[Cookbook:Cardamom\|cardamom]] pods - whole
	* 4 [[Cookbook:Cloves\|cloves]] - whole		* 4 [[Cookbook:Cloves\|cloves]] - whole
	* 1 [[Cookbook:Star anise\|Star Anise]]		* 1 [[Cookbook:Star anise\|Star Anise]]

220.233.69.205: /* Ingredients */

2008-04-04T23:29:56Z

Ingredients

← Older revision		Revision as of 23:29, 4 April 2008
Line 19:		Line 19:
	* 1 [[Cookbook:Star anise\|Star Anise]]		* 1 [[Cookbook:Star anise\|Star Anise]]
	* 1 tablespoon whole black [[Cookbook:Pepper\|peppercorn]]		* 1 tablespoon whole black [[Cookbook:Pepper\|peppercorn]]
	* 2 [[Cookbook:Garlic\|garlic]] cloves - peeled

	;For serving:		;For serving:

wikademia>Webaware: lks, spelling

2007-07-31T01:02:34Z

lks, spelling

← Older revision		Revision as of 01:02, 31 July 2007
Line 10:		Line 10:
	;For broth:		;For broth:
	* 2 large white [[Cookbook:Onion\|onions]] - chopped into quarters		* 2 large white [[Cookbook:Onion\|onions]] - chopped into quarters
	* 1 tablespoon of [[Cookbook:Vegetable oil\|vegetable]] or [[Cookbook:Peanut ~~oil~~\|peanut oil]]		* 1 tablespoon of [[Cookbook:Vegetable oil\|vegetable]] or [[Cookbook:Peanut Oil\|peanut oil]]
	* 5 lbs of [[Cookbook:Beef\|beef]] bones (choose ones with a bit of meat on them)		* 5 lbs of [[Cookbook:Beef\|beef]] bones (choose ones with a bit of meat on them)
	* 1 small knob of [[Cookbook:Ginger\|ginger]] - chopped		* 1 small knob of [[Cookbook:Ginger\|ginger]] - chopped
Line 17:		Line 17:
	* 4 [[Cookbook:Cardamom\|cardamom]] pods - whole		* 4 [[Cookbook:Cardamom\|cardamom]] pods - whole
	* 4 [[Cookbook:Cloves\|cloves]] - whole		* 4 [[Cookbook:Cloves\|cloves]] - whole
	* 1 [[Cookbook:Star ~~Anise~~\|Star Anise]]		* 1 [[Cookbook:Star anise\|Star Anise]]
	* 1 tablespoon whole black [[Cookbook:Pepper\|peppercorn]]		* 1 tablespoon whole black [[Cookbook:Pepper\|peppercorn]]
	* 2 [[Cookbook:Garlic\|garlic]] cloves - peeled		* 2 [[Cookbook:Garlic\|garlic]] cloves - peeled

	;For serving:		;For serving:
	* Phở noodles (broad rice ~~noddle~~) - soaked in hot water until soft and drained		* Phở noodles (broad rice noodle) - soaked in hot water until soft and drained
	* Finely sliced white onion		* Finely sliced white onion
	* Finely sliced [[Cookbook:~~Scallion~~\|scallions]]		* Finely sliced [[Cookbook:Green onion\|scallions]]
	* Chopped [[Cookbook:Cilantro\|coriander leaf]]		* Chopped [[Cookbook:Cilantro\|coriander leaf]]
	* Finely sliced beef sirloin (ask your butcher)		* Finely sliced beef sirloin (ask your butcher)
Line 32:		Line 32:
	;Condiments:		;Condiments:
	* [[Cookbook:Chili Pepper\|Chili peppers]] - whole		* [[Cookbook:Chili Pepper\|Chili peppers]] - whole
	* [[Cookbook:Bean ~~sprouts~~\|Bean sprouts]]		* [[Cookbook:Bean Sprout\|Bean sprouts]]
	* [[Cookbook:Lime\|Limes]] - cut into wedges		* [[Cookbook:Lime\|Limes]] - cut into wedges
	* [[Cookbook:Basil\|Thai Basil]]		* [[Cookbook:Basil\|Thai Basil]]

wikademia>Webaware: fmt, lks, spelling

2007-07-31T00:59:29Z

fmt, lks, spelling

← Older revision		Revision as of 00:59, 31 July 2007
Line 1:		Line 1:
	{{recipe\|Pho bo}} \| [[Cookbook:Cuisine of Vietnam\|Cuisine of Vietnam]]		{{recipe\|Pho bo}} \| [[Cookbook:Cuisine of Vietnam\|Cuisine of Vietnam]]
	[[Image:Typicalbeefpho.jpg~~\|thumb~~\|300px~~\|Typical beef ''phở''~~]]		{{recipesummary
			\|Category = Vietnamese recipes
	~~==Phở bò==~~		\|Image = [[Image:Typicalbeefpho.jpg\|300px]]
			}}

	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 any street corner, everywhere in Vietnam, all day, and is a staple of most Vietnamese restaurants outside of the country. The broth is the star of this meal and can vary from North to South and is in some cases a closely guarded family secret. Experimenting with the ingredients is a must as long as they are traditionally South-East Asian in origin.		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 any street corner, everywhere in Vietnam, all day, and is a staple of most Vietnamese restaurants outside of the country. The broth is the star of this meal and can vary from North to South and is in some cases a closely guarded family secret. Experimenting with the ingredients is a must as long as they are traditionally South-East Asian in origin.

	~~'''~~Ingredients ~~for~~ broth:~~'''~~		==Ingredients==
	* 2 large white onions - chopped into quarters		;For broth:
	* 1 tablespoon of vegetable or peanut oil		* 2 large white [[Cookbook:Onion\|onions]] - chopped into quarters
	* 5 lbs of beef bones (choose ones with a bit of meat on them)		* 1 tablespoon of [[Cookbook:Vegetable oil\|vegetable]] or [[Cookbook:Peanut oil\|peanut oil]]
			* 5 lbs of [[Cookbook:Beef\|beef]] bones (choose ones with a bit of meat on them)
	* 1 small knob of [[Cookbook:Ginger\|ginger]] - chopped		* 1 small knob of [[Cookbook:Ginger\|ginger]] - chopped
	* 2 medium daikon (white ~~raddish~~) - chopped into quarters		* 2 medium [[Cookbook:Daikon\|daikon]] (white radish) - chopped into quarters
	* 1 small [[Cookbook:Cinnamon\|cinnamon stick]]		* 1 small [[Cookbook:Cinnamon\|cinnamon stick]]
	* 4 [[Cookbook:Cardamom\|cardamom]] pods - whole		* 4 [[Cookbook:Cardamom\|cardamom]] pods - whole
	* 4 [[Cookbook:Cloves\|cloves]] - whole		* 4 [[Cookbook:Cloves\|cloves]] - whole
	* 1 [[Cookbook:Star Anise\|Star Anise]]		* 1 [[Cookbook:Star Anise\|Star Anise]]
	* 1 tablespoon whole black peppercorn		* 1 tablespoon whole black [[Cookbook:Pepper\|peppercorn]]
	* 2 garlic cloves - peeled		* 2 [[Cookbook:Garlic\|garlic]] cloves - peeled

	~~'''Serving ingredients~~:~~'''~~		;For serving:
	* Phở noodles (broad rice noddle) - soaked in hot water until soft and drained		* Phở noodles (broad rice noddle) - soaked in hot water until soft and drained
	* Finely sliced white onion		* Finely sliced white onion
	* Finely sliced [[Cookbook:Scallion\|scallions]]		* Finely sliced [[Cookbook:Scallion\|scallions]]
	* Chopped [[Cookbook:~~Coriander~~\|coriander]] ~~leaf~~		* Chopped [[Cookbook:Cilantro\|coriander leaf]]
	* Finely sliced beef sirloin (ask your butcher)		* Finely sliced beef sirloin (ask your butcher)

	'''Note:''' Traditionally, the Vietnamese prefer fatty meat in their soup. Some other serving ingredients include [~~http~~:~~//en.wikipedia.org/wiki/~~Tendon beef tendon], [~~http~~:~~//en.wikipedia.org/wiki/Beef_shank~~ beef shank], [~~http~~:~~//en.wikipedia.org/wiki/~~Tripe beef tripe] and meatballs.		'''Note:''' Traditionally, the Vietnamese prefer fatty meat in their soup. Some other serving ingredients include [[w:Tendon\|beef tendon]], [[w:Beef shank\|beef shank]], [[Cookbook:Tripe\|beef tripe]] and meatballs.

	~~'''~~Condiments:~~'''~~		;Condiments:
	* [[Cookbook:Chili Pepper\|Chili peppers]] - whole		* [[Cookbook:Chili Pepper\|Chili peppers]] - whole
	* [[Cookbook:Bean sprouts\|Bean sprouts]]		* [[Cookbook:Bean sprouts\|Bean sprouts]]
	* [[Cookbook:Lime\|Limes]] - cut into wedges		* [[Cookbook:Lime\|Limes]] - cut into wedges
	* [[Cookbook:Basil\|Thai Basil]]		* [[Cookbook:Basil\|Thai Basil]]
	* [[Cookbook:Fish Sauce\|~~Nuoc mam~~]]		* [[Cookbook:Fish Sauce\|Nước mắm]]
	* [[Cookbook:Hot Sauce\|Hot sauce]]		* [[Cookbook:Hot Sauce\|Hot sauce]]
	* [[Cookbook:Hoisin Sauce\|Hoisin sauce]]		* [[Cookbook:Hoisin Sauce\|Hoisin sauce]]
	* Black pepper		* Black pepper

	==~~Directions~~==		==Procedure==

	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 a minimum of 6 hours but up to 12 hours if you can, skimming regularly. If necessary, add more water to keep the bones covered.

	Strain stock to remove the vegetable and spices and discard them. Return the broth to the stove to keep it boiling hot.		# 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 a minimum of 6 hours but up to 12 hours if you can, skimming regularly. If necessary, add more water to keep the bones covered.
			# Strain stock to remove the vegetable and spices and discard them. Return the broth to the stove to keep it boiling hot.

	==Preparing==		==Preparing==
Line 58:		Line 58:
	Enjoy!		Enjoy!

	[[Category:Beef recipes~~\|Pho bo~~]]		[[Category:Beef recipes]]
	[[Category:Vietnamese recipes~~\|Pho bo~~]]		[[Category:Vietnamese recipes]]
	[[Category:Noodle recipes~~\|Pho bo~~]]		[[Category:Noodle recipes]]
	[[Category:Soup recipes~~\|Pho bo~~]]		[[Category:Soup recipes]]

← Older revision		Revision as of 23:31, 4 April 2008
Line 15:		Line 15:
	* 2 medium [[Cookbook:Daikon\|daikon]] (white radish) - chopped into quarters		* 2 medium [[Cookbook:Daikon\|daikon]] (white radish) - chopped into quarters
	* 1 small [[Cookbook:Cinnamon\|cinnamon stick]]		* 1 small [[Cookbook:Cinnamon\|cinnamon stick]]
	* 4 [[Cookbook:Cardamom\|cardamom]] pods - whole		* 2 [[Cookbook:Cardamom\|cardamom]] pods - whole
	* 4 [[Cookbook:Cloves\|cloves]] - whole		* 4 [[Cookbook:Cloves\|cloves]] - whole
	* 1 [[Cookbook:Star anise\|Star Anise]]		* 1 [[Cookbook:Star anise\|Star Anise]]

← Older revision		Revision as of 01:02, 31 July 2007
Line 10:		Line 10:
	;For broth:		;For broth:
	* 2 large white [[Cookbook:Onion\|onions]] - chopped into quarters		* 2 large white [[Cookbook:Onion\|onions]] - chopped into quarters
	* 1 tablespoon of [[Cookbook:Vegetable oil\|vegetable]] or [[Cookbook:Peanut ~~oil~~\|peanut oil]]		* 1 tablespoon of [[Cookbook:Vegetable oil\|vegetable]] or [[Cookbook:Peanut Oil\|peanut oil]]
	* 5 lbs of [[Cookbook:Beef\|beef]] bones (choose ones with a bit of meat on them)		* 5 lbs of [[Cookbook:Beef\|beef]] bones (choose ones with a bit of meat on them)
	* 1 small knob of [[Cookbook:Ginger\|ginger]] - chopped		* 1 small knob of [[Cookbook:Ginger\|ginger]] - chopped
Line 17:		Line 17:
	* 4 [[Cookbook:Cardamom\|cardamom]] pods - whole		* 4 [[Cookbook:Cardamom\|cardamom]] pods - whole
	* 4 [[Cookbook:Cloves\|cloves]] - whole		* 4 [[Cookbook:Cloves\|cloves]] - whole
	* 1 [[Cookbook:Star ~~Anise~~\|Star Anise]]		* 1 [[Cookbook:Star anise\|Star Anise]]
	* 1 tablespoon whole black [[Cookbook:Pepper\|peppercorn]]		* 1 tablespoon whole black [[Cookbook:Pepper\|peppercorn]]
	* 2 [[Cookbook:Garlic\|garlic]] cloves - peeled		* 2 [[Cookbook:Garlic\|garlic]] cloves - peeled

	;For serving:		;For serving:
	* Phở noodles (broad rice ~~noddle~~) - soaked in hot water until soft and drained		* Phở noodles (broad rice noodle) - soaked in hot water until soft and drained
	* Finely sliced white onion		* Finely sliced white onion
	* Finely sliced [[Cookbook:~~Scallion~~\|scallions]]		* Finely sliced [[Cookbook:Green onion\|scallions]]
	* Chopped [[Cookbook:Cilantro\|coriander leaf]]		* Chopped [[Cookbook:Cilantro\|coriander leaf]]
	* Finely sliced beef sirloin (ask your butcher)		* Finely sliced beef sirloin (ask your butcher)
Line 32:		Line 32:
	;Condiments:		;Condiments:
	* [[Cookbook:Chili Pepper\|Chili peppers]] - whole		* [[Cookbook:Chili Pepper\|Chili peppers]] - whole
	* [[Cookbook:Bean ~~sprouts~~\|Bean sprouts]]		* [[Cookbook:Bean Sprout\|Bean sprouts]]
	* [[Cookbook:Lime\|Limes]] - cut into wedges		* [[Cookbook:Lime\|Limes]] - cut into wedges
	* [[Cookbook:Basil\|Thai Basil]]		* [[Cookbook:Basil\|Thai Basil]]