Sunday, February 5, 2017

Vietnamese Pho

Bring some beef broth to a boil then turn the heat down low to a simmer. Add ground cinnamon, anise oil, ground cloves, grinded peppercons, ground ginger, fish sauce, hoisin sauce, sriracha sauce, and sugar; mix well and continue to simmer. Bring to a boil a pot of salted water then cook your rice noodles for 5-7 minutes or until aldente; drain then put in a bowl. Turn the heat off on your broth. Cut your beef into very thin slices and toss it in your broth (those thin slices will cook really fast in that hot broth). Pour your broth with the beef over your noodles, garnish with bean sprouts, red chilies, cilantro, basil, and fresh squeezed lime juice. Enjoy!

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