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Before you jump to Pho bo recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Life.
Healthy eating is now a lot more popular than it used to be and rightfully so. The overall economy is impacted by the number of individuals who are dealing with health problems such as hypertension, which is directly related to poor eating habits. There are more and more campaigns to try to get people to lead a more healthy way of living and yet it is also easier than ever to rely on fast, convenient food that is very bad for our health. Most likely, a lot of people think that it takes a great deal of work to eat healthily and that they will have to drastically change their way of life. It is possible, though, to make several simple changes that can start to make a good impact on our everyday eating habits.
You can make similar modifications with the oils that you use for cooking. For instance, monounsaturated fat such as olive oil can be helpful in offsetting the bad cholesterol in your diet. Olive oil can also be good for your skin since it is a superb source of vitamin E. It may be that you already believe that you consume fruit and veggies but it can be worthwhile considering how fresh these are depending on where you purchase these. If at all possible, go for organic produce that has not been sprayed with deadly chemicals. If you can locate a good local supplier of fresh fruit and leafy greens, you can also eat foods that have not lost their nutrients as a result of storage or not being harvested at the right time.
Hence, it should be somewhat obvious that it’s not at all difficult to add healthy eating to your daily lifestyle.
We hope you got benefit from reading it, now let’s go back to pho bo recipe. You can have pho bo using 24 ingredients and 9 steps. Here is how you do that.
The ingredients needed to prepare Pho bo:
- Take for the broth
- Use 2 medium yellow onions (about 450g)
- Take 10 cm piece ginger (about 110g)
- You need 2.5 kg beef bones (marrow and knuckle bones)
- Use 5 whole star anise
- Provide 6 whole cloves
- Take 7.5 cm cinnamon stick
- Provide 450 g beef chuck, rump, brisket or cross rib roast (cut into chunks)
- Provide 1 1/2 tbsp salt
- Get 4 tbsp fish sauce
- You need 30 g yellow rock sugar
- Prepare bowls for the
- Prepare 680-900 g dried or fresh banh pho noodles
- Get 450 g raw eye of round, sirloin, London broil or tri-tip steak (thinly sliced across the grain)
- Get 1 medium yellow onion (thinly sliced)
- You need 3-4 scallions (cut into thin rings)
- Prepare 1/3 cup chopped cilantro
- Provide Ground black pepper
- Get optional garnishes
- You need Sprigs hung lui (spearmint) and hung que (Thai basil)
- Provide Leaves ngo ga (thorny cilantro)
- You need Bean sprouts (about 450g)
- Provide Red hot chilis (Thai bird or dragon), thinly sliced
- You need Lime wedges
Instructions to make Pho bo:
- Prepare the pho broth: Place onions and ginger on cooking grate (on an open flame a gas stove) and let skin burn. Remove when fragrant. Under warm water, remove charred onion skin and discard blackened bits on the ginger with a knife.
- Place bones in a stockpot, add water and bring to boil for a few mins. Dump bones and water into sink and rinse bones with warm water to remove impurities. Clean stockpot and return bones.
- Add 6 litres of water to pot, bring to boil over high heat, then lower flame to gently simmer. Use ladle to skim any scum that rises to surface. Add remaining broth ingredients and cook meat, uncovered, for 1 1/2 hrs.
- Remove cooked meat and place in bowl of cold water for 10 mins. After draining and cooling the meat, refrigerate it. Allow broth to continue simmering for around 3 hrs.
- Strain the pho broth and use ladle to skim as much fat from top of the pho broth. Adjust flavour with additional salt, fish sauce and yellow rock sugar.
- Prepare the noodles and garnishing: Fill large saucepan with water and bring to boil. Blanch noodles for about 10-20 seconds and arrange into bowls.
- Then, blanch bean sprouts for 30 seconds. Drain and add to the garnish plate.
- Place slices of cooked meat atop noodles. Garnish with onion, scallion and chopped cilantro.
- Ladle in broth and serve.
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