How do you make pho vietnamese soup?

Question

I just need the ingredients for the soup, I don't need to add the meat. Do you use chicken stock?

Answer 1

6 oz dried rice-stick noodles (rice vermicelli)

1/4 lb snow peas, cut diagonally into 1/4-inch strips (1 cup)

1 cup sliced shallots (3 large)

3 (1/8-inch-thick) slices fresh ginger, smashed

1 teaspoon minced fresh serrano chile, including seeds, or to taste

1 tablespoon vegetable oil

3 1/2 cups beef broth (28 fl oz)

1 3/4 cups water

1/2 lb thinly sliced rare roast beef (from deli counter), torn into pieces

6 oz fresh bean sprouts

1/4 cup loosely packed fresh cilantro leaves

1/4 cup loosely packed fresh basil leaves, torn if large

1/4 cup loosely packed fresh mint leaves

3 tablespoons Asian fish sauce, or to taste

3 tablespoons fresh lime juice

Answer 2

Beef stock would be better than chicken stock.

But if you REALLY wanna make the REAL pho. Then you have to take beef brisket bone and slow cook for six hours to get the soup water.

Answer 3

Definitely Beef stock.  Remember to serve little dishes on the side with chopped basil and mint, finely chopped green onions, hoisin sauce, fish sauce, thinly sliced mushrooms, finely chopped hot peppers, wedges of lemons,  and warm rice noodles so that guests can prepare their pho the way they prefer.

You can make chicken pho, with shredded cooked chicken to go into the boiling broth.  Just don't use chicken broth for beef pho.

Answer 4

PHO. (VIETNAMESE BEEF SOUP)

5 c. beef stock

1" piece of fresh ginger root

3 Star Anise

2 scallions

3 tbsp. fish sauce

TO FINISH THE SOUP:

2 scallions

1 onion

12 basil leaves

6-8 oz. beef tenderloin or sirloin, partially frozen

FOR THE GARNISH:

2 c. fresh mung bean sprouts

8 sprig fresh mint or basil

2 fresh jalapeno or Serrano chiles, thinly sliced

1 lime, quartered

Hoisin sauce

Hot chili sauce

8 oz. rice sticks (dried rice noodles available at supermarkets)

Soak the rice sticks in warm water for 15 minutes. Meanwhile, combine the ingredients for the broth and simmer for 15 minutes, then strain. Thinly slice the scallion, onion and basil leaves. Slice the beef as thinly as possible across the grain. Bring 4 quarts water to a boil. Arrange the bean sprouts, mint sprigs, chiles and lime on a platter.

Just before serving, bring the broth to a boil. Cook the rice sticks in boiling water for 30 seconds, then drain. Cut the noodles in a few places. Divide noodles amount 4 large bowls. Arrange the scallions, onion slices and beef on top. Ladle broth on top. The heat of the liquid should be sufficient to cook the beef.

Serve this soup at once, passing the garnish platter from guest to guest. Let each person add sprouts, mint, chiles, lime, hoisin sauce and/or chili sauce to taste.