Tour and Travel  wild life farm Vietnam The Sheraton hotel 5 star beach side pool bar
A taste of the Vietnam. Beach bar and restaurant Hotel in the Vietnam.

Best Travel Holiday Hotels Deals This Month to Vietnam 2018

Facts About Vietnam Useful Information Culture Ha Noi and the Red River Delta
North East Coast Far North East North West Vietnam North Central Vietnam
Central Vietnam South Central Coast Central Highlands Hotels Ho Chi MInh City
Mekong Delta Vietnam Folk Tales Going To Vietnam Vietnam Cuisine        Contact Us

4 u all .net

  Vietnam Tours Sub menu


Cooking Vietnam Cusine

Rice, Seafood, Beef, Grilled pork

Table of contents


(Northern dish)

Cooking Vietnam

Vietnam Cusine
Rice & Noodles

Cheap Hotel Restaurants Tours Guide Vietnam

10 Best Places to Visit in Vietnam

Cu Chi Tunnels

Ho Chi Minh City HCMC

Hanoi Vietnam

International Schools HCMC


Hotel Vietnam Map

Ingredients: (makes 4 bowls)

800 g pho (flat rice noodles)
200 g lean beef
750 g beef bone (choose a bone from the hind quarters)
1 root ginger, 1 shallot
5 g five-spice powder
20 g green onion, coriander or Asian basil
Fish sauce, salt, and msg to taste
Condiments: lime, chili, pepper, chili sauce, and vinegar


1. Break beef bone and dress carefully. Place into a pan with 4 liters of water. Bring the pan to a boil, skim off the bubbles, reduce heat, and simmer. Roast unpeeled ginger and shallot until slightly burnt, then crush and add to the broth along with the five-spice powder. Continue to simmer for 150-180 minutes until most of the fat rises to the surface and there is around 1.5 liters of broth left, or enough for four bowls. Remove beef bones. Add fish sauce and msg to taste and continue to boil.
2. Rinse coriander (or Asian basil) and green onion. Cut off the white part of the green onion (about 7-8 cm long) and blanch in the boiling broth. Dice the green part along with the coriander.


1. Place phd into a bamboo or mesh sieve, dip in hot water (50-60°C), stir to separate the noodles, and drain. Distribute equally among four large bowls.
2. Divide beef into four parts, one for each bowl. Cut each part across the grain into very thin slices, clump the slices together, and flatten them into a patty with the flat of the knife. Place each patty into a bowl on top of the noodles, add coriander and green onion, and add boiling broth so that it covers the noodles and cooks the beef. Serve very hot. The beef must be sliced for one bowl at a time, and the broth must be poured on immediately so that it is hot enough for the beef to cook through.Each person can add condiments to taste individually.

⇑ Top of Page