Ниже оригинальный рецепт фо бо из авторитетной вьетнамской книги, по котоорой я готовлю. Есть рецепты и других разновидностей супов. Если с английским не очень, то можно перевести посредством
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Beef Noodle Soup «Pho Bo»
Serves 4
На 4 персоны.
1 фунт, puond (lb) =
= 12 ounces = 5760 grains = 73.2 gram(me)s
1 кварта, quarts (qt) =
British Imperial
=1/4 gallons = 2 pints = 1.14 litres
U.S.
= 0.833 British quarts = 0.946 litres
4 Ibs beef soup bones (marrow bones)
1/2 Ib Angus beef (sliced)
l/2 lb of beef brisket
l/2 lb Vietnamese beef meatballs
1 Ib fresh thin "pho" flat rice noodles
(Use 1 dry package if fresh one not available)
2 large yellow or white onions (one whole and one sliced thin)
1 1-inch piece of fresh ginger (peeled)
3 tablespoons of fish sauce
1 ounce of rock sugar
(Use 1 1/2 tablespoons of granulated sugar if rock sugar is not available.
1 large lime (cut into 4-6 wedges)
Bean sprouts
Fresh anise basil leaves
Long coriander leaves
Green onions (sliced)
Salt
Black pepper
Hoisin sauce
Vietnamese red chili sauce
Spices for broth:
1 dried ginger peel
4 star anises
4 black cardamoms
1/2 tablespoon of coriander seeds
1/2 tablespoon of fennel seeds
5 cloves
1 2-inch Vietnamese cinnamon stick
Optional:
1/2 Ib of tripe
2 fresh chili peppers or jalapeno peppers
To make the stock:
Lightly toast all sides of the ginger and 1 whole onion on a grill, open flame, or oven.
Put the brisket and beef bones in a stockpot with enough water to completely cover the bones. Bring it to a boil and let it boil for about 10 minutes. Drain and clean the bones well in the sink. Discard this broth.
In the stockpot, put the bones back with 3 quarts of water and the toasted one onion and ginger. Bring it to a boil and then reduce the heat. Let it simmer for at least 2 hours and until the tendons around the bones are tender. Skim and refill water when necessary.
Take the brisket out and slice thin. Also trim the tendons around the bones.
Put the meat on a plate to serve with noodles later.
Lightly toast the broth spices in a pan for a few seconds. This will help to bring out the flavor. Put them in the cotton bag and place in the broth. By placing them in the bag it will make it more convenient to discard them later. Continue to boil the water for another 30 minutes.
Add salt, rock sugar and fish sauce to the stock. Adjust the broth to taste.
In a separate pot, bring water to a boil. Take fresh noodles and dip in the boiling water. Take them out immediately. If dry noodles are used, then keep the noodles in the boiling water until the noodles are soft. Drain in cold water so the noodles will not get sticky.
To serve:
Put enough noodles for one portion in a big bowl. Add onion slices, green onions, black pepper, raw beef slices, meatballs, brisket, and tendons and other types of beef (if used) on the noodles.
Bring the broth to a boil and pour it onto the noodles. The raw beef will be cooked yet soft at this point. Serve with a slight squeeze of lime, basil, long coriander leaves, hoisin sauce, bean sprouts, red chili sauce, and fresh pepper.
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