Usuba
Pho with Beef and Seafood
Vietnamese soup with a strong aromatic broth and fresh vegetables. Noodles and shrimp are cooked right in the bowl with boiling broth, while vegetables remain crispy. The broth can be prepared in advance and frozen in portions. Each guest can customize their own set of ingredients — the dish is versatile and suits any taste and preference.
- Total
- 25 min
- Standard serving
- 228.5 g
Ingredients
Total 18- Fresh cilantro (coriander)
to taste≈ 2/3 tsp - Anise (star anise)
to taste≈ 1 sprig - Lean beef
100 g - Cumin seeds
to taste≈ 1/3 tsp - Ginger
2.5 g≈ 1/2 slice - Coriander seeds
to taste≈ 1/4 tsp - Garlic
4.5 g≈ 1.5 clove - Onion
15 g≈ 3 clove - Green onion
to taste≈ 2/3 tsp - Lemon
5 g≈ 1/2 slice - Shrimp
30 g≈ 2.5 pcs - White cabbage
20 g - Green peasзамороженный · горошком
10 g≈ 1 tbsp - Green beans, frozenзеленый
10 g - Fish Sauce
to taste - Carrot
20 g - Soy sauce
to taste - Red chili pepper
4.5 g
Instructions
- 1
Step 1
Simmer a strong beef broth on low heat for at least 3 hours. Cook a large batch at once — you can freeze part of it for future portions.
- 2
Step 2
Add sliced ginger root, star anise, roasted cumin and coriander seeds to the broth. Use fish sauce instead of salt for a characteristic flavor.
- 3
Step 3
5 minutes before serving, pour the required amount of broth into a separate saucepan.
- 4
Step 4
Add rice noodles and shrimp to the boiling broth.
- 5
Step 5
Add finely shredded cabbage, bring to a boil and immediately pour into bowls.
- 6
Step 6
Prepare the raw vegetables: pour hot water over frozen green beans and peas, cut carrots and onions into thin strips, finely chop green onions, grate ginger, mince garlic, and chop cilantro.
Arrange all vegetables in portions on plates, pour with boiling broth with noodles, shrimp and cabbage.
- 7
Step 7
Add lemon or lime juice to the broth, soy sauce to taste, and red chili pepper as desired.
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