Phở khô Gia Lai with Lemongrass and Chili
75% chuẩn vị · Vietnamese
A flavorful twist on Phở khô Gia Lai, incorporating aromatic lemongrass and a bolder chili kick, inspired by regional variations.
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 brisket300g
- Beef sirloin or flank steak200g
- Beef bones (optional, for broth)300g
- Yellow onion1/2
- Ginger1 inch
- Lemongrass stalks2, bruised and chopped
- Garlic3 cloves, minced
- Chili peppers2-3, finely chopped
- Chili flakes1 tsp
- Fish sauce4 tbsp
- Soy sauce2 tbsp
- Rock sugar15g
- Flat rice noodles (Banh Pho)1kg
- Scallions1/2 bunch
- Cilantro1/2 bunch
- Bean sprouts200g
- Lime wedges4
- Saltto taste
- Black pepperto taste
- Watersufficient
Các bước
- 1
Prepare the broth (optional, or use good quality store-bought): Simmer beef bones, onion, ginger, and lemongrass for 2-3 hours. Strain and season with fish sauce, soy sauce, and rock sugar.
- 2
Prepare the beef: Slice brisket and sirloin thinly. Marinate sirloin with fish sauce, black pepper, minced garlic, chopped chili, and chili flakes.
- 3
Prepare the noodles: Cook flat rice noodles according to package directions. Drain, rinse, and toss with a little oil.
- 4
Make the sauce: In a pan, sauté minced garlic and chopped chili until fragrant. Add fish sauce, soy sauce, and a little of the broth (or water). Simmer for 2 minutes. Stir in the cooked brisket and toss to coat.
- 5
Assemble the bowls: Place noodles in bowls. Top with the sauced brisket and marinated raw sirloin. Garnish with scallions and cilantro. Serve with bean sprouts, lime wedges, and a side of hot broth.
- 6
Add extra chili or chili flakes if desired.
