Spicy Phở Bò Sốt Vang with Lemongrass
75% chuẩn vị · Vietnamese
A creative twist on Phở Bò Sốt Vang, this version incorporates fragrant lemongrass and a touch of chili for a spicier, more aromatic profile, offering a regional variation.
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 chuck roast1 kg
- Beef bones (marrow)500 g
- Yellow onion2 large
- Ginger1 large piece
- Lemongrass stalks3-4
- Star anise5 pods
- Cinnamon stick1
- Fish sauce4 tbsp
- Rock sugar2 tbsp
- Red chilies (optional)1-2
- Saltto taste
- Black pepperto taste
- Water3-4 liters
- Rice noodles (bánh phở)500 g
- Fresh mint1 bunch
- Lime2
- Sliced red chiliesfor garnish
Các bước
- 1
Char the yellow onions and ginger. Bruise the lemongrass stalks.
- 2
In a large stockpot, combine beef shank/chuck, beef bones, charred onions, charred ginger, bruised lemongrass, star anise, cinnamon stick, fish sauce, rock sugar, salt, pepper, and water. Add whole red chilies if using.
- 3
Bring to a boil, then reduce to a simmer. Skim off scum for the first hour.
- 4
Simmer for 2.5-3 hours, or until beef is tender. Remove beef, cool, and slice. Strain the broth.
- 5
Cook rice noodles according to package directions. Drain.
- 6
To serve, place noodles in a bowl. Ladle hot broth over. Top with sliced beef. Garnish with fresh mint, sliced red chilies, and a lime wedge.
