House of Asia > Recipes > Pho soup with beef and shiitake mushrooms

Pho soup with beef and schiitake mushrooms Edyta Dyduch House of Asia

Pho soup with beef and shiitake mushrooms

4 servings

slightly spicy

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Vietnamese-style pho soup recipe Edith Dyduch It's the true essence of flavor and aroma! Thanks to its numerous ingredients and long cooking time, this broth is not only delicious but also filling. Enjoy!

Pasta Beef Vegetables Vietnamese over 30 minutes

Ingredients

100 gr House of Asia Pho Pastes
2 tablespoons House of Asia Fish Sauce
5 House of Asia Kaffir Lime Leaves
1 teaspoon House of Asia Garlic, Ginger, and Chili Pastes
1 teaspoon House of Asia Ginger Pastes
100 gr Rice noodles 7 mm House of Asia
284 gr Shiitake Mushrooms House of Asia
800 g beef brisket
3 liters of water
2 onions
½ head of garlic
4 stars of anise
4 cardamom seeds
1 cinnamon stick
4 cloves
4 allspice
1 teaspoon of salt

To serve:

1 chili pepper, chopped
Fresh mint
Fresh coriander
Sweet peas

A method of preparing

Pour water into a pot and add the meat. Bring to a simmer.
Toast the onion and garlic over a burner or in a pan, then add them to the meat.
Season the broth with salt and simmer for about an hour. Meanwhile, skim off any bubbles that form on top. Then add the fish sauce, kaffir lime leaves, star anise, cardamom, cinnamon, cloves, allspice, pho paste, garlic, ginger, and chili paste, and ginger paste. Simmer over low heat for 2-3 hours. Toward the end of the cooking time, add the shiitake mushrooms.
Prepare the noodles according to the package directions, then transfer them to bowls. Pour in the broth and add the chopped meat.
Serve with fresh mint, coriander, chili pepper and snow peas.