How to cook Vietnamese pho:
For the Broth: 2-3 pounds beef bones (ox bones, knuckles, or marrow bones) 1 onion, unpeeled and halved 3-4-inch piece of ginger, unpeeled and halved lengthwise 5-6 star anise pods 6-8 cloves 2 cinnamon sticks 1-2 cardamom pods (optional) 1-2 black cardamom pods (optional) 1-2 bay leaves 1 tablespoon coriander seeds 1 teaspoon fennel seeds 1-2 teaspoons salt (adjust to taste) 1-2 tablespoons sugar (adjust to taste) Water (about 4-5 quarts) For the Noodles and Toppings: 1 pound dried rice noodles (banh pho) Thinly sliced raw beef (you can use sirloin, ribeye, or brisket) Bean sprouts Fresh Thai basil leaves Fresh cilantro leaves Lime wedges Sliced green onions Thinly sliced white onion Hoisin sauce Sriracha sauce Instructions: Char the Onion and Ginger: Place the onion and ginger halves on a baking sheet and broil them until they become charred and blackened, about 15-20 minutes. Turn them occasionally to ensure even charring. Rinse them under cold water to remove any loose charred bits. Parboil the Bones: Bring a large pot of water to a rolling boil. Add the beef bones and cook for about 5-10 minutes. This helps remove impurities. Drain, rinse the bones, and clean the pot. Toast the Spices: In the same pot, add the star anise, cloves, cinnamon sticks, cardamom pods, black cardamom pods (if using), bay leaves, coriander seeds, and fennel seeds. Toast them over medium heat until fragrant, about 2-3 minutes. Simmer the Broth: Return the parboiled bones to the pot, along with the charred onion and ginger. Fill the pot with about 4-5 quarts of water. Add salt and sugar, and bring the mixture to a boil. Reduce the heat to a gentle simmer. Skim any impurities that rise to the surface. Simmer for Hours: Simmer the broth uncovered for at least 4-6 hours, ideally longer if you have the time (8-12 hours). The longer you simmer, the richer the flavor. Add water as needed to maintain the desired level. Prepare the Noodles: Soak the dried rice noodles in warm water until they are soft and pliable, usually about 20-30 minutes. Drain them. Strain the Broth: Once the broth is done simmering, strain it through a fine-mesh sieve or cheesecloth into another pot or large bowl. Discard the solids. Assemble the Bowls: To serve, cook the drained noodles according to the package instructions. Divide the cooked noodles among serving bowls. Top with thinly sliced raw beef. Pour the Hot Broth: Bring the strained broth back to a boil. Taste and adjust the seasoning with more salt and sugar if necessary. Then, pour the hot broth over the raw beef in the serving bowls. The heat of the broth will cook the beef. Add Toppings: Serve the pho with a plate of fresh herbs (Thai basil, cilantro), bean sprouts, lime wedges, sliced green onions, sliced white onions, and sauces (hoisin and sriracha) on the side. Diners can customize their bowls to taste. Enjoy your homemade Vietnamese pho!.
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