Vietnamese Pho with Beef Stew
- Preparation time: 10 minutes
- Cook time: 45 minutes
A mixture of pho and beef cooked with brine builds a newly dish “Phở in beef stew soup” (Phở sốt vang). It attract people by softly and wine-smelly taste. This recipe yields 4 servings.
- 1 pound beef-leg bone or 1 large container of beef stock
- ¾ pound stewing beef
- 1 pack of dried pho - rice noodle
- 1 cup red wine
- 2 tbsp ginger and scallion
- 1 pack of cooking pho spice (bought at Asian grocery store)
- 1 bunch Green Onion
- 1 cup tomato sauce
- Thai basil, red chilli paste to serve.
- Cut the stewing beef chunk into small squares. Roughly roast the beef-leg bone then boil for stock or use the stock ready to cook
- Toast ginger, scallion and pho spice until fragrant. Smash and add them into the stock.
- Combine beef with garlic, pepper, salt, sugar, tomato sauce and marinate for about 10 minutes. Boil the beef bone in 45 minutes and re-filter bouillon.
- Heat oil over medium heat, saute garlic until it begins to turn light yellow and fragrant. Add beef then fry until it looks dry.
- Add the mixture to stock. Cook until the beef softens. Try in your taste and add red wine.
- Cooked the dried rice noodle in boiling water until well-done, divide into 4 bowls and cover with beef stew soup. Add Thai basil and pepper to taste.
- Serve with chili paste.
Note: You may add carrot and daikon if you want more vegies in your dish.
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