A mixture of pho and beef cooked with brine builds a newly dish “Phở in beef stew soup” (Phở sốt vang). It attract people by softly and wine-smelly taste. This recipe yields 4 servings.
10 Minutes COOK TIME:
1 pound beef-leg bone or 1 large container of beef stock
¾ pound stewing beef
1 pack of dried pho - rice noodle
1 cup red wine
2 tbsp ginger and scallion
1 pack of cooking pho spice (bought at Asian grocery store)
1 bunch Green Onion
1 cup tomato sauce
Thai basil, red chilli paste to serve. DETAIL RECIPE
1 - Cut the stewing beef chunk into small squares. Roughly roast the beef-leg bone then boil for stock or use the stock ready to cook
2 - Toast ginger, scallion and pho spice until fragrant. Smash and add them into the stock.
3 - Combine beef with garlic, pepper, salt, sugar, tomato sauce and marinate for about 10 minutes. Boil the beef bone in 45 minutes and re-filter bouillon.
4 - Heat oil over medium heat, saute garlic until it begins to turn light yellow and fragrant. Add beef then fry until it looks dry.
5 - Add the mixture to stock. Cook until the beef softens. Try in your taste and add red wine.
6 - Cooked the dried rice noodle in boiling water until well-done, divide into 4 bowls and cover with beef stew soup. Add Thai basil and pepper to taste. Serve with chili paste. Note:
You may add carrot and daikon if you want more vegies in your dish.