Vietnamese-style Pho Noodle Soup - Family warmth and closeness can be obtained in very simple methods. One of them is cooking and serving food for the family members. As a housewife, not surprisingly you don't wish to miss a meal together appropriate? Cuisine may also be the key to a pleased family members, lots of really feel homesick mainly because their cooking has been identified elsewhere.
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Vietnamese-style Pho Noodle Soup is one of the most popular of current trending foods in the world. It’s easy, it is quick, it tastes delicious. It is appreciated by millions every day. Vietnamese-style Pho Noodle Soup is something which I have loved my entire life. They’re fine and they look fantastic.
To get started with this particular recipe, we must prepare a few ingredients. You can cook vietnamese-style pho noodle soup using 15 ingredients and 7 steps. Here is how you cook that.
Composition needed to serve Vietnamese-style Pho Noodle Soup:
- Soup
- 8 cups (1.9 liters) vegetable, chicken, or beef stock (Japanese stock works well too)
- 4 star anise
- 4 whole cloves
- 1 cinnamon stick (about 3 in)
- 1 thumb-sized piece fresh ginger
- 1 onion, cut in quarters
- 2-4 Tbsp Fish sauce or soy sauce to taste
- Noodles and Garnishes
- 4 serving pho noodles or rice vermicelli
- Black pepper (optional)
- 1 handful fresh cilantro
- 1 fresh lime cut in wedges
- 1 dash your favorite hot chilis (optional)
- 300 g boneless chicken cut in slices or for a vegetarian option, try fried tofu
Instructions to cook Vietnamese-style Pho Noodle Soup:
- In a large pot, add the stock, star anise, cloves, cinnamon, ginger, and onion. Bring to a boil, turn to low, then simmer with the lid on for 45 to 1 hour.
- Strain out the spices and onion, then add 2 Tbsp of fish sauce or soy sauce. Taste the soup and add more if needed (it depends on the kind of sauce you use). * You can do up to this step ahead of time and then just reheat the soup when you are ready to eat.
- Add some of the soup to a smaller pot and bring to a simmer. Add the sliced meat and cook for 2-3 minutes. If using fried tofu, skip this step. (You can do this in the large pot too, but I found it easier to dish out the meat evenly if it was separate, or if you are not eating all 4 servings)
- If using fried tofu, grill it a bit in a frying pan (no oil needed) and cut into thin slices. Put on top of the soup just before serving.
- Prepare the noodles according to the directions and drain. Some packages tell you to chill the noodles in cold water, but it makes the soup cold so I recommend keeping the noodles hot! (Just make sure you do this just before adding the soup, or else they noodles will stick together).
- Divide the noodles among deep soup bowls and dish out the soup with the meat over the noodles.
- Garnish with fresh lime, chopped chilis, and black pepper. Put the fish sauce/soy sauce at the table in case you need more. Dig in!
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