Recipes Pho Bo
This dish from the country vietnam, chicken broth is very pronounced, and additional sprouts make it more palatable.
Pho Bo recipe Ingredients:
1 kg of beef marrow bone marrow following
200 grams of beef parts sengkel
Section 200 grm beef brisket
3 teaspoons fish sauce
1 spoon tea granulated sugar
200 grams kuetiau dry, scalded, drained
200 grams of beef for shabu-shabu, ready to use
150 grams onions, thinly sliced
150 grams of turnip, peeled, thinly sliced, boiled hinga soft, drained
2 leeks, thinly sliced
3 stalks of coriander leaves
Seasoning recipe Pho Bo (mixed, wrapped in cloth):
5 cm rod cinnamon
3 petals deaf, toasted
1 teaspoon coriander seeds, toasted
1/2 grains seeds nutmeg, sangrai
2 teaspoons of pepper grain, toasted
5 cloves garlic, whole, roasted
5 cm ginger, grilled, crushed
20 intact red onions, grilled
300 gram onion bombay, peeled, grilled, cut into pieces
Complementary Pho Bo recipe:
150 grams of bean sprouts, blansir
2 pieces of lemon, each cut into 6 sections
50 grams of green chili pepper, thinly sliced
How to Make Pho Bo:
Sauce: Boil the bone marrow, sengkel meat, beef brisket, fish sauce, and spices in a cloth for 2 hours over low heat. Set aside the bones and spices in a cloth. Strain the stock.
Take the meat sengkel and brisket, cut into dice 3 cm. Enter back into the broth.
Boil the sauce again. Sprinkle sugar and stir well. Set aside.
Presentation: Arrange in a serving bowl: porongan boiled meat, kuetiau, shabu-shabu meat, onions, boiled turnips, scallions, and cilantro. Siram with the gravy boiling. Stir until meat cooked shabu-shabu.
Serve immediately with a complement.
