入门
Korean
Kimchi Jjigae (Kimchi Stew)
来源: 传统
30 分钟3420 大卡
无乳制品🌶️🌶️
Phở Bò (Beef Noodle Soup)
A clear, deeply aromatic beef broth simmered with charred aromatics and spices, poured over rice noodles and raw beef.
来源
食谱提供 Vietnamese tradition · 🏺 传统
Traditional dish — A dish with no single author. The link is background on where it comes from — the steps here are our own writing, not a reproduction.
Watch it being made · 2 videos
⏱ 360 分钟🍽 4 人份🔥 450 大卡🇻🇳 越南
无乳制品
步骤
Parboil the bones for 10 minutes, drain, and rinse away the scum so the broth will be clear.
Char the onion and ginger directly over a flame until blackened and fragrant.
Simmer the clean bones, brisket, charred aromatics and toasted spices very gently for 4–6 hours, skimming often.
Season the strained broth with fish sauce and a little rock sugar until it tastes rounded and savory.
Blanch the rice noodles and divide them into bowls with slices of cooked brisket and paper-thin raw beef.
Pour the scalding broth over the raw beef to cook it on contact and serve with herbs, lime and chili on the side.
💡 小贴士
- Skim relentlessly in the first hour — that's what keeps the broth crystal clear.
- Charring the onion and ginger gives the broth its haunting aroma.
- Slice the raw beef while slightly frozen for tissue-thin pieces.
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