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cow pho - Coggle Diagram
cow pho
how to cook pho
Cut the oxtail and beef ribs into small pieces.
Beef shank left whole.
Mix diluted salt water (just as salty as soup), soak oxtail, beef ribs and beef for about 2 hours.
Onions, dried onions (scallions), ginger, and sugar cane left in their skins and grilled until fragrant.
Ginger crushed or sliced.
Wash coriander roots.
Roast star anise, cinnamon, cardamom, and coriander seeds (if any) in a pan over medium heat until fragrant. Put everything in a cloth bag and tie it tightly.
Pour out all the soaking water, rinse the oxtail, beef ribs and corned beef.
Put everything in the pot, pour cold water to cover the meat and turn up the heat to boil. Wait for the water to boil, then lower the heat and cook for about 1-2 more minutes, then discard the boiling water and rinse thoroughly to remove any meat scraps and dirty foam. If the meat is dirty, you can repeat this boiling and washing step again. Boil with boiling water 1-2 more times until thoroughly clean.
Put the oxtail, beef ribs and meat into the pot, add 4-5 large bowls of cold water
Put the prepared spices into the pot, including: Onion, onion, ginger, sugarcane, coriander root, anise bag, cardamom, cinnamon, coriander seeds.
Season with soup powder, spice powder or salt.
ingredient
oxtail, beef ribs,beef shank
large onion.
coriander
cardamom.
star anise.
small cinnamon stick.
sugar cane stalks
easoning powder or salt.
Pho noodles, chopped onions, coriander, chili sauce, lemon.
Origin
Regarding the origin of the dish, there is a view that pho originates from a Cantonese dish called "nguu yuk phan" (Sino-Vietnamese pronunciation is "ox humiliated chalk")
There is also an opinion that pho originally originated from the Vietnamese dish "buffalo stir-fry" (using vermicelli noodles), which was later transformed into "beef stir-fry" using rice rolls. Another theory is that pho originated from the French method of preparing beef stew pot-au-feu (pronounced "phở pho") combined with spices and herbs in Vietnamese cuisine. Male.
Pho originated in Northern Vietnam, penetrating the Central and Southern regions in the mid-1950s, after the defeat of France in Indochina and Vietnam was divided into two regions.
classify
northern pho
pho Hue
pho SaiGon
flavor
A successful broth will be light yellow in color, clear and slightly greasy, with a natural sweetness from the bones and sugar cane, and a rich flavor.
Pho broth is clear, bone sweet, fragrant with ginger and pho spices.
Flexible pho noodles, ripe and fragrant meat, sweet and spongy rare meat, and crispy fat. The broth is light, sweet and hot for a long time.