Quick 'pho' soup with veal
150 min
Pataky Péter
Ingredients
Price per portion:HUF 5,362.63
INGREDIENTS
You probably have at home
Preparation method
1
Place the bone-in beef shank (osso bucco) into boiling water and boil for 5 minutes to ensure a clear soup later.
2
Then, remove it, rinse, and place it in 3 liters of cold water to cook. After one hour, add the whole veal leg as well.
3
Meanwhile, in a dry pan, toast the spices in order, then the halved ginger, halved onion, and a halved head of garlic until nicely dark brown.
Chef's tip
Traditionally, the soup is cooked overnight from beef bones and beef, so locals in Vietnam consume it from morning. You can also try adding hair-thin slices of raw beef sirloin to the bowl, which will cook from the hot soup. Instead of beef, the soup can also be made from pork, chicken, or even duck, or a mixture of these. The key is slow simmering.
Nutritional values
Energy value
2447.64 kJ585 kCalWe Also Recommend
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120 min
