正宗越南牛肉粉：越南牛肉面条汤
(Authentic Pho Bo: Vietnamese Beef Noodle Soup)
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食材
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1.5 kg 牛骨
(Use marrow bones for a richer flavor.)
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400 grams 牛肉西冷
(Thinly sliced against the grain.)
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400 grams 米粉
(Use flat rice noodles.)
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1 large 洋葱
(Char the onion for added flavor.)
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1 piece 姜
(Charred for a smoky flavor.)
-
4 whole 八角
(Essential for authentic flavor.)
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1 whole 肉桂棒
(Adds warmth to the broth.)
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3 tbsp 鱼露
(根据个人口味调整。)
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to taste grams 新鲜香草（罗勒、香菜、薄荷）
(Use fresh for garnish.)
-
1 whole 青柠
(Cut into wedges for serving.)
(Use marrow bones for a richer flavor.)
(Thinly sliced against the grain.)
(Use flat rice noodles.)
(Char the onion for added flavor.)
(Charred for a smoky flavor.)
(Essential for authentic flavor.)
(Adds warmth to the broth.)
(根据个人口味调整。)
(Use fresh for garnish.)
(Cut into wedges for serving.)
营养
- 份量: 4
- 每份大小: 1 碗 (300克)
- Calories: 450 kcal
- Carbohydrates: 50 g
- Protein: 35 g
- Fat: 15 g
- Fiber: 2 g
- Sugar: 1 g
- Sodium: 1500 mg
- Cholesterol: 70 mg
- Calcium: 50 mg
- Iron: 3.5 mg
制作步骤
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1 - Prepare the Broth:
In a large pot, add beef bones and cover with water. Bring to a boil, then simmer for 30 minutes. Discard water and rinse bones.
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2 - Simmer with Aromatics:
Add charred onion, ginger, star anise, and cinnamon stick to the pot. Fill with fresh water and let simmer for at least 1 hour.
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3 - Cook Noodles:
In a separate pot, cook rice noodles according to package instructions. Drain and rinse with cold water.
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4 - Assemble the Soup:
In bowls, place cooked noodles, sliced beef, and ladle hot broth over. The heat will cook the beef.
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5 - Garnish and Serve:
Garnish with fresh herbs and lime wedges. Serve immediately.
In a large pot, add beef bones and cover with water. Bring to a boil, then simmer for 30 minutes. Discard water and rinse bones.
Add charred onion, ginger, star anise, and cinnamon stick to the pot. Fill with fresh water and let simmer for at least 1 hour.
In a separate pot, cook rice noodles according to package instructions. Drain and rinse with cold water.
In bowls, place cooked noodles, sliced beef, and ladle hot broth over. The heat will cook the beef.
Garnish with fresh herbs and lime wedges. Serve immediately.
关于 正宗越南牛肉粉：越南牛肉面条汤 :的更多信息
Pho Bo: A Culinary Journey to Vietnam
Pho Bo, the iconic Vietnamese beef noodle soup, is a dish that embodies the essence of Vietnamese cuisine. This dish is not just a meal; it is a cultural experience that represents the harmony of flavors and aromas that define Vietnam's culinary landscape. The foundation of Pho Bo is its rich broth, simmered for hours with beef bones, spices, and herbs, resulting in a complex flavor profile that is both comforting and invigorating.
The choice of beef in Pho Bo is crucial. Tender slices of sirloin are typically used, providing a succulent bite that complements the delicate rice noodles. The addition of fresh herbs like basil, cilantro, and mint enhances the dish's aroma and freshness, making it a feast for the senses.
Historically, Pho originated in the early 20th century in Northern Vietnam and has since evolved into various regional variations, with Pho Bo being the most famous. Traditionally, it is served for breakfast, but its popularity means it can be enjoyed at any time of the day.
For those who have never tried making Pho at home, the process may seem daunting, but the rewards are well worth the effort. The vibrant flavors and the comforting warmth of Pho Bo make it a beloved dish not only in Vietnam but around the world. Whether enjoyed in a bustling street stall in Hanoi or made at home, Pho Bo offers a taste of Vietnam that is both authentic and unforgettable.
