Hello everyone,
Today, I am going to introduce a Vietnamese noodle soup recipe. Truth is that I wanted to post the recipe for mie Aceh; but... as it happened, last night, I failed, once again, to reproduce the dish (3rd attempt), I was quite disappointed as the article was already 80% ready for publication and mostly because mie Aceh is clearly my favorite Indonesian food. But I am not giving up and still intend to succeed in cooking those.
But today, it is not going to be a mie Aceh recipe but another noodle recipe: Pho bo. I discovered this dish not that long ago, thanks to my wife who just asked me this out of the blue. When she asked me to cook it; I had no clue what it was or how to cook it; I am not really versed into Vietnamese cuisine nor in noodle soups in general which is, now that I think about it, quite a shame and a point to work on in the future (I am making no promise).
Anyway, when she asked, I started scouting the web for a recipe and, since all of the ones I found had at least some kind of ingredient I couldn't get my hands on (thanks to the ridiculous lack of foreign food products in my city), I decided to write my own version which once cooked, according to my wife who actually tried the dish before, taste like the original. Now, if you are a purist and are looking for the original Vietnamese dish, sorry that is not it even if I inspired myself from Vietnamese recipes; I cannot guarantee either that the taste will be the same or even similar as the only Pho Bo I tried so far was mine. But if you are looking for a nice noodle soup, you are at the right place.
A good, warm Vietnamese noodle soup that will comfort you through cold nights.
But today, it is not going to be a mie Aceh recipe but another noodle recipe: Pho bo. I discovered this dish not that long ago, thanks to my wife who just asked me this out of the blue. When she asked me to cook it; I had no clue what it was or how to cook it; I am not really versed into Vietnamese cuisine nor in noodle soups in general which is, now that I think about it, quite a shame and a point to work on in the future (I am making no promise).
Anyway, when she asked, I started scouting the web for a recipe and, since all of the ones I found had at least some kind of ingredient I couldn't get my hands on (thanks to the ridiculous lack of foreign food products in my city), I decided to write my own version which once cooked, according to my wife who actually tried the dish before, taste like the original. Now, if you are a purist and are looking for the original Vietnamese dish, sorry that is not it even if I inspired myself from Vietnamese recipes; I cannot guarantee either that the taste will be the same or even similar as the only Pho Bo I tried so far was mine. But if you are looking for a nice noodle soup, you are at the right place.
| Preparation: 15 mn | Cooking: 25 mn | Total time: 40 mn | |||
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A good, warm Vietnamese noodle soup that will comfort you through cold nights.
Ingredients:
200 g egg noodles (fresh)
200 g beef (fondue piece)
1 garlic clove
2-3 small red onions
1 liter beef/chicken broth (use water if you don't have those)
3 Tablespoons oyster sauce (original Vietnamese recipes rather use fish sauce)
4 Tablespoons soy sauce
1 small cinnamon stick
1 small chili (optional)
30-50 g beansprouts
100 g white mushrooms (enoki, or others)
1 star anise
1 clove
butter (oil works too but I prefer butter as it gives a different flavor)
pepper
Preparation:
- Chop the beef into thin strips and stir fry them with the beansprouts and the mushrooms using the butter.
- Finely chop the onion, ginger chili and garlic.
- Fry the onion, garlic and chili in a deep pot.
- When the onion and garlic are getting colored, add the broth, ginger, start anise, clove, oyster sauce and soy sauce. Slow-cook it for about 10 mn; rectify the taste with the soy sauce and pepper.
- Cook your noodles 3 mn (if they are fresh) in boiling salted water before rinsing them under cold water.
- Put the noodles in 2 bowls with the beef, soy sprouts and mushrooms on top.
- Serve with the broth on the side to be added to the noodles.
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| Step 1 |
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| Step 4 |
Variations:
Normally you should filter your broth to remove the solid items. However, I like onions in my soup so I just leave everything there.
The original recipe had some raw chopped spring onions and beansprouts on top of the noodles when served but I tend to avoid eating raw vegetables in Indonesia; I already got my fair share of surprises.
Ideas:
I am thinking about adding some cabbage to the recipe or eventually some other vegetables.
Normally you should filter your broth to remove the solid items. However, I like onions in my soup so I just leave everything there.
The original recipe had some raw chopped spring onions and beansprouts on top of the noodles when served but I tend to avoid eating raw vegetables in Indonesia; I already got my fair share of surprises.
Ideas:
I am thinking about adding some cabbage to the recipe or eventually some other vegetables.
Enjoy!
Cooking daddy
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