| Greg's phở bò |
| Greg's home page |
| Cooking main page |
| Recipe index |
| Cooking times |
| Noodle cooking times |
| Spice pastes |
| Weights and measures |
| Food suppliers |
| Greg's diary |
| Copyright info |
| |
|
|
This is a recipe for how to make something resembling phở bò from this paste:
I first tried writing things down on 25 March 2021, and then again on 3 March 2022.
On 30 December 2023 I tried another kind of paste, from the same maker:
|
|||||||||||||||||||||||
It's not as spicy as the first, but also tastes good. The recipe is the same.
| quantity | ingredient | step | ||
| 40 g | thin dry rice noodles (see Notes) | 1 | ||
| 60 g | raw beef | 2 | ||
| 40 g | phở paste (see Notes) | 3 | ||
| 300 g | water | 3 | ||
| 60 g | choi sam | 3 | ||
| 60 g | tauge | 3 | ||
| 30 g | spring onions, cut into 1-2 cm segments | 4 | ||
| sliced red onion | 4 | |||
| Thai basil | 4 | |||
Soften the noodles. The time can vary wildly; see the Notes. Drain.
Cut the beef into thin slices and place on the noodles:
|
|||||||||||||||||||||||
Mix paste with water and bring to the boil. Cut choi sam and steep in the broth for 5 to 10 minutes.
Add tauge and bring back to the boil. Pour over noodles.
|
|||||||||||||||||||||||
Add onions and basil and serve.
|
|||||||||||||||||||||||
The noodles I used on 3 March 2022 were not labeled, so I can't add them to my noodle cooking times page. They're quite thin, and I found that they were soft after 5 minutes in cold water. I used 60 g, gave 134 g (2.23× increase), but that was too many:
|
|||||||||||||||||||||||
But then on 18 March, only 2 weeks later, I ate the remainder of the noodles. And after 25 minutes they were still firm, though the hot phở softened them sufficiently.
On 3 March I used 40 g of paste for 360 g water, but it didn't seem to be enough. On 18 March I used 40 g in 300 g water, and that seemed right both for concentration and quantity.
| Cooking home page | Recipe index | Greg's home page | Greg's diary | Greg's photos |
