Home-cooked meal style Vietnamese rice noodles Pho
Hot soup is perfect in winter anyway! My family loved Pho so much that they used to buy it sometimes, but one day, they found Phosice while shopping and making it around, and found a ratio that tasted the same as the one they ate at a Vietnamese restaurant. It's instant, but I heard that Vietnamese restaurants also pour MSG.. So I don't buy it anymore and make it. ^^
5 serving
Within 30 minutes
QuikFusion집밥er
Ingredients
  • Beef stock
    1piece
  • crushed garlic
    1T
  • Water
    3L
  • Beef
    200g
  • Host
    1pack
  • onion
    1ea
  • Sesame leaf
    2handful
  • Rice noodle
    5serving
Cooking Steps
STEP 1/7
This is the most important ingredient. I've tried it several times, but Phosice doesn't taste like meat, and if you add too much Beef bouillon, it doesn't smell like Phos. And these are really cheap.
STEP 2/7
So the perfect proportions for three liters of water were two pieces of Phosphice and one piece of Beef bouillon. Pour water into a large pot and boil them.
STEP 3/7
In the meantime, cut the meat into bite-size pieces and wash the bean sprouts
STEP 4/7
When the soup boils, add bean sprouts, meat and ground garlic at once. I can't see the bean sprouts because they're sinking. In fact, the restaurant asks if I want the bean sprouts raw or steamed, but I don't put them in because they smell fishy, but when I eat them at home, they boil them thoroughly, so it was delicious.
STEP 5/7
Slice onions thinly and soak them in cold water for about 5 minutes, then strain them through a sieve. This is delicious even if you eat it raw.
STEP 6/7
When the bean sprouts and meat are cooked, add rice noodles, take them out when they are slightly undercooked, and when they are a little more cooked, turn off the heat and put them in a bowl. Rice noodles get soggy quickly, cook them all, and spread out while you take them out.
STEP 7/7
Remove the noodles first and place the bean sprouts, meat, onions, and perilla leaves on top.
1. If you put bean sprouts instead of bean sprouts, it doesn't hurt the feeling of Pho at all. If you don't have both, it's not too bad to omit them. 2. Perilla leaves are strong-scented vegetables, but when you add a little bit of Pho, it doesn't have that unique feeling. I didn't buy a silantro on purpose, so I wrote that the color is pretty, but I don't mind omitting it. 3. One tablespoon is equal to three rice spoons and one teaspoon is equal to one rice spoon.
Cooking review
5.00
score
  • 949*****
    score
    Thank you for the easy recipe to make in North America! Because of the nature of the rice noodles, it takes a lot of work because the noodles spread and break easily. After soaking it in cold water for about an hour, blanch it in boiling water for 1-2 minutes and take it out right away (I think you can use it for a short time because it's already soaked), wash it in cold water and eat it, and it seems to break relatively less. +) It's too long to soak for an hour, so I'm going to soak it for 30 minutes this time and try blanching it for a while!
    2023-06-04 19:29
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