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Pho
— Mother recipe · ar de en es fr it ja pt ru zh
A classic Vietnamese dish that combines the rich flavor of chicken broth with subtle hints of garlic and ginger, served with slices of raw beef and rice noodles.
⏱️ 15 min prep + 120 min cottura · 4 porzioni · media
Ingredients
- 500g of beef or chicken
- 2 pieces of fresh ginger
- 1 garlic clove
- 3 green onions
- 400g of rice noodles
- 2 coriander leaves
- 1 teaspoon of toasted cumin seeds
- 2 fresh chili peppers or 1/2 teaspoon black pepper ground
Method
- In a large pot, simmer beef or chicken pieces with water to prepare a dark and flavorful broth.
- Chop the ginger and garlic into small pieces and add them to the broth as it heats up. Cook on low heat for about 2 hours to allow flavors to meld together.
- Chop green onions, toasted cumin seeds, and fresh chili peppers or black pepper ground.
- Cook rice noodles according to package instructions until al dente. Rinse with cold water.
- Serve hot broth over cooked noodles and raw beef slices, garnished with chopped green onions, toasted cumin seeds, and fresh coriander leaves.
The story
Pho is one of Vietnam's most famous dishes. Originating in Southern Vietnam towards the end of the 19th century, its popularity grew due to its unique blend of aromatic flavors and local ingredients.
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