Vietnamese pho soup is traditionally made with thinly sliced beef roast.
Pho soups, a mainstay of Vietnamese cooking, are known for their fresh ingredients, tender meat, and variety of seasonings, without being too spicy. Invented in the beginning of the 20th century in Northern Vietnam, pho was influenced from not only other Vietnamese cuisine, but also the surrounding regions, including China. The meat that is placed in pho can range from beef to chicken to pork, however, all the meats are cut and cooked in a particular manner, a classic of pho soups.
Instructions
1. Rinse the beef roast under cool water, ensuring that all areas of the meat, even crevices, are rinsed. Dry the surface using the paper towels.
2. Place the meat on the baking tray and insert it in to the freezer for 30 minutes to one hour. The meat should be chilled until it is firm.
3. Place it on the the cutting board. Cut it across the grain into 1/8-inch thick slices.
4. Pour the fish sauce, black pepper and sugar in to the small bowl. Mix them together thoroughly.
5. Set the sliced meat in the large bowl. Pour the fish sauce mixture over the meat and toss it to thoroughly coat each slice.
6. Wrap the top of the bowl with plastic wrap and insert it in to the fridge. Marinate it for one to two hours.
7. Pour the soup stock in the large pot and bring it to a simmer.
8. Place the marinated meat in the bowls. Pour the simmering broth over top of the meat. Allow it to cook the meat for five minutes for well-done meat.
Tags: beef roast, fish sauce, over meat, Pour fish, Pour fish sauce
