Phở Bò Tái (Hanoi Beef Noodle Soup with Rare Beef)
Món truyền thống · Vietnamese
A variation of Hanoi Phở Bò focusing on the delicate texture of thinly sliced rare beef, cooked to perfection by the hot broth, served in a fragrant and clear beef broth.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
Chưa có đánh giá.
Nguyên liệu
- Beef bones (marrow and knuckle)1.5 kg
- Beef sirloin or eye of round (very fresh)600 g
- Onions2 medium
- Ginger1 piece (about 7 cm)
- Star anise4 pods
- Cinnamon stick1
- Cloves3
- Fish sauce3 tbsp
- Rock sugar0.5 tbsp
- Saltto taste
- Black pepperto taste
- Water4 liters
- Dried rice noodles (bánh phở)400 g
- Fresh cilantro1/2 bunch
- Green onions1/2 bunch
Các bước
- 1
Rinse beef bones. Blanch bones in boiling water for 5 minutes, then drain and rinse. Char onions and ginger until blackened, then peel.
- 2
Toast star anise, cinnamon, and cloves until fragrant.
- 3
Combine bones, charred aromatics, toasted spices, and 4 liters of water in a stockpot. Bring to a boil, then simmer gently for at least 3 hours, skimming impurities.
- 4
Strain the broth. Season with fish sauce, rock sugar, salt, and pepper to taste. Keep very hot.
- 5
Slice the raw beef extremely thinly against the grain. Partially freeze the beef for easier slicing if needed.
- 6
Prepare rice noodles according to package directions. Drain well.
- 7
Place noodles in serving bowls. Top generously with the thinly sliced raw beef. Ladle the piping hot broth over the beef, cooking it to a tender medium-rare.
- 8
Garnish with chopped cilantro and green onions. Serve immediately.
