Rainy and windy days will be a suitable time for the whole family to gather to enjoy hot and delicious dishes. Accordingly, beef pho will be a perfect choice with soft, chewy pho noodles and delicious sweet beef.
To make beef pho for about 4 to 6 people, prepare 1kg of beef bones; 500gr of beef shank or beef tenderloin; 300gr of beef tenderloin; 1kg of fresh pho noodles; 2 small cinnamon sticks; 3 - 4 anise flowers; 2 cardamom; 5 - 7 cloves; coriander seeds; 2 large onions; 1 large ginger root and some spices including salt, rock sugar, delicious fish sauce.
Housewives should start by thoroughly cleaning the beef bones under cold tap water to remove dirty impurities clinging to the surroundings. Blanch the bones briefly in boiling water with a little salt for 5 to 10 minutes, then take them out and wash them thoroughly again. Grill ginger and onions until the outside are charred, scrape them clean and put them in a pot of bones to simmer.
With dried spices including cinnamon, anise, cardamom, cloves and coriander seeds, put them in a pan to roast until fragrant and slightly fragrant, put them in a tightly tied cloth bag and then put them in a pot of bone broth, while continuously removing the foam to help the broth always be crystal clear.
While simmering bones, boil the beef shank or beef omelet until soft, then put it in a bowl of iced water to keep the meat crispy, not dark and easy to slice thinly to taste.
For the seasoning for the pho broth pot, season with salt, rock sugar and a little delicious fish sauce to taste the family as well as maintain a natural sweetness. Slice the beef tenderloin thinly to make rare pho, wash scallions and cilantro and chop finely.
When the above steps are completed, the process of blanching pho noodles and pouring broth needs to be done quickly to help the pho bowl retain its heat and delicious flavor.
Blanch the pho noodles quickly in hot boiling water and then take them out immediately into a bowl, avoid blanching for too long, which will cause the noodles to be mushy, mushy or lose the necessary softness. Arrange the beef shank, beef omelet and rare beef tenderloin on top of the pho noodles, sprinkle scallions and chopped coriander, then pour hot broth into the bowl.
Note that the broth must be really hot to help the tenderloin cook evenly as well as stimulate the aroma of spices, helping to bring a delicious, standard bowl of pho to enjoy on a cool rainy day.
