Beef Pho

Name: Beef Pho
Total time: 180 min
Yield: 6 log
Ingredients: Beef ki haddiyan 1.5kg; marrow ya knuckle haddiyan; Beef brisket ya shin 500g; Chawal noodles 500g (chapte); Piyaz 2; adrak 1 bara tukda; Star anise 3; daarcheeni 1 stick; laung 4; Dhaniya beej 1 tsp; saunf beej 1 tsp; Fish sauce 4 tbsp; rock sugar 1 tbsp; Serve ke liye bean sprout; Thai basil; dhaniya; lime; mirch

180 minute · 6 log · Duniya Ke Khane · Vietnam

Chawal noodles, kate beef, herbs aur bean sprout ke sath beef pho ka piyala

Pho Vietnam ki sab se mashhoor soup hai, aur is ka dil saaf broth hai jo jale hue piyaz aur adrak, star anise, daarcheeni, laung aur fish sauce ka zaiqa deta hai, beef ki haddiyon ke sath halki aanch par simmer hota hai jab tak rich lekin kabhi ganda na ho jaye. Noodles alag pakte hain, beef ko kagaz ki tarah patla kaata jata hai aur garam broth daalne par pak jata hai, aur piyala table par bean sprout, Thai basil, dhaniya, lime aur mirch ke sath finish hota hai. Is mein waqt lagta hai, lekin kaam zyada tar intezar aur jhaag utaarna hai, aur nateeja aik halka, khushbudar aur gehra sukoon dene wala piyala hai.

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Ajza

Beef ki haddiyan 1.5kg
marrow ya knuckle haddiyan
Beef brisket ya shin 500g
Chawal noodles 500g (chapte)
Piyaz 2
adrak 1 bara tukda
Star anise 3
daarcheeni 1 stick
laung 4
Dhaniya beej 1 tsp
saunf beej 1 tsp
Fish sauce 4 tbsp
rock sugar 1 tbsp
Serve ke liye bean sprout
Thai basil
dhaniya
lime
mirch

Banane Ka Tareeqa

Haddiyon ko ubalte pani mein 5 minute blanch karein, chhanein, dhoein, aur saaf pot mein taaze thande pani ke sath wapas daalein.
Piyaz ke aadhe hisse aur adrak ko khuli aanch ya garam grill par jalayein jab tak jagah jagah kaale na ho jayein, phir pot mein daalein.
Star anise, daarcheeni, laung, dhaniya aur saunf ko khushk pan mein 2 minute toast karein jab tak khushbu na aaye, muslin mein baandhein ya khule daalein aur baad mein chhan lein.
Broth ko bohat halki aanch par 2.5 ghante simmer karein, aksar jhaag utaarte hue, aur brisket ko aakhri 60 minute ke liye daalein jab tak naram na ho jaye.
Brisket nikaal lein, halka thanda karein, patla kaatein, aur broth ko bareek chhalni se chhanein jab tak saaf na ho jaye.
Broth ko fish sauce aur rock sugar se season karein, chakhte hue, jab tak namkeen, khushbudar aur halka meetha na ho jaye.
Chawal noodles ko alag pakayein, chhanein, aur piyalon mein brisket ki slice aur kachhe patle kate beef ke sath baant lein.
Har piyale par ubalti broth daalein, taake kachha beef garmi mein pak jaye, aur herbs, sprout, lime aur mirch ke sath serve karein.

Chef ki tip

Simmer ko halka rakhein aur aksar jhaag utaarein. Tez ubal broth ko ganda aur chikna bana deta hai, jabke khamosh simmer isay saaf aur saaf zaiqe wala rakhta hai.

Serve Karna

6 logon ke liye hai, gehre piyalon mein, herbs, sprout, lime aur mirch alag piyalon mein table ke beech mein. Har shakhs apni herbs daalta hai aur lime nichodta hai, aur chopsticks aur chamach se khata hai, pehle noodles, phir broth. Pho steam karte hue serve ki jati hai aur foran khai jati hai, jab herbs taazi aur beef abhi paka ho.

Store Aur Dobara Garam Karna

Broth fridge mein 4 din tak rehti hai aur 3 mahine tak achhi tarah freeze hoti hai. Broth, noodles aur topping ko alag rakhein, aur taaza assemble karein. Broth ko ubalne tak garam karein, taaze noodles pakayein, aur serve karne se pehle beef kaatein. Bacha hua paka brisket fridge mein 2 din tak rehta hai. Bhare hue piyale store na karein.

Ajza Ke Notes

Piyaz aur adrak ko jalana dhuaan daar mithaas daalta hai jo pho ke liye zaroori hai. Isay chorain nahi, aur piyaz ko poori tarah na chheelein, chilka rang daalta hai.
Rock sugar fish sauce ko balance karta hai baghair broth ko meetha banaye. Aam cheeni bhi chalti hai, lekin thori kam use karein.
Kachhe beef ko aadha frozen hote hue kaatein. Wo patla aur barabar kata jata hai, aur garam broth mein secondon mein pak jata hai.
Chawal noodles ko bhigona ya naram hone tak pakana chahiye, phir achhi tarah chhana chahiye, taake piyale mein sari broth na soakh lein.

Variations

Chicken pho: poori chicken aur chicken ki haddiyan use karein, 60 se 75 minute simmer karein, aur gosht ko piyalon ke liye kaat lein.
Vegetarian pho: wohi masalon, jale hue piyaz aur adrak ke sath mushroom aur sabzi ka stock use karein, aur upar tofu aur mushroom rakhein.
Zyada spicy pho: taazi kati hui mirch aur chilli sauce table par daalein, broth mein nahi, taake har shakhs garmi ko control kare.

Aam Ghaltiyan

Broth ko tez ubalna. Wo ganda ho jati hai aur charbi soup mein mil jati hai, is liye bareek simmer rakhein.
Jhaag na utaarna. Pot mein rehne wali jhaag aur charbi zaiqa aur saafai ko halka kar deti hai.
Noodles ko zyada pakana. Wo broth soakh lete hain aur naram ho jate hain, is liye alag pakayein aur achhi tarah chhanein.
Seasoning ko chakhna bhool jana. Fish sauce aur cheeni ko aakhir mein balance karna zaroori hai, is liye thori thori miqdar mein season karein aur aksar chakhein.

Aksar Puche Jane Wale Sawal

Kya pressure cooker mein pho bana sakta hoon?

Ji haan. Haddiyon ko pressure par 60 se 75 minute pakayein, phir chhanein aur season karein. Zaiqa bohat qareeb hota hai, halanke broth thori kam saaf hoti hai.

Kachhi slice ke liye kaunsa beef behtar hai?

Sirloin ya eye of round, aadha frozen hote hue bohat patla kata hua. Wo garam broth mein secondon mein pak jata hai.

Kya pho gluten free hai?

Chawal noodles aur zyada tar fish sauce qudrati tor par gluten free hote hain, lekin apni fish sauce aur hoisin ke label check karein.

Kya broth pehle se bana sakta hoon?

Ji haan, aur raat bhar rakhne se behtar hoti hai. Fridge mein rakhein, jammi hui charbi hata dein, aur ubalne tak garam karein.

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