Vietnamese pho (hwangtae & anchovy stock)
Today, I'm going to put dried pollack in the anchovy broth, I made mild Vietnamese rice noodles with rice noodles sauce from a domestic brand, not authentic Vietnamese broth. Wow. As always, anchovy broth is the best. There were a lot of anchovies coming out while trimming them. It's a good thing that I made a thick broth by boiling it well yesterday. It goes well with dried pollack, sour lemon, and spicy Cheongyang It was mild, but I could taste rice noodles with a definite presence.
4 serving
Within 30 minutes
써언샤인
Ingredients
  • Rice noodle
    250g
  • Rice noodles sauce
    8T
  • anchovy broth
    2L
  • dried pollack salad
    100g
  • Host
    200g
  • onion
    1ea
  • Lemon
    1ea
  • Cheongyang red pepper
    4ea
  • egg
    2ea
Cooking Steps
STEP 1/5
Put pho noodles in cold water for more than 30 minutes.
STEP 2/5
In anchovy broth, cut onion slices and dried pollack into knuckles and boil it.
STEP 3/5
The lemon is very thick and served for 3 to 4 people,
Shred onion and chop Cheongyang red pepper.
STEP 4/5
Boil the eggs half-cooked for about 10 minutes, rinse them in cold water, and divide them into two.
5. Put the pho noodles in cold water for more than 30 minutes in boiling water for a while and remove them.
You can put the bean sprouts raw, or you can dip them slightly in water and put them on top right away.
STEP 5/5
Garnish the noodles with egg, bean sprouts, onions, and cheongyang, pour hot broth and squeeze the lemon juice right before eating.
If you ran the day before... Instead of bean sprout hangover soup How about a bowl of Vietnamese rice noodles with a lot of dried pollack and lemon? Noodles are sometimes better than rice when your mouth is dry. However, if ramen is too much Rice noodles made with less irritating rice are good. I'm full when I eat, but it's less burdensome. ^^
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