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  • Phở bò

    Các chị ơi làm ơn chỉ Vivi cách nấu phở bò. Em cám ơn các chị trước nhe

  • #2
    RE: Phở bò

    So sorry but I must ask:

    * are you serious?

    * are you a spy for a beef noodles soup in WA?

    j/k

    hahahahahahahaha

    will be back!

    Comment


    • #3
      RE: Phở bò

      Hi Jane,
      I am serious, please. Ông xả Vivi thích ăn phở nên Vivi muốn học để tự nấu ở nhà.

      Comment


      • #4
        RE: Phở bò

        ViVi : TM nấu kiểu dã chiến & healthy nha :
        Xương gà hầm chung với 1 củ hành to , 1/2thumb size gừng ,tý muối, 2 cánh tai vị , 1 cây quế , 1 viên nhỏ đường phèn ------> nhớ vớt bọt , lữa vừa cho nước soup sôi nhẹ nhẹ cho trong nước.Hầm chừng 1hr or more nếu muốn + 3 muỗng soup cốt phở bò Quốc Việt ----> nêm nếm cho vừa miệng , vớt bỏ phần mỡ nổi lên trên. Thường thì TM hầm tối hôm trước tối hôm sau mới ăn thì nước lèo ngon hơn. 30 mins. trước khi ăn cho 1 gói bột nấu phở Hòa vô nồi để lữa sôi nhẹ nhẹ để khỏi bể gói bột , vớt ra bỏ gói này trước khi vặn sôi nước souplớn lại để múc ra tô.
        Còn nếu Vivi muốn phở chánh tông thì chờ JS,KA,HM nha.





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        • #5
          RE: Phở bò

          TM, em cu~ng na^'u gio^'ng chi. a' nhu*ng lu'c ha^`m thi.t thi` em nu*o*'ng cu? ha`nh va` gu*`ng tha? vo^. Na^'u gia? chiê'n le. ma` ngon hen. OX em me^ a(n pho*? ta'i la(m, B. cu~ng va^.y a'

          Comment


          • #6
            RE: Phở bò

            nấu phở chánh tông!!!!!!!!!!!! làm gì có chánh tông hả bà.....tổ chác là chuyện thường tình...để đi lục recipe nha...chờ tui lục chắc Vivi cũng no luôn không cần ăn nữa....hihi...chờ.
            Còn gặp nhau thì hãy cứ vui
            Chuyện đời như nước chảy hoa trôi
            Lợi danh như bóng mây chìm nổi
            Chỉ có tình thương để lại đời
            (Tôn Nữ Hỷ Khương)

            Comment


            • #7
              RE: Phở bò

              KA: ý tui là nấu nước lèo hầm bằng xương bò đàng hòang đó , từ ngày có cốt phở bò đâm ra lười không nấu kiểu kia nữa [8D][8D]

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              • #8
                RE: Phở bò

                Make one pot of beef stock (broth) for both pho*? bo` for day 1, and bu'n bo` Hue^' for day 2.

                Just remember do not add spices before you portion the broth into 2; then proceed with the cooking of each dish.

                Never boil pig feet in beef broth! Boil pig feet separately and discard the boiling water.

                Comment


                • #9
                  RE: Phở bò

                  ORIGINAL: tennismom

                  KA: ý tui là nấu nước lèo hầm bằng xương bò đàng hòang đó , từ ngày có cốt phở bò đâm ra lười không nấu kiểu kia nữa [8D][8D]
                  Use about 4lbs. of BEEF BARE BONE RIBS (about $1/lb) instead of 10 lbs of beef bones, for similar result but only 2 hours cooking. Add a chunk of cross rib roast or chuck for extra measure.

                  Comment


                  • #10
                    RE: Phở bò

                    ORIGINAL: vivi

                    Hi Jane,
                    I am serious, please. Ông xả Vivi thích ăn phở nên Vivi muốn học để tự nấu ở nhà.

                    PHO*? BO` 101
                    VIETNAMESE BEEF NOODLE SOUP

                    Ingredients:

                    (serving 8 - 12)
                    Note: each bowl requires about 16 fluid ounces (four 4oz. ladles); thus 1 gallon of broth yields 8 large bowls of pho*? .

                    * 8 - 10lbs of beef leg bones; bones can be substituted with 4 - 5lbs of beef bare ribs for quicker simmering time to make broth with similar result.

                    * 2 - 3lbs of beef brisket for well-done beef topping

                    * 2 - 3lbs of tender beef top round for rare beef topping

                    * 2 gallons of cold water to make broth with (yields about 1 and 1/2 gallon of broth)

                    * 1 - 2 yellow onions, to be roasted (charred) and washed off the burned skin.

                    * 1 chunk (about 1/2 oz) of fresh ginger, to be roasted (charred, then washed off the black ash).

                    * 1/2 oz of rock sugar (ddu*o*`ng phe`n) about 15grams, thumb size chunk.

                    * 2 tablespoons of salt to start the broth cooking with. Later add salt to taste. Reserve the fish sauce for its addition at the table or else the broth may taste sour.

                    * aromatic spices: about 1/2 oz or 2 sticks of cinnamon bark (nhu.c que^'); about 1 oz of coriander seeds (ha.t ngo`); 2 - 3 false cardamon (tha?o qua?); 4 - 6 each whole star anise (-da.i ho^`i). It would be best if these aromatic spices are wrapped together in cheese cloth for easy removing. You can adjust the amount of each component to achieve your signature pho*? aroma.

                    If you want, you can replace all of these with 1 package of Gia Vi. Pho*? Ho`a (the purist won't use processed premixed spices) which contains Allspice and Cloves).

                    ** Lime, hot pepper, sawteeth herbs (ngo` gai), cilandro, green onion, bean sprouts, cinnamon (Thai) basil (rau que^'); rice noodles etc.

                    ** Plenty of salt in boiling water to CLEAN the bones/ribs with; sea salt is best for this purpose.

                    ** If you want other components for topping such as beef balls (bo` vie^n), tendon etc. manage yourself. The purist does not eat those with pho*? . A good bowl of pho*? bo` should only have rare beef and slices of boiled briskets. hahahahahahaha


                    Preparation:

                    * Use a large pot (narrow neck and tall, made of aluminum, is the best pot to make stock; since it allows easier removal of impurities and less evaporation of water); pot siize should be 12 quarts (= 3 gallons). If you buy a new one, get the 20 quart capacity (for 1 stock pot you can do both pho*? bo` and Bu'n Bo` Hue^').

                    * Add into the pot about 1 and 1/2 gallon of water; bring it to boil and then add about a cup of salt; then add beef bones (or ribs); bring the water back to boil for few minutes then drain. Wash the bones/ribs one by one under warm running water. The cleaner you wash the bones, the better broth you will get (= less impurities, no bad odor, clearer broth). The same tasks, if you use beef ribs to make broth.

                    * Place the bones/ribs in the stock pot, add COLD water (about 2 gallons), add salt and rock sugar, roasted onion, roasted ginger (remember to wash off all black burned ash); bring to boil; remove all impurities (foam, scums); then lower the heat to simmer.

                    DO NOT ADD THE AROMATIC SPICES AT THIS PHASE!

                    Only add aromatic spices about 1 hour or less before serving, and AFTER removing the bones, extra stock (= for other dish).

                    * Meanwhile, put the top round in the freezer for an hour, making it easier to slice; as well as marinate the beef brisket with fish sauce, black pepper, sugar. Use the stock pot to boil the brisket (discard the marinate) for about 1 hour, or just cooked; NOT over done. Remove and soak the brisket in cold running water; then cover it when it's cool with plastic wrap; waiting for serving time. Do not pre-slice the boiled meat too far ahead of time; slice as you need for better aroma and taste.

                    * About 1 hour prior to serving (6 -8 hours of bones simmering; or 2 - 3 hours of ribs simmering); remove the bones; strain for the clear broth; save the extra amount; leave about 1 and 1/2 gallon of broth for 8 - 12 bowls of pho*?; bring back to boil; add the packet of aromatic spices mentioned above; turn heat down to simmering for about 1 hour; Remove and discard the aromatic spices packet. Season the broth to taste; leave room for fish sauce addition at the table if so desire.

                    * Slice the top round thinly, across the meat grain.

                    The rest, you know better than I do.

                    Keep left over broth in refrigerator or freezer for fututre use.

                    If you want to eat Bu'n Bo` Hue^', then save the broth before adding charred ginger and aromatic spices and also add beef shank while boiling the briskets.

                    Comment


                    • #11
                      RE: Phở bò

                      Cám ơn các chị:Jane Smithe, Tennismom, Kitchen Aid, PhanDangLuu...nhiều thật nhiều. Vivi nấu xong sẽ nói cho các chi nghe. Have a nice weekend!

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                      • #12
                        RE: Phở bò

                        For the sake of completion, here is the addendum for Phở Bò:

                        Rice Sticks/Rice Noodles/Bánh Phở:

                        * you have two choices: if you can find it, buy the "fresh rice noodles for phở", choose the ones with vacuum pack for better freshness (1 pack yields 3 to 4 bowls);

                        or buy the dried Rice Sticks, choose the narrow width. One of the brand "Bánh Phở Mỹ Tho" usually is good.

                        * preparation:

                        A) Fresh Noodles: Just blanch the noodles in boiling water for 2 - 5 seconds, shake off excess water, then into a serving bowl.

                        B) Dried Rice Sticks: soak the rice sticks in cold water for an hour or so, then blanch each serving portion in boiling water for 5 seconds, shake off excess water, then into a serving bowl.

                        C) before you assemble the bowl of phở, reheat the noodles by using a microwave oven for a short minute.

                        D) with the noodles on the bottom of the bowl, layer a generous amount of thinly sliced rare beef, then add few slices of cooked beef brisket, add chopped cilandro and green onion;

                        then pour a ghenerous amount of boiling beef broth prepared before (at least 16 oz.), few grinds of black pepper; serve hot with garnishes, herbs, hoisin sauce and hot red pepper sauce (Tương Ớt Tỏi Ăn Phở) if so desired.

                        The purists only add lime juice and red chili; together with culandro and Thai basil leaves.

                        Comment


                        • #13
                          RE: Phở bò

                          JS: I noticed that you never run the cooked noodles under the cold water after it was cooked. It taste funny if I don't do that. Just microwave the noodle before eating so you won't have a cold bowl of soup.
                          I usually nhúng tô không vô nước sôi trước khi cho bánh phở & nước lèo vô

                          Comment


                          • #14
                            RE: Phở bò

                            ORIGINAL: tennismom

                            JS: I noticed that you never run the cooked noodles under the cold water after it was cooked. It taste funny if I don't do that. Just microwave the noodle before eating so you won't have a cold bowl of soup.
                            I usually nhúng tô không vô nước sôi trước khi cho bánh phở & nước lèo vô
                            *** To warm the bowl with boiling water is a GREAT idea! Thanks!

                            ** Carrying good Italian blood, I boil pasta/noodles with plenty of salty (sea salt) boiling water, NEVER RINSE the pasta/noodles and never get the starchy taste (due to large amount of water)

                            * For dried ba'nh pho*?, soak them in cold water will bring it back to an easier state to blanch quickly in boiling water.

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                            • #15
                              RE: Phở bò

                              Jane,....Cám ơn công thức chỉ dẫn tỉ mỉ và cặn kẽ cuả sis nhe.
                              Tennismom....Vivi sẽ nhớ những tips này khi co ok phở, thanks sis

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