@linkbietbuon: nay xp nhẹ nhàng bữa nhe 💋#fyp #xuhuong

linhdangbuonngu💤

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Wednesday 30 September 2026 08:22:23 GMT

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người tình trong mơ :

nhưng em là bông hồng

2026-09-30 10:49:53

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phát minh này làm sao bạn đoán được

phát minh này làm sao bạn đoán được

BEEF PHO!   FOR THE BROTH • 4–5 lb beef bones (I used knuckle and oxtail) • Cold water, to cover • 2 large yellow onions, halved • 1 large piece ginger, about 5 inches, halved lengthwise • ¼ large daikon, peeled and cut into large pieces • 4 scallions, whites for the broth and greens reserved for serving • 4 star anise • 2 cinnamon sticks • 4 whole cloves • 1 tablespoon coriander seeds • 1–2 tablespoons rock sugar or regular sugar • Fish sauce, to taste • Salt, to taste TO SERVE • Dried flat rice noodles • Very thinly sliced ribeye (I bought pre-rolled) • Cilantro • Thai basil • Sliced scallions • Bean sprouts • Sliced Thai chilies • Lime wedges METHOD 1. Place the beef bones and oxtail in a large stockpot and cover with cold water. Bring to a boil and cook for 15 minutes. Drain, discard the water, and rinse the bones thoroughly. Wash the pot to remove any residue. 2. While the bones boil, char the onions and ginger under the broiler or in a dry skillet until deeply browned. Toast the spices in a separate dry skillet for 1–2 minutes, until fragrant. You can transfer them to a spice bag or wrap in cheesecloth, but I left them loose since they’ll be strained out later. 3. Return the cleaned bones to the pot and add fresh water to cover, the charred onions and ginger, toasted spices, daikon, scallion whites, and sugar. Bring to a boil, covering with a lid to help it heat faster, then reduce to a gentle simmer. 4. Gently simmer for 4–6 hours, skimming off foam and excess surface fat as needed. Add cold water if necessary to keep the bones submerged. If using a spice bag, remove it after about 2 hours, or when the broth is sufficiently fragrant. 5. Strain the broth through a fine-mesh sieve. Reserve the oxtail meat and discard the remaining solids. Divide the broth into smaller containers, cool promptly in an ice bath, and refrigerate overnight. 6. Once chilled, remove the solid fat cap, leaving a little fat if desired for richness. Heat only the amount of broth you plan to serve and bring to a simmer. Add fish sauce and adjust with salt or sugar to taste. 7. Cook the rice noodles according to the package instructions, drain, and divide among warmed serving bowls. 8. Loosen any tightly rolled ribeye slices and briefly cook in the simmering broth, then arrange over the noodles. Add the reserved oxtail meat if desired. Ladle the hot broth into each bowl and finish with cilantro, Thai basil, scallions, bean sprouts, Thai chili, and lime. Enjoy! #soupseason #homemadepho #privatechef #falldinnerideas #pho

BEEF PHO!   FOR THE BROTH • 4–5 lb beef bones (I used knuckle and oxtail) • Cold water, to cover • 2 large yellow onions, halved • 1 large piece ginger, about 5 inches, halved lengthwise • ¼ large daikon, peeled and cut into large pieces • 4 scallions, whites for the broth and greens reserved for serving • 4 star anise • 2 cinnamon sticks • 4 whole cloves • 1 tablespoon coriander seeds • 1–2 tablespoons rock sugar or regular sugar • Fish sauce, to taste • Salt, to taste TO SERVE • Dried flat rice noodles • Very thinly sliced ribeye (I bought pre-rolled) • Cilantro • Thai basil • Sliced scallions • Bean sprouts • Sliced Thai chilies • Lime wedges METHOD 1. Place the beef bones and oxtail in a large stockpot and cover with cold water. Bring to a boil and cook for 15 minutes. Drain, discard the water, and rinse the bones thoroughly. Wash the pot to remove any residue. 2. While the bones boil, char the onions and ginger under the broiler or in a dry skillet until deeply browned. Toast the spices in a separate dry skillet for 1–2 minutes, until fragrant. You can transfer them to a spice bag or wrap in cheesecloth, but I left them loose since they’ll be strained out later. 3. Return the cleaned bones to the pot and add fresh water to cover, the charred onions and ginger, toasted spices, daikon, scallion whites, and sugar. Bring to a boil, covering with a lid to help it heat faster, then reduce to a gentle simmer. 4. Gently simmer for 4–6 hours, skimming off foam and excess surface fat as needed. Add cold water if necessary to keep the bones submerged. If using a spice bag, remove it after about 2 hours, or when the broth is sufficiently fragrant. 5. Strain the broth through a fine-mesh sieve. Reserve the oxtail meat and discard the remaining solids. Divide the broth into smaller containers, cool promptly in an ice bath, and refrigerate overnight. 6. Once chilled, remove the solid fat cap, leaving a little fat if desired for richness. Heat only the amount of broth you plan to serve and bring to a simmer. Add fish sauce and adjust with salt or sugar to taste. 7. Cook the rice noodles according to the package instructions, drain, and divide among warmed serving bowls. 8. Loosen any tightly rolled ribeye slices and briefly cook in the simmering broth, then arrange over the noodles. Add the reserved oxtail meat if desired. Ladle the hot broth into each bowl and finish with cilantro, Thai basil, scallions, bean sprouts, Thai chili, and lime. Enjoy! #soupseason #homemadepho #privatechef #falldinnerideas #pho

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