How to Cook Beef Tripe Healthy
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ten/14/2007
i haven't actually fabricated this according to this recipe still but my mum's been making it for years and information technology's great to run into a recipe that actually tells you to brand the broth, cause this recipe is all most the broth! it's non central to employ ox-tali or beef knuckle, just as long equally y'all take enough large beef bones. it's best to really 'clean' the bones before you cook- either some vinegar or whisky with lots of hot h2o-gives a cleaner taste and a clearer broth. i also ever grill the onion, anise, cinnamon, ginger and peppercorns starting time and identify all in cheese textile bag. finally a tip for preparing, to cook noodles identify soaked noodles in a sieve and place in boiling water(stir if needed) til the noodles are just soft, make one basin at a fourth dimension and serve steaming hot. enjoy!
02/17/2009
Fantastic authentic pho bo recipe. My husband and I spent a whole month in Vietnam and this tastes perfect. I halved the water amount to 2 gallons. I only used beefiness neck bones for a prissy clear broth. I didn't apply the radish. In cheese cloth I used Anise seed, ground cinnamon, basis peppercorns, and a lot more cloves. I about doubled all the spices equally I'm used to very aromatic pho. I added the tablespoon of fish sauce and sugar and simmered for the six hours. Paper sparse sirloin was not bad! Loaded it with only cilantro and green onions and noodles only like in Hanoi and this dish was delish! Thank you for such a great recipe to play with!
05/18/2011
This was my first time making pho and it was really proficient! BUTTTT I accept some recommendations that I think will brand a load of divergence. My soup didn't really have the "pho" flavor entirely, so I had put some "pho beef flavour" bullions into my pho. I merely added i cube at a time to taste. That actually brought out the pho flavor. (and these cubes are super inexpensive! 79 cents :) !!!) I also took my onions, cut them in half, wrapped them in foil, and put information technology on the stove to melt them a bit. As well, I ended upward finding a packet of "pho seasoning" that had star anise, cinnamon, cloves, and other ingredients in there so I got that instead. It came with a seasoning handbag likewise that you can throw right into the soup base. I also used an extra slice of ginger. Also, I could not notice beefiness knuckle, so a nice vietnamese lady told me to become beef basic instead and it worked out swell. Oh and you MUST get the fresh noodles that come in the regridgerator section, this will make a HUGE difference in the taste of your noodles. I originally bought the dried apartment pho noodles and I did not like them at all. My boyfriend (who is vietnamese) told me to become the fresh ones from the cold department and those were like the ones you become from the store. =) Hope my review helps some folks! =)
07/26/2007
I normally don't make pho with 'radish' in them, and so I gave this recipe a effort. The radish gave a taste other than pho. This is shut to authethic but go out the radish out.
02/09/2006
I loved this Pho recipe! It turned out wonderfully, it actually tasted like pho! I have made pho before (even using the predone cube sachets and beef broth to endeavor to spice it up) and it has turned out miserable and tasteless. Merely this recipe tasted almost identical to my fave pho restraunt (I am proud of myself!). I ommitted the daikon since I didn't have it on hand and I didn't utilise the oxtail. I used some big compact bones from the butcher at the local asian marketplace and they were perfect for a half sized recipe. I followed everything else to a "T" and it was well worth the 6 ane/2 hours information technology took the goop to cook and it smelled wonderful (later on I added the spices). Fifty-fifty my picky roommate loved information technology! (and he hates my cooking most of the fourth dimension! :P)
08/31/2008
I'k pretty new to pho and don't pretend to be an expert on the subject, only of the few recipes for pho on allrecipes, this is the most authentic imo. Proficient pho is all about the broth - it should be rich only light, meaty but fragrant; crumbling a beefiness bouillon cube into some hot water and tossing in a sliced onion isn't going to cut it! Personally, I omit the oxtail because they're just too expensive, and I use whatever compact beef basic I tin can become at the store. Similar any good stock, the key is simmering information technology slowly for equally long as you tin - I aim for 3 or 4 hours. I personally don't make it with daikon, but I don't think regular radish would exist a bad substitute. You can't shell pho from a genuine Vietnamese restaurant, simply this is a decent recipe to satisfy a craving! Thanks!
05/14/2007
I like vietnam pho but I don't like MSG gustatory modality. This is healty and wonderful recipe. I often use this recipe. I just substitute beef brisket for beef knuckle and beef oxtail. Brisket is easy to buy and exellent taste for soup.
03/xix/2009
I've made this recipe twice. Two ounces of star anise pods is a lot...I'm going to back off on those just a bear on. Merely other than that, this is a great, authentic recipe. Knowing a few bones broth-making tips is key to this traditional soup: 1) be vigilant about skimming the scum off the summit of the broth, and two) always simmer, never eddy the goop or the "scum" will be broken down and churned back into the goop making it grayness instead of clear.
x/27/2006
Pretty good simply suggest "sweating" a large onion over an open up fire and add to pot
03/17/2011
This had great flavor, I will definitely make it once more. I fabricated a few changes to the recipe. Per other reviews, I used lemongrass instead of daikon radish. I too used beefiness soup basic instead of beef knuckle, as I was unable to find whatever. I wanted to leave it in the crock pot all day, so I started the soup basic the night before on low, and so added the oxtail and flavor ingredients in the morning. I cranked it up to loftier to become information technology upwardly to the recommended crock pot temperature, then allow it simmer on depression all day. Finally, to remove virtually of the fat, I ladled the end product into a ziplock gallon bag and let the fatty float to the surface, so cut away a modest slice of the corner to bleed out the broth. I pinched off the stream earlier the fat came through for a nice, lean broth (do this stride in batches).
02/17/2008
My daughter dated a man from Vietnam and he introduced me to pho. I loved the pho his female parent made and the pho we ordered at restaurants. I tried this recipe and it was great just I have to admit that I like it meliorate when someone else makes it. I probably won't make it over again but it was fun to try.
02/x/2011
Very expert! But what I needed to try making pho for the first time. I changed it a piddling after reviewing lots of other recipes & member comments. I used two 3-inch pieces of ginger root, charred, peeled & sliced lenghthwise; revised spices to x whole star anise, four whole cloves & toasted them with the cinnamon stick in a dry skillet to bring out the flavors. Charred the ii onions, placed them hot in a plastic purse wrapped in a towel,& permit sweat for 10 minutes earlier peeling. Then quartered & added the now soft and sweet onion to the broth to be removed with the bones & spices. I needed to add boullion cubes to get more beef flavor. Side by side fourth dimension I'll start with a gallon of water & add together as needed. Having the butcher slice a roast thin enough to see through was a great idea; placed atop the hot noodles in the heated bowls, information technology cooked instantly when the boiling goop was poured over. There's enough sliced roast left for more pho or stir-chips. My spouse said "delicious, did this take you a long fourth dimension to brand?" I said "Eight hours". I didn't tell him that included the shopping-&-putting-things-abroad fourth dimension & the vi+ hours of wearisome simmer. And so cooks! Don't be afraid attempt this! It's easier than chili and tin be adapted to fit your slow cooker-or use your canner to brand the whole batch. Information technology delicately scents the air--breathe deep! I served with sprigs of Anise basil & cilantro; sliced jalepeno & green onion; & quartered lime. To start, we had Summertime Rolls & dipping sauce(recipes this site).
06/24/2011
Very practiced recipe really close to the places I know and I coudnt get whatsoever knuckle in less than 8 lbs then i used beef back ribs in place got em for 1.25 a lb lots of season excellent guideline for a white guy to figure out pho
05/31/2009
Great Pho. I made it per recipe and it was very adept. I volition make two changes to conform to my own taste. I would cut the star anise pods past half and only add 1.five gallons of water. I had to simmer it an additional 2-3 hours to reduce the volume to upwardly the beef flavor. I believe it will be resturant quality with these adjustments. I would serve it to dinner guest any fourth dimension.
04/04/2011
This pho rivals what I've had in some relatively expensive restaurants. I couldn't become my hands on oxtails or beef knuckle, so I used beefiness shank. I also had to omit the radish because I couldn't notice it. Those changes were very pocket-size, and did non affect the result. I also suggest making the broth a 24-hour interval ahead and skimming the fatty off the top prior to reheating.
03/03/2011
Best recipe for pho I've ever tried. I omit the daikon, merely this broth is Excellent! TIP for slicing the beef: Put information technology in the freezer until it'south partially frozen (or thaw it until it's however partly frozen). This allows y'all to slice information technology very thinly because it's firmer and sturdier.
06/25/2006
"FANTASTIC"...." Unbelieveable", "Must" endeavor recipe
10/thirty/2010
I didn't have half-dozen hours merely knew I wanted the accurate taste Therefore I followed the recipe ingredients and fabricated a rush goop boiling the fat side of a leftover roast and a few meat chunks of beef for flavour. The roast was actually rare and information technology is too what I cut upward thin for the soup. After boiling the meat for 15 minutes I added the oher broth ingredients including the onion and ginger, I omited the cinnamon stick and anise pods equally I was out and instead sprinkled in a pinch or two fiddling gilded dragon chinese five spice which consists of fennel, anise seed, ginger, clove, cinnamon. In the cease I tuckered the broth and added thinly slices onion cutting in rings the rare roast and noodles. Information technology did the play a joke on and in less then 40 minutes we were eating very accurate Beef pho. Given the curt cut my husband and I both agreed it was a lot like the existent thing.
ten/02/2011
This was extremely practiced! I made a whole Pho Platter and my family (even less audacious eaters) loved it. I served it with a side of Bok Choy, sauteed in sesame oil and garlic and it was delicious.
04/13/2012
OMG crazy crawly! The whole family swarmed my kitchen for seconds, including my picky ix yr quondam son but at that place was non enough broth. There's only 2 things I will change side by side fourth dimension, triple the spices & double the broth so we can take more than. Will definately make over again!
05/27/2009
Pho is the all-time! I used shrimp instead of meat, and used mung bean noodles for a change. Thin egg noodles are also actually good because they don't become soggy! I didn't take the time to make the goop from scratch, so I used canned beef goop only still boiled everything else for an hour. It tasted nigh as good as the Pho place I apply to work at :)
01/13/2012
Amazing recipe. I didn't change annihilation. My hubby and I eat pho oftentimes and this was every bit as good as the restaurant. Highly recommend it worth the time information technology takes to make the broth.
01/23/2011
This recipe was really good but I alternated information technology. Oxtail are too expensive to use to make pho. Believe me, pho restaurants do non use oxtails. You lot don't have to use oxtail. If you lot have access to an Asian store, use pho packets that already have the spices and yous don't have to worry about measuring everything. Another tip, add carrots to ame the soup sweeter and as well sugar to taste. If you lot want sparse cuts of meat, yous can freeze the who slice first and so slice it.
06/25/2013
This was great soup! I practice think that two oz. of star anise is a misprint though because that was a huge amount, like forty or so of them. I talked to someone from Vietnam who makes Pho all the time and she said that she simply adds 2 star anise. Needless to say, I made it with the whole 2 oz and that flavor was a picayune overwhelming but still keen. The next time I made information technology, I fabricated it with craven instead of beefiness and only 2 star anise and it was even ameliorate! I will make this ofttimes.
10/18/2007
This was the best Beefiness Pho ever!!! I took along time to brand but worth every minute. Would brand this again.
05/08/2008
Thanks for posting this recipe! I always told my female parent that I was built-in in the wrong part of the earth (United mexican states)...I was meant to be Vietnamese :0) or merely Asian for that matter. I bulldoze and drive across boondocks to have beef pho and just absolutely honey it and wished I knew how to brand information technology. I made this exactly equally y'all said...with the exception of the Daikon Radishes (could not find them so I threw in some ruby ones) simply anyway...it was FANTASTIC!!! cheers a bunch!
12/26/2011
I only love pho and this is a dandy recipe with just a few alterations. I actually totally emitted the daikon. I added a whole white onion and I charred both the onion and the ginger root before calculation to the broth. Instead of sugar I use rock sugar candy that I get from the local asian grocery store. I ordinarily skim the fat off at least 2 times. My family loves this pho and I make information technology on a regular footing.
07/thirty/2009
im vietnamese and what we do is we boil h2o so add flatteneda lemongrass and necktie it and put it in there with galanga.
02/07/2010
I followed this recipe to the T, and I think this recipe is just boilerplate. I honestly volition not attempt to cook this again because its too much piece of work for a noodle soup. Pho is very inexpensive where I live, so I call back i will just proceed to patronize our favorite pho identify.
03/22/2012
WOW! Honey information technology! I did utilize the cinnamon stick I bought from the Asian market. It was rather big (4-6 inches long, 1 inch in diameter) but it didn't overpower the broth similar I expected. Also, I added 2 packs of meatballs because I beloved beefiness and meatball pho. Wonderful for such a common cold, wet, and windy day. ***UPDATE*** The 2nd time I made this, I added 3 sliced lemongrass and cooked for 10 hrs. It tasted nifty!
12/eighteen/2012
I take never taken the time to brand Pho the "existent" way, but decided to try this ane yesterday on a day off. I have a great recipe from Women's Health that I make all the fourth dimension and only takes 30-45 min. My married man and I refer to it as "faux Pho". However, this one blew it out of the water. It'due south so worth the fourth dimension, and truly not that difficult. The depth of rich flavor that comes from cooking downwardly the bones and spices all 24-hour interval is incredible! I had no trouble finding beef knuckle for dirt inexpensive at my market, idea eliminated the ox tail, as other reviews said its not necessary. Instead of sirloin I used brim steak, I added soy sauce for common salt, and reserved some Daikon and julienned it to use every bit a garnish. Non sure that I can become back to my quickie version at present, may take to come up upward with some manner of doing this in the crockpot for piece of work nights!
06/01/2013
Almost as good equally I've had on the streets in Hanoi and Saigon. I roast my herbs in a dry out wok earlier calculation a abode-made beefiness stock that cooks for 5+ hours, slowly. Taste at the end to add more than fish sauce if needed
10/29/2011
Never heard of putting daikon radish in Pho, other than that OK, someone likewise suggested lemon grass, never heard of that in Pho as well.
10/16/2010
Sub. the salt with 5 tablespoon of fish sauce, sub oxtail with trimmed brisket, v cloves star anise , non 2 ounces.roast the 2 whole onion, ii ounces of ginger smash with the back of clever ,1 whole lime and last simply not to the lowest degree NO bean sprout. I prefer beef tenderloin to sirloin.
02/15/2010
This is a peachy basic recipe for pho; however, you don't have to go the expensive stuff in terms of bones! I just go to the butcher at the grocery store and they cut upward whatever bones they take. I've made it this way multiple times, and it turns out cracking! Also, if you lightly toast the spices before putting them in the bag, the soup will be much more than aromatic.
01/10/2011
I followed the recipe as instructed, simply I don't think I will make this once again because the ingredients toll nigh $xl and it was too much effort. I thought information technology was okay; I would rather get to my favorite eating place to exist fully satisfied. This recipe is definitely not for me.
01/15/2009
YUM ! I love and eat pho all the time. This is alot of work but and then worth information technology and is very very good for homecooked pho broth ! Every ingredient mentioned in the recipe is a must for the authenicity.... the daikon, fish sauce, down to the garnishes of Thai sweet basil ( not the Italian kind ) Sriracha sauce etc... I am telling y'all. The soup is so fragrant the odour volition menstruation all through your house... Truely the ONLY pho recipe on this website that is worth your tastebuds. ***No lemongrass or garlic in pho !
08/12/2012
Lots of flavors but I personally thought it was way too watery and needed alot more vegetables.
09/23/2012
I must take done something wrong every bit mine came out really bad. I followed the recipe, but our goop had no flavour. I ended up adding some beef soup base, which made it taste ameliorate. Nosotros love pho and I wanted to surprise my kids. This concluded up to be a very expensive dinner that no 1 enjoyed. Side by side time nosotros will stick to our local pho sho. Thanks for the recipe-just did not seem to work for me. I all the same tin not effigy out what I did wrong equally this recipe has such high ratings.
10/15/2008
I love this recipe! A few added ingredients to make it amend: Boil some beef tendons and beef tripes. You want to eddy the beef tendons until it becomes very soft. Information technology takes at least 6-8 hours but information technology is absolutely worth it. My married man loves the beef tendons and always request extras when I make pho for u.s.. The beefiness tripe can be boil with the soup. Plus, I unremarkably substitute the beef oxtails and sirloin with beefiness ribs! The beef rib basic gives great flavors every bit well, if not more! I normally besides throw in some peeled shrimps for more flavoring. As you can see, I honey a lot of meat in my soup!
05/02/2012
This is a great, authentic recipe that I will make once more and once more. I only had about 1/2 oz. of star anise on hand merely information technology yet turned out groovy. I did discover that for my gustatory modality the goop needed some boosted fish sauce and salt added with the other condiments.
03/26/2011
Followed the recipe exactly with astonishing results! I'll be making this often.
08/29/2012
this recipe turned out pretty well just a few things had to be done different. my mother inlaw is from lao people's democratic republic and I dearest her pho, but wanted to bank check if in that location were variations that sounded yummy. The daikon is not needed and gives it a completely different season. Pho seasoning packets from any asian store work wonders and is much cheaper! As well putting the fish sauce and saccharide in while cooking is non needed and really the pho will gustatory modality much better if sugar and fish sauce are put in with the sriracha, garlic, bean sprouts ect. Another matter that tin can be added to pho with beef is tripe, it turns out very skillful.
08/23/2007
Takes a while to brand, but the await is definitely well worth it. This tastes just like the pho at the Vietnamese place on our street, but much better! I as well grated extra white radish for the peak of the soup -some went in and i cooked with the noodles, the ones on the top were raw-. Definitely making this i over again.
02/27/2006
Hit the spot! This pho recipe is soooo good. I couldn't find beef knuckle or oxtail so I used meaty shin pieces but everything else was exactly the same as the recipe. It turned out wonderfully. I can't wait to make this again- information technology was a huge sucess in my house. Thank you!
02/27/2013
YUM! Was then happy with my first attempt at making pho... I even daresay that I liked this improve than my favorite local Vietnamese eatery's pho. The overnice matter most this being from scratch, instead of using the premade spice packets is that you can adjust amounts of each spice to your own tastes. From past experience with recipes for other types of Asian noodle soups, our family personally isn't big on also much star anise, and so for this first fourth dimension I merely used a few pods (plus, it was all I had left on mitt and I didn't have fourth dimension to go far to my local grocer that'd have it in stock). Used a little more ginger than called for and only made it for 1 gallon since I didn't want to make too much this get-go time around. I also didn't use daikon because I didn't take it on hand. Used grass-fed, pasture-raised beef knuckle from a local farm, no oxtail. Boiled on loftier for xv minutes, then drained and rinsed to become rid of all the impurities (very piddling given the blazon of beef used). Then proceeded to simmer the stock on low for the given corporeality of fourth dimension. I added some beef tendon and beefballs at the very end, since my kids all similar it. For our family of 5 information technology was perfect and everyone loved it. My 21 m/o gobbled it all upward. Flavor was awesome. Only change I'd make is I'd add a *piddling* chip more star anise, but that's it. This recipe'due south a keeper!! Tin't await to arrive again! And bonus, my home smelled of that wonderful pho aroma for the rest of the evening!
08/14/2012
I'd recommend roasting the onions whole before adding to the broth. I'd utilise 4 onions. I'd as well recommend wrapping spices in a cheese textile so that the spice bag tin be taken out after about 4.5 hours, while the broth should cook on simmer (depression estrus) for virtually 7 hours. I'd add 2 cloves of raw garlic and 2 pods of cademom as spices. After bringing the stock to a boil, yous should plough the heat down to simmer and continue skimming fat and foams off until the broth is clear. Before putting bones and oxtail in, get h2o to a boiling point first. This should help brand the goop clearer.
10/fifteen/2006
What a great recipe! Very authentic. I am glad I came across this as I tin contorl the corporeality of sodium to my own needs and still enjoy a grea Pho whenever I want. I followed information technology exactly as descirbed. Took a lot of cooking time just well worth it!
09/24/2011
Splendid, archetype pho flavor! Will definitely make it once again.
xi/08/2003
Skilful, only it sure takes awhile! Great stuff for a large family gathering...
03/02/2010
Couldn't find beef knucles and didnt' have enough anise pods. That beingness said, the broth smelled meliorate than information technology tasted. Defective a little something. This takes a lot of piece of work, merely alas, we no longer live near any Vietnamese restaurants and I crave Pho. I will definitely try it again using more anise.
08/31/2007
just like the eating place
09/21/2012
I made this in my dull cooker, then I didn't accept to sit around all 24-hour interval babysitting my stove! I couldn't detect oxtail, so I used two lbs. of beef soup bones instead, cooked the spices and bones and goop for half-dozen hours, and so sliced up leftover cooked steak, and added the slices at the finish just to warm them up. Delicious, and peachy flavour, although I did take the cinnamon stick and anise out afterward 4 hours as I thought it was getting a bit also strong for my taste. I volition make this again and again- thanks for sharing!
06/ten/2007
Wow! This is pretty skilful! I pretty much halved the recipe just simply used the beef oxtail. I simmered this for viii hours and omitted the fish sauce considering I'chiliad allergic. Was a little on the bland side, probably considering I didn't accept enough meat. Even so tasted crawly with added salt though! Thank yous So MUCH for this recipe! Will definitely attempt this 1 again with more meat. :)
08/27/2007
I've never had pho, merely my brother's girlfriend has and had been wanting to attempt to brand her own at home for a while. I constitute this recipe and we decided to give information technology a try. I loved it and my brother'south girlfriend was very pleased. I will definitely exist making this again.
08/thirteen/2009
This is a pretty authentic recipe. The i thing that strikes some as off hither is the radish. It's dried radish that is used and information technology has a completely dissimilar gustation- it will exist packaged and labeled as dried radish or preserved radish and you will probably only find information technology at an asian market. Other than that corking recipe!
06/xiv/2010
awesome recipe. You'll have to tweak the spices a piddling to fit your preference. However, this is expensive to make and takes besides much try. Groovy for a large party.
05/17/2006
This is Excellent, I had this in a famous Vietnamese restaurant, This is the aforementioned. SO GOOOD!!!!!!!!!!!!!!!!!!!
03/eleven/2009
Very very skilful! My BIL introduced us to Pho in some nice piddling restaurants in Houston and I was trying to go rid of some rice noodles I had purchased by accident and I thought of Pho. I substituted chicken backs for the beef bones, every bit we don't eat beef. I didn't put slices of chicken in the bowls because I can't cut the chicken breasts thin enough (yet!). I let the broth simmer all solar day (starting at viii AM and dinner at 5). My 4 and 6 year one-time and the picky neighbor child who ate dinner with us that night, LOVED this repast. We volition brand once again.
03/09/2005
i wasnt able to follow the recipe exactly because i didnt have enough fourth dimension just i want to express my thanks. i was in a mood for pho and this hit the spot. wonderful!
04/13/2013
Awesome!!! Suggestions to make it easier is to use a pre-made Pho broth paste/mix. Also did non use whatever beefiness knuckles but oxtails. Tasted great.
01/31/2006
Finally plant an authentic recipe! I know it looks long to make the broth but information technology is important! I work with a couple of Vietnamese girls and they e'er brought this in for me! They new I loved it soooo much! Im just glad to detect the recipe!!!
03/11/2012
I used oxtails and skipped the radish. It was just like the restaurant version.
07/24/2010
About to brand - sounds wonderful. Just a annotate nearly the picture, which shows some kind of meat balls, which don't appear in the recipe. Simply brand a notation of the inconsistency.
08/12/2007
I utilise a pho base fron the asian food store instead of making the goop. That makes this an easy and succulent soup!!
01/26/2014
splendid recipe! i made some changes... For the goop i used beefiness bones instead of oxtail and beef knuckle (too expensive), added some celeriac root dumped in two bouillon cubes also as all the onions, daikon radish etc. i also had a tea brawl and i put the spices in that. this soup tasted just like my mothers! awesome!
02/xvi/2008
Followed the recipe exactly except I used beef soup bones found at my local grocery store. Was a little bland so I had to add more common salt, but that could accept been a personal taste. Other than that information technology turned out very close to authentic beef pho.
01/xi/2014
Dandy for the start time making this. Family unit loved it. Use 1-two anise only. Have to use beef basic which I forgot this time around. Overall pretty impressive for a noobie :D
05/03/2007
This was soooo good. Made it for the broth. I'm making more than today. Heat and add vegetables. Estrus and add noodles. Heat and add . . . Much, much improve and so shop bought.
02/22/2017
I love this recipe! My favorite side dish is the cooked radish from the soup. So yummy! Nevertheless, I can't get the salt measure out correctly. Has anybody played with the table salt yet? I feel the measures suggested in the recipe are insufficient but I seldom desire to create a error. I was also wondering if folks tried substituting common salt for soup soy sauce, and if yes, how the ratios worked out. I dearest the recipe because after I infuse more soy and fish sauce in my individual basin, information technology is to die for me, but I am hoping to do information technology holistically in the pot. Capeesh your comments!
12/04/2008
Wow this was a lot of work but worth it! My hubby and I were craving some Pho and they don't have any Vietnamese restaurants where we moved to. (Oh man exercise I miss the Asian food in Los Angeles!) It was skilful only the broth was really rich and milky. I recollect this was from the suggestion of using beef knucle which usually makes a milky broth. Not like the clear delicate broth I'g used to getting. I should have gone with my gut instinct and gotten a boneless cutting. I remember role of the problem is that I likewise didn't leave the spice bag in longer than 5 min. That was a personal thing.. I was tasting the broth and any longer would have been too stiff on the spices for my gustation. I added a big 'sweated' onion and toasted the spices before making the spice bag per suggestions. Also be warned.. you WHOLE business firm volition smell of this broth it'south pretty potent. Exit the windows open. :)
01/07/2010
I Dearest this recipe! I lessen the star anise to peradventure an ounce instead of 2. It's flavorful!!!
07/xix/2014
Very authentic and actually groovy tips in the comments too I think everything has been covered between the two.
07/26/2009
Yummie, I made it almost like the recipe.. I used different meat (not past option) and information technology was still very expert! Adjacent fourth dimension I volition double the recipe!
05/12/2011
This was pretty good. I think more broth was needed, simply that's my merely criticism.
06/08/2010
I am simmering the goop right at present and it smells FANTASTIC. I did not employ star anise, or radish considering I didn't have them on hand.. but if it tastes equally good equally it smells, I don't think me or my guys volition accept anything to worry about! (I am a caretaker of five teenage boys). I did utilize a minor scattering of dashida (Korean beef soup base) earlier on instead of boiling beef knuckle for 2 hours... okay, okay so I cheated a bit, simply it'due south my first time and I can only amend from here, right? ;) I'll effort to upload a photo tomorrow when I serve this dish!
01/08/2016
This is a perfect Pho!!!! I simmered the bones for 24 hours with a splash of apple cider vinegar to brand a true bone broth stock. So good for you!
05/26/2018
This was an ok recipe only one that co-ordinate to my chef friend, made a large fault: telling the melt to bring the water to boil and "cooking" for two hours. It should've been bringing the broth to boil and so simmering it or at least giving it a lower temperature and so information technology's non humid for ii hours. The pho ended upwardly cloudy due to over boiling.
02/06/2016
i skipped the radish and doubled the spices but at the end of eight hours, really didn't accept a great beef flavored broth. It smelled great, just still had lilliputian flavor. Had to add a substantial corporeality of fish and soy sauce to get any flavor. Next time, I will buy some beefiness and pho bullions to add equally needed and roast the bones and onion earlier boiling every bit I've seen in some other recipes.
07/29/2018
This recipe is incredible!!! It tastes just as amazing as my favorite restaurants! It'due south well worth the time and money. I recommend doing the broth the night before, the spices and flavors taste even ameliorate the side by side twenty-four hours!
09/27/2017
I added twice equally much ginger and 1 tablespoon of minced garlic to the broth and I too left out the radish. I strained the broth through cheesecloth in a strainer for a more clear broth. Succulent.... as good as whatsoever eatery pho noodle soup I have had!!!!
ten/10/2015
it came out tasting like water. i fixed it though with a lot of common salt. that worked out nicely.
04/21/2017
Easy soup to fall in love with the tender slices of beef and all those crunchy, spicy, herby garnishes we get to toss on top. I didn't brand the broth and used sliced sirloin steak. I used those chewy Japanese Noodles. I like to set all the garnishes out so you can individually add what you like.
01/31/2021
love it and information technology's really like shooting fish in a barrel
eleven/06/2015
Perfect! My youngest loves this recipe!
ten/20/2018
Not bad, nice flavour. at that place are improve pho recipes on here though.
02/02/2016
This beef Pho recipe was astonishing! I was a little lazy and decided instead of making my ain beef broth, I'd only utilise beef bouillon with all the other ingredients: the star anise, cloves, cinnamon and onions. I too added carrots equally well. I took everybody'southward communication to sweat the onions (and carrots) earlier adding them to the soup base of operations, which was a great thought! Just makes all the aromatic smells and flavors come together. Still, fifty-fifty though the beef goop did piece of work in a pinch, because I did not have enough time to start making information technology from scratch, using the beef knuckle an ox tail; I would definitely become ahead next time and try to make the beef broth from scratch, if I have enough time. I am pretty much a novice in the kitchen, but this recipe was pretty easy and came out tasting pretty authentic. Well I guess every bit authentic as I can imagine since the but Pho I take had has been from Vietnamese restaurants in the states. Anywho I garnished my Pho adding: udon noodles, cilantro, light-green onions, difficult boiled eggs, sriracha, bean sprouts and limes.
04/20/2020
Added a few cloves of garlic just the rest was magical! Love it
12/09/2007
I oasis't tried this however, but it looks fantastic...wondering if I tin substitute red radish for daikon...anybody know?
02/22/2010
excellent recipe, i added tripe to with the ox tail and they were very tender and yummy!
05/07/2009
Fabulous! Wonderfully accurate. Gives all the right garnishes besides. Equally good every bit the Pho shops in Seattle.
09/12/2009
I made this today with smashing anticipation. The house smelled wonderful while the broth was cooking...unfortunately it did non have plenty season when we were eating information technology. I followed the recipe exactly but we were disappointed.
02/01/2021
i recommend adding a tbsp coriander seeds and toasting all the dry out spices in a dry out hot pan for a minute. also add more fish sauce. a LOT more. one-half a cup wouldn't be besides much and it'due south a critical component.
11/26/2019
Very skilful. My only change was to ho-hum simmer the beefiness beforehand (I'm not into raw). I didn't utilise anise as it interacts with a medication i have. Otherwise, SO skilful and i make it regularly equally I go a craving for it.
06/03/2020
Actually i don't actually like pho, because I've eaten in a country, it doesn't adjust me. And so my daughter convinced me, that it was very good. So, from a few days ago, she planned to cook for both of u.s.a., and yesterday we tasted this recipe, it really proved to exist very tasty and suitable for me. Indeed at that place is something we modified from this recipe, nosotros adjusted the ingredients available to us, but information technology was notwithstanding skilful for us. Especially later I know that seasoning is only dipped in broth, not using oil for sautéing, making me fifty-fifty more happy. I apologize if my English language is not adept, cheers for the recipe
12/14/2016
Worked out slap-up. I fabricated the mistake of not putting enough water because I was making a smaller batch since I knew it'd just be me and my married man eating a bulk of this dish, but the h2o worked down much more than than I expected it to. Oops! Fortunately, I did a quick boil with some extra water while I waited for the fatty to settle on the broth in a measuring loving cup. Thankfully it worked well and we ended up with enough goop for everyone. I did not use the radish and I'm fine with that as I'1000 not a fan anyway. I also had a premade handbag of Pho seasonings from an international grocery store and added some carrots, celery, and garlic to the broth every bit instructed by a Thai friend who made some for me last year--I think I adopt that to adding radishes. By the way, I probably put also much salt, so be aware that information technology really doesn't need much more than this recipe calls for (I didn't measure, merely pretty sure I put 1T worth in my half batch and I had to add water to my soup later). My husband is not a huge soup person and he really enjoyed this, then it'due south a win. And he'south given me permission to make information technology every now and again. ;)
09/x/2018
Will definitely make information technology once again - I didn't use the beefiness knuckle with meat - just some regular steak strips and beef broth for simplicity, and it'south less time consuming. Played around with the ingredients a bit, and you tin can add annihilation to it to make information technology your own.
02/05/2013
I quartered this recipe and it saved me from having to go to a restaurant every time I have a peckish. I used craven broth and a beefiness bullion cube instead of starting from scratch with beef knuckles (since it's what I had on mitt) and I only simmered the spice pocketbook for one hour instead of 4. It was still amazing. Now that I accept all of the spices on hand I volition definitely make this again. Thank y'all very much!
04/04/2015
When I lived in Portland, OR, I ate at Vietnamese restaurants frequently. At present that I'm in center of nowhere upstate NY, there are no such options and I really miss Pho. The broth took a whole twenty-four hours to fix - I wanted a potent, slowly cooked bone goop - but well worth it. Before serving I added additional fish sauce to sense of taste. I also left out the radish based on other reviews.
Source: https://www.allrecipes.com/recipe/57354/beef-pho/
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