Vietnamese Soup (Pho Ga)
This noodle soup in beef broth, with spices and lemon, is characteristic of Vietnamese cuisine. It is a mild soup but very fragrant, which you can now have at any meal. Prepare this recipe and bring an international dish to the comfort of your home.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
- 500 grams beef tenderloin, sliced thinly
- 1 kilo beef, with bone for the broth
- 4 teaspoons fresh ginger, grated
- 2 onions, chopped
- 3 teaspoons brown sugar
- 10 star anise pods
- 6 cloves
- 1 package oriental noodle
- 3 chives, chopped
- 1/3 cups fresh cilantro, chopped
- 1 cup wheat sprouts
- 1/3 cups basil
- 1 serrano chile, chopped
- 3 limes, sliced
- 1/3 cups piquín chile
- 7 cups water
- salt
Preparation
2h
0 mins
Low
- In a large pot, bring 7 cups of water to a boil. In another pot, boil the beef fillet with water.
- Let the water with the meat boil for 5 minutes and using a spoon, transfer the meat from the first pot to the second.
- Allow the water to boil in the first pot and constantly skim off the fat or meat residue from the surface.
- Reduce to low heat; add ginger, onion, and sugar. Simmer for approximately 40 more minutes until the meat is very tender.
- When the broth has been cooking for 1 hour and a half, place the star anise and clove in a spice bag (or a cheesecloth) and infuse the broth for 20 minutes. Remove the star anise and onion from the broth. Add salt and let it heat up.
- Put 3 cups of water to boil and add the vermicelli for 10 minutes or until soft.
- Serve the soup in large soup bowls, first placing the vermicelli and pouring 2-3 cups of the beef broth over them with some pieces of steak.
- Season with yellow onion, green onion, and cilantro and serve.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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