Chicken pho soup recipe. Pho soup recipes, secrets of choosing ingredients and adding spices. We reveal the secrets of Vietnamese cuisine.

To avoid overly concentrated broth after boiling, Andrea added a little water to the broth. This recipe gets a giant thumbs up! Prep time: 10 minutes Cook time: 30 minutes Yield: Serves 2. . Great for first time novices, this recipe is also amazing for cooks in a hurry.

The keys to this simplified approach include baking the spices and dry roasting the ginger and scallions, which help bring out the flavor quickly. Kidnapping the chicken in the broth adds a special depth. You need two 5 ounce jars or one 32 ounce package. Crack the flat side of a knife or meat mallet; postpone. Thinly slice green parts of scallions to yield 2 to 3 tablespoons; set aside for garnish.

Cut the remaining pieces onto the long fingers of the little finger, bruise, then add the ginger. Roughly chop the leafy tops of cilantro to yield 2 tablespoons; set aside for garnish. Add ginger and green onion sections. Stir for about 30 seconds until aromatic. Bring to a boil on high, then lower heat to gently simmer for 30 minutes. Drain, rinse and set aside. Transfer chicken to a bowl, rinse with cold water to stop cooking, then discard.

Let cool, then slice or dice into pieces. You should have about 4 cups. Season with fish sauce and sugar if necessary to create a strong, savory note. Place noodles in a strainer or strainer and soak in hot broth to heat and soften, 5 to 60 seconds. Lower the heat to keep the broth hot while you arrange the chicken on top of the noodles and garnish with chopped green onions, cilantro and a sprinkle of pepper. Taste and adjust the saltiness of the broth one last time.

Delicious seafood soup

Return broth to a boil and ladle into bowls. Enjoy any extras if you want. Even if other sources could not confirm this thesis: who wants to accidentally order a “hot whore”? So: pronunciation is best left to the locals. Coriander is good for the stomach and intestines, vitamin C in lime helps, for example, colds, and beef has a lot of zinc, which strengthens immune system and has an anti-inflammatory effect.

This combination is unbeatable, helping with vulture infestations, stomach pain, grief, colds and flu. Schlichtweg: with all the difficulties that you have at times in life. The secret to authentic Vietnamese flavor: star anise, which is simply simmered with a bar of cinnamon for an hour in the broth.

Every family, every region in Vietnam has its own own recipe. The ginger and onion are generally peeled and fried in a pan without fat, alternatively through an open gas flame, and then into the broth. Next, simmer the star anise and cinnamon stick for about an hour, then season with salt and pepper. Remove soup and set aside. Season the broth and season with salt, pepper and a few teaspoons of fish sauce. Don't let the smell of the fish sauce push you away, it gives the soup a nice, unique flavor. Using a sharp knife, cut the beef fillet into very thin strips and set aside. You can also place the meat in foil in the freezer for a few minutes. Easy to freeze. Cook draw noodles in salt water. Again, the pot should be large enough to prevent the noodles from sticking together. Meanwhile, wash mint, coriander and Thai basil and shake dry. Clean and chop the leaves. Cut the onion and chili into small rings. Wash the lime hot and eighth.

• For the stock, bring the washed meat to a boil in a large pot of water.
• Let simmer for 2 hours at medium temperature.
• After about three to four hours, remove the meat, bones and vegetables.

Then the soup should be ready. To do this, put rice noodles, sprouts and cooked soup meat in a large bowl or deep plate, distribute herbs and green onions on it. Then add thin raw fillets beef fillet and pour in the hot broth. This way the meat sits in the soup and becomes very tender and pink. Finish with linden pieces and chili rings.

Step 1: Marinate the Rumpstak. Add chili sauce, ginger, soy sauce, Sesame oil and honey in a bag for freezer and let it air for 2 hours. Serve raw in very thin slices. Step 2: Bring stock to a boil. Cut the ginger into slices and roughly chop the lemongrass. Add linden leaves for reserve and simmer for an hour.

Specifics of preparation and use

Step 3: Season the soup with soy sauce and fish sauce. It must be very strong - it seasons all the inlays. Step 4: Wash the bean sprouts, cut the carrots into small strips. Step 5: Prepare the noodles and follow the instructions. A few drops of sesame oil in the water will prevent them from sticking together.

Nutritional values ​​per person

Step 6: Meal Time: Everyone combines the meat, pasta and vegetables on their plates to their liking. Then everything is combined with the supergrace broth - cook the meat and vegetables so well. To do this, cook 200 grams of beef bone marrow, 400 grams of soup meat and 2 bunches of green soup in 3 liters of water. Rice noodles are required after preparing the packaging instructions. After cooking, it is helpful to lighten the noodles. Those who like can use glass noodles. In addition to chili, ginger and soy sauce, brownish fish sauce is seasoned. It is made from small fermented fish such as anchovies and is used as salt in Asia. They are also available in Asian stores. Important for hosts: Place the broth in a warm place so that it is hot. This way, anyone can search at any time.

• If you have time, you can prepare your own home.
• After 2 hours the soup becomes fake.
• The soup is traditionally served with beef or chicken.
• Alternatives include tofu or tuna.

The long, spiky stems bring a fresh, lemony aroma. Before boiling, they must be squeezed to release the essential oil citrate. Also, dark green lime or kaffir leaves with a waxy surface are heavily boiled to match the lemon and are prepared similarly to bay leaves. They are frozen for six months. The herb has reddish stems and its leaves resemble mint leaves. It does not cook, but spreads throughout the soup. We'll show you how to make this healthy, spicy soup yourself - with fresh ingredients, many vitamins and authentic Vietnamese taste.

Coriander is good for the stomach and intestines, vitamin C from lime helps with colds, and beef contains zinc, which has an anti-inflammatory effect and strengthens the immune system. Peel the onion and half, cut the ginger into pieces and fry it golden brown in a pan without oil. Clean the soup and set aside. Season the broth, season with fish sauce and salt and simmer. It should be a little more powerful as the soup becomes easier to taste as you add the noodles later. Using a sharp knife, cut the beef into very thin strips and set aside. Cook rice noodles in salted water, remove from water and drain, Coriander and Thai basil. Then shake the herbs dry, clean the leaves and chop them. Lime and sprouts also wash off well, and lime is an eighth.

• Start stocking up.
• Wash the bones, oxen and beef thoroughly under the run, warm water.
• Bring the meat to a boil in a large pot filled with water.
• Clear rising foam.

Place the rice noodles, boiled soup and mung sprouts in a large, deep bowl. Spread the herbs and onions over them and add thin raw beef strips. Customize this Vietnamese soup with lemon slices and chili rings, you can add fish sauce - we wish you a good appetite!

The soup is served separately with a variety of Asian spices, lime wedges and sauces so that everyone can perfect it to their own taste. This soup is eaten Vietnamese style, with chopsticks. There are two theories about the origin of these most famous of all Vietnamese soups. On the other hand, Beef is for the Vietnamese. In pre-colonial times, oxen were used only as working animals, and one was used for pork, chicken and fish.

Anyone who has not sipped his boiling soup in a street kitchen in the morning at six o'clock does not know Vietnamese life. Here are some basic cooking rules meat broths. Wash the bones and bulls thoroughly under running, warm water. Then place in a pot that can absorb the bones and then the meat, with cold water to cover. Bring to a boil over high heat and skim off any foam that rises. Once no foam has formed - boil after about 5 minutes - pour out the pot, clean it with water and then put the bones and meat on the stove with 6 liters of cold water, then turn to the lowest flame after boiling, Continue skimming and cooking for about 3-4 hours .