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    Recept Marian Classic Vietnamese Beef Pho - Marion's Kitchen PDF

    Uploaded by

    StellaEstel
    This document provides a recipe for classic Vietnamese beef pho that serves 6 people. It includes instructions to make the rich beef bone broth base and then assemble the pho by soaking rice noodles and adding thin slices of raw beef, bean sprouts, herbs and lime wedges to serve with the hot broth. Making the broth involves simmering beef bones, onion, ginger and spices in water for 2 hours to develop maximum flavor.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Recept Marian Classic Vietnamese Beef Pho - Marion's Kitchen PDF

    Uploaded by

    StellaEstel
    142 views1 page
    This document provides a recipe for classic Vietnamese beef pho that serves 6 people. It includes instructions to make the rich beef bone broth base and then assemble the pho by soaking rice noodles and adding thin slices of raw beef, bean sprouts, herbs and lime wedges to serve with the hot broth. Making the broth involves simmering beef bones, onion, ginger and spices in water for 2 hours to develop maximum flavor.

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    This document provides a recipe for classic Vietnamese beef pho that serves 6 people. It includes instructions to make the rich beef bone broth base and then assemble the pho by soaking rice noodles and adding thin slices of raw beef, bean sprouts, herbs and lime wedges to serve with the hot broth. Making the broth involves simmering beef bones, onion, ginger and spices in water for 2 hours to develop maximum flavor.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    142 views1 page

    Recept Marian Classic Vietnamese Beef Pho - Marion's Kitchen PDF

    Uploaded by

    StellaEstel
    This document provides a recipe for classic Vietnamese beef pho that serves 6 people. It includes instructions to make the rich beef bone broth base and then assemble the pho by soaking rice noodles and adding thin slices of raw beef, bean sprouts, herbs and lime wedges to serve with the hot broth. Making the broth involves simmering beef bones, onion, ginger and spices in water for 2 hours to develop maximum flavor.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 1

    !

    HOME PRODUCTS " RECIPES " OUR FAVOURITE COLLECTIONS WHERE TO BUY CONTACT US ALL ACCESS USA

    Beef INGREDIENT Noodle


    Type and hit enter...

    CLASSIC VIETNAMESE BEEF PHO


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    Classic Vietnamese Beef Pho ! Print This

    " Serves: 6
    ABOUT MARION’S KITCHEN

    Made With Love ❤


    INGREDIENTS
    The Marion’s Kitchen range of food products is
    200g (7 oz) piece beef round steak, eye fillet or any other cut that doesn’t have too much connective
    now available in the USA, Australia and New
    tissue or fat
    Zealand. Each product from The Marion’s

    1kg (2.2 lb) dried rice stick noodles Kitchen Food Company starts out life as a home
    recipe – created and cooked just as it should be.
    1½ cups bean shoots No fancy chemical labs, white coats or
    ingredients you can’t pronounce…just good
    ½ onion, finely sliced, to serve
    honest cooking. Since 2010, Marion and her
    ½ cup finely sliced spring onion (scallions), to serve Mum have used family recipes, time-honoured
    techniques and clean, honest ingredients to
    Thai basil leaves, to serve
    create a range of tasty food products for people

    finely sliced red chilli, to serve who love eating and living well.

    lime wedges, to serve


    SUBSCRIBE NEWSLETTER
    fish sauce, to serve

    Stay in touch with my latest recipes and updates!

    Pho broth:
    * indicates required
    Email Address *
    1 large onion, unpeeled

    8cm piece ginger, unpeeled

    First Name *
    2.5kg beef bones (e.g. short ribs, knuckle bones or oxtail)

    4 star anise

    Last Name *
    5 cloves

    1 cinnamon stick
    Birthday *
    1 tbsp sugar
    MM / DD ( mm / dd )

    1/3 cup fish sauce or to taste


    Country *

    2 tbsp sea salt or to taste

    I have read the privacy policy and agree to


    receive updates and/ or other marketing
    INSTRUCTIONS materials

    STEP 1 JOIN THE FUN


    For the broth, char the onion and ginger over a naked flame for 10-15 minutes or until blackened.
    Alternatively, roast them under a hot oven grill. Transfer the onion and ginger to a chopping board
    and scrape off most of the blackened skins. Lightly rinse the onion and ginger and then roughly
    ON INSTAGRAM
    chop. Set aside for later.

    STEP 2
    Place the beef bones in a large stockpot (at least 6L capacity). Pour over enough water to
    generously cover the beef. Bring to a boil and simmer for a minute or so. Then remove the bones
    from the water (there should be quite a bit of scum at the surface). Rinse the bones. Discard the
    water and clean the stock pot. Place the bones back into the clean stockpot along with the peeled
    onion, ginger, star anise, cloves and cinnamon stick. Add 5L of water. Bring to a simmer and cook
    gently for 2 hours, skimming the surface every so often.

    STEP 3
    bit of preparation to do before serving…place the round steak into the freezer for 20 minutes
    before you want to slice and serve (this makes it easier to thinly slice the beef). Cut into very thin
    slices.

    STEP 4
    Soak the dried rice noodles in room temperature water for at least 30 minutes.

    STEP 5
    Remove the beef bones from the broth. If you can salvage any meat from the bones, keep that for
    serving. Strain the broth and place it into a clean pot. Add the sugar, fish sauce and salt. Taste and
    season with more fish sauce or salt to your taste (the broth should be on the saltier side because
    the noodles and other ingredients will be unseasoned).

    STEP 6
    To serve, cook the noodles and bean shoots in boiling water (I like to do this in individual portions)
    and place into serving bowls. Add some sliced raw onion, spring onion and some of the braised beef
    if using. Drape over thin slices of the raw beef. Heat the broth up so that it is bubbling before
    ladling it over the raw beef (it should cook in the hot broth). Serve with Thai basil, chilli, lime
    wedges and fish sauce to be added at the table to taste.

    How To Make Vietnamese Beef Pho At Home - Marion's Kitchen


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