326K views · 5.5K reactions | Make pho for a small family | Make pho for a small family | By Gaming Foodie | This is how you make fall for a small family of four or five. You will need an instant pot. So everything about this recipe will be instant. So for example our ginger we're not going to char it. What we're going to do instead is we're going to cut it up into thin slices. This is about as big as my face. You also need one onion and if you have time you can try this but again instant pot so I'm not going to try this. You'll need some fuzz spices. You can buy this individually or I like to buy it as a set. This is the old man brand and this is a smaller bag. This is 1. 5 ounces. It comes with this spice bag. I'm not going to toast this up because you guys wanted a quick and easy fall recipe for a weeknight. So I'm not going to toast it up but I am going to put it into the spice bag and try this. Looks like that. This is beef bones and beef shank. I already par boiled this and rinse them clean. I'm going to add in here. In my pot, we're going to add our onions, ginger spices, and our spice bag. This is rock sugar. You can use regular drainage sugar. Salt. I just put the liner inside the pot because it's going to get heavy once I add the water. Place this lid on and we're going to pressure cook. While your broth is cooking, you're going to prep your the rest of your veggie that has scallion. Yay. Magnit na taya. Cilantro and our onions. This is the only three vegetable I have. I don't have any mint leaves, herbs, or beef stuff because I just don't have any. This is done cooking. We're going to quick release this. Did you know that this does that? Anyways, this is what our broth is looking like. Next, we're going to remove everything. We got our spice bag, our beef bone, ginger slices, beef shake. I'm going to leave this off to the side and allow it to completely cool before I slice into it. Pour this through a fine strainer. Some people might say this next part is mandatory. I say it's optional and it is removing the fat from the broth. There's a lot of ways to do this. This is a fat separator. You can also leave it to cool in the fridge overnight and scoop out the fat that forms at the top. Or there is this thing called a fat absorbent sheet that you can buy. I think I diced when they have some of those. I'm just going to use this fat separator. Again this is optional to Some people would say it's not optional. You see how there's this fat that's sitting right on top? What's crazy is that restaurants they remove this fat from your broth and they sell it to you. It's called McMail. They'll sell it to you on the side. Now, I'm just going to repeat this process until we're all done with our broth and that's about the last of it and what's left is our nuc mayo, our fat water. You need to season this to your preference. I normally do some chicken bouillon fish sauce and some sugar beneath it but this doesn't need any. I love eating my fall with some beef balls and these are beef balls made of beef not beef balls cajonas. This is my beef shake. I let it to cool and I'm thinly slicing it. This is manfa. A lot of you guys are going to be like oh those are vermicelli noodles. No. Manfa at the way fresh bun noodles. I usually don't use this brand but this is the only one that the supermarket carried. How you cook your fa noodles is you want to take a handful. You want to cook this as you eat it. This is not something you can cook ahead of time. And you want to dunk it for 15 to 30 seconds. And that's it. And you want to take your noodles out. And then you want to fluff it. So now it looks something like that. Top this off with your meat topping of choice. This is beef chic. When your beef balls float to the top, they are ready to be scooped out. Cilantro, scallion, and onions. That's our bowl. When our broth comes to a boil, we're going to ladle this right on top.
2.9M views · 25K reactions | ROTISSERIE CHICKEN PHO 1 chicken rotisserie chicken 1 onion, roasted 1 knob of ginger, roasted 5 quarts of water Rock sugar the size of a golf ball (can also use regular sugar 1-2 TBSP is good) 2 TBSP fish sauce 2 tsp salt PHO SPICES (in case you can’t get access to the pre made bag) 2 star anise 1 cinnamon stick 1 cardamom pod 1 TBSP coriander 1 TBSP fennel seeds ½ tsp cloves - Toast everything on a dry skillet ADDITIONAL INGREDIENTS Pho noodles Chopped scallion Chopped cilantro Thinly sliced onion (purple or yellow) Siriracha Hoisin sauce Black pepper Thai basil Bean sprouts 1. Shred off all the chicken from your carcass and set it to the side. 2. in a large enough pot, add all of your ingredients: chicken carcass/ bones, (toasted) onions, (toasted) ginger, (toasted) spices, water, rock sugar, fish sauce and salt. Bring this to a boil. As it comes to a boil, you will get foam that floats to the top… scoop it out. Once broth boils, reduce heat and simmer for 30 minutes. (simmer with lid on) 3. After 30 minutes, remove your spice bag. At this point, you can continue to simmer or you can prepare a bowl of pho. 3. Watch my video to see how you can prepare a bowl of pho | Gaming Foodie | Facebook
How to Make Vietnamese Beef Pho at Home | How to Make Vietnamese Beef Pho at Home Written Recipe: https://cicili.tv/vietnamese-beef-pho-noodle-soup/ Serve 4 Prep time: 10 minutes Cook time: 6... | By CiCi Li | Today we're going to make something really special. It is Vietnamese fur. Talking about fur, it must be one of my favorite noodles soup of all time. On a stove, place the peeled onion, shallot, and ginger on it. Over medium high heat, char until they are lightly darkened. 20 seconds for ginger. Two minutes for Charlotte. Four minutes per onion. Now in a pan we're going to transfer in all the spices cinnamon steak star anise black cardamom bay leaves cloves fennel seeds and coriander seeds over low heat lightly toast until a romantic for about two minutes Turn off the heat. And we're going to transfer all the spices into a spice bag or a tea bag. Tied it up. And set aside. In a large pot, place in the beef short rib bones and brisket. Add about four quarts of water in the pot. And over high heat we're going to bring it to a boil and cook for about 5 minutes. We're going to discard the water and rinse everything. This will help to remove any impurity in the stock. Now we're going to put in the onion, shallot, ginger and the spice back into the pot. Add about four quarts of water in the pot. So here it really depends on how big your pot is. If it's bigger you can add more water to it. If it's smaller we just have to cook less broth. Over high heat, we're going to bring it to a boil and immediately turn to low heat. Cook for 1 hour and 30 minutes. Cooking over low heat will ensure that the broth is clear and nice but not cloudy. And occasionally we can strain out the oil and the impurity on the top. After one hour and 30 minutes, take out the brisket, let it cool. Cover it up with a plastic wrap and place it in the fridge. And at this point, we're also going to remove the onion, Charlotte, spice bag, and ginger. To cook the herbs further, they may make the broth cloudy and to cook the spices further, the broth might be too overpowering. But these are just my personal preferences, if you'd like, you can cook the spices a little more. You can continue to simmer the broth in the pot for additional three hours. For me today I'm going to transfer the bones and the broth into a slow cooker. You can either use high setting and cook it for five hours or low setting and cook it for nine hours. After the brisket is cooled down, we're going to slice it into thin slices. After many many hours our breath is almost done. Uh so at this point I'm going to take out any impurity and also all the bones from the slow cooker. And pour the broth back into a pot while strained with a strainer. The serving for today is for three to four people. If you have a bigger stock pot and you want to cook more broth at the same time. Let's say if you can't finish it, you can actually save it in the fridge for several days, no problem. Season the stock with fish sauce. Rock sugar. And salt. You can also add more seasonings based on your preferences and continue to cook the stock until the rock sugar is dissolved. In a pot of water, we're going to bring water to a boil. And we're going to add the beef tribe and cook for about 2 minutes. Take it out and drain. We're also going to add the beef balls. And cook for about 3 minutes. Take them out and set aside. In the same pot, bring water to a boil. And we're going to add one portion of rice noodles in it. And a handful of bean sprouts. I'm only making one serving here but today's ingredients are enough to make three to four bowls of fur. So we're going to cook them for about 10 seconds and take them out and drain. Place it in a preheated large bowl. So now we can place some toppings on our fur. Uh so here I some onion, brisket, beef balls, beef trape, ribeye scallions. Last but not least, we're going to pour in our hot broth because the broth is still very hot so it will cook the raw meat in no time. We can also garnish with some cilantro and serve with raw bean sprouts, Thai basil, lime, Sriracha sauce, and hoisin sauce on the side. Enjoy.
508K views · 99K reactions | OODLES OF NOODLES EP7 • Miến Gà 🍜🍗 So good I filmed it twice!! Miến Gà doesn’t get enough hype & WHO KNOWS WHY?! It’s nourishing, comforting, flavour packed, and ready in no time!! Try it & lmk what u think x •Ingredients (Serves 4-5 bowls): 200-300g glass vermicelli, soaked in hot water for 5-7mins then drain 🍲Broth: 1kg chicken thighs, skin on & bone in 1 whole onion, peeled 5 spring onions, whites & greens separated 4 carrots, peeled A BIG knob of ginger, cut into 4-5 thick slices & smashed 1 tbsp salt 2 tbsp chicken powder 1 tbsp sugar 1 tsp turmeric powder 3L water **fish sauce to taste at the end! 🧄Garlic oil: ¾ bulb garlic, all cloves peeled 150-200ml neutral oil Pinch of sea salt 🍃Garnish: Spring onion greens, coriander, crispy fried shallots, garlic oil, optional crispy chicken skin, sliced carrots & freshly cracked pepper **fish out impurities before seasoning **simmer the broth 30mins up to an hour **drain & rinse noodles in cold water **save ur excess chicken skin & crisp it up for a sexy snakkk #OodlesOfNoodles #mienga #VietnameseFood #whatieat #homecooking #noodlerecipe #cookingvlog #mien #chickensoup #chickennoodles #noodlesoup #easyrecipe #glassnoodles #vermicelli | NGUYEN | Facebook
457K views · 17K reactions | Bún Bò Huế (aka) Pho’s Sexy A$$ Cousin……….Quick and simple recipe using beef short ribs. Everyone has their own recipe and this is my. I don’t give a damn what your grandma said heffaa!Recipe: 8-10 medium bowl servings Preparing seasoning • 1 pk- 2oz bun bo hue season (any brand)• 1/4 cup cooking oil • 2 tablespoon minced garlic • 1/4 cup sliced shallots • 3 tablespoon minced lemongrass In a sauce pan add cooking oil, chopped lemongrass, garlic, shallots and bun bo hue seasoning package. Fry until fragrant and set aside. Broth:•1.5 gallon water•4-5 lbs beef back ribs (parboiled)•2 lbs beef brisket ( cut into 1/2 lbs pieces and parboiled )•rare steak(thinly sliced) I’m using beef tri tips •2 tablespoon bun bo hue soup base any brand. (optional, you can use 1 tbs of shrimp paste) •2 tablespoon fish sauce( 3 crabs brand)•1 tablespoons msg ( optional))•3 oz rock sugar (optional, 2 tablespoon white sugar)•8-10 pieces of lemon grass( cut into 3 inches, lightly smash)•2 tablespoon salt (more if needed)1•In a big pot. Bring water to a full boiling2•Add parboiled beef ribs, brisket, premade bun bo mixture and lemongrass stick. Covered and simmer for 1 hour. 3•Uncovered and remove the brisket. If you prefer brisket to be more tender. Simmer a little longer. Cover and simmer for another hour or until ribs are tender. 4•Add more salt, sugar, msg, bun bo soup base or shrimp sauce and fish sauce. 5•Mix well and let sugar completely dissolved. Taste and adjust. You can cook pork knuckle/feet and pork blood cubes on the side. Add it in when ready to eat. Looks spicy but it’s not very spicy. You can use half of the seasoning packet if prefer less spicy. #nuocmamafoods #bunbohue #noodle #chicken #soup #vietnamesefood #heffaaclub | Cooking with nuocmamafoods | Facebook
248K views · 5.3K reactions | Bun Rieu/Vietnamese shrimpballs and tomato noodle soup. One of Vietnamese most popular noodles. Instead of crab we’re going on a budget and use shrimp instead. Why……..Cause we broke but we ain’t poor, heffaa! I like shrimp better anyway 💋 Recipe: •3(14.5 oz) can low sodium chicken broth •9 can water(use the chicken broth can for measurement) •1/2 tablespoon msg(optional) •1.5 tablespoons salt •2 tablespoons Knorr chicken mix (bouillon) •1 oz rock sugar •1 tablespoon fish sauce •1-14 oz can minced shrimp or crab in spice(any brand) •2 tablespoons cooked shrimp or crab paste •1/4 cup dried shrimps (soak) from @khomarket •2 lbs ground pork (optional ground chicken) •2 B*tchA$$Jessica eggs 🥚 •1 lbs minced shrimp •Fried tofu •4-5 large tomatoes •1 large onion •1 tablespoon chopped garlic •2 tablespoon cooking oil •1/2 teaspoon ground black pepper •green onion •1/4 cup ketchup(optional) 1•In a bowl add ground pork, minced shrimp, minced shrimp in spices, cooked shrimp paste, egg and ground pepper. Mix well and store in the refrigerator(30 minute) to firm up. 2•In a big pot add chicken broth, water, and dried shrimps, sugar, salt, chicken powder and msg. Bring to a full boil then low to simmer for 15 minutes. 3•In a pan add cooking oil and garlic. Sauté for 10-15 second then add tomatoes, onion and ketchup. Sauté for 1-2 minutes and set aside. 4•On medium boil. Add in your shrimp mixture with a spoon gently. Balls will automatically float to the top once cooked. Continue until all done and let it continue to simmer for about 4-5 minute to firm up. 5•Slightly stir the bottom to see if any ball is left behind on the bottom. 6•Add fried tofu, sauté tomatoes, fish sauce, taste and adjust. 7•Bring back to a boil and simmer for another 2-3 minutes. Add onion and turn off the stove. Ps, when adding balls it’s best not to have the heat too high. Low to medium. #nuocmamafoods #bunrieu #vietnamesefood #noodles #noodle #soup #vietnamcuisine #vietfood #vietnam #crab # #heffaaclub #noodle #soup #noodlesoup #noodles #soupseason #heffaaclub | Joedy Tran | Facebook
masstik alissanguyen 2512 1256 BEEF PHO STOVE TOP This is a much more complicated pho recipe | BEEF PHO STOVE TOP This is a much more complicated pho recipe. . . . . #fyp #food #foodporn #foodie #foodlover #love #healthyfood #homemade #dinner... | By Gaming Food | Realize I have never shown you guys how to make pho on a stovetop only instant pot. I'm such a faking niece. Get yourself a big pot and fill it with beef bones. I'm making a lot because I have my whole entire family from California over here. Siblings, their wives, kids, girlfriends. We have a full house beef shake. Beef brisket. This is beef ribs from Costco. Add that in there as well. This is what my pot is looking like. It's filled to the brim almost. I'm filling this up with water. This is a 20 quart pot. All my beef bones beef brisket beef shank is at the bottom. I'm going to turn my heat on and we're going to par boil this, blanch this to get rid of all this gum. While we wait for our pot of beef to come to a boil, we're going to prepare the rest of our aromatics. You need two large onions and two large pieces of ginger sliced in half. This is a this a little bit smaller than the size of my hand. My hand is this big. We need to char this either on an open fire, air fryer, or a broiler. This is an onion my mom threw in here. Ignore that. As soon as you start to see some movement in the water, you're going to leave this cook for five to 10 minutes. This is what it looks like after 10 minutes. Now, we're going to rinse and drain this under cold water. I'm going to have my brother pour this because it's heavy. There's bones in there. Be careful. It might flatter. What the **** I told you. Hey, this is heavy. Are you getting a beef facial? Rinse your beef under cold water. Make sure you scrub using your thumb and be careful because there might be some sharp bone fragrance. It's going to look something like this when you're done. This is the fuzz spice bag that you need. It's the old man brand and I'm using the 1. 5 ounce one. My mom and dad doesn't like the pho to be super overpowered from starving so we're using a smaller bag. If you wanted to be more aromatic, has more that smell than use a bigger bag or use two of these. I'm going to toast it on a dry skin. I had this toasting about three to 5 minutes. It's starting to crackle and there's slope coming so we can turn off our heat. Skilled. Add everything into the spice bag that it comes with. And there's our little spice bag. Should I tie this? Eh I'm already committed to so why not? Now that we have everything prepped we're going to add all of our ingredients into a clean stock pot. I'm going to start off with the bones. Dump it in here. Beef shank, beef brisket, beef ribs. I like to add it towards the top because it's one of the first things I'm going to take out. Our chard is black. It's okay. Our charred onions, ginger. This is raksha I'm going to add about three golf ball sizes and some salt. We're going to fill this pot up with water. Turn the heat on and bring this to a boil. You see how there's some movement. If this thing wasn't so packed with beef bones and beef, it would be boiling but because it's so packed, it's hard to tell. When it looks something like this, you're going to reduce your heat and simmer for at least 7 hours uncovered. During the simmering process, there's going to be a lot of foam that floats to the top. Make sure you scoop this all out. Justin, I need your help. Can you help me grab this beach shank out and put it into this ice bath? Yeah. My brother's going to help me because I'm holding atomy. We're going to take the beef shake out and put it into an ice bath. You got it? Wow. You are pretty useful sometimes. I tried. You also need to take out the beef brisket and place it into an ice bath. I forgot to film this but you also need to remove your beef rib to place them into an ice bath. The ice bath will help it from discoloring. What's up ladies? I've had this simmering for a total of two hours. I have now removed my beef shake, my beef brisket, and my beef ribs. See how this is where the waterline was originally. I'm going to fill it back up to that line. This is what it looks like after the beef bones, beef brisket, and beef ribs are out. We're going to leave this continue simmering some more. And there's 30 to 60 minutes left remaining in your simmering process. You're going to add your spice bag. That's Joanne my sister-in-law. Soon to be sister-in-law hopefully. Yeah she better act right. When are you going to After 30 to 60 minutes, take your spice back out. I say 30 to 60 minutes because you want to base it off what your pot of flaw smells like. If it smells good enough for you, then take it out at 30 minutes. If you want it to smell a little bit more, then take it out at 60 minutes. This has been simmering for eight hours. I'm going to turn off my heat now. I'm going to remove everything and discard it starting with our onion, ginger slices, and our baked bones. We're going to pour your broth to a fine trailer. I'm having my husband help me because it's heavy. Thanks babe. I had this sitting overnight so the fat can harden. There's a lot of other methods you can do to remove the fat but I prefer this method because it's just the easiest for a large quantity of broth like this. I'm going to reserve this because this is the nuke mayo, the fat water that restaurants normally charge you extra for and I'll have to show you guys how to use this with your broth later on. You're going to taste your broth to see if it needs any adjustments. Normally, I always adjust it. I season with some fish sauce, chicken bouillon, I just burnt my fat. Not bad? Yep. Look, that one with a pair?
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