Sunlee Rice Stick 10 Mm / Banh Pho Dac Biet 14 Oz

This recipe may take a while to cook, but the pay-off is a warming, textural home-style version of a classic Vietnamese noodle soup.

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There’s no shortage of excellent Vietnamese diners in the inner-western Sydney suburb of Marrickville. But when Cuong Nguyen opened Hello Auntie with his mum in năm ngoái, they were doing things a little differently, serving traditional banh xeo, pho và rice-paper rolls – along with a few experimental dishes – in a more sophisticated, formal dining space.

The formula proved popular enough that Nguyen opened a second, even more experimental, outpost of the diner in the enormous new Darling Square precinct last year (currently closed due to lớn coronavirut restrictions).

This is a version of the pho dac biet (usually prepared with rare beef, brisket and meatballs) that is served at both Hello Aunties. To make it a bit easier on home chefs, Nguyen has simplified the recipe – but it’s no less flavoursome or hearty.

“This pho dac biet recipe is a modified version of my mother’s special recipe,” Nguyen tells “I grew up eating this dish & whenever she cooked this pho, the fragrant smell of all the herbs và spices would fill up the house.

“Pho dac biet is my go-to dish for winter: the broth is packed with all the nutrients from the bones & spices, và the different textures from the meats is always fun lớn eat.”

This recipe makes enough to serve sầu 10 to 15 people, but the broth can be stored in the freezer for up lớn three months. Fresh pho rice noodles can be found in Asian groceries, and dried pho rice noodles can be found in most supermarkets.

Pho dac bietServes 10–15Preparation time: 50 minutesCooking time: 8.5–12.5 hours

Ingredients1–2kg brisket or flank (depending on desired number of serves)Pho rice noodles (fresh or dried – number of packets depends on desired number of serves) Tnhị basil (regular basil can be substituted), khổng lồ serveBean sprouts, to serve Sriracha sauce, to lớn serveHoisin sauce, to serve

Beef broth2.5kilogam chicken frames 2kilogam beef marrow bones (femur)100g ginger, peeled 2 large brown onions, peeled150g rock sugar 65g salt2g fennel seeds 5g cloves 8g star-anise 4g cinnatháng bark 5g blachồng pepper 1g liquorice bark 1 pod blachồng cardamom

Meatballs1–2kilogam lean beef mince (depending on desired number of serves)For every 500g of beef:1 egg 2g salt2g pepper 2g garlic powder 2g onion powder

MethodTryên excess fat from chicken frames. Rinse both the beef bones và chicken frames thoroughly. Char the ginger and onion with a naked flame & rub off any excess burnt skin from the ginger. Place bones into lớn a 10L pot, followed by the onion and ginger. Fill the pot with 7L of water, then add sugar & salt. Bring lớn a boil. Remove sầu any grey foam from the surface, then reduce to lớn a gentle simmer for 8 to 12 hours.

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Add meatballs 4 hours into simmering. To make the meatballs, phối all meatball ingredients thoroughly in a bowl, then roll into lớn your desired size. Add them lớn the broth và cook until firm. Remove when done.

Add spices after 6 hours, then simmer for a further 1 lớn 3 hours, depending on the desired strength of the broth. You need khổng lồ simmer the broth for at least 8 hours – anything less won’t give you enough depth of flavour.

Add brisket or flank inkhổng lồ the beef broth at any time, và cook until it reaches the desired tenderness. Remove once cooked as desired.

Cook fresh rice noodles in boiling water for a minute or dried noodles in boiling water per packet instructions. To serve, divide noodles between bowls, then spoon over the broth và add in beef & meatballs. Add basil, bean sprouts, sriraphụ vương & hoisin sauce khổng lồ taste.

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