Vietnamese Pho With Beef Americas Test Kitchen Recipes

VIETNAMESE BEEF PHO

Steps:

• In a large soup pot, combine broth, onion, ginger, lemon grass, cinnamon, and peppercorns.
• Bring to a boil, reduce heat, and cover.
• Simmer for 1 hour.
• Arrange bean sprouts, mint, basil, and cilantro on a platter with chilies and lime.
• Soak the noodles in hot water to cover for 15 minutes or until soft.
• Drain.
• Place equal portions of noodles into 6 large soup bowls, and place raw beef on top.
• Ladle hot broth over noodles and beef.
• Pass platter with garnishes and sauces.

VIETNAMESE PHO (LOW-FAT)

Steps:

• 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.
• Place noodles in heatproof bowl and cover with boiling water to soften, drain and set aside.
• Strain stock, discarding solids and return to heat. When boiling add bok-choy and cook 1-2 minutes.
• Divide noodles and beef amongst serving bowls and pour very hot stock over.
• Serve with mint, corander, chopped chilli and onions.

VIETNAMESE PHO WITH BEEF - AMERICA'S TEST KITCHEN

Steps:

• Prepare ginger. Peel, halve lengthwise and smash it.
• Bring broth, ginger, lime zest and five-spice powder to boil in dutch oven over med-hi heat. Add noodles and cook until nearly tender, about 5 minuts.Stir in beef. Simmer until cooked thru and noodles are completely tender, about 2 minutes.
• Off heat, stir in fish sauce, chili-garlic sauce and lime juice. Remove ginger and zest with slotted spoon. Stir in scallions and cilantro; serve.

VIETNAMESE PHO

Steps:

• Soak bone overnight in cold water.
• 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.
• Cook 5 minutes, drain and rinse pot and bones.
• 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.
• 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.
• 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.
• Set aside. In a small bowl, combine scallions, cilantro, and half the sliced onions.
• Place remaining onions in another bowl and mix in hot chili sauce. Soak rice noodles in water. When broth is ready, discard bones.
• 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.
• Reduce heat to simmer.
• In another pot, bring 4 quarts of water to a boil.
• Add noodles and drain immediately.
• Do not overcook noodles