Vietnamese Pho soup: recipes for beef and seafood.

Soup Fo, along with Miso and Minestrone, is one of the three most popular first courses in world cuisine.

The mysterious taste of a rich and unusually fragrant dish won the hearts of many gourmets.

The history of the soup goes back centuries and is shrouded in many secrets and secrets. But, despite this, the dish can be easily prepared at home and surprise relatives with culinary knowledge.

Soup Pho - general principles of cooking

The base of the dish is a rich broth. The classic recipe uses beef to make it. There are also several cooking options for Fo with fish, poultry and seafood. In Vietnam, a dish is often served with raw, thinly sliced \u200b\u200bpieces of meat. But we will not take risks, and we will heat all the products.

What else is Pho soup made from:

Rice noodles;

Fish sauce;

Hot peppers;

Soy sauce;

Carrot.

Special attention is paid to spices in the Vietnamese dish: different types of pepper, coriander, cinnamon, cloves. Ideally, a ready-made mixture, also called Pho, is used. But you can replace it with individual ingredients, ready-made sauces.

Recipe 1: Classic Beef Fo Bo Soup

Recipe for classic beef soup fo. Ideally, besides meat, for cooking, you need an ox tail and a brain bone. It is these ingredients that add richness to the soup broth.

Ingredients

800 grams of beef sternum;

500 grams of cow tail;

One brain bone;

2 onions;

20 grams of ginger;

One parsnip;

1 jalopeno pepper;

Spices fo (cinnamon, cloves, anise);

20 grams of Thai fish sauce;

Cilantro, basil.

Cooking

1. Thoroughly rinse the bones and the cow’s tail, fill it with water and boil for 10 minutes. Then we drain all the liquid, the meat is washed again. Add beef sternum. Fill with water and cook for an hour.

2. Peel the onion and ginger, cut into several parts, add the fo spices and warm in the oven or grill for about 10 minutes. Then add to the pan to the broth and continue cooking.

3. After another hour, add parsnip and fish sauce. Mix, boil for half an hour. We take out the beef breast, catch the vegetables and leave the broth to cook for another 2 hours with the cow's tail and brain bone.

4. Wrap the cooled beef in cling film and put in the refrigerator.

5. Cut the greens, lime, pepper, remaining onion.

6. Filter the broth, salt, and pepper. We peel the meat from the tail and arrange it on plates.

7. Cut the beef from the refrigerator with large but thin plates. Also put on a plate. Add pepper, herbs, lime slices. If desired, you can put a little soy sauce.

8. Fill with hot broth and serve.

Recipe 2: Pho Soup with Rice Noodles and Beef

To make pho soup according to this recipe, you will need rice noodles. Do not try to replace it with ordinary pasta or spaghetti, it will turn out completely wrong.

Ingredients

1.5 kg of beef seeds;

1.5 kg of beef tenderloin;

700 grams of rice noodles;

. ½ hot pepper pod;

400 grams of soybean sprouts;

5 cloves of garlic;

5 onions;

Parsley, lettuce, cilantro;

Soy sauce.

Cooking

1. We cook strong beef broth from meat products and 3.5 liters of water. Add onion and chopped hot pepper there. Then filter the broth, cut the flesh into pieces, return to the broth. Throw the bones.

2. Put the broth on the stove again, season with soy sauce, spices, add chopped garlic and soy sprouts.

3. Dip rice noodles in boiling water for 15 seconds, then rinse with cold water.

4. Lettuce leaves and the rest of the greens are cut.

5. Put rice noodles, greens, slices of lime in a plate and pour the broth with slices of beef.

Recipe 3: Fo ga Chicken Soup

A lightweight version of Vietnamese pho soup, which is prepared much faster than the classic version. It is advisable to use poultry or farm birds, which will give a good fat. In addition to chicken, you can similarly use a turkey or another bird, but not very fat. The essence of the dish is in a saturated, boiled broth without fat.

Ingredients

Big chicken;

Carrot;

A piece of ginger half the size of a finger;

Pinch of cinnamon;

Soy sauce;

2 star cloves;

2 onions;

Chili pepper.

Cooking

1. The carcass is well washed outside and inside. Fill with cold water so that it slightly covers the bird. Add chopped onion into 4 parts, chopped carrots with large washers and cook for 30 minutes. When boiling, remove the foam, periodically get rid of fat on the surface.

2. After half an hour, add chopped hot pepper, thin rings of ginger, cloves, cinnamon to the pan and cook until fully cooked for about another hour.

3. Take the bird out of the broth, cool, free the meat from the bones and arrange on plates.

4. The broth is filtered through a sieve to get rid of boiled vegetables and spices. Then season to taste with salt, soy sauce, cinnamon.

5. Pour plates with chicken in a fragrant broth, sprinkle abundantly with herbs and serve. For sharpness, you can add more pepper, chilli or ground. For flavor, put a circle of lemon.

Recipe 4: Vietnamese Pho Ka Soup with Fish

More precisely, with fish balls. For the preparation of the national soup fo you can use absolutely any fish. But preferably one that does not have a large number of bones, as it will be necessary to cook the stuffing.

Ingredients

2 kg of fish;

200 grams of rice noodles;

Soy sauce;

2 onions;

Chilli;

Chives;

A raw egg;

Any oil;

Cooking

1. Cut fish into fillets. We put the heads, fins, bones, the ridge in a pan. Fill with cold water, add the chopped onion, pepper pod and boil for 50 minutes. Then filter, season with soy sauce.

2. Grind the fillet with a meat grinder, add salt, an egg. If the minced meat turned out to be liquid, then you can pour a little rice flour.

3. We form meatballs from minced meat, fry in oil in a pan.

4. Boil the noodles for 15 seconds, rinse.

5. Put fish balls, noodles on plates, add greens, a slice of lemon and fill the contents with boiling broth. Serve hot.

Recipe 5: Pho Soup with Seafood

This soup is subdued by its unusual aroma, and is popular in world culinary. In Vietnam, it is cooked for breakfast and consumed early in the morning. It is believed that such a start to the day promises only the good. Seafood will require shrimp, mussels, squid, you can take an octopus.

Ingredients

400 grams of seafood;

150 grams of rice noodles;

A piece of ginger, the size of a little finger;

Hot peppers;

Chives and cilantro;

5 peas of pepper;

Clove sprocket;

Bulb;

2 cloves of garlic;

Carrot.

Cooking

1. Peel the onion, ginger, carrot and raw shrimp.

2. Cut onions, carrots, ginger and fry in a pan. We put it in the pan, add the shells from the shrimp and boil for 30 minutes. We filter.

3. In the broth we put all the seafood, peppercorns, chopped sharp pod, cloves and boil until cooked.

4. Boil the noodles separately, arrange them on plates.

5. We take out seafood, we send to noodles. Filter the broth, salt, fill the contents of the plates.

6. Sprinkle soup with chopped green onions, cilantro. Garlic and put a slice of lemon. Similarly, you can use lime.

Recipe 6: Fo Soup with Fried Fish

Another variation of pho soup with fish. For cooking, you will need two types of product - selected pieces of fish for frying and illiquid parts for the broth. The broth will turn out to be more saturated if you use the heads, tails, fins.

Ingredients

2 kg of fish for broth;

500 grams of selected fish for frying;

150 grams of rice noodles;

A slice of ginger;

Chives;

Spice mix;

Fish sauce;

Flour for breading;

Cooking

1. We wash the fish pieces for the broth, pour cold water, boil for 2 minutes. Drain the broth. We wash the fish well again, fill it with clean water, add onions, ginger and cook for an hour.

2. Filter the broth, salt, season with pepper, aromatic spices and fish sauce. We peel the flesh from the bones, add to the soup.

3. Boil rice noodles, rinse and arrange on plates.

4. Cut the selected pieces of fish into small pieces, about 3-4 cm each. Then salt, you can sprinkle with any spices, roll in flour and fry in oil in a pan. We also lay out on plates. For each serving 3-4 pieces.

5. Add chopped green onions, a slice of lemon or lime.

6. Fill with hot broth.

Recipe 7: Pho Soup with Rice and Sprouted Beans

For the preparation of Vietnamese pho soup, it is not necessary to use noodles, you can put rice. Better if it is unpeeled and long. You will also need sprouted beans, which is often used in Vietnamese national cooking. For cooking, you just need to fill in the washed beans with water, stand for two days until the sprouts appear.

Ingredients

900 grams of beef;

100 grams of sprouted beans;

150 grams of rice;

2 onions;

20 grams of ginger;

Chilli;

Green onion;

Bay leaf;

Peppercorns;

Cinnamon, mint, lemon - to taste.

Cooking

1. Pour the beef with water, add the whole onion, 5 peas of pepper, ginger and cook for 2.5 hours. Then put the bay leaf and turn it off. Filter the broth, cool the meat.

2. Separately, boil long rice, rinse well, drain the water. We lay out in plates.

3. Grind the chilli. You can simply cut or scroll with a blender, put in the broth, salt and mix.

4. Cut the chilled beef into slices, put in a bowl of rice.

5. Add the sprouted beans.

6. Chop green onions. If desired, add a leaf of mint, a circle of lemon, a little cinnamon. We ship to other ingredients.

7. Pour the broth and can be served.

Recipe 8: Pho Soup with Mushrooms

An exotic first course that uses Vietnamese tree mushrooms. But with a deficiency, you can take any other, pickled or fresh. Great with mushrooms, oyster mushrooms.

Ingredients

1 kg of beef;

400 grams of mushrooms;

Bulb;

Soy sauce;

20 grams of ginger;

Carrot;

Spices, herbs.

Cooking

1. Cut the onion into 4 parts, ginger and carrots in circles. Fry in a pan for a minute and throw in a pan. Add chopped beef, fill with water and cook saturated broth. Then filter, cool the meat and put it in the freezer.

2. Cut the mushrooms into plates, fry in a pan almost until done. If you are using a pickled product, you can skip this step.

3. Add salt, fried mushrooms to the broth, boil for 10 minutes. At the end, add other spices: pepper, coriander, bay leaf.

4. Take out the frozen beef, cut into thin plates, put in plates. Pour a teaspoon of soy sauce.

5. Put the chopped greens, pour the broth with mushrooms and serve. If desired, you can put a slice of lemon, basil, cilantro leaves and mint.

So that the saturated broth does not become cloudy, do not let the soup boil actively. You can also cook a dish on the second and even third broth. For this, the main product is poured with water, boiled for 10 minutes. Then the liquid is drained, pure boiling water, spices are added and the broth is prepared according to the recipe.

The greens intended for dressing the soup can be pre-mashed with hands or a pestle along with lemon juice and salt. Such an aromatic additive will make the dish even tastier.

Rice noodles can not be boiled, but simply pour boiling water, let stand for 3-4 minutes, then rinse under a cold stream of water and allow excess liquid to drain.

Instead of salt, soy sauce can be added to pho soup. With it, the first dish will be tasty, rich, the broth will acquire a dark color.

Many countries of the East have their own original dishes that differ in national unique features. Vietnamese cuisine is no exception. It is characterized by the use of rice, fish sauce, soy sauce, rich in herbs and vegetables. And although the most common types of meat in Vietnam are chicken and pork, pho soup with beef is made more often (although a chicken option is also possible). In this article we will try to tell how it can be prepared according to Vietnamese recipes.

Hello from Vietnam

Do you know the most popular dishes of Vietnamese cuisine? In Russia, this cuisine is much less common than, for example, Chinese. Among the original recipes, one can distinguish nem - pancakes with toppings. As the Vietnamese say, if you have not tried it, you can say that you do not know this country, even having visited it many times. Rice with vegetables and shrimp, also made in Vietnam, also tastes great. Vietnamese cuisine is also a salad with squid in Vietnamese (there seafood is minimally processed and is eaten almost half-baked). Famous New Year's holiday dish - rice cake banh ching, and Vietnamese shrimp pilaf, and spicy. And Vietnamese tea with fruits and cold was probably used at least once by many, especially in the summer heat.

Pho bo soup

Quite widely known and this wonderful first course - original and versatile, hearty and healthy. Many professional chefs consider it an ideal option, allowing for the first acquaintance with this country. The broth, cooked with spices, acquires a very unusual taste. By the way, you can prepare the broth in advance (as some Vietnamese do), and then the cooking itself will take no more than 15-20 minutes.

The specifics of preparation and use

Like cabbage soup for a Russian, gazpacho for a Spaniard, lagman for an Uzbek, and pho soup is the main first dish for any Vietnamese. A bowl of soup gives energy and energizes for the whole working day (many Vietnamese prefer to eat this dish in the morning - but this does not matter). They serve it not only in restaurants, but also on the street - pouring portionwise from large pots. Soup is statistically one of the most bought in the world: third place after miso and minestrone. And to cook it yourself, you need to buy ingredients that are available in any supermarket or market, which are inexpensive. Of the cooking features: they make the dish mainly on the basis of beef, but some cook fo soup with chicken. Beef, for example, can be either boiled or raw, cut into small, thinnest slices, which reach the preparedness, filled with boiling broth (cooked with anise, ginger, other spices). Rice noodles are used for the dish. By the way, some seafood can also be used as additives.

Vietnamese soup fo. Recipe

To prepare the beef version of the dish, we need: beef bones - about a kilogram of the product, a kilo of a couple of onions, a couple of carrots, rice noodles (thin), soybean seedlings, lime (or lemon), parsley. From seasonings and spices we will use cloves, star anise, lavrushka, anise, pepper, ginger, cinnamon. Some chefs believe that in this combination, spices form the basis to make the right Vietnamese pho soup. The recipe for its preparation is not too complicated. They seem to have found out with the ingredients. Now we’ll show you how to cook the dish itself.

Step-by-step master class

Cook the broth. To do this, wash the bones and fill with water. Put on fire until boiling. Cook for 10 minutes and drain the water. Pour fresh water and again set to cook.
Large cut peeled onions. Ginger is also cut into large pieces, all together, fry in a pan without oil. We pour it into the pan to the boiling bones.
There we introduce all of the above spices and carrots with chopped large. A bit of salt. Cook on low heat for at least 3 hours (original recipe - 6 hours). Constantly stir and remove the foam. Pop-up fat must also be removed: the broth should be transparent.
How to cook Vietnamese pho soup? The recipe is quite simple. Soak the noodles in cold water. Noodles need rice, thin. Then boil the noodles for the future soup separately (3-5 minutes) and rinse so as not to stick together.
The brewed broth is filtered. If there is meat on the bones, we cut it off.
Finely chop the onion and parsley (you can, if you like, add cilantro there).
Raw beef tenderloin is slightly frozen in the freezer so that the cut is as convenient as possible. Next, according to the principle of planing, cut into thin translucent small plates. Attention! In the original recipe, this meat will be put in the bowl raw. For those who do not want to take risks: dip the sliced \u200b\u200bplanana in boiling water for several minutes (separately) and pull it out.
Lime (or lemon) is squeezed to taste in a plate for everyone. But you can optionally squeeze into a common broth.

How to file

All prepared ingredients are laid out portionwise on bowls. You need to put noodles, soy sprouts, meat from bones, raw meat, lots of greens, chili peppers to everyone's taste. Pour all this pristine beauty with a well-boiling broth (raw meat, if you nevertheless dare to put it, following the original recipe, under the thermal influence of the broth should reach readiness right on the plate, giving the dish a unique aroma. Stir everything before use. Vietnamese they eat with chopsticks, traditionally washed down with liquid from a bowl, but you can eat this soup with a spoon and a fork if someone is not used to the sticks.

With chicken

How to cook Vietnamese pho soup (recipe with chicken)? It is even easier to prepare than with beef. All ingredients are left unchanged, except for beef meat. We replace it with chicken. You can take for a large pan either a small whole chicken, or little things four legs. In the same way, cook the broth (at least three hours). We catch the meat and separate it from the bone. Chopped. We put in a plate: pieces of chicken, rice noodles, previously boiled, chopped greens, soy sprouts (canned ones can be used instead of fresh ones: they are sold in supermarkets in the sushi departments). Pour it all with boiling broth, and you can use it.

Summary

A small bowl of fo soup in the morning is the very dish that can disperse the stomach and fill the body with nutrition and energy. Well, for those who do not like to eat tightly in advance, you can offer a dish for lunch and dinner, as it is multifunctional and contains the features of the first and second. And be sure to try the real fo with raw meat: the taste is specific, as the classic said!

Vietnamese pho bo soup, in other words, beef pho is one of the pillars of the so-called Pan-Asian cuisine, the fashionable mix of the most impressive hits today, originating in various cuisines of Southeast Asia. I don’t know if the Vietnamese themselves are aware of how fashionable they have become, but the pho soup, which appeared some hundred years ago, has already firmly entered Vietnamese cuisine and has acquired many regional variations. Soup fo with beef is an ideal option for the first acquaintance with the Vietnamese cuisine: which is cooked with spices, acquiring such an unusual taste, can be cooked in advance, and then preparing the pho bo becomes a matter of 15 minutes. Need more arguments?

Beef Soup

Ingredients

for broth:

1 kg. beef bones

1 onion

1 slice of ginger

5 stars anise

1 cinnamon stick

5 cloves

1 tsp coriander seed

3 tbsp Sahara

2 tbsp fish sauce

1 lime juice

for soup:

300 g rice noodles

150 g beef tenderloin

handful of bean sprouts

2 hot peppers

Cut the onion and a piece of ginger the size of a thumb lengthwise into two parts and burn on a grill, frying pan or open fire until a tan is formed. Anise the anise, cinnamon, cloves, coriander and zira in a dry frying pan until an intense aroma appears. Pour the beef bones with 3 liters of water, add onion and, spices and sugar, bring to a boil, reduce heat and cook, removing the foam, for 2-3 hours: the broth should be boiled about twice.

When the broth is ready, strain it properly, add lime juice and salt to taste. Try and season if necessary to taste: the broth should be a complex balance of sweet and sour, and be a little more piquant than necessary - this will balance fresh noodles.

Boil rice noodles according to package instructions and rinse with cold water. Cut the beef into thin slices (for convenience, you can slightly freeze it), if there was meat on the bones - also chop it thinly. Bring the broth to a boil, arrange rice noodles, bean seedlings and slices of meat in bowls and pour over the broth.

According to the rules, slices of raw meat are laid out in bowls, which comes to readiness in a hot broth. If this Vietnamese tradition for some reason scares you, each slice can be dipped in boiling water for a couple of seconds, and after that put them in bowls.

In each bowl, lay out a generous portion of thinly chopped green onions, hot peppers and cilantro and basil. Serve the pho bo soup along with slices of lime, which are squeezed directly into a bowl to get an even more acidic taste, contrasting remarkably with other elements of this ensemble - sweetness, salinity and pungency.

Soup pho is a traditional Vietnamese noodle dish, to which chicken, beef or seafood is added when serving. Fragrant, tasty, warming and rich, it is quite simple to prepare and will not leave anyone indifferent. Let's find out with you some recipes for making Vietnamese pho soup.

Chicken Pho Soup Recipe

Ingredients:

rice noodles - 100 g;
water - 2 l;
chicken - 600 g;
lime - 0.5 pcs.;
mint, chili pepper - to taste;
green onions - for decoration;
fish sauce - 1 tbsp. a spoon.

Cooking

How to cook Vietnamese pho soup? First, cook the chicken stock, adding a little chopped chili pepper to it. Cool the finished chicken, peel it and cut into thin stock into a broth. Separately, boil glass rice noodles, following the instructions on the package. Next, transfer it to the broth and mix. Before serving, add fresh mint leaves to the Vietnamese chicken soup with chicken and squeeze half the lime. Sprinkle with finely chopped green onions and season with fish sauce.

Beef Soup

Ingredients:

rice noodles - 100 g;
peanut butter - 1 tbsp. a spoon;
beef fillet - 400 g;
water - 3 l;
canned beans - 100 g;
fish sauce - to taste;
lime - 0.5 pcs.;
basil leaves;
chili pepper, salt to taste;
cinnamon - 2 pcs.;
anise, cloves, ginger - to taste.

Cooking

How to cook pho soup? Boil beef fillet in salted water until tender. Then carefully remove excess fat and filter the broth. Put the noodles in another pan, pour it with boiling water and leave it for 5 minutes, then drain the water. Pour vegetable oil into a pan and heat it. Cut the beef into small pieces and fry. Add all the prepared ingredients to the meat broth, put the beans, season the soup with fish sauce and sprinkle with lime juice. Before serving, decorate the dish with fresh basil leaves and chili pepper.

Seafood Soup

Ingredients:

carrots - 0.5 pcs.;
onions - 0.5 pcs.;
garlic - 2 cloves;
rice noodles - 100 g;
ginger - to taste;
squid - 6 pcs.;
shrimp - 5 pcs.;
lemon - 2 slices;
green onions, basil, parsley;
soy sauce - 2 tbsp. spoons;
fish sauce - 3 tbsp. spoons;
granular broth - 1 tbsp. a spoon;
water - 2 l.

Cooking

How to cook pho soup? Boil the noodles in advance according to the instructions on the package. Peel vegetables, cut carrots thin straws, and onions and garlic - thin plates. We take a small saucepan, pour vegetable oil into it and throw garlic, carrots, ginger, onions and add a little fish sauce. Fry everything for 5 minutes, and then fill it with water. Bring to a boil, pour the granular broth on and off.

In deep plates, put a handful of finished noodles, peeled shrimp and squid cut into rings. Pour the noodles with hot broth so that it completely covers the seafood. Add soy sauce to each plate, squeeze a slice of lemon, sprinkle with herbs and serve the finished soup to the table.

There are several varieties of Vietnamese Pho soups.

Fo bo - with beef, Fo ha - with chicken and Fo ka - with fish. Today I bring to your attention the classic Vietnamese Pho soup, which is loved by all Europeans - with well-cooked beef. The classic northern recipe for Vietnamese Pho soup is made from rice noodles with lots of green and onion and served with greens and lime.

To prepare the broth for Fo Bo soup, we need the following products and spices: beef on the bones (brain bones are desirable, but beef ribs will go off), a piece of good beef meat (I have veal loin), onions, carrots, a small stick of cinnamon , cloves, star anise, laurel, cardamom, coriander, peppercorns, salt and ginger root (I have pickled).

Pour the meat and ribs with 2 liters of cold water, bring to a boil, constantly removing foam and fat, cook over low heat (otherwise the broth will be cloudy) for 90 minutes, until cooked. Finished meat should be easily separated from the bones.

When the foam and fat from the broth are collected, and the broth is clean and transparent, add laurel, onions and carrots.

Spice calcined in a cast iron pan. As soon as a specific tasty aroma goes, add them to the broth. As for star anise, I added 1 part of an asterisk, because his taste is too saturated, and a large amount of it in a dish can give bitterness.

Add ginger and salt. Put the broth on the smallest fire, because when serving, it should be boiling.

Boil rice noodles according to the instructions, usually up to 3 minutes.

Rinse thoroughly in cold water so that it does not stick together when serving.

Remove the meat and ribs from the broth, cool slightly.

Separate from bones, chop. Cut the loin into small slices.

Green onions cut into two parts, white and green separately. Cut the white part lengthwise into two parts, cut the green feather finely. Cut onions into half rings, pour cold water, leave for a while, so that the bitterness goes away.

Serve as follows: put a portion of rice noodles in a bowl for serving, add boiled chopped meat, sprinkle with onions and green onions.

Put in a boiling broth the white part of green onions. Once it becomes a little soft, pour the boiling broth with this onion into the noodles with meat. They serve Vietnamese Pho soup with lots of fresh herbs - cilantro, basil, parsley, wild garlic, with lime, chili pepper and even fish sauce. Vietnamese add all these seasonings to their own taste to their plate.