Beef Pho Using Pho Spice Packet Recipe by eatwithnhi
Beef Pho Using Pho Spice Packet Cooking Instructions 1 Rinse the beef brisket, blanch the pork spare ribs in boiling water, and grill the onion until fragrant. Add everything to a pot with 6 1/3 cups water (about 1.5 liters), 1 tablespoon sugar, and 1 tablespoon salt. Simmer in a rice cooker for 1 hour until the beef is tender and the ribs release their flavor. 2 Soak the dried pho noodles in water until softened. Rinse the bean sprouts and green onions. Thinly slice the onion. 3 Once the beef is tender, remove it from the pot and discard the onion. Gradually add the pho spice packet, tasting and adjusting the seasoning as needed. Slice the beef into bite-sized pieces. 4 Blanch the pho noodles and bean sprouts, then place them in a bowl. Top with the sliced beef, a few slices of onion, and chopped green onions. Pour the hot broth over and enjoy. Serve with hoisin sauce on the side. 1 Rinse the beef brisket, blanch the pork spare ribs in boiling water, and grill the onion until fragrant. Add everything to a pot with 6 1/3 cups water (about 1.5 liters), 1 tablespoon sugar, and 1 tablespoon salt. Simmer in a rice cooker for 1 hour until the beef is tender and the ribs release their flavor. 1 Rinse the beef brisket, blanch the pork spare ribs in boiling water, and grill the onion until fragrant. Add everything to a pot with 6 1/3 cups water (about 1.5 liters), 1 tablespoon sugar, and 1 tablespoon salt. Simmer in a rice cooker for 1 hour until the beef is tender and the ribs release their flavor. 2 Soak the dried pho noodles in water until softened. Rinse the bean sprouts and green onions. Thinly slice the onion. 2 Soak the dried pho noodles in water until softened. Rinse the bean sprouts and green onions. Thinly slice the onion. 3 Once the beef is tender, remove it from the pot and discard the onion. Gradually add the pho spice packet, tasting and adjusting the seasoning as needed. Slice the beef into bite-sized pieces. 3 Once the beef is tender, remove it from the pot and discard the onion. Gradually add the pho spice packet, tasting and adjusting the seasoning as needed. Slice the beef into bite-sized pieces. 4 Blanch the pho noodles and bean sprouts, then place them in a bowl. Top with the sliced beef, a few slices of onion, and chopped green onions. Pour the hot broth over and enjoy. Serve with hoisin sauce on the side. 4 Blanch the pho noodles and bean sprouts, then place them in a bowl. Top with the sliced beef, a few slices of onion, and chopped green onions. Pour the hot broth over and enjoy. Serve with hoisin sauce on the side. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Beef Chili Peanut Butter Chocolate Chip Cookies Lemon Butter Ribeye n’ Shrimp White Peach and Blackberry Scones Ginger Chicken Porridge with Curry Spices • Curried Arroz Caldo • Spiced Congee Beef Chili Peanut Butter Chocolate Chip Cookies Lemon Butter Ribeye n’ Shrimp White Peach and Blackberry Scones Ginger Chicken Porridge with Curry Spices • Curried Arroz Caldo • Spiced Congee Chicken manchurian with chicken fried rice 😋 Lebanese-style Swiss chard and chickpeas 3 Layered Chocolate Pound Cake Arvi Gosht (Taro Roots) Mexican cucumber salad Handmade traditional modak-dipped in chocolate Instant suji dhokla Butt Chicken Karahi Fruit chat Fruit cup cakes Chicken manchurian with chicken fried rice 😋 Lebanese-style Swiss chard and chickpeas 3 Layered Chocolate Pound Cake Arvi Gosht (Taro Roots) Mexican cucumber salad Handmade traditional modak-dipped in chocolate Instant suji dhokla Butt Chicken Karahi Fruit chat Fruit cup cakes