Phở Bò Nhanh Và Ngon

Bring 2 l of water to a boil in a saucepan. Dissolve the meat extract in it. Add salt and sugar, reduce the heat and let the soup simmer.

Clean the shallots and ginger and cut them in half lengthwise without peeling. Roast in a pan without adding fat until the juices escape. Add to soup with fish sauce and phở-spice mixture and simmer for 20-30 minutes with lid on. Then drain the soup through a fine sieve into a pot. Discard the strainer residue.

Meanwhile, place the rice noodles in a bowl, cover with lukewarm water and soak for 20 minutes. Preheat four soup bowls.

Wash and trim the scallions and cut into fine rings. Wash the coriander, if using, pat dry, pluck off the leaves and chop coarsely. Cut the lime half into four wedges.

Cut the thawed, still half-frozen meat across the grain into very thin slices.

Bring plenty of water to a boil in a pot. Drain the rice noodles and cook in the boiling water for 30 seconds. Drain, rinse with hot water, drain and divide among the preheated soup bowls. Then place the slices of meat on top.

Bring the soup to a boil and divide among the soup bowls. Sprinkle with scallions and cilantro and serve immediately. Serve with the lime wedges and fish sauce and pepper for seasoning.

phở means rice noodle soup

bò means beef

nhanh means

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