MASAK PHO VIETNAM SENDIRI DIRUMAH PUAS BGT!

Willgoz Kitchen February 10, 2023 Watch on YouTube ↗

Homemade Vietnamese Beef Pho

Garnish :

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.

Garnish:

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.