Vietnamese soup pho - recipe. Vietnamese cuisine

Many countries of the East have their own original dishes, differing in national unique features. Vietnamese cuisine is no exception. It is characterized by the use of rice, fish sauce, soy sauce, rich in greens and vegetables. Although the most common types of meat in Vietnam are chicken and pork, soup with beef is done more often (although a "chicken" option is also possible). In this article, let's try to tell you how it can be cooked according to Vietnamese recipes.

Greetings from Vietnam

Do you know the most popular dishes of Vietnamese cuisine? In Russia, this cuisine is much less common than, for example, Chinese. Among the original recipes, it is possible to single out nam - pancakes in rice paper with fillings. As the Vietnamese say, if you have not tried nam, you can say that you do not know this country even after having visited it many times. Excellent taste also has rice with vegetables and shrimps, also prepared in Vietnam. Vietnamese cuisine is also a salad with squid in Vietnamese (where seafoods are subjected to minimal processing and eaten almost half-baked). It is known the New Year's celebratory dish - rice pie bath chung, and Vietnamese shrimp pilaf, and sharp rice-cheese balls. And tea in Vietnamese - with fruit and cold - probably at least once used, especially in the summer heat.

Soup fo fo bo

Quite widely known and this wonderful first dish - original and universal, nourishing and useful. Many professional chefs consider it an ideal option, allowing to make the first acquaintance with the national cuisine of this country. Broth, cooked with spices, acquires a very unusual taste. It is possible, by the way, to prepare the broth in advance (as some Vietnamese do), and then the cooking itself will take no more than 15-20 minutes.

Specificity of preparation and use

As a soup for Russians, gazpacho for a Spaniard, a lagman for an Uzbek, and soup fo - the main first dish for any Vietnamese. A bowl of soup gives energy and charges with power for the whole working day (many Vietnamese prefer to eat this dish since the morning - but this is not important). They serve it not only in restaurants, but also on the street - pouring portions from large pots. Soup is according to statistics one of the most bought in the world: the third place after miso and minestrone. And to make it yourself, you need to buy ingredients available in any supermarket or on the market, which are inexpensive. From the cooking features: they make the dish mainly on the basis of beef, but some cook soup pho with chicken. Beef, for example, can be cooked or raw, sliced in small thin slices, which reach the ready, filled with boiling broth (cooked with anise, ginger, other spices). Rice noodles are used for dish. By the way, some seafood can be used as additives.

Vietnamese soup pho. Recipe

For the preparation of a beef dish, we will need: bovine bone - about a kilo of product, a kilo of beef tenderloin, a pair of onions, a couple of carrots, rice noodles (thin), soybean sprouts, lime (or lemon), chili, parsley. From seasonings and spices we will use clove, tubberry, laurel, anise, pepper, ginger, cinnamon. Some chefs believe that in this combination of spices form the basis to make the right Vietnamese soup fo. The recipe for its preparation is not too complicated. The ingredients seemed to be found. Now tell you how to prepare the dish itself.

Step-by-step master class

1. Cook the broth. For this, we wash the bones and fill them with water. We put on the fire to boil. Cook for about 10 minutes and drain the water. Pour fresh water and cook again.
2. Large cut onions. Ginger is also cut into large pieces, all together fry in a pan without oil. Pour into a saucepan to brewing bones.
3. There we enter all the above spices and carrots with the roots of parsley, cut large. A little salt. On low heat cook for at least 3 hours (the original recipe - 6 hours). Constantly stir and remove the foam. The floating fat should also be removed: the broth should turn out to be transparent.
4. How to cook Vietnamese soup? His recipe is pretty simple. Soak the noodles in cold water. Noodles need rice, thin. Then boil the noodles for the future soup separately (3-5 minutes) and rinse, so as not to stick together.
5. Cooked stock broth. If there is meat on the bones - cut.
6. Onions and parsley are finely chopped (you can, who likes, add coriander also there).
7. Beef tenderloin - damp - slightly frozen in the freezer, so that the cutting was as convenient as possible. Next, according to the principle of stroganina, cut into thin, translucent small plates. Attention! In the original recipe, this meat will be put in the bowl raw. For those who do not want to risk: lower the stroganina in boiling water for a few minutes (separately) and pull it out.
8. Lime (or lemon) is squeezed out to taste each in a plate. But you can, if you wish, squeeze it into a common broth.

How to submit

All prepared ingredients are decomposed portion by piece. You need to put noodles, sprouts of soy, meat from bones, raw meat, plenty of greens, chili pepper to taste to everyone. All this pristine beauty is filled with a well-boiling broth (raw meat, if you still risked putting it, following the recipe of the original, it should be cooked right in the dish under the thermal influence of the broth, giving the food a unique aroma. Eaten with chopsticks, traditionally washed down with liquid from a bowl, but you can have this soup with a spoon and fork if someone is not used to the sticks.

With chicken

How to cook Vietnamese soup fo (recipe with chicken)? It is prepared even easier than with beef. All the ingredients are left the same, except beef meat. We replace it with chicken. You can take for a large pot or a small chicken whole, or pieces of four hams. In the same way, cook the broth (about three hours minimum). The meat is caught and separated from the bone. We cut it. In a plate we put: pieces of chicken meat, rice noodles, cooked already pre-cut greenery, soybean sprouts (instead of fresh can be used canned: they are sold in supermarkets in the departments for sushi). Fill it all with boiling broth, and you can use it.

Results

A small bowl of soup fo in the morning is the dish that can disperse the stomach and fill the body with food and energy. But for those who do not like to eat so tightly early in the morning, you can offer a dish for lunch and dinner, as it is multifunctional and contains the features of both the first and the second. And be sure to try this with raw meat: the taste is specific, as the classic said!