Are the cold, wet days getting to you? With warming dishes such as soups, you can at least warm yourself up from the inside. That's why we would like to accompany you through the remaining winter months with new soup ideas in our series.
To do this, we are traveling through four continents in four articles to take a recipe with us everywhere. Today we start with the Vietnamese soup Pho.
What is pho and how did this soup come about?
Pho is a traditional soup recipe in Vietnamese cuisine. It consists of rice noodles, beef and vegetables. The name of the soup probably comes from the time of colonization. A dish similar to pho already existed before France colonized Vietnam. It was called Xao Trâu and consisted of water buffalo meat cooked in stock with rice noodles. When the French colonized Vietnam in the 1880s, they brought with them the stew called pot-au-feu, which consisted of vegetables and beef. When the Vietnamese began to eat beef, the soup Pho was created. The name Pho probably comes from the Vietnamese pronunciation of pot-au-feu.
Recipe for 4 people:
1.2 liters of beef stock
2 shallots
2 stalks of lemongrass
2 red chili peppers
1 piece of ginger approx. 3x3 cm
1 star anise
2 capsules cardamom
1 cinnamon stick
400g peas
250g raw rice noodles
80g mung bean sprouts
1 lime
2 tbsp oil, for example HOLL rapeseed oil
400- 500g cut of beef
fish sauce
And this is how it's done:
Prepare the beef stock according to the instructions on the packet. Finely chop the shallots. Cut the lemongrass into 1-2 cm pieces. Cut the chili into rings and slice the ginger. Add the star anise, cardamom and cinnamon to the stock with the chopped ingredients, cover and leave to infuse over a low heat for 30 minutes. After 20 minutes, add the snow peas. In the meantime, prepare the rice noodles according to the packet instructions and wash the mung bean sprouts. Cut the lime in half and squeeze.
Heat a pan with the oil on the highest heat. Fry the beef steak well on all sides for 3-4 minutes. Wrap the meat in aluminum foil, leave to rest for 3-4 minutes and then cut into thin slices.
Spoon the rice noodles into soup bowls, pour in the hot stock, add the beef and sprouts and season the soup with lime juice and fish sauce to taste. Serve hot.
Tip: In winter, you can buy the kefen frozen or replace it with finely chopped savoy cabbage, white cabbage, leek or mushrooms.
"E Guete" and may the warmth of the soup last until the next article with a soup from the continent of Africa.
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