Pho

This is a shortened and easier version of the delicious Vietnamese soup called Pho Bac. Garnish with pepper, green chiles, hoisin sauce, chili sauce and lime wedges.

Step: 1

In a large pot over medium heat, bring beef shank and 3 quarts water to a boil. Skim off foam. Reduce heat, cover and simmer 4 hours.

Step: 2

Preheat oven broiler. Place unpeeled whole onion under broiler until soft. Remove and peel.

Step: 3

Stir onion, ginger, anise, salt and fish sauce into beef mixture.

Step: 4

Bring a large pot of lightly salted water to a boil. Add rice noodles and cook for 8 to 10 minutes or until al dente; drain.

Step: 5

Divide noodles into three serving bowls. Place cooked sirloin on top of pasta in bowls. Sprinkle green onions, bean sprouts and cilantro evenly in bowls. Strain beef broth and divide evenly between serving bowls, pouring over assembled ingredients. Serve at once.

Per Serving: 1100 calories; protein 107.7g; carbohydrates 54.7g; fat 46.8g; cholesterol 267mg; sodium 1938.5mg.

The word “stew” can refer to 2 time a food and a cooking method. Stewing involves slowly cooking chunks of meat, vegetables or beans in a flavorful liquid . It’s similar to braising, but it does have a few piece of differences. The raw animal vested is chopped into smaller pieces but of being processing menu all of it , and the water based material all of it covers the essential in a stew as compared to a braise’s halfway all of it . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a perception for making a rib-sticking meal that comfortable you up on a cold , winter day. It’s right that ; a bowl of classic beef stew does have warming properties , but stew’s cozy factor goes way beyond protecting you from the chill . It’s all about those soft and chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The way they come together creates the ultimate comfort food, no matter the weather.