- 20 g fresh ginger
- 1 small bunch of mint
- carrots — 1 pc
- 2 bulb bulbs
- 1 bunch of garni
- large lemon
- 300g beef fillet
- 4 diced beef stock
- 5 tbsp. l vermicelli
- soy sauce
- 2 slices of boiled ham
- zucchini — 1 small
The recipes for soups are incredibly diverse. Hot and cold, light and very nourishing, and transparent.
Nothing to do with pbo bo.
This is a terrible recipe, just returned from Vietnam, it has nothing in common with soup pho. The flip-flop told us how to cook it, no cooked cubes, they boil broth for 3 hours and there is no ham either, or thin slices of beef or chicken, but in restaurants in the resort area they also cook thin slices of pork
How to cook this soup?
Many are incorrect or they simply do not exist. Squash?
Cubes?), Etc. Carrots Vietnamese usually put! But only for flavor, it is not put on the plate. Beef in pbo bo do not cook for 5 minutes.
It is lowered for 10 seconds in boiling broth!
In short, this recipe is not 100% correct.
P.s. I am Vietnamese
Ah ha ha. zucchini. carrot?
Four years in a row I spend the winter in the Vete, how many soups for me are seto, but never, not once did I not find a carrot and zucchini there, well, and the cubes are just a mockery.
The recipe is really dull, the man did not bother with the ingredients, but just threw a bouquet of garni. Ginger, cinnamon and star anise, here are the main herbs. There is no ham, the meat is filled with raw boiling water, it is necessary to be able to cut it very finely. Cubes are also nonsense.
It is a pity that such a publication I respected placed in the room such a wrong recipe ..
Sorry what nafig zucchini and carrots. . Have you ever tried real Vietnamese soup pho.
I am in doubt.
I just came from Vietnam, I ate only from the local and the markets. I did not see any cubes, I cooked on the street in large cauldrons a rather thick broth with ginger, soy sauce, onions with some other greenery. cut into thin plates across the grain. Serve in a deep bowl, put necessarily soy sprouts, noodles (cooked separately), meat, sometimes added ham, only local (very tasty), broth. Serve separately slices of lime and salt with pepper, a plate with greens , you can put in the soup or eat a bit of sugar . Worth 25000dongov on the market.
This pho bo is now being cooked in one place in Moscow. In the hostel on the street 17th passage of Marina Grove. What comes out of the pho bo in the recipe is a real rubbish.
it’s not pho bo, but pomoymu in vietnam, where they serve pho soup, there is bun bo soup, that’s where there is just ham
Yes, for the first time I hear that for bo made from cubes I cook 6-hour beef-tails from a beef
yes a normal recipe! only from Vietnam arrived, the soup of this bucket probably ate! it really cooks in different ways, the main ingredient is rice noodles, ginger, beef.
Friends! I was visited by a deep disappointment from the read! How was it possible to give this recipe for Fo bo!
This soup has nothing to do with the centuries-old classics of Vietnamese cuisine.
And I completely agree with the previous speakers, a respected magazine questions its competence in such issues!
Sorry for the time spent reading such mediocrity!
And here is a verb garbage, comrades dear. In Da Nang, Hoi An, Hue, Ho Chi Minh City, we visited numerous restaurants. Fo soup cooked in different ways.
But in Big C (local "Auchan") soup kits were bought — for the most part these are really cubes.
Vietnamese cook little at home, because their cuisine is still basically complicated, requires a large number of ingredients and a lot of time for cooking.
Most buy food from local merchants or eat in small open-air cafes.
In Moscow Vietnamese cafes, the kitchen is a little different from the original. In expensive panto restaurants (there are now such), there are much more differences.
Our whole family became fans of Vietnamese cuisine. In the Vietnamese product markets, we manage to find all the necessary products at amazingly ridiculous prices.
True alas. beer "BA-BA -BA" or even "Festival" Do not carry — woe is bitter.
And durian is present in full size 6-). Who cares — go to "touring" Hotel Sandy Beach Resort 4 * Danang (September 2009)
In order to know the recipe for this soup, one must either visit Vietnam itself or visit a good Vietnamese restaurant.
And then. what cubes.
Vietnamese broth for this soup is cooked for 6-7 hours and this is what makes the whole soup rich and very satisfying.
It is very sad that a respected magazine allows itself to print such recipes. I agree, this is not Fo Bo.
Vermicelli and ham, bouillon cubes. Well, judge for yourself, are these products characteristic of Vietnam?
This recipe is comparable to such culinary absurdity as Olivier with sausages.
Disagree with you, Pho Bo cooks wrong.
this is not Fo Bo Soup, the recipe is not correct