Pho bo soup is one of the world's most famous dishes with a mysterious taste and an unsurpassed aroma. If you want to impress your loved ones with culinary knowledge, then it's time to cook a soup that has won the hearts of gourmets.

Vietnamese Pho Bo soup - classic recipe

The classic version of the Vietnamese Fo Bo soup with beef turns out to be fragrant and very tasty.

Ingredients:

  • spices fo (anise, cinnamon, cloves);
  • ginger - 25 g;
  • salt;
  • cilantro;
  • sauce - 25 g Thai fish;
  • brisket - 850 g beef;
  • basil;
  • ox tail - 550 g;
  • lime;
  • brain bone - 1 pc.;
  • onion - 2 pcs.;
  • parsnip - 1 pc.;
  • jalapeno pepper - 1 pc.

Cooking:

  1. Rinse tail and bones. To fill with water. Boil a quarter of an hour. Drain the liquid. Rinse the meat. To fill with water. Add brisket. Boil it. It will take an hour.
  2. Chop the onion. Chop the ginger. Sprinkle with spices. Mix. Put in the form. Bake in the oven for a quarter of an hour. Send to broth. Boil. It will take an hour.
  3. Pour the fish sauce into the broth. Add parsnip. Stir. Continue to cook for half an hour.
  4. Get a breast with vegetables. Cook the broth with bone and tail for another two hours. Wrap the beef in a film, place in the refrigerator.
  5. Strain the broth. Salt, sprinkle with pepper. Remove the meat from the tail. Put in plates. Chopped meat into large pieces. Send to plate. Sprinkle with pepper. Add chopped greens. Put lime slices. Pour the broth.

With the addition of rice noodles

If you want to get real Vietnamese soup, then do not replace the noodles with another type of pasta.

Ingredients:

  • garlic - 6 cloves;
  • beef seeds - 1600 g;
  • soy sauce;
  • beef tenderloin - 1500 g;
  • cilantro;
  • rice noodles - 750 g;
  • salad (leaves);
  • water - 3600 ml;
  • lime;
  • parsley;
  • hot pepper - 0.5 pcs.;
  • onion - 5 onions;
  • soya sprouts - 420 g.

Cooking:

  1. Put meat products in the water. Chop onion, send to liquid. Chill hot pepper, add to the onion. Boil for an hour and a half. Strain. Slice the meat into pieces. Return to broth. Throw the bones.
  2. Pour in soy sauce. Season with spices. Chop the garlic cloves. Send to liquid. Place soybean sprouts.
  3. Place the noodles in the simmering liquid for a few seconds. Rinse with water. Chop greens.
  4. Put the noodles in the bowls. Sprinkle with herbs. Put chopped pieces of lime. Pour in the broth with meat.

With chicken

This variation is easier and faster to prepare. The broth turns out saturated and without fat.

Ingredients:

  • ginger - a slice;
  • greenery;
  • chicken - carcass;
  • chilli - 0.5 pcs.;
  • lime;
  • carrots - 1 pc.;
  • onion - 2 pcs.;
  • cinnamon - 3 g;
  • cloves - 2 stars;
  • soy sauce.

Cooking:

  1. Pour the carcass with water. The liquid should only cover the chicken. Onion cut. The resulting four parts are placed in a liquid. Cut the carrots into washers. Put to the bird. Boil. It will take half an hour. To keep the broth light, it is necessary to regularly remove the foam and fat that forms on the surface.
  2. Chop the pepper. Send to broth. Chop the ginger. Received rings with cinnamon and cloves to send to the chicken. Boil it. It will take an hour.
  3. Get the carcass. Cool. Remove bones. Cut meat and arrange on plates.
  4. Strain the broth. You can use a sieve for this purpose. Add salt. Pour in soy sauce. Add cinnamon. Mix.
  5. Pour the broth into the plates. Sprinkle without sparing greens. Chop the lime. Add in portions.

With fish balls

Any kind of fish is suitable for chowder. To make mincemeat easier to cook, use a low-seed variety.

Ingredients:

  • green onion;
  • fish - 2100 g;
  • lemon - 1 pc.;
  • salt;
  • rice noodles - 210 g;
  • oil;
  • soy sauce;
  • egg - 1 pc. raw
  • onion - 2 pcs.;
  • chili pepper - 1 pod.

Cooking:

  1. Remove seeds from carcasses. Cut off bones, heads, fins and ridges to place in a container. To fill with water. Chop the onion. Send to liquid. Put pepper. Boil an hour. Strain the broth. Mix with soy sauce.
  2. Turn on the meat grinder. Place the fish pulp. To grind. Add salt. Pour in the egg. Mix. Roll the meatballs. Pour oil into the pan. Fry the balls.
  3. Boil water separately. Place the noodles. Hold for 15 seconds. To get it. Rinse.
  4. Put balls on each plate. Add the noodles. Sprinkle with chopped herbs. Chop the lemon. Put slices in portions. Pour in fish stock.

With seafood

This stew is eaten early in the morning. You can use shrimp, mussels, octopus or squid.

Ingredients:

  • ginger - a slice;
  • seafood - 450 g;
  • carrot - 1 pc.;
  • cloves - 1 pc.;
  • green onion;
  • garlic - 2 cloves;
  • pepper - 5 peas;
  • lemon - 1 pc.;
  • chilli;
  • onion - 1 pc.;
  • rice noodles - 160 g;
  • cilantro.

Stages of action:

  1. Consistently: chop onions, chop carrots, chop ginger. To fill with water. Place the shell on the shrimp. Boil for half an hour. Strain.
  2. Place seafood in a clean broth. Throw peppercorns. Cut the pod, place with cloves in the liquid. Boil.
  3. Boil the noodles.
  4. Place in plates. Add seafood. Strain the broth. Pour into plates, salt.
  5. Chop greens. Chop the garlic cloves. Cut the lemon. Arrange portionwise on plates.

With rice and sprouted beans

Noodles can be replaced with rice grains. It is better to use a long grits. To germinate the beans, you must pre-fill them with water and hold for a couple of days so that the sprouts appear.

Ingredients:

  • mint;
  • beef - 950 g;
  • lemon;
  • beans - 120 g sprouted;
  • green onion;
  • cinnamon;
  • rice - 160 g;
  • peas; peas;
  • onion - 2 pcs.;
  • laurel - 1 leaf;
  • ginger - 20 g;
  • chilli.

Stages of action:

  1. Put meat in water. Throw the whole onion, previously peeled. Add peppercorns. Throw ginger. Boil for three hours. Place a laurel. Strain the broth. Cool the meat component.
  2. Boil rice grains in a separate container. Rinse. Drain the liquid.Arrange into bowls.
  3. Chop the pepper. Place in broth. To salt. Stir. Slice the beef meat. Put to the rice. Add the beans.
  4. Chop greens. Send to bowls. Garnish with mint leaves. Sprinkle with cinnamon. Chop the lemon. Decompose. Pour the broth.

Calorie and nutritional value of Pho Bo soup

The approximate average nutritional value of proteins is 4 g per 100 g, fat - 1 g, carbohydrates - 4 g. The calorie content of the soup is not high, despite the large number of proteins and is 34 kcal.

Advice

  • To keep the broth light, it should not boil too much.
  • To make the dish tastier and more aromatic, before adding lemon slices and greens, you can knead them with your hands.
  • Noodles do not have to be boiled. It is enough to pour boiling water and insist for three minutes. Wash with cold water, and allow excess fluid to drain.
  • If the broth is poured with soy sauce, then salt can not be added. From this, the dish will become tastier, and the sauce will give the broth a rich, dark color.

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