Vietnamese Pho Soup Recipe

Pho Recipe (Vietnamese Noodle Soup) The Woks of Life

WEBSep 5, 2023 · Add 5 quarts fresh water back to the stockpot and bring to a boil. Transfer the bones and meat back to the pot, along with the …

Rating: 5/5(70)
1. Place the bones and beef chuck in large stockpot and add water to cover. Bring to a boil and boil for 5 minutes. Drain in a colander and thoroughly clean the stockpot. This process removes any impurities/scum and will give you a much cleaner broth.
2. Meanwhile, char your ginger and onions. Use tongs to hold the ginger and onions (one at a time) over an open flame, or place each directly on a gas burner. Turn until they’re lightly blackened and fragrant, about 5 minutes. Rinse away all the blackened skins.
3. Add 5 quarts fresh water back to the stockpot and bring to a boil. Transfer the bones and meat back to the pot, along with the charred/cleaned ginger and onions. Add the scallions, fish sauce and sugar. Reduce the heat to low, and simmer until the beef chuck is tender, about 40 minutes. Skim the surface often to remove any foam and fat.
4. Remove one piece of the chuck and transfer to a bowl of ice water to stop the cooking process. Then transfer this piece of beef to a container and refrigerate (you will slice this to serve with your pho later. If you were to leave it in the pot, it would be too dry to eat). Leave the other piece of chuck in the pot to flavor the broth.

Preview

See Also:

Show details

Vietnamese Pho (LowFat) Recipe Food.com

WEBJan 26, 2007 · Add 2 cups water and bring to boil, then reduce and let simmer for 15 minutes. Place noodles in heatproof bowl and cover with boiling water to soften, drain …

1. Place stock, cinamon, star anise and ginger in large saucepan. Add 2 cups water and bring to boil, then reduce and let simmer for 15 minutes.
2. Place noodles in heatproof bowl and cover with boiling water to soften, drain and set aside.
3. Strain stock, discarding solids and return to heat. When boiling add bok-choy and cook 1-2 minutes.
4. Divide noodles and beef amongst serving bowls and pour very hot stock over.

Preview

See Also:

Show details

Low FODMAP Pho Bo (Vietnamese Beef Noodle Soup)

WEBJun 4, 2017 · Create the Flavored Stock: Add Beef Stock to the pot along with the cloves, star anise, cinnamon stick, coriander and fennel, cover …

1. Prepare Toppings: Prepare toppings so that they are ready to serve. We like to arrange the mint, Thai basil and sliced chiles on a platter, leaving room for some bean sprouts. Set aside.
2. Freeze the Meat: Place the meat in the freezer for about 20 minutes or just until ice crystals begin to form. This will allow you to cut it super thin. Meanwhile, proceed with the other prep.
3. Char the Leeks and Ginger: You will note that the recipe calls for whole leeks, whereas you probably know by now that only the green parts are low FODMAP. We are going to char the leek greens and it is just easier to maneuver using the whole leek; please follow the directions carefully. Char the leek greens and the ginger by placing directly over a gas flame. If you do not have gas, place on a rack set on a baking sheet pan under the broiler. In either case, rotate the leeks and ginger several times with tongs so that they get a good black char all the way around. Cool. Use your fingers and a small paring knife to remove all of the black charred parts. Roughly chop the leek greens and the ginger and add to a large pot. It is imperative to only use the green parts of the leek; discard the rest of the leek stalks.
4. Create the Flavored Stock: Add Beef Stock to the pot along with the cloves, star anise, cinnamon stick, coriander and fennel, cover and simmer over low heat for about 1 hour.

Preview

See Also:

Show details

Low Calorie Chicken Pho Lose Weight By Eating

WEBNov 3, 2020 · This Amazing Pho Recipe with Chicken can be made in under 30 minutes! And this soup is low in calories and high in …

1. Heat a pot over medium heat, add in the coriander and clove and toast until fragrant (about 1 minute).
2. Add the ginger, green onions and garlic clove and cook until fragrant (about 1 minute).
3. Add in the cilantro stems, chicken broth, water and chicken breasts. Bring to a boil over high heat, then reduce heat to a simmer (about 10 minutes).
4. When the chicken is cooked through, remove it to a plate and shred.

Preview

See Also: Chicken RecipesShow details