1. What is Pho Tai?
Besides the traditional Pho, the Phở Tái – Photai is also a culinary quintessence that is loved by many people in Ha Thanh. The bowl of pho is opaque, greasy, and green with the color of onions, and a piece of fresh, tender beef is sautéed in a hot pan. Discover the recipe to make a delicious bowl of raisin noodles here!
Previously, the capital of Hanoi – the cradle of Vietnamese pho quintessence only preferred the traditional noodle soup, but Thin 13 Lo Duc noodle shop has changed and expanded the “border” of pho to another level.
Starting from a very simple idea: “make a rare noodle dish and invite the whole family to eat” – Mr. Thin – the owner of Pho Thin 13 Lo Duc restaurant – then put a hot pot, remove garlic ginger and add rare beef to stir-fry together. , then take out the pho broth for the family to enjoy. His one-minute of improvisation is a premise and a very special break in the quintessence of Vietnamese pho, thanks to which this dish was born.
This is a type of noodle soup with a slightly darker and more opaque broth than traditional pho. The beef is put in a hot saute pan with garlic, ginger, and spices, so when eaten, it will be richer and more mouth-watering than the regular type. The bowl of pho is also decorated with more onions, when eating you will feel the slight pungentness of the onions, the fatness of the broth, and the sweetness of the unique piece of rare beef.
If you want to get more of the recipe for Pho Ga, you can try to visit our blog.
2. Nutritional value in a bowl of Pho Tai
Besides the impressive delicious taste, beef noodle soup also provides people with a large number of nutrients. With the average quantity, a bowl of pho has about 150g of pho noodles, 80g of rare beef, and 50g of vegetables, which is equivalent to 435 kcal. This amount of calories is just right for you to have a productive and effective morning.
In addition, beef noodle soup also provides you with collagen, glucosamine, and more than 30 grams of protein. These are substances that are good for the skin, muscles, and bones found in bone broth. There are many vitamins, gingerols, and antioxidants found in herbs or spices.
The fresh beef part will add a lot of good iron for your blood to circulate better. But don’t eat too much pho in a day, because they make you have the “back effect”: more bloating and fatigue.
We have an article that gives you information about calories in Pho, you can try to visit the blog.
3. Recipe for Pho Tai
If you’ve missed a lot and have a craving for Photai but don’t know where to find a good place to sell it, apply tasty touch’s recipe below:
How To Prep Pho Tai (Phở Tái) Like A Vietnamese?
Course: Beef, Pho (Phở), Recipes, Vietnamese noodlesCuisine: VietnameseDifficulty: medium4
servings30
minutes40
minutes435
kcalIt will be quite difficult to make an authentic bowl of Photai, but if you persevere in following the step-by-step Tasty Touch instructions, the results will be worth it for you.
Ingredients
Noodles made from rice noodles: 800g
Fresh beef (beef or tenderloin): 500g
Tubular bone: 800g
Ginger: 1 piece
Onion flower
Onion
Dry onion
Herbs, Coriander, Garlic Vinegar…
Cardamom, Cinnamon…
Sugar, Salt, Pepper, Delicious fish sauce…
Chili sauce
Directions
- Preliminary processing of ingredients
The bones and beef you buy are washed with filtered water, can be soaked in salt to reduce the smell, and discharge all the dirt. As for the bones, please scrub them thoroughly and remove the fat to make the broth clearer and less greasy.
Then put the bones in the pot, simmer under low heat, and absolutely do not season to let the bones secrete all the sweetness. Continue to take anise, cloves, cardamom, and cinnamon in the pan and make them fragrant, when they have just dried up, put them in a filter bag, and drop them into the pot of simmering water to create a characteristic aroma.
After cleaning, slice the beef thinly, and marinate for about 20 minutes with ginger, pepper, and a little seasoning to make the meat more flavorful when stir-frying.
- Fried beef
Prepare a fat-filled pan, heat the oil until the pan is hot and smokes, then drop all the marinated beef in and stir well. You can stir-fry the beef for about 10 minutes but have to stir constantly, or you can just stir-fry and watch the pieces of beef. If they turn dark brown and curl slightly, turn off the heat.
Since the stir-fried beef rolls are the highlight of the dish, be very focused when preparing them. If you accidentally stir-fry, the beef will dry, and shrink, and the meat will be tough and no longer sweet. Remember to only stir-fry the meat when you want to eat it, don’t fry it and leave it there, the meat will stale and lose its deliciousness.
- Blanch onion and rice noodles
Another highlight that makes the unique flavor of the bowl of pho is the fresh onion sticks that are briefly blanched in boiling water and dropped directly into the bowl of pho tai. So, remember to blanch the onions until they are soft and green, and then drop them into the bowl.
If you want to be delicious, you also need to be exposed. The boiling both reheats the noodles while helping them to expand evenly and softer, and the bowl of pho is completely warm. When you finish boiling, remember to shake off the water so as not to affect the taste of the broth later.
- Decorate and enjoy
After completing the above 3 steps, now is the time to use all of your taste and layout skills to make your pho more delicious. Put pho at the bottom, arrange onions on the side, stir-fried beef rolls on top, sprinkle with fried onions, and cilantro, and drizzle the broth.
A bowl of pho with soft white noodles that is not mushy, the broth is slightly cloudy with the green color of onions, the scent of fried onions and ground pepper, biting with the firm, chewy and tender beef. If so, then surely you have succeeded in recreating the taste of stir-fried beef noodle soup in the North.
Recipe Video
Notes
- Remember to note that at the stage of buying tube bones, choose the ones that still have the natural pinkish red color of the freshly cut meat, have no bad smell, and absolutely do not use frozen beef bones to cook the broth.
- When buying beef, if you want a delicious topping, you should choose beef or beef bucket – these are the two most tender and delicious parts of beef because there are both tendons, lean and a bit of fat mixed on the same fiber.
- Immediately avoid the pieces of beef with many white nodules lying in the meat because these are likely to be pieces of sick beef, beef with fluke, or old meat, when cooking will reduce the quality of pho a lot.
