Kitty said: Yes.Making Pho at home?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(Making Pho at home?),it will help you,my kids.
I absolutely love Pho, but sometimes can't always go out and order it. Does anyone know how to make good Pho at home, without taking too much time or effort?
k ill answer this cuz i wanna help not cuz i want points (which i think is ridiculous since evryone does it for points) k
this is wat u need:
5 lbs beef bones with marrow
5 lbs oxtails
1 lb flank steaks
2 large onions, unpeeled, halved, and studded with 8 cloves
3 shallots, unpeeled
2 ounces ginger, unpeeled (1 piece)
8 teaspoons star anise
1 cinnamon stick
4 medium parsnips, cut in 2-inch-chunks
2 teaspoons salt
1 lb beef sirloin
2 scallions, thinly sliced
1 tablespoon cilantro, chopped
2 medium onions, thinly sliced
1/4 cup hot chili sauce
1 lb rice noodles (1/4-inch wide (or banh pho))
1/2 cup nuoc nam (Vietnamese fish-sauce)
black pepper, freshly ground
2 cups fresh bean sprouts
2 fresh chili peppers, sliced
2 limes, cut in wedges
1 bunch fresh mint
1 bunch fresh Asian basil or regular basil
k now this is wat ull do..
1. Soak bone overnight in cold water.
2.Place bones, oxtails and flank steak in a large stock pot. Add SALTED BOILING water to cover and bring to a boil. Better yet, boil water, add salt then add bones. Marinate oxtails and flank steak with fish sauce, sugar, black pepper.
3. Cook 5 minutes, drain and rinse pot and bones.
4.Return bones to pot, add 6 quarts COLD WATER and bring to a boil. Skim surface of scum and fat. Stir bones at bottom. After 1 hour of simmering, add oxtails & flank steak.
5. The ginger root, shallots, and onion need to be roasted. The ginger root until the outer layer peels off easily. The onion until outer layer is semi-burnt. About 3 min. Roast the anise seeds in a pan for 2 min. Add to broth while waiting to boil.
6. Meanwhile, slice beef sirloin against grain into paper-thin slices, about 2-by-2 inches. Slice flank steak the same way; that is after they are cooked for about 1 hour.
7. Set aside. In a small bowl, combine scallions, cilantro, and half the sliced onions.
8. Place remaining onions in another bowl and mix in hot chili sauce. Soak rice noodles in water. When broth is ready, discard bones.
9. Strain broth through a colander lined with a double layer of damp cheesecloth into a clean pot. Add fish sauce and bring to a boil.
10. Reduce heat to simmer.
11. In another pot, bring 4 quarts of water to a boil.
12. Add noodles and drain immediately. Do not overcook noodles
13..the most important step is to...enjoy ur food! :]
and hey check out this funny animation i found on how to make pho..its funny.. :]
heres the link
if you really what it to be good, u have to soak the meat in water while hot for a couple of hours, which makes the water reallyyyy good. the rest is easy.
I seen my mom make it and it takes alot of time if you really want a good homemade pho.You need to soak the meat in the hot water for a long time,hours...
Then the rest should be easy since it's ingredients you find in the grocery stores.Just cook them, and put it in the bowl.
seems like a lot of efffort from what teh other 2 were describing just buy it outside thats what i do and it tastes so damn good lol
Asian Beef Noodle Soup (Pho) [4 serv; ready in 30min]
1 pound lean ground beef
1 onion, chopped
1 tablespoon minced garlic
1 teaspoon ground ginger
4 cups water
1 medium head bok choy, chopped
2 (3 ounce) packages beef flavored ramen noodles
2 teaspoons vegetable oil
2 tablespoons soy sauce
Brown meat in a large skillet. Drain off fat, and rinse meat using a colander.
Transfer meat to a large cooking pot. Stir in onion, garlic, and ginger. Add water, and bring soup to a boil. Stir in bok choy. Reduce heat ,and simmer for about 3 minutes.
Stir in noodles. Simmer 3 minutes longer, or until bok choy and onions are crisp tender and noodles are soft. Stir in seasoning packets, oil, and soy sauce.
The broth needs to be shimmered for at least 4 hours, it's a fairly easy recipe, but time consumming. If you want you could bring the broth to a boil and switch it to a slow cooker, and continue cooking in it. It's safe and you could step out, and come back home and it's done.
1 pack of oxtail (about 1 lbs)
1 packaged of presliced paper thin beef (buy it from your local asian market in the frozen section)
1 bag of been sprout
2 lime quartered
2 bay leaves
1 cinnamon stick
6-8 of whole cloves
pinch of fennel seeds
2-3 star anise
1 inched long ginger, peeled and smashed
1 spanish onion, cut in half
1/3 cup of fish sauces, and more for taste
asian chile pepper
1 package of pho noodle (cook as directed in the packaging)
large piece of cheese cloth
Clean the ox tail, and put it in a 6 quart stock pot, and fill the water up 3/4 of the pot. Let it boil.
heat a omlette skillet, when the skillet is hot add onion, ginger, cloves, star anise, cinnamon stick, fennel seeds. Let the ingredient toast for for a couple of minutes, make sure you flip the onion, ginger, and cinnamon. When the onion and ginger is charred add it into the stock. Place the cinnamon stick, funnel seeds, cloves, star anises, and bay leaves in the cheese cloth, tie it up with a sting, and add into the stock.
After the stock has been shimmering for 4 hours add 1/3 cup of fish sauce and salt for taste, and it's done. You could now make up a bowl of pho with noodle, sliced beef, bean sprout, cilantro, basil, chile, and broth.
Prep time is really less than 40 minutes, but cook time take more time.
correctness,It's Non-profit and only for informational purposes.
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