vietnamese pho

Main Ingredients

• Beef tenderloin/fresh beef
• Rice noodles, beef balls, onion
• 4 sprigs of mint leaves/basil leaves, bean sprouts, lemon
• Prepare two pots (one for beef broth and one for rice noodles)

Seasonings

• Fresh red chili, ginger slices, white pepper, cooking wine

Preparation Steps

1. Thaw the beef in water to remove blood, then cut into small cubes. Boil water in a pot and add the beef. Once the water boils, skim off the foam, rinse the beef with clean water, and set aside.
2. Place the rinsed beef in a pot with clean water, add shredded onion, two slices of ginger, a bit of cooking wine, and a pinch of white pepper. Simmer for 40 minutes to 1 hour.
3. Wash the bean sprouts and remove the ends.
4. Rinse the mint leaves and remove the thick stems.
5. Cut the chili into about five sections.
6. Cut the lemon into quarters.

Cooking Steps

1. Bring water to a near boil in a pot, add the beef balls, and cook for three minutes. Then add the rice noodles and cook for another five minutes. Remove and set aside.
2. Combine the washed bean sprouts, mint leaves, chili, and lemon in a bowl and set aside.
3. Prepare a large bowl and add a pinch of salt and MSG. Pour the hot beef broth from Preparation Step 2 into the bowl.
4. Add the bean sprouts, mint leaves, and chili to the bowl, soaking them in the beef broth. Squeeze the lemon juice into the bowl.
5. Done (Enjoy the noodles heartily!)