MASAK PHO VIETNAM SENDIRI DIRUMAH PUAS BGT!
Resep Pho at Home
Homemade Vietnamese Beef Pho
Bahan
Garnish :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Rebus 1 kg iga sapi dan 1 kg sengkel sapi selama kurang lebih 15 menit tanpa bumbu tambahan, untuk menghilangkan bau amis dan kotoran.
- Buang air rebusan pertama, lalu sangrai rempah (biji ketumbar, kapulaga, bunga lawang, kayu manis) hingga wangi dan berasap.
- Di wajan yang sama dengan api lebih besar, panggang bawang bombay dan jahe hingga sedikit gosong bagian luarnya agar lebih wangi.
- Masukkan kembali daging ke dalam 6 liter air bersih bersama rempah yang sudah disangrai dan bawang bombay-jahe yang dipanggang.
- Bumbui langsung dengan garam, fish sauce (sekitar 3 sdm), dan gula sejak awal agar rasa asin juga meresap ke topping daging.
- Masak dengan api kecil (low and slow) selama kurang lebih 4-5 jam hingga kaldu menyusut sekitar 35% dan sari daging benar-benar keluar.
- Setelah dimasak sekitar 4 jam, dinginkan dan simpan di kulkas semalaman agar rasa kaldu semakin medok, lalu panaskan kembali sebelum disajikan.
- Saring kaldu, lalu angkat daging dan tulang yang sudah empuk; sisihkan dagingnya untuk topping.
- Rebus rice noodle/kwetiaw kering dalam air mendidih yang sudah diberi sedikit garam hingga matang, lalu tiriskan.
- Susun kondimen di mangkuk (taoge di bagian bawah bila tidak suka mentah), lalu tata mi dan daging di atasnya.
- Tuang kuah panas ke dalam mangkuk berisi mi dan daging.
- Beri taburan bawang bombay iris, cabe rawit, ketumbar/wansui, daun kemangi, dan perasan jeruk nipis sebelum disajikan.
Ingredients
Garnish:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Parboil the beef ribs and beef shank for about 15 minutes with no seasoning added, to remove the raw smell and impurities.
- Discard the first cooking water, then toast the coriander seeds, cardamom, star anise, and cinnamon until fragrant and lightly smoking.
- In the same pan over higher heat, char the onion and ginger lightly until slightly blackened on the outside for extra fragrance.
- Return the meat to the pot with 6 liters of fresh water, along with the toasted spices and the charred onion and ginger.
- Season right away with salt, fish sauce (about 3 tbsp), and sugar, so the flavor also soaks into the meat that will be used as topping.
- Simmer low and slow for about 4-5 hours until the broth reduces by about 35% and all the flavor is extracted from the beef.
- After about 4 hours of cooking, cool and refrigerate overnight so the broth develops a deeper flavor, then reheat before serving.
- Strain the broth, then remove the tender meat and bones; set the meat aside for topping.
- Boil the dried rice noodles in salted boiling water until cooked, then drain.
- Arrange the garnishes in a bowl (bean sprouts on the bottom if you don't like them raw), then add the noodles and meat on top.
- Pour the hot broth over the noodles and meat.
- Top with sliced onion, chilies, cilantro, Thai basil, and a squeeze of lime before serving.
Cook Mode
MASAK PHO VIETNAM SENDIRI DIRUMAH PUAS BGT!
MASAK PHO VIETNAM SENDIRI DIRUMAH PUAS BGT!
Bahan
Garnish :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Rebus 1 kg iga sapi dan 1 kg sengkel sapi selama kurang lebih 15 menit tanpa bumbu tambahan, untuk menghilangkan bau amis dan kotoran.
- Buang air rebusan pertama, lalu sangrai rempah (biji ketumbar, kapulaga, bunga lawang, kayu manis) hingga wangi dan berasap.
- Di wajan yang sama dengan api lebih besar, panggang bawang bombay dan jahe hingga sedikit gosong bagian luarnya agar lebih wangi.
- Masukkan kembali daging ke dalam 6 liter air bersih bersama rempah yang sudah disangrai dan bawang bombay-jahe yang dipanggang.
- Bumbui langsung dengan garam, fish sauce (sekitar 3 sdm), dan gula sejak awal agar rasa asin juga meresap ke topping daging.
- Masak dengan api kecil (low and slow) selama kurang lebih 4-5 jam hingga kaldu menyusut sekitar 35% dan sari daging benar-benar keluar.
- Setelah dimasak sekitar 4 jam, dinginkan dan simpan di kulkas semalaman agar rasa kaldu semakin medok, lalu panaskan kembali sebelum disajikan.
- Saring kaldu, lalu angkat daging dan tulang yang sudah empuk; sisihkan dagingnya untuk topping.
- Rebus rice noodle/kwetiaw kering dalam air mendidih yang sudah diberi sedikit garam hingga matang, lalu tiriskan.
- Susun kondimen di mangkuk (taoge di bagian bawah bila tidak suka mentah), lalu tata mi dan daging di atasnya.
- Tuang kuah panas ke dalam mangkuk berisi mi dan daging.
- Beri taburan bawang bombay iris, cabe rawit, ketumbar/wansui, daun kemangi, dan perasan jeruk nipis sebelum disajikan.
Ingredients
Garnish:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Parboil the beef ribs and beef shank for about 15 minutes with no seasoning added, to remove the raw smell and impurities.
- Discard the first cooking water, then toast the coriander seeds, cardamom, star anise, and cinnamon until fragrant and lightly smoking.
- In the same pan over higher heat, char the onion and ginger lightly until slightly blackened on the outside for extra fragrance.
- Return the meat to the pot with 6 liters of fresh water, along with the toasted spices and the charred onion and ginger.
- Season right away with salt, fish sauce (about 3 tbsp), and sugar, so the flavor also soaks into the meat that will be used as topping.
- Simmer low and slow for about 4-5 hours until the broth reduces by about 35% and all the flavor is extracted from the beef.
- After about 4 hours of cooking, cool and refrigerate overnight so the broth develops a deeper flavor, then reheat before serving.
- Strain the broth, then remove the tender meat and bones; set the meat aside for topping.
- Boil the dried rice noodles in salted boiling water until cooked, then drain.
- Arrange the garnishes in a bowl (bean sprouts on the bottom if you don't like them raw), then add the noodles and meat on top.
- Pour the hot broth over the noodles and meat.
- Top with sliced onion, chilies, cilantro, Thai basil, and a squeeze of lime before serving.
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