Vietnamese Pho-Vietnam's National Soup
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Pho-Vietnam's National Soup

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- 450 g of beef
- 450 grams of chicken
- 450 g pork
- 1 1 / 2 litre Chicken Bouillon
- 1 package rice vermicelli
- A pinch of dried peppers (chile)
- About 150 ml of soy sauce (1/5 broth)
- 1 package of snow peas while
- 1 bunch carrots
- 1 red pepper
- Chinese cabbage 1
- 1 small box of corn
- 6 shallots
- Oil grape seed
- Butter
- Some branches of citronella
- 1 piece of ginger
- 1 bunch fresh coriander
- Salt and pepper


Peel carrots and cut into thin slices.
Cut the cabbage into small pieces.
Cut the pepper into strips.
Cut the lemongrass, shallots and ginger very finely.
Preparing snow peas all.
Chop cilantro.

In a large pot, boil water then plunge the rice vermicelli three minutes. Drain and set aside.

Heat the grape seed oil with a piece of butter in a skillet and saute the meat.

In a large saucepan, bring back the ginger and lemongrass in a little grape seed oil.
Add shallots and snow peas all.
Stir in peppers, carrots, corn.
Deglaze with chicken broth.
Add cilantro and cabbage.
Simmer a few minutes.
If this is too salty, add honey non-pasteurized.

Cut meat into small pieces.

Add the cooked noodles and meat and serve in a large bowl.