越南粉湯頭 Pho Soup Base

材料 Ingredients

高湯用牛骨頭 Beef Stock Bone 4 磅 lb (1800g) 牛腩 Beef brisket 2 磅 lb (900g) 洋蔥(大) Onion (large) 1 顆 ea 胡蘿蔔 Carrot 2 根 ea 芹菜 Celery 3 根 ea 香茅 Lemongrass 3 支 stalk 薑片 Ginger slice 4 片 Slice 大蒜Garlic 4 瓣 clove 八角 Star Anise 6 顆 ea 丁香 Clove 1 小匙 tsp 黑胡椒粒 Black peppercorn 1 小匙 tsp 肉桂棒 Cinnamon stick 1 根 ea 魚露 Fish sauce 3 大匙 Tbs 糖 Sugar 2 大匙 Tbs 鹽 Salt 1 大匙 Tbs 水 Water 20 杯 cup

做法﹕

1.	燒開2/3鍋的水。將牛骨和牛腩放進滾水內燙5分鐘﹐水要蓋過牛肉。倒掉熱水﹐撈出牛骨和牛腩用冷水沖洗乾淨。將牛骨，牛腩和20杯水放回鍋裡用大火燒滾。將浮在湯上的渣滓撇掉。
2.	洋蔥去皮切成4大塊。胡蘿蔔和芹菜各切成3段。大蒜拍破。香茅略拍後切成小段。將上述材料和薑片放進乾鍋用中火烙3分鐘。加入黑胡椒粒，八角，丁香，肉桂棒再烙2分鐘。
3.	把(2)項裡的材料加入鍋裡。等湯燒滾後，加入魚露，糖和鹽。轉小火，加蓋煮1個小時。
4.	取出牛腩，待涼了以後裝盒冷藏。原湯鍋再加蓋繼續煮1個小時。時間到後丟棄牛骨頭。等湯涼了之後放進進冰箱直到表面的油變硬。撇掉最上層的油。
5.	把湯經由濾网倒進一大盆內。用擀麵杖壓擠留在濾网內的蔬菜成泥狀後流入湯內。再將湯經由濾網倒回湯鍋。
6.	將高湯裝瓶冷藏。如果短期不食用，可以裝在製冰盒裡冷凍。

PROCEDURE:

1.	Boil a 2/3-full pot of water. Add the beef bones and brisket and cook for 5 minutes. Remove from the heat and drain the pot. Rinse the beef bones and brisket under running cold water. Return the beef bones and brisket back to the pot. Add 20 cups of water and bring the mixture to a boil. Skim off the foam at the surface of the soup.
2.	Peel the onion and cut it into 4 pieces. Cut the carrot and celery in thirds. Crush the garlic. Lightly crush the lemongrass and cut it into segments. Place the ingredients above in a dry pan and heat for 3 minutes. Add the black peppercorns, star anises, cloves and cinnamon stick. Continue to heat for another 2 minutes.
3.	Add the ingredients on point (2) to the soup. After the soup boils, add the fish sauce, sugar and salt. Turn the heat to low, cover and cook in low heat for 1 hour.
4.	Remove the beef brisket and store it in the fridge after it cools down. Continue to cook the soup in low heat for another hour. Discard the bones. After the soup cools down, store it in the fridge until the fat on the surface is harden. Remove the fat.
5.	Strain the soup through a sieve. Using a pestle or a dough roller to press the vegetables in the sieve and squeeze out as much juice as you can. Pour the soup back to the pot through a sieve.
6.	Pack the stock and store it in a fridge. If not using the stock in the near future, store it n a freezer.

運用食譜(Application)

越南牛肉粉 Pho Bo (Vietnamese Beef Noodle Soup	越南半熟牛肉粉 Pho Bo (Vietnamese Rare Steak Noodle Soup)

最後更新 (Last Update): 04/22/2014
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