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Before you jump to Pho bo recipe, you may want to read this short interesting healthy tips about Choosing Fast Food That’s Good For You.
Almost each and every “get healthy” and “weight loss” posting you read will tell you to skip the drive through and make all of your meals yourself. This is really good information. But occasionally the last thing you wish to do is prepare a whole dinner for yourself and your family. Sometimes you just would like to go to the drive through along the way home and call it a day. There isn’t any reason that you shouldn’t be permitted to do this and not be tormented by guilt about slipping on your diet. This is because many of the popular fast food restaurants out there are trying to “healthy up” their menus. Here is how to eat healthy and balanced when you visit the drive through.
Your drink ought to be water or juice or milk. When you consume a huge soft drink you are adding too much empty calories to your day. A sole serving of soda is typically thought to be eight ounces. That helping can contain many spoonfuls of sugar in addition to at least a hundred calories. A fast food soft drink is typically not less than twenty ounces. Thirty ounces, however, is much more common. This means that just ordering a soft drink will add cupfulls of sugar and thousands of empty calories to your diet program. Water, fruit juice and milk, however, are far better choices.
Logic claims that one the simplest way to stay healthy is to avoid the drive through and never eat fast food. Most of the time this is a good plan but if you make beneficial choices, there is no reason you can’t visit your drive through now and then. Every now and then, letting someone else cook dinner is just the thing you need. If you decide on healthy things, the remorse usually associated with hitting the drive through shouldn’t be so bad.
We hope you got benefit from reading it, now let’s go back to pho bo recipe. You can cook pho bo using 24 ingredients and 9 steps. Here is how you achieve it.
The ingredients needed to cook Pho bo:
- Prepare for the broth
- Provide 2 medium yellow onions (about 450g)
- Prepare 10 cm piece ginger (about 110g)
- You need 2.5 kg beef bones (marrow and knuckle bones)
- Prepare 5 whole star anise
- Use 6 whole cloves
- You need 7.5 cm cinnamon stick
- You need 450 g beef chuck, rump, brisket or cross rib roast (cut into chunks)
- Take 1 1/2 tbsp salt
- Provide 4 tbsp fish sauce
- Take 30 g yellow rock sugar
- Use bowls for the
- Get 680-900 g dried or fresh banh pho noodles
- Get 450 g raw eye of round, sirloin, London broil or tri-tip steak (thinly sliced across the grain)
- Provide 1 medium yellow onion (thinly sliced)
- Use 3-4 scallions (cut into thin rings)
- Use 1/3 cup chopped cilantro
- Prepare Ground black pepper
- You need optional garnishes
- Prepare Sprigs hung lui (spearmint) and hung que (Thai basil)
- Provide Leaves ngo ga (thorny cilantro)
- Prepare Bean sprouts (about 450g)
- Provide Red hot chilis (Thai bird or dragon), thinly sliced
- Get Lime wedges
Steps to make Pho bo:
- Prepare the pho broth: Place onions and ginger on cooking grate (on an open flame a gas stove) and let skin burn. Remove when fragrant. Under warm water, remove charred onion skin and discard blackened bits on the ginger with a knife.
- Place bones in a stockpot, add water and bring to boil for a few mins. Dump bones and water into sink and rinse bones with warm water to remove impurities. Clean stockpot and return bones.
- Add 6 litres of water to pot, bring to boil over high heat, then lower flame to gently simmer. Use ladle to skim any scum that rises to surface. Add remaining broth ingredients and cook meat, uncovered, for 1 1/2 hrs.
- Remove cooked meat and place in bowl of cold water for 10 mins. After draining and cooling the meat, refrigerate it. Allow broth to continue simmering for around 3 hrs.
- Strain the pho broth and use ladle to skim as much fat from top of the pho broth. Adjust flavour with additional salt, fish sauce and yellow rock sugar.
- Prepare the noodles and garnishing: Fill large saucepan with water and bring to boil. Blanch noodles for about 10-20 seconds and arrange into bowls.
- Then, blanch bean sprouts for 30 seconds. Drain and add to the garnish plate.
- Place slices of cooked meat atop noodles. Garnish with onion, scallion and chopped cilantro.
- Ladle in broth and serve.
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