Classic Phở Bò Sốt Vang
Món truyền thống · Vietnamese
A rich and deeply flavorful Vietnamese beef stew, slow-cooked with aromatic spices and tender beef, served with rice noodles and fresh herbs. This is the authentic, traditional preparation.
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 shank or brisket1 kg
- Beef bones (marrow)500 g
- Yellow onion2 large
- Ginger1 large piece
- Star anise5-6 pods
- Cinnamon stick2
- Cloves1 tsp
- Cardamom pods3-4
- Coriander seeds1 tbsp
- Fish sauce4 tbsp
- Rock sugar2 tbsp
- Saltto taste
- Black pepperto taste
- Water3-4 liters
- Rice noodles (bánh phở)500 g
- Fresh cilantro1 bunch
- Lime2
- Red onion1/2
Các bước
- 1
Char the yellow onions and ginger over an open flame or under a broiler until blackened. Peel and rinse.
- 2
Toast star anise, cinnamon stick, cloves, and coriander seeds in a dry pan until fragrant.
- 3
In a large stockpot, combine beef shank/brisket, beef bones, charred onions, charred ginger, toasted spices, fish sauce, rock sugar, salt, and water. Bring to a boil, then reduce heat to a simmer.
- 4
Skim off any scum that rises to the surface during the first hour of simmering.
- 5
Simmer for at least 3 hours, or until the beef is very tender. Remove the beef shank/brisket, let it cool slightly, then slice thinly against the grain. Strain the broth.
- 6
Cook rice noodles according to package directions. Drain.
- 7
To serve, place cooked noodles in a bowl. Ladle the hot broth over the noodles. Top with sliced beef. Garnish with fresh cilantro, thinly sliced red onion, and a lime wedge.
