Traditional Vietnamese soup. Pho soup with beef

We all love soups. Eat liquid meals every day proper nutrition and digestion. If you are already tired of traditional cabbage soup, lagman and other soups, then try to cook the national Vietnamese soup Pho. The recipe for this dish is simple, there are several ways to prepare it with different ingredients. meat ingredients. Today we will introduce you to traditional options this soup.

Introducing Vietnamese Pho Soup

Vietnamese Pho soup, the recipe of which every citizen of this country knows from early childhood, is the main component of the Vietnamese daily menu. This soup is preferred for breakfast to recharge energy for the whole day.

If you are not yet familiar with the cuisine of this country, then start your acquaintance with the first dish, this is the Vietnamese Pho soup. The recipe for its preparation is distinguished by meat components. Another main ingredient is rice noodles, which are sold in any store. Many seasonings are the main highlight of the broth.

Varieties

Vietnamese Pho-Ka soup - a recipe with fish and other seafood. It is not as common as chicken soup. Chicken Fo-Ga Soup, vietnamese recipe this option will be appreciated by every fan chicken meat. There is also Pho-Bo, a beef-based dish.

Which meat is closer to your soul, then choose for cooking. But it is better to try every Vietnamese Pho soup. You will find the recipe for all varieties of this dish in this article. The ingredients can be purchased at any store.

Pho Soup: Vietnamese Chicken Recipe

By the way, this option is the most common, since two types of meat are more popular in Vietnam than the rest - pork and chicken. Soup Pho, a Vietnamese recipe with chicken, is also served in luxurious restaurants and sold right on the street at an affordable price for poor tourists. The recipe and ingredients in the restaurant and the street vendor are the same!

Prepare this dish yourself. Serve to guests or during family dinner- the taste will be appreciated even by the most fastidious eaters.

Let's start cooking Pho-Ga

To prepare this soup, take a whole chicken, naturally without paws, head and entrails.

Fill with water so that the meat is completely "drowned". Put the onion, cut into halves, carrots also in large pieces into the pan. From seasonings, take a cinnamon stick (you can also use powder - 13 teaspoons), a couple of cloves, a teaspoon of ground black pepper or five peas, half a chili pepper, an asterisk, a small piece of ginger (about a centimeter wide, and no larger than a five-ruble coin), salt.

Boil one and a half to two hours, remove the foam and excess fat. When the meat is cooked, remove it from the broth with a slotted spoon and put it in a separate container.

The broth must be well strained through a sieve to discard any remaining seasonings, onions and pieces of carrots.

In order to cook noodles (necessarily rice, otherwise it will turn out not Pho, but its parody), you should soak it in cold water for half an hour. After that, boil as usual pasta, drain the water through a colander.

Divide the cooled chicken into pieces, separate the meat from the bones. It should be cut into thin layers, and then chopped into strips.

Take a lot of greens: green onion, dill, parsley, cilantro and shallots. Cut the way you like.

Put the noodles, meat in deep plates, pour in the broth, sprinkle generously with herbs. The base of the flavor is lime. Cut it into halves and squeeze the juice into the broth with the calculation: one lime half for two servings of soup.

Pho Ka Soup

As we have already said, this is a Vietnamese Pho soup with seafood. The recipe for its preparation is notable for the fact that such a dish is prepared much faster than its other varieties.

Take squid, shrimp, octopus, any fish. Clean from the insides, scales, shells, film. Fill with water. Cut the onion into halves, carrots in large pieces - we only need them for the broth, from which it will be easier to remove them in large parts.

We take all the seasonings that are available: black pepper (5-6 peas or ground - a teaspoon), a piece of ginger, mint, cinnamon (a stick or 13 teaspoons), two cloves, one star anise, salt. Boil for no more than half an hour (if there are shrimp in the composition, then throw them five minutes before they are ready).

We filter the broth, cut the seafood into small pieces. Soak the rice noodles for half an hour, then cook for no more than three minutes, drain the water.

Put the noodles, seafood in the plates, pour the broth, add more fresh herbs (shallot and green onions, parsley, dill, mint leaves, cilantro), squeeze the juice of a quarter of a lime into each plate. You can put cherry tomato halves or lady fingers, they will give more bright taste fish soup.

Soup Pho: Vietnamese Recipe with Beef

This Pho-Bo is the most satisfying of all the above. We need about a kilogram of beef pulp, the same amount of beef bones. Bones, chicken or beef, the basis for making broth, you can’t do without them!

Boil meat and bones for at least three hours, removing the foam. The broth should also contain big chunks onions and carrots, spices: cilantro, basil, cinnamon (as in previous recipes), star anise, piece of ginger, black ground pepper or peas, garlic cloves (2-3, no more), salt.

Remove the meat from the broth, the bones - in the trash, the meat - cut into strips. We filter the broth, remove all the "garbage" from it.

We prepare the noodles in the same way as in the previous recipes.

We lay out the noodles, meat on plates, pour the broth, thickly sprinkle with a variety of fresh herbs, squeeze a quarter of a lime for each serving.

Enjoy your meal!

If the meat is poured and put immediately on fire, then there will be a lot of foam, and all the juice will come out of the meat into the broth. The broth will be richer.

If you put the meat in already boiling water, then it will remain juicy, there will be no foam in the broth, it will remain beautiful and transparent!

There are two types of pho: northern and southern. For the northern, wide noodles are taken and a lot of green onions when served, other herbs and greens are absent. For the southern, thin noodles and a lot of different greens and herbs are useful when serving - mainly dill, mint and parsley.

There should be a lot of meat in the soup! Do not save - this is its main component.

Vietnamese Pho soup is a dish that has definitely never been in your kitchen. It looks like the most ordinary soup, but among the ingredients you will find very unexpected components that make the dish special.

Culinary Help

In fact, this is the most common noodle soup, but Vietnamese. Served only with noodles and already when serving, chicken, beef, fish or fish balls are added to it. In all three versions, the dish gets different names: Pho Bo, Pho Ga and, respectively, Pho Ka.

The noodles are prepared on the basis rice flour, in any case not from wheat. Decorate the dish when serving with various herbs. For example, there may be mint, basil, lime, mung bean sprouts, and so on.

Traditional step by step recipe

How to make Vietnamese Pho Ga Chicken Soup:

1. Peel the ginger, rinse it and peel it with a knife or spoon;
2. Cut into large rings;
3. Peel the onion, rinse it and also chop coarsely;
4. Peel the carrots, wash them and cut into thick rings;
5. AT large frying pan pour oil and place it on the stove;
6. Place the brain bones, skeletons, ginger, onions and carrots there;
7. On low heat, fry the ingredients until golden brown for ten minutes;
8. When the time has passed, move all the ingredients to a saucepan and fill them with water;
9. Put on fire and bring to a boil;
10. Salt and remove foam, reduce the gas flow to the minimum;
11. Supplement the future broth with star anise, pepper, cinnamon and cloves;
12. Cook on low heat for three hours;
13. Grate the chicken fillet with oil, season to taste and place in a baking dish;
14. Clean in a heated cabinet up to 180 degrees for eight minutes;
15. After that, get the form, cover it with foil and wait until the meat has cooled;
16. Cook the noodles according to the instructions on the package, then rinse cold water;
17. Rinse the chili and cut into rings, peel the red onion, wash and cut into feathers;
18. Rinse green onion feathers and cut into three parts;
19. After the time has elapsed, strain the broth, pour in the fish sauce and add the saffron, mix and bring to a boil;
20. During this time, cut the chicken into slices at an angle;
21. Put noodles, fillets, red onions in serving bowls and pour boiling broth over all this;
22. Cut the lime into slices and arrange on a slice in a plate;
23. Place chile rings, green onion and washed cilantro.

Vietnamese soup Pho Bo with beef

• 300 g rice noodles;
• 1 onion;
• 5 g salt;
• 750 g of beef bones;
• 15 g cilantro;
• 4 cm ginger;
• 15 g green onions;
• 350 g of beef;
• 5 g lemongrass.

Time - 2 hours and 25 minutes.

Calories - 101.

Cooking steps:

1. Pour water into a large saucepan and place it on the stove;
2. Bring to a boil and put the beef bones;
   
3. Boil for two hours at medium gas flow;
4. Peel, wash and chop the ginger;
5. Salt the soup, add ginger and lemongrass, mix;
6. Chop the onion, remove the peel and wash the root crop;
   
7. Add it to the soup at the very end of cooking;
8. The meat must be cut into thin but wide slices;
   
9. Season it with spices to taste and let it brew;
10. When the broth is ready, drain a little and soak the beef strips in it;
    
11. Pour water into a small saucepan and bring it to a boil on the stove;
12. Place the noodles in it and cook until al dente;
    
13. After that, drain into a colander, rinse with cold water, then hot;
14. Rinse cilantro and onion feathers, finely chop;
    
15. Arrange the finished noodles on presentation plates, supplement it with meat and herbs;
16. Pour in hot broth and you're done.
    

How to make Vietnamese Pho Ca Soup

• 2 kg salmon;
• 1 chili;
• 1 lemon;
• 2 bows;
• 250 g rice noodles;
• 1 egg;
• salt;
• soy sauce;
• green onions;
• oil.

Time is 1 hour and 25 minutes.

Calories - 156.

Procedure:

1. Rinse the fish, clean it from scales, cut off the fins, head, cut the fillet from the ridge;
2. Set it aside, and place the rest of the "soup set" in a saucepan;
3. Fill with water and put on fire;
4. Peel the onion, wash it and cut into feathers;
5. Add chili pod, onion and cook for one hour from the moment of bubbling;
6. When the broth is cooked, strain and pour soy sauce into it;
7. Rinse the fillet, check for bones;
8. If there are bones, pull them out with special tweezers;
9. Cut the peel and chop the meat into cubes;
10. Then put it in a blender or meat grinder and punch into homogeneous mass- ground meat;
11. Add an egg and spices to it to taste, beat off to become more tender;
12. Take a frying pan, pour oil into it and heat it;
13. Form balls from minced meat and fry them in oil until cooked on all sides;
14. After that, transfer to napkins to remove excess oil;
15. Boil a saucepan with water and place the noodles there;
16. After twenty seconds, drain it into a colander and rinse with cold water to stop the cooking process;
17. Wash the lemon and cut it into slices;
18. Cut green onions into long feathers, rinsing under running water;
19. Distribute salmon balls on plates, supplementing them with noodles, lemon slices and herbs;
20. Pour the stock over the ingredients and serve.

Serving Secrets

To properly and beautifully serve the dish, repeat everything that we have told you. First you need to lay out the dry ingredients, noodles and greens in a bowl for soup, and then, right in front of the guests, pour it with broth. An unusual and interesting spectacle is obtained.

There are two ways of filing: northern and southern. The essence of the first serving in wide noodles and in large numbers green onion. The second serving is famous for its sweetness, spices and various herbs. Today we presented you with both cases - one southern recipe and two northern ones. Hope you enjoy!

To record for beef soup it was easier to cut, you can put the meat for a short time in freezer. It will freeze, and will be cut much easier.

During cooking minced fish, you may end up with an unexpectedly liquid mass. To thicken it up, add some rice flour, or vice versa, eggs or water to make the stuffing thinner.

If you do not have time to cook noodles, then you can simply pour boiling water over it like noodles fast food. Let it brew for three to four minutes, then drain the boiling water and rinse the noodles.

To make the stuffing really tender and really light, airy, be sure to beat it off. To do this, you just need to pick up the mass and forcefully throw it back into the bowl. It will beat against the walls of the container and this will knock out all the air from it, making the mass much more tender.

Let the Vietnamese Pho soup cook for a long time, but when you try it, you will understand that it is really worth it. Especially since most of the time you are just waiting for the broth to cook. So, consider that the soup is preparing itself while you are doing your household chores. Delicious, bright, unusual and so original that you cannot miss it. If you do not believe, then there is only one way - to check. Enjoy your meal!

The nuances of Vietnamese cuisine: how to eat Vietnamese Pho soup.

Friends who were vacationing in Ho Chi Minh City told how they went to a Vietnamese restaurant and ordered Pho soup.
They heard about famous soup and decided to try...
It seemed that everything went well and it was delicious ... but it was alarming that the entire restaurant staff gathered to watch how they eat this soup.
And I guess why...))
Let's talk about the rules, thanks to which, during your meal, the Vietnamese will not look askance at you.

First of all, you should bring a bunch of everything to the soup: spices, chili peppers, oil, herbs.
There will be several types of spices - all of them should be put.
If greens or limes are not brought - and this is possible (sometimes forgotten) - call the waiter and demand the necessary supplements.
If the Vietnamese do not know Russian, although more often they still have basic skills, use gestures.
English language Vietnamese know very rarely.

You collect everything that you bring besides the soup and add it to your plate.

Add spices to taste.
The greens are torn by hand and also sent to the soup - this is an important point.
Do not forget about the lime - it is squeezed out and also thrown into the soup.

Then the entire contents of the plate are mixed.
An important point - greens and lime significantly reduce the sharpness of spices and chili.
Those. you will feel the taste of life, but do not burn your throat and stomach.

Now how is it all.
Despite the presence of a spoon, Pho soup cannot be eaten with a spoon!
You just dabble.

Noodles and meat are eaten with chopsticks - they are also present on the table.
And now the broth is scooped out with a spoon.
Can't eat with chopsticks?
I have bad news for you - you won't be able to eat the soup, but you will pour yourself over the soup and splatter everything in the world.

Those. Briefly, the instructions for eating Pho soup are as follows:
Crumble everything that you brought with the soup into a bowl.
stir
eat with chopsticks
Eating up with a spoon

______________

Now everyone can afford to relax in Vietnam! Low housing and food prices, great amount interesting places and attractions, warm sea and cozy resort towns - all this attracts tourists from all over the world. And of course one of the main attractions is Vietnamese cuisine.

Pho soup a traditional dish Vietnam

Soup Pho has long won the hearts of not only the Vietnamese, but the whole world. Vietnamese cuisine became popular and widely known primarily thanks to him, since numerous emigrants from this country cooked it wherever they were, and shared the recipe and the secret of cooking with everyone. Ranked among the top 50 by CNN delicious meals peace.

The small homeland of this dish is Hanoi, namely its north - Nam Dinh. For the first time, such a Vietnamese soup became known at the beginning of the 20th century. In the 1920s, a restaurant opened in Hanoi that specialized in pho. Europeans discovered this dish by reading in 1935 cookbook"Recipes of the peoples of the world" by Mrs. Morphy.
Pho soup has three varieties: pho with beef (pho-bo), pho with chicken (fo-ga) and pho with fish balls or pieces fried fish(fo-ka). Initially, pho soup began to be cooked with beef, and only with time did various variations of this dish appear. This captures the influence of French colonization. Until that time, cows in Vietnam were considered exclusively working animals. Their meat was not used in writing.
The “purely Vietnamese” ingredient in this soup is rice noodles. Without it, pho soup is impossible. It differs from other types of noodles in that it is almost transparent, it does not need to be boiled (it is enough to pour boiling water over it), and it does not include gluten.

How to make pho soup? Its preparation will not take you much time, and the process of its preparation is no more difficult than ours. regular soup with noodles or buckwheat.
So, to make pho soup, you will need the following ingredients:
1. Beef meat (the best is the leg, here the meat is the softest) - 500-800 gr.
2. Onion- 2-3 pieces.
3. Rice noodles - 300-400 gr.
4. Lemon - 1 piece.
5. Salt
6. Black pepper
7. Ginger (3-4 cm root)
8. Lemongrass (1 teaspoon)
9. Green onions
10. Cilantro

First you need to cook the broth. This is the most time-consuming and lengthy stage of preparation. Pour the meat with water, bring to a boil. After the broth boils, add salt, pepper, lemongrass and ginger. At the very end - onions.

When the meat is ready, take it out and cut into thin layers. Dip the noodles in boiling water and cook until medium done. Keep in mind that it cooks much faster than our usual wheat noodles.
After all the ingredients are ready, put the noodles in a bowl, put the chopped meat on top, pour everything with broth and decorate with herbs.

Not only do Russians indulge in borscht and cabbage soup, but they also cook very tasty soup Pho bo Vietnamese recipe. There are 3 types of similar dishes:

1. Pho bo with beef.
2. Pho ka with different fish.
3. Pho ha - chicken.

If you take the original recipe, then only rice noodles are used there. If you can't find it, any other will do. Of course, the taste will be somewhat different. But hardly much worse. And those who are not too lazy, run around supermarkets, will definitely get rice noodles and embody the original recipe.

How did the Vietnamese soup recipe get to our area? During the Vietnam War, many residents fled and left those territories, and of course, they treated new friends and generously shared the recipe for delicious national dish. Fo has been traveling the world since the 1960s.

In Vietnam, the dish is served in 2 main versions: southern and northern. With the southern, a variety of herbs float in the soup and lime is added. With the northern one, there is a lot of green onions and wide noodles are added. Each province has its own, modified recipe.

Many of our compatriots traveling for the first time in Vietnam really like this dish. They note that fragrant herbs, wonderful beef, delicious noodles, and, besides this, raw beef is present in the original recipe. It is said that chicken pho is significantly inferior in taste to beef.

The soup is very satisfying and at the same time easy on the stomach. It is eaten frequently throughout Asia from the South to the East. In Vietnam, beef is twice as expensive as pork. Therefore, soup is eaten on weekends, holidays, treated to dear guests. And on weekdays, you can cook simpler, with chicken or fish. The recipe is passed down from mother to daughter, granddaughter, daughter-in-law, etc.

To make the dish tasty, you need to choose the right beef. They say that it is best to buy brisket. And others argue that the rich broth is obtained from the meat of the leg. Who to believe? Try both options and draw your own conclusions. The broth will need to be strained. The recipe calls for 1 cup. Let the rest of the broth cool on the stove, then hide it in the refrigerator. Prepare another soup, borscht, cabbage soup or a second course on its basis.

By original recipe black cardamom must be added to the broth. With cinnamon and fragrant star anise, it will give the soup the desired aroma and taste characteristic of this particular soup. Palm sugar is also thrown here, which also gives its own special note. If you can’t find one for sale, replace it with an ordinary one.

Some people are terrified of eating food cooked in a special way. raw beef"carpaccio". You can boil the meat a little, of course, you will not know which real taste pho bo, but the choice of technology is yours. Don't be afraid to eat this beef. She is already welded when she is poured with bubbling broth.

Compound:

• 200 g beef brisket;
• rice noodles, which are located like a "nest" in each plate;
• 3 medium limes;
• 4 hot chili;
• 100 g of greens;
• fish sauce.

For broth:

• 0.5 kg of beef shank (meat with bone);
• 100 g fresh shallots;
• ground fragrant cinnamon with star anise;
• 50 g ginger;
• Salt and pepper to taste.

Cooking

It takes 2.5 hours to prepare and makes 6 servings.

1. Rinse the meat under cold running water. Then pour a little liquid and add all the spices there or selectively to your taste. The Vietnamese most often pickle meat with cinnamon and fragrant star anise. Type water into a 3-liter saucepan, light a strong fire first, and when it boils, make a small one. Throw the meat there and let it cook for 2 hours. You need a rich broth.
2. After putting the meat on the broth to boil, take 200 g of brisket and put it in the freezer. According to the cooking technology, the piece should freeze slightly. This is so that you later cut it thinly, neatly in portions.
3. When the broth is completely cooked, you can get a piece of meat from the freezer and, as planned, cut into beautiful (about 0.3-0.5 cm) pieces. If you are afraid to eat raw meat, marinate it. To do this, you need to take pepper with lemon juice. Place the meat in thin pieces in the mixture, and let it stand for a while in the refrigerator.
4. There is a nuance that the greens are first washed under running water so that there is no dust, dirt, and then rinsed in pre-salted water and laid out on a plate. Rice or other noodles are also placed here. The Vietnamese themselves sometimes take spaghetti instead of rice noodles. Therefore, do not be shy, no rice - replace with ordinary. In one province, the soup is prepared with such ingredients, in another - with others. Therefore, the Vietnamese themselves are calm about substitutions in the recipe.
5. Cut the chile as small as possible. Squeeze out the lime juice gently. There is already noodles with greens on the plate. Place the meat next to it and drizzle lime juice over the top. Also chopped chili. Let a couple of minutes pass, and you can pour boiling rich broth.
6. Now put 2-3 drops of fragrant fish sauce on each plate. If you don't really like fish, fish fat, then you will not get used to the smell of fish sauce immediately. To tolerate its rich flavor well, try adding 1 or 2 drops at the beginning or end of cooking to any soup. It will take 1-2 months, and you will get used to its specific smell. If you love fish, you will find it tasty and fragrant.
7. Pho in the south is served with a slice of lime and a piece of chili. In Vietnam, this dish is prepared both in well-known restaurants and is sold by vendors right on the street to everyone from a large pot. He is very invigorating.

Most often, locals and foreigners order miso, then minestrone, and pho comes in 3rd place of honor. After tasting this dish, in half an hour you will feel a surge of strength and an increase in mental and physical performance. The Vietnamese enjoy this soup at any time of the day, some for breakfast, some for dinner. Therefore, when you want to cook, try for the first time - get all the ingredients and do not hesitate: start! The result will not disappoint you. Great recipe. Enjoy your meal!

In contact with