sure, but if only you want to eat it then it is not worth making yourself really. Anyway, you decide. 1. blanch 2 kg of beef ribs (no beef bones here, so don't bother to look), and 1 kg of beef chunk to make the beef broth 2. some shabu shabu beef for the final bowl of pho 3. blacken with open fire all the spices in the picture, and the garlic AND the onion halves , you can use 2 onions and I suggest you double the spices I showed in the picture. 4. put the cleaned beef ribs and chunk in new pot of water, add in the spices (put in a bag) and blackened ginger and onion. 2 tbsp. of fish sauce, 1 tbsp. of rock sugar . some coriander ROOTS, parsley roots and basil stems if you have (keep the leaves as garnish when you eat) 5. Boil for 4 hours , first boil on high then medium simmer . 6. taste test your broth, and adjust taste with fish sauce, and if really not meaty enough, add beef stock. 7. FINALLY, boil the small kway teow from market, wash with hot water, put in bowl, put bean sprout, lightly cooked shabu shabu beef, basil leaves, and pour some hot beef broth on top and VOILA. Bon Appetit !
Thanks! Boil for 4 hours and with so much beef to get the stock, W will surely ask me to eat in the restaurant instead. BUT I'll still find a chance to make.
wish DB get better soon.
ReplyDeleteThis comment has been removed by the author.
DeleteThanks, she has recovered !
Delete豐富！好足料！
ReplyDelete最緊要家人鍾意 XD
Delete24孝好媽媽！
ReplyDelete妳都係啦 <3 !
Delete我鐘意越南牛肉河粉呀, 可以教我煮嗎?
ReplyDeletesure, but if only you want to eat it then it is not worth making yourself really. Anyway, you decide.
Delete1. blanch 2 kg of beef ribs (no beef bones here, so don't bother to look), and 1 kg of beef chunk to make the beef broth
2. some shabu shabu beef for the final bowl of pho
3. blacken with open fire all the spices in the picture, and the garlic AND the onion halves , you can use 2 onions and I suggest you double the spices I showed in the picture.
4. put the cleaned beef ribs and chunk in new pot of water, add in the spices (put in a bag) and blackened ginger and onion. 2 tbsp. of fish sauce, 1 tbsp. of rock sugar . some coriander ROOTS, parsley roots and basil stems if you have (keep the leaves as garnish when you eat)
5. Boil for 4 hours , first boil on high then medium simmer .
6. taste test your broth, and adjust taste with fish sauce, and if really not meaty enough, add beef stock.
7. FINALLY, boil the small kway teow from market, wash with hot water, put in bowl, put bean sprout, lightly cooked shabu shabu beef, basil leaves, and pour some hot beef broth on top and
VOILA.
Bon Appetit !
Thanks! Boil for 4 hours and with so much beef to get the stock, W will surely ask me to eat in the restaurant instead. BUT I'll still find a chance to make.
Delete啲蝦好大隻
ReplyDelete食完碗愛心河粉一定即時好返晒^^
多謝，女女好返了
DeleteYummy yummy!
ReplyDelete家人一見到就好開心，所以我都好樂意煮
Delete有媽媽美食,特別醒神.
ReplyDeletehehhehee
Delete媽媽好勁~~~~咩都識整~~我都好鐘意食越南牛肉河~~~啖湯一定無得頂~
ReplyDelete雖然你話唔夠濃味..但屋企整出黎既一定係最健康既!
多謝妳Tiffany <3 !
Delete