越南河粉不難做，自家製作當然足料，味道天然無添加味精，那種鮮甜香濃的味道，加上軟滑牛肉，實在一試難忘，和餐廳的味道不同，因為大部份餐廳都加味精來減省製作時間和成本的Video: https://youtu.be/D9aw8hnKcN0
2碗材料 [按下圖片放大]
150g 尖竹汶粿條 [fig1]
Group A
3 tbsp (20g)芫茜粒
3 tbsp (20g) 蔥粒
1/2 cup (60g)洋蔥絲
2 tsp 魚露 [fig2]
1 tsp 糖
Group B
400g 肥牛薄片8 牛筋丸（煮熟）
100g 芽菜
湯底 (3L)：
Group A
1kg 牛尾
500g 豬頸骨
Group B
1 tbsp (5g) 茴香籽 [fig3]
1 tbsp (8g) 芫茜籽 [fig4]
2 肉桂條 [fig5]3 桂葉 [fig6]
2 草果 [fig7]
6 八角 [fig8]
10(2g) 丁香 [fig9]
4 薑片
300g 洋蔥
Group C
4.5L 水
2 tsp 鹽
1 tsp 糖
做法[詳細步驟請看短片]
Video: https://youtu.be/D9aw8hnKcN0
1 將湯底Group A汆水洗淨備用
2 將湯底Group A無油中火炒2分鐘
3 將湯底Group A，Group B，Group C 放入煲湯煲煮開，細火煮至小6小時
4 將煮好的湯隔渣備用，尖竹汶粿條煮熟備用5 將湯大火煮滾（2人份量，所以用1.5L)，加入材料Group A煮1分鐘
6 將熟粿條分兩碗，每碗平均放上材料Group B，淋上熱湯即可
備註：吃時可以加金不換，青檸汁，牛肉好沾辣椒醬和海鮮醬吃
我的電子煲湯煲：
[外貌一樣，但牌子不同]
Ingredients for 2 bowls [click the image to enlarge]
150g banh pho noodles [fig1]
Group A
3 tbsp (20g) diced coriander
3 tbsp (20g) diced green onions
1/2 cup (60g) slices onion
2 tsp fish sauce [fig2]
1 tsp sugar
Group B
400g beef slices
8 beef tendon meatballs (cooked)
100g sprouts
Soup base (3L):
Group A
1kg oxtail
500g pork neck boneGroup B
1 tbsp (5g) Fennel Seed [fig3]
1 tbsp (8g) Coriander Seed [fig4]
2 Cinnamon Sticks [fig5]
3 Bay leaves [fig6]
2 Cardamon [fig7]
6 Star anise [fig8]
10(2g) cloves [fig9]
4 sliced ginger
300g onion
Group C
4.5L water
2 tsp salt
1 tsp sugar
Steps [see the video for detailed steps]
Video: https://youtu.be/D9aw8hnKcN0
1 Blanch the soup base Group A ingredient in boiling water. Rinse to clean it. Set it aside2 Pan fry the soup base Group A without oil on medium heat for 2 minutes
3 Put the soup base Group A, Group B, Group C into a pot. Bring it to boil. Simmer for 6 hours
4 Drain the boiled soup through a sieve. Cook the noodle as per suggested cooking time on package
5 Bring the soup to a boil (for 2 people, use 1.5L broth only), add the ingredient Group A and cook for 1 minute
6 Divide the cooked noodle into two bowls evenly. Put the ingredient Group B evenly in each bowl, and pour in hot soup.
Note: You can add Thai basil, lime juice when serve. Beef is good with chili sauce and hoisin sauce.
2碗材料 [按下圖片放大]
150g 尖竹汶粿條 [fig1]
Group A
3 tbsp (20g)芫茜粒
3 tbsp (20g) 蔥粒
1/2 cup (60g)洋蔥絲
2 tsp 魚露 [fig2]
1 tsp 糖
Group B
400g 肥牛薄片8 牛筋丸（煮熟）
100g 芽菜
湯底 (3L)：
Group A
1kg 牛尾
500g 豬頸骨
Group B
1 tbsp (5g) 茴香籽 [fig3]
1 tbsp (8g) 芫茜籽 [fig4]
2 肉桂條 [fig5]3 桂葉 [fig6]
2 草果 [fig7]
6 八角 [fig8]
10(2g) 丁香 [fig9]
4 薑片
300g 洋蔥
Group C
4.5L 水
2 tsp 鹽
1 tsp 糖
做法[詳細步驟請看短片]
Video: https://youtu.be/D9aw8hnKcN0
1 將湯底Group A汆水洗淨備用
2 將湯底Group A無油中火炒2分鐘
3 將湯底Group A，Group B，Group C 放入煲湯煲煮開，細火煮至小6小時
4 將煮好的湯隔渣備用，尖竹汶粿條煮熟備用5 將湯大火煮滾（2人份量，所以用1.5L)，加入材料Group A煮1分鐘
6 將熟粿條分兩碗，每碗平均放上材料Group B，淋上熱湯即可
備註：吃時可以加金不換，青檸汁，牛肉好沾辣椒醬和海鮮醬吃
我的電子煲湯煲：
[外貌一樣，但牌子不同]
Ingredients for 2 bowls [click the image to enlarge]
150g banh pho noodles [fig1]
Group A
3 tbsp (20g) diced coriander
3 tbsp (20g) diced green onions
1/2 cup (60g) slices onion
2 tsp fish sauce [fig2]
1 tsp sugar
Group B
400g beef slices
8 beef tendon meatballs (cooked)
100g sprouts
Soup base (3L):
Group A
1kg oxtail
500g pork neck boneGroup B
1 tbsp (5g) Fennel Seed [fig3]
1 tbsp (8g) Coriander Seed [fig4]
2 Cinnamon Sticks [fig5]
3 Bay leaves [fig6]
2 Cardamon [fig7]
6 Star anise [fig8]
10(2g) cloves [fig9]
4 sliced ginger
300g onion
Group C
4.5L water
2 tsp salt
1 tsp sugar
Steps [see the video for detailed steps]
Video: https://youtu.be/D9aw8hnKcN0
1 Blanch the soup base Group A ingredient in boiling water. Rinse to clean it. Set it aside2 Pan fry the soup base Group A without oil on medium heat for 2 minutes
3 Put the soup base Group A, Group B, Group C into a pot. Bring it to boil. Simmer for 6 hours
4 Drain the boiled soup through a sieve. Cook the noodle as per suggested cooking time on package
5 Bring the soup to a boil (for 2 people, use 1.5L broth only), add the ingredient Group A and cook for 1 minute
6 Divide the cooked noodle into two bowls evenly. Put the ingredient Group B evenly in each bowl, and pour in hot soup.
Note: You can add Thai basil, lime juice when serve. Beef is good with chili sauce and hoisin sauce.
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