Best Vietnamese Soup In A Teapot Recipes

VIETNAMESE SWEET & SOUR SOUP (CANH CHUA)

Steps:

• Add pork to a large soup pot. Cover with water until it just covers the pork. Bring to a boil and simmer for 10 minutes. Take out the pork and then throw away the water. This process cleans the pork. Rinse the pot and add the pork back. Cover the pork with fresh water until it just covers the meat. Bring to a boil.
• Add the onion and simmer for 1.5 hours. Make sure to check every 30 minutes for impurities. Scoop away any you see.
• While the soup is simmering, combine 1 cup of water and tamarind in a small saucepan. Bring to a boil and let it simmer until the tamarind dissolves.You can help speed up the process by using the back of a spoon to crush the tamarind. Pour the tamarind through a fine mesh sieve into a small bowl. Set aside.
• After simmering the soup for 1.5 hours, add the pineapple and ginger to the soup. Simmer for another 20 minutes.
• Put the catfish in and simmer for another 10 minutes until it is cooked through.
• Lastly, add the vegetables and tamarind from step 3. Bring the soup to a boil and serve with a side of white rice. Make sure to taste the soup for seasoning and add more salt if it tastes bland.

PHO RECIPE

Steps:

• Place the bones and beef chuck in large stockpot and add water to cover. Bring to a boil and boil for 5 minutes. Drain in a colander and thoroughly clean the stockpot. This process removes any impurities/scum and will give you a much cleaner broth.
• Meanwhile, char your ginger and onions. Use tongs to hold the ginger and onions (one at a time) over an open flame, or place each directly on a gas burner. Turn until they're lightly blackened and fragrant, about 5 minutes. Rinse away all the blackened skins.
• Add water (5 quarts/4.75 L, or more/less if you've scaled the recipe up or down) to the stockpot and bring to a boil. Transfer the bones and meat back to the pot, along with the charred/cleaned ginger and onions. Add the scallions, fish sauce and sugar. Reduce the heat to low, and simmer until the beef chuck is tender, about 40 minutes. Skim the surface often to remove any foam and fat.
• Remove one piece of the chuck and transfer to a bowl of ice water to stop the cooking process. Then transfer this piece of beef to a container and refrigerate (you will slice this to serve with your pho later. If you were to leave it in the pot, it would be too dry to eat). Leave the other piece of chuck in the pot to flavor the broth.
• Now toast the spices (star anise, cloves, cinnamon stick, cardamom, fennel seeds, and coriander seeds) in a dry pan over medium low heat for about 3 minutes, until fragrant. Use kitchen string to tie up the spices in a piece of cheesecloth, and add it to the broth.
• Cover the pot and continue simmering for another 4 hours. Add the salt and continue to simmer, skimming as necessary, until you're ready to assemble the rest of the dish. Taste the broth and adjust seasoning by adding more salt, sugar, and/or fish sauce as needed.
• To serve, boil the noodles according to package instructions. Add to a bowl. Place a few slices of the beef chuck and the raw sirloin on the noodles. Bring the broth to a rolling boil and ladle it into each bowl. The hot broth will cook the beef. Garnish with your toppings, and be sure to squeeze a lot of fresh lime juice over the top!

VIETNAMESE NOODLE SOUP

Steps:

• Prepare the rice noodles as the label directs.
• Meanwhile, place a large pot over high heat. Poke the meat all over with a fork to tenderize it and season with salt and pepper. Sear the meat until charred but still rare, 2 to 3 minutes per side, then transfer to a plate. Add the onion and ginger to the pot; cook about 4 minutes. Add the broth, 3 cups water, the star anise and cinnamon, reduce the heat and simmer about 20 minutes.
• Meanwhile, thinly slice the scallions and jalapenos (remove seeds for less heat) and tear the cilantro. Thinly slice the meat against the grain. Drain the noodles.
• Add the fish sauce to the broth and boil 5 minutes. Discard the ginger, star anise and cinnamon stick. Remove and slice the onion. Divide the noodles among 4 bowls; top with the broth, beef, scallions, cilantro, bean sprouts, jalapenos and onion.

PHO

Steps:

• Make the broth: Fill a large stockpot with water and bring to a boil over high heat. Add bones, oxtail, and brisket to boiling water and cook for 5 minutes. Drain and return to stockpot.
• Meanwhile, place cloves, star anise, cinnamon, cardamom, peppercorns, coriander seeds, and fennel seeds in a medium skillet and toast over medium high heat until fragrant, 2 to 3 minutes. Transfer spices to a plate to cool; set aside.
• Preheat broiler. Place onions, shallots, and ginger on a baking sheet and place under broiler until blistered and charred. Alternatively, using tongs, hold onions, shallots, and ginger individually over an open flame; transfer onions, shallots, ginger, and spices to stockpot with bones and meat.
• Add enough water to stockpot to cover bones, meat, onions, shallots, and ginger (32 to 40 cups). Place stockpot over medium-high heat and bring to a simmer. Let simmer 6 to 8 hours, skimming impurities from the top as necessary.
• Remove brisket from stockpot and transfer to refrigerator; chill until firm before thinly slicing. Remove bones, oxtail, and large pieces of onions and ginger from stockpot and discard. Strain broth through a fine-mesh sieve lined with cheesecloth; discard solids. Stir in fish sauce and yellow rock sugar. Skim any remaining fat from surface (refrigerating broth overnight will make this easier) and discard.
• To serve: Place noodles in a large bowl and add enough water to cover; let soak 30 minutes and drain.
• Bring broth to a simmer over medium-high heat. Bring a large pot of water to a boil over high heat; add soaked noodles and cook, swishing noodles to release starch and prevent clumping. Immediately divide noodles evenly between 8 to 10 serving bowls. Top with sliced onions, scallions, and eye of the round and brisket sliced. Ladle over hot broth and serve immediately with cilantro, Thai basil, lime wedges, bean sprouts, chile, chile sauce, and hoisin sauce.

AUTHENTIC PHO

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Place beef bones on a baking sheet and roast in the preheated oven until browned, about 1 hour.
• Place onion on a baking sheet and roast in the preheated oven until blackened and soft, about 45 minutes.
• Place bones, onion, ginger, salt, star anise, and fish sauce in a large stockpot and cover with 4 quarts of water. Bring to a boil and reduce heat to low. Simmer on low for 6 to 10 hours. Strain the broth into a saucepan and set aside.
• Place rice noodles in large bowl filled with room temperature water and allow to soak for 1 hour. Bring a large pot of water to a boil and after the noodles have soaked, place them in the boiling water for 1 minute. Bring stock to a simmer.
• Divide noodles among 4 serving bowls; top with sirloin, cilantro, and green onion. Pour hot broth over the top. Stir and let sit until the beef is partially cooked and no longer pink, 1 to 2 minutes. Serve with bean sprouts, Thai basil, lime wedges, hoisin sauce, and chile-garlic sauce on the side.

PHO BO (VIETNAMESE BEEF-AND-NOODLE SOUP)

Steps:

• Soak rice noodles in hot water to cover.
• Meanwhile, combine stock, star anise, cinnamon, ginger, onion and cloves in saucepan; turn heat to high. When mixture boils, turn heat to low, and cover. Let cook, undisturbed, for 20 minutes to 1 hour, depending on how much time you have (the longer the cooking, the deeper the flavor). Strain, and return to saucepan; turn heat to medium.
• Bring pot of water to boil. Drain noodles, add them to pot, and boil for 30 seconds; drain well. Warm 4 large bowls by filling them with hot water; discard water. Divide noodles among bowls.
• Turn heat under soup to medium, and add beef; stir once, and then turn off heat. (The meat is traditionally left rare; if you want to cook it more, go ahead, but these slices will cook through in less than 2 minutes.) Add fish sauce or soy sauce and plenty of pepper to the soup. Taste, and add salt or more seasoning, if necessary.
• Top noodles with broth and meat, and then bring to the table. Serve, passing lime wedges, scallions, chilies and herbs at the table, so that everyone can add them to taste.