Pho Noodle Soup from Vietnam

Summary

Ingredients

• 500 g beef
• 2 leg disk (s)
• 2 onions)
• 1 ginger
• 40 ml fish sauce
• 1 piece (s) rock candy
• 500 g noodles, (rice noodles)
• 1 packet tofu
• 500 g bean sprouts
• 1 large lemon
• 1 handful basil
• 1 handful mint
• 1 handful coriander
• 1 chilli pepper (s), (jalapeño)
• 0.5 teaspoon ½ salt
• 1 teaspoon coriander
• 6 clove (s)
• 2 sticks cinnamon
• 1 cardamom
• 6 star anise
• 1 teaspoon fennel

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Instructions

1. Boil the bones in a large saucepan for about 5 minutes and then pour them into a sieve. Rinse or rinse the bones and the pot and let stand for later.
2. Divide the ginger once and quarter the onions, the skin can stay on and roast on a baking sheet on the top rack at 200 ° C for 10-15 minutes, until they are brown on all sides. In between these should be turned with pliers. Save these for later.
3. Put the spices coriander, cloves, cardamom, cinnamon, aniseed stars and fennel in a pan and fry briefly for 5 minutes. Then put these in a tea net, sieve or similar and tie or close it.
4. Now take the pot with the bones, pour in about 3 liters of water and bring to the boil. After a while, grease forms on the surface of the water. Remove this with a spoon or a very fine sieve. Then put the fish sauce, the salt, the piece of rock sugar, the beef, the seasoning bag, the ginger and the onions in the saucepan and cover it with the saucepan lid and simmer on medium heat for 1 1/2 hours.
5. Then just take out the meat and cover with foil on a plate. Let the rest simmer for another hour and 10 minutes and then place the tofu in one piece in the water. Let simmer for another 20 minutes on medium to low heat. Remove the tofu and set it aside.
6. Remove the remaining large pieces with a spoon with holes and pour the broth through a fine sieve into a clean saucepan or bowl. Remove the fat floating on the surface with a spoon or a very fine sieve. Or leave the broth in a Tupperware box in the refrigerator overnight so that all of the fat is deposited on the surface. This can now be removed very easily with a spoon.
7. Cook the pasta in an extra saucepan according to the instructions on the package and allow to drain. Then divide these into 4 large soup plates. If you want, you can put the noodles in smaller bowls beforehand and leave them to stand for 10 minutes, thereby pressing them into a hemispherical shape and putting them into the soup plates. This approach is only for looks.
8. Cut the meat and tofu into strips of the same size and distribute them between the soup plates.
9. Wash the bean sprouts and place a handful next to the noodles, wash and quarter the lemon and place them on the plate as well.
10. Wash the coriander leaves and the basil, chop them into small pieces and mix them together and place them in the plates next to the noodles. Wash and slice the jalapeños and add 2-3 pieces, depending on your taste. Wash the mint leaves and put 3-4 leaves on the plate.
11. Now slowly fill each soup plate with the stock.

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