How to cook soup phones?

Fer is the most famous dish of Vietnamese cuisine. He was invented at the beginning of the twentieth century in the northern part of Vietnam Chinese street merchants. Gradually, the phrase has become popular throughout the country. Now it is part of the culture, national self -identification; Poems, philosophical treatises write about the ford. Each family, in every restaurant, has its own, special recipe for FRO. Thanks to the Vietnamese diasporas, the phrase is prepared all over the world. Medusa publishes instructions on how to cook this soup at home.

1 . There are many types of f. Better start with a classic recipe

There are two main types of FRO - northern and southern.

North (CHA BAC) - strict, basic f. Delicate broth with a minimum of ingredients, flat rice noodles, thinly chopped meat and fresh onion.

Southern (fed us) - bright, sharp, sweet. Sugar, chili sauce, hoysin sauce, sprouts of beans, Thai basil, cilantro, lime are added to the broth.

The most popular background is prepared on the basis of beef broth (pho Bo) and chicken broth (CHA). There is also Bo -sot Wang - FO with pieces of beef, stewed in wine, undoubted French influence. CO KHO - in which meat and broth are served separately, fo -hi san - fords with seafood, phrase - vegetarian f.

We advise you to start with the classical pho Bo.

Short. Start with CH BO, prepare it according to our recipe in the southern style.

2. Find key ingredients

Meat

For the broth, it is better to use beef tails, ribs and Pashin (dietary version) or BRISKET (fatter). These are affordable brans that can be found in any market or in a supermarket. If you love the broth more in advance, add the brain bone to it.

Spices

Spices (you will find the list below) It is best to buy in the Vietnamese markets. If you live in Moscow, you can go to the Khana shopping center on the Yaroslavl highway. Several times a year in Moscow, festivals of Vietnamese products are held on which you can buy excellent cinnamon and black pepper.

Be sure to quarrel spices before adding to the broth. They will become more fragrant. This can be done in a dry pan or in the oven. Rightly fry spices in a dry hot pan or put it on a baking sheet and put in a preheated oven to 170 degrees for about five minutes.

Noodles

For the ford, a flat rice noodles are used - a ban. There are two types of noodles: fresh and dry. It is difficult to find high -quality fresh noodles - but dry is sold in most supermarkets or in any Vietnamese market.

Fresh greens

Thai basil, cilantro, mint, Vietnamese are grown in the suburbs. The largest selection in Moscow in the summer is in the Gardener market and in the market in the 17th passage of Maryina Roshchi, near the former Vietnamese hostel. Buy ginger, seedlings of soybeans and fresh pepper chili there. In winter, you can limit yourself to mint, cilantro and green onions from the usual market.

Ready -made sauces

Sharp chili sauce, fish sauce and sharp sauce from fermented black beans can be bought on the market, in a supermarket or on the Internet. In the Vietnamese shop on Dubrovka, the saleswoman herself makes the best sauce in Moscow. She, of course, will not give you the recipe, but the sauce itself causes one hundred percent addiction.

Short. There are Vietnamese markets in many cities of Russia - specific ingredients like noodles, sauces and spices are better to buy there.

3. Prepare the ingredients and inventory

For broth (for four portions)

• Beef tails - 0.5 kg
• Beef ribs - 0.5 kg
• Pashina or Brisket - 0.5 kg
• Onions entirely - 200 g
• Fresh ginger entirely –100 g
• Water - 2 l
• Dry Thai Chile - 10 g
• Chinese cardamom - 0.5 g
• Coriander - 0.5 g
• Fennel seeds - 0.5 g
• Badyan - 1 g
• Cloves - 0.2 g
• Black pepper - 1 g
• Brown sugar - 10 g
• Fish sauce-5-10 ml

For serving

• Dry thick rice noodles Ban phos - 50 g per portion
• Cinza
• Thai basil
• Mint
• Green onions
• Bobs of Bobs Mung
• Lime
• Fresh chili
• Chile sauce
• Sharp sauce of fermented beans
• Fish sauce

Inventory

• Five liters
• Culinary forceps
• Sieve
• Gauze
• Polovnik
• Pan or baking sheet for calcining spices

Short. Do not be afraid of a large number of ingredients. For the first time, definitely follow the instructions, and you will succeed.

4. Now start cooking

Bouillon

Pour the meat with cold water, bring to a boil, drain the first water. Pour in cold water again and bring to a boil. Reduce the fire, the broth should be infused rather than boil.

Burn the unnecessary ginger with a burner or on a gas stove. Cut the onion across and burn the cut. If there is no burner and gas stove, bake in the oven on the grill. In any case, you need ginger and onion covered with a black crust. It is the crust that will give the amber color and slightly digested taste and aroma broth.

Add ginger, onions and pumped dry spices to the broth and cook the broth on a very small heat for at least 6 hours. The broth does not require much attention, only remove the foam periodically.

After four hours, remove the meat from the broth. Cool, wrap it tightly into the food film and take it into the refrigerator.

After 6 hours, strain the finished broth through a sieve laid out with gauze. Add fish sauce and sugar.

Noodles

Boil noodles (according to the instructions on the label), rinse with cold water. Or soak the noodles in cold water for 15 minutes, and in front of the supply itself, pour boiling water for two minutes for two. Remove to a sieve.

Short. Ginger and onions need to be burned so that they are covered with a crust!

5. Carefully relate to the presentation

Now cut the meat with thin plates, lime slices and chili pepper rings. Wash, dry and chop large greens.

Put the noodles on deep plates. Ideally, the plates must be heated in advance. Add thinly chopped meat and pour hot broth.

Separately, serve a cilantro, Thai basil, mint, green onions, sprouts of mung beans, lime, chili sauce, fish sauce and sharp sauce from enzyme beans.

Short. All ingredients from the list “for serving” can add themselves. Someone does not like cilantro, someone loves sharp.

6. Look for good places with phs

If you want to learn how to cook the background yourself, sometimes you need to eat this soup in good places. In many cities of Russia there are Vietnamese diasporas - which means that there are Vietnamese restaurants there. Do not chase the most promoted places - the best phrase can be found in no one unknown canteens in the depths of the Vietnamese markets, where the sellers themselves eat.

In St. Petersburg, the best background is prepared in a cafe without a name in Aprashka, as the locals call Apraksin the courtyard - the cheapest market of Peter. In Moscow, few people know about a cafe in the Vietnamese market in the 17th passage of Maryina Grove, but the Vietnamese themselves consider this back to one of the best.

Short. Look for small cafes where the Vietnamese themselves eat - there is always the best f.

Natalia Berezova, chief