Very Thick White Discharge Before Period

Pho Soup Recipe Beef Pho

Recipe for Beef Pho Video

First Things First: Pho is pronounced Feuheu . Click on the link to hear this voyelleLe Pho Video will challenge the regulars at this place not ordinary rue Claude Bernard, who teaches away from video rental to serve the best Pho Paris in the years 1990-2000.

When I started this blog, I expected to find former members of this greasy spoon, and so far, three are already identified and asked myself the preamble recette.Le long before you tell the story This recipe, and how, ten years ago that, some years before his death, I inherited the precious leaves of this grumpy Viet who kept the shop in the Rue Claude Bernard.Autant warn you, it is monstrous and complicated application equipment and raw materials in large quantities. But I do not lie by saying without blinking, it is simply, and to me, the best recipe for Beef Pho soup I have ever tasted.
If the history of this recipe you are interested, you can see my long post in which I tell this story.

This specialty
in Vietnam alone accounted for a whole swath of Vietnamese cuisine. When I lived in asia, I tasted the morning at the stroke of 10 hours, but also in the dark for 18 hours. Even today, it's also about a Pho that will end all the restless nights in Asia, whether in Laos, Vietnam or Thailand: there is simply no time, nor consumers or for the "restorers". Restaurants that offer seriously this soup, make it their specialty and unique dish, and the reputation of a photon propagates with the rumor, the city is recovering to queue in front of a famous Pho. In Vientiane, it yaa Xi Khay Pho, Pho Phon Kheng Pho Don hoist, Xi Muang Pho, Pho Silhom short, in a city like this, there is no more than a dozen renowned Pho at amid a myriad of brands anonymous. Simple as that.

The soup was the day for the next day, and can easily keep for several days. I know it is complicated, but frankly, it's worth the detour. If I were asked to describe this soup an exception, I would say that the key distinguishing features are:

The bones must be cleaned one by one

• The broth is an infusion of bone beef (10 pounds for 12 bowls for 10 hours)
• The onion is used in industrial quantities, including because the sugar lightly toasted onion soup
• The use of the extended Cardamone Pho taste on the palate, and the effect is remarkable
• Coriander is a tricky piece in the assembly of flavors
• Use of the Rump instead of an ordinary round knuckle is required, both the taste and texture of the song choices are beautifully crown the flavor of the broth.

At the time of writing this post, I decided to try my luck with the butchers in my neighborhood to try to collect the amount of bone necessary. I had a deal with the butcher before, which I put aside the bones As the arrival of carcasses, and I sold them for one euro per kilo. I will try to take extra pictures of different stages, and especially the final result.

Preamble

• "If you will use less than 10 kg of beef bones, and less than 2 kg of Ribs, I would advise you not to make Pho."

Ingredients for 12 bowl

• 10 kg of bones - There are two kinds of bones: the heads of bone and bone marrow. Use only the bone marrow.
• 2 kgs Ribs (even if you do not eat, which would be a shame, it must be put to flavor the broth)
• 2 kg onion
• the equivalent of half a hand of ginger
• 12 Anise (anise)
8 cardamom seeds 6 cloves
• 1.5 pieces of cinnamon (each piece being the equivalent of a finger)

For service

• thorny coriander Coriander Mint
• fresh bean sprouts
• 1 bunch spring onions (chives be called)
• lime
• Basil Thai Chili
• fresh green rice pasta (special pho, and if possible, fresh)

equipment and various indications

• Marmite with a capacity of 30 liters, 10 kg of bones, pot 33 to 35 cm.Pour 20 kg of bones, pot of 42 45 cm
• Toothbrush for brushing bone marrow
• Grand mortar
• Pho soup bowls (large Flared bowls)
• Never discard fat in the pipes if they are blocked. Cool / solidify in a pot, put them in a bag and throw it in the trash.

dishes of ribs are cut cold

Preparation

• It takes at least 8 hours of cooking.
• Boil water in large pot. Pour in 2 kg of Ribs (water should cover them). Boil for 10 minutes. Remove and set aside. Y to the bone beef, boil then reduce heat. After 20 minutes, remove the bones, wash them (remove the fat that lies above and pour into a pot). I use it for a toothbrush, which allows me to clean the bones, one by one.
• Put the bones in a large pot by optimizing their investment to have enough room in the pot. Pour 15 liters of water. Boil. Reduce heat (very soft). Avoid a big boiling otherwise the juice will not be clear, and set fire to obtain a continuous tremor.
• An hour later, with a ladle, remove any fat and put it in the pot of fat (for later disposal).
• Cut kilo of onions: cut them in half and broil for 3 minutes under the grill.
• In a large mortar, crush the ginger and chopped before the seeds of cardamom. Put them in the pot with the cinnamon, star anise, cloves, 2 kg of Ribs cut into large cubes 5cm edge. Add 1 / 2 cases of freshly ground pepper, Nuoc Mam 5 cases, 1.5 cases of salt.
• boil, then reduce heat. 2:30 to 3:00 after the dishes are cooked ribs. Remove and set aside.
• Add one or two liters of water. Always
• over very soft, cook 8 to 10 hours.
• After cooking, with a very fine strainer, strain the broth and pour into another pot (the smallest of things). Boil and turn off heat immediately after boiling. Let rest for tomorrow.

The next

• Cut the rump and Ribs thinly.
• Coarsely chop onions young
• Chop cilantro, basil, coriander, thorny, some mint leaves.
• Heat the pot of broth and bring to a boil, reduce heat to get a slight tremor continued. When it starts to boil, add 500 gr of peeled whole onions already, and 500 grams of sliced onions, coriander leaves some thorny, 3 slices of ginger, a few pinches of pepper, a bit of nuoc mam.
• Never leave the thorny green onions and cilantro over 45 minutes in the broth. If you wish, remove from broth, and replace them with new ones. If there is still too much fat, remove it with a ladle, but in principle, all fat was removed after the first hour of cooking.
• Boil a pot large enough (to have good rice pasta, it need space in the pot). Boil the pasta and when they are cooked (taste them to know when to remove them), transfer them to a Chinese (strainer) and rinse with cold water. So you get pasta al dente and not sticky.

Rump should be scalded on the table

Preparation

• Arrange bowls of pasta up to half of the bowl
• Spread over cooked meat
• Pour a ladle of boiling stock (for heating pasta)
• After a few seconds, put the broth in the pot
• Add the broth, up 3 / 4 Bowl
• Stir chopped herbs (mint, spring onions, coriander, thorny coriander, basil ) and add a few slices of onion
• Then add a little raw rump above.
• Serve immediately hot bowl.

service

• Pho Soup should be served very hot. Steak slices are placed on the pasta and it is on the table when the guests stir in the broth they cook quickly.
• Hold available to guests at the table of Nuoc Mam, a pepper mill, branches of Thai basil, coriander, thorny coriander (which is crunched between two spoonfuls of soup), lime, green peppers chopped , bean sprouts boiled, drained, or fresh sprouts.
• Slice an onion finely, and soak the slices in vinegar. Serve in a bowl on the table, it advantageously replace the lime
• Finally, for those who like me, like fat, I put onion slices in a bowl, and I soaked in a few ladles of fat obtained by degreasing the broth, and I have the bowl on the table.