Fo soup, along with Miso and Minestrone, is one of the three most popular first courses of world cooking.
The mysterious taste of rich and unusually fragrant dishes won the hearts of many gourmets.
The history of the soup goes back centuries and is shrouded in many secrets and secrets. But despite this, the dish can be easily prepared at home and surprise your relatives with culinary knowledge.
Fo Soup - General Cooking Principles
The basis of the dish is saturated broth. In the classic recipe for its preparation is used beef. There are also several options for making Fo with fish, poultry and seafood. In Vietnam, the dish is often served with raw, thinly sliced pieces of meat. But we will not risk, and all products will be subjected to heat treatment.
What else is preparing soup Fo:
• rice noodles;
• fish sauce;
• hot peppers;
• soy sauce;
• greenery;
• lemon;
• mushrooms;
• ginger;
• bow;
• carrot.
Particular attention in the Vietnamese dish is given to spices: different types of pepper, coriander, cinnamon, cloves. Ideally, a ready mix is used, also called Fo. But you can replace it with individual ingredients, ready-made sauces.
Recipe 1: Classic Fo bo soup of beef
Recipe for a classic beef pho soup. Ideally, besides meat, you will need a cow's tail and brain bone for cooking. It is these ingredients that give richness to the broth - the basis of the soup.
Ingredients
• 800 grams of beef sternum;
• 500 grams of oxen;
• one brain bone;
• 2 bulbs;
• 20 grams of ginger;
• one parsnip;
• salt;
• 1 pepper halopeno;
• pho spices (cinnamon, cloves, anise);
• 20 grams of Thai fish sauce;
• lime;
• cilantro greens, basil.
Cooking
1. Bones and oxtail are thoroughly washed, filled with water and boiled for 10 minutes. Then all the liquid is drained, the meat is washed again. Add beef sternum. Fill with water and boil for an hour.
2. Peel the onion and ginger, cut into several pieces, add pho spices and heat in the oven or on the grill for 10 minutes. Then add to the broth pan and continue cooking. 3. After another hour, add parsnips and fish sauce. Stir, boil for half an hour. We take out beef breast, we catch vegetables and leave the broth to cook for another 2 hours with oxtail and brain bone.
4. Wrapped beef wrapped in cling film and put in the fridge.
5. Cut the greens, lime, pepper, remaining onions.
6. Strain the broth, salt and pepper. Pick off the meat from the tail and lay on the plates.
7. Cut the beef from the refrigerator into large but thin plates. Also put in a plate. Add pepper, greens, lime slices. Optionally, you can put a little soy sauce.
8. Fill with hot broth and serve.
Recipe 2: Fo soup with rice noodles and beef
For cooking pho soup for this recipe you will need rice noodles. Do not try to replace it with regular pasta or spaghetti, it will turn out completely different.
Ingredients
• 1.5 kg of beef pits;
• 1.5 kg beef tenderloin;
• 700 grams of rice noodles;
• lime;
• 1/2 paprika hot pepper;
• 400 grams of soybean sprouts;
• 5 cloves of garlic;
• 5 bulbs;
• parsley, lettuce, cilantro;
• soy sauce.
Cooking
1. Cook strong beef broth from meat products and 3.5 liters of water. There also add onions, chopped hot peppers. Then we filter the broth, cut the flesh into chunks, return to the broth. Bones are thrown away.
2. Put broth on the stove again, fill with soy sauce, spices, add minced garlic and soy sprouts.
3. Rice noodles drop for 15 seconds in boiling water, then rinse with cold water.
4. Lettuce leaves and the rest of the greens cut.
5. Put the rice noodles, greens, lime slices in a plate and pour the broth with the beef slices.
Recipe 3: Chicken Soup With Chicken
Lightweight version of the Vietnamese pho soup, which is prepared much faster than the classic version. It is advisable to use poultry or farm birds, which will give a good fat. In addition to chicken, it is similarly possible to use a turkey or another bird, but not very fat. The essence of the dish in a saturated, boiled broth without fat.
Ingredients
• big chicken; • carrot;
• a piece of ginger, half the size of a finger;
• pinch of cinnamon;
• soy sauce;
• 2 star studs;
• 2 bulbs;
• greenery;
• chili pepper.
Cooking
1. We wash the carcass well outside and inside. Fill with cold water so that it slightly covers the bird. Add the onions cut into 4 pieces, carrots cut into large washers and cook for 30 minutes. When boiling we remove foam, periodically we get rid of fat on the surface.
2. After half an hour, add chopped hot peppers, thin ginger rings, cloves, and cinnamon into the pan and cook until fully cooked for about another hour.
3. Remove the poultry from the broth, cool it, release the meat from the bones and lay it on plates.
4. Filter the broth through a sieve to get rid of boiled vegetables and spices. Then we fill to taste with salt, soy sauce, cinnamon.
5. Fill with fragrant chicken broth plates, sprinkle plentifully with herbs and serve. For spice, you can add more pepper, chaff or ground. For the flavor put a circle of lemon.
Recipe 4: Vietnamese Fo Fo soup with fish
More precisely, with fish balls. Absolutely any fish can be used to make national pho soup. But preferably one that does not have a large number of bones, since you will need to make minced meat.
Ingredients
• 2 kg of fish;
• 200 grams of rice noodles;
• soy sauce;
• 2 bulbs;
• chilli;
• salt;
• green onions;
• a raw egg;
• any oil;
• lemon.
Cooking
1. Cut fish into fillets. Heads, fins, bones, ridge fold into the pan. Fill with cold water, add chopped onion, pepper pod and boil for 50 minutes. Then we filter, we fill with soy sauce.
2. Grind the fillet with a meat grinder, add salt, egg. If the stuffing turned out liquid, then you can pour a little rice flour.
3. Shape meatballs into meatballs, fry in oil in a pan.
4. Boil noodles for 15 seconds, wash.
5. Arrange fish balls, noodles, add greens, a slice of lemon and fill the contents with boiling broth. Serve hot.
Recipe 5: Fo soup with seafood
We conquer this soup with its extraordinary flavor and is popular in world cooking. In Vietnam, it is prepared for breakfast and consumed early in the morning. It is believed that such a beginning of the day promises only good. Seafood will require shrimp, mussels, squid, you can take the octopus.
Ingredients
• 400 grams of seafood;
• 150 grams of rice noodles;
• a piece of ginger, the size of a little finger;
• hot peppers;
• green onions and cilantro;
• 5 peppercorns;
• asterisk cloves;
• onion;
• 2 cloves of garlic;
• lemon;
• carrot.
Cooking
1. Clean the onion, ginger, carrot and raw shrimp.
2. Cut the onions, carrots, ginger and fry in a pan. Put in a pan, add shrimp shells and boil for 30 minutes. Strain out.
3. In the broth put all the seafood, peas, chopped sharp pod, cloves and boil until done.
4. Boil noodles separately, laid out on plates.
5. We take out seafood, we send to noodles. Strain the broth, salt, pour the contents of the plates.
6. Sprinkle the soup with chopped green onions, cilantro. Garlic and put a slice of lemon. Similarly, you can use lime.
Recipe 6: Fo soup with fried fish
Another variation of pho soup with fish. For cooking you will need two types of product - selected pieces of fish for roasting and illiquid parts for broth. The decoction will be more saturated if you use the head, tails, fins.
Ingredients
• 2 kg of fish for broth;
• 500 grams of selected fish for roasting;
• 150 grams of rice noodles;
• bow;
• a piece of ginger;
• green onions;
• mix of spices;
• butter;
• fish sauce;
• flour for breading;
• lemon.
Cooking
1. We wash fish pieces for broth, fill with cold water, boil for 2 minutes. Broth merge. Wash the fish well again, fill it with clean water, add onions, ginger and cook for an hour.
2. Strain the broth, salt, season with pepper, aromatic spices and fish sauce. Pick flesh from the bones, add to the soup.
3. Boil the rice noodles, rinse and lay them on plates.
4. Cut the selected pieces of fish into small pieces, about 3-4 cm each. Then add salt, sprinkle with any spices, roll in flour and fry in oil in a frying pan. Also laid out on plates. For each portion 3-4 pieces. 5. Add chopped green onions, a slice of lemon or lime.
6. Fill with hot broth.
Recipe 7: Fo soup with rice and sprouted beans
For the preparation of Vietnamese soup pho optional to use noodles, you can put rice. It is better if it is uncleaned and long. You will also need sprouted beans, which are often used in the national cuisine of Vietnam. For cooking, you just need to pour the washed beans with water, hold for two days before the germination.
Ingredients
• 900 grams of beef;
• 100 grams of sprouted beans;
• 150 grams of rice;
• 2 bulbs;
• 20 grams of ginger;
• chilli;
• green onion;
• bay leaf;
• peppercorns;
• cinnamon, mint, lemon - to taste.
Cooking
1. Fill the beef with water, add whole onions, 5 peas of pepper, ginger and cook for 2.5 hours. Then put a bay leaf and turn it off. Strain the broth, cool the meat.
2. Separately boil long rice, wash well, drain the water. We put it in plates.
3. Grind chili peppers. You can simply cut or roll a blender, put in broth, salt and mix.
4. Cut the chilled beef with plates, put in a plate to the rice.
5. Add sprouted beans.
6. Chop the green onions. Optionally, add a leaf of mint, a circle of lemon, a little cinnamon. Sent to other ingredients.
7. Fill with broth and can be served.
Recipe 8: Fo soup with mushrooms
Exotic first course, for the preparation of which Vietnamese woody mushrooms are used. But with a deficit, you can take any other, marinated or fresh. Remarkably it turns out with champignons, oyster mushrooms.
Ingredients
• 1 kg of beef;
• 400 grams of mushrooms;
• onion;
• soy sauce;
• 20 grams of ginger;
• carrot;
• spices, greens.
Cooking
1. Cut the onion into 4 parts, ginger and carrot circles. Fry in a frying pan a minute and throw in the pan. Add the chopped beef, fill with water and cook a rich broth. Then we filter, cool the meat and put it in the freezer.
2. Cut mushrooms into plates, fry in a pan almost until ready. If you use pickled product, you can skip this step. 3. Add salt to the broth, fried mushrooms, boil for 10 minutes. At the end add other spices: pepper, coriander, bay leaf.
4. Take out the frozen beef, cut into thin slices, put in plates. Pour a teaspoon of soy sauce.
5. Put chopped greens, pour broth with mushrooms and serve. Optionally, you can put a slice of lemon, basil, cilantro leaves and mint.
Fo Soup - Tips and Tricks
• To make the saturated broth not cloudy, do not let the soup boil actively. You can also cook the dish on the second and even third broth. To do this, the main product is filled with water, boiled for 10 minutes. Then the liquid is drained, pure boiling water and spices are added, and the broth is prepared according to the recipe.
• Greens, intended for filling the soup, you can pre-mash your hands or pestle with lemon juice and salt. Such an aromatic additive will make the dish even tastier.
• Rice noodles can not boil, but just pour boiling water, let stand for 3-4 minutes, then rinse under cold running water and allow excess liquid to drain.
• Instead of salt, you can add soy sauce in pho soup. With it, the first dish will be delicious, rich, the broth will become dark in color.
