From 28789dd8dba02630726cf51d9c27df0cf7713e6c Mon Sep 17 00:00:00 2001 From: Jake Runyan Date: Fri, 11 Jul 2025 11:18:40 -0700 Subject: [PATCH] Add vietnamese category and pho --- recipes/docs/vietnamese/_category_.json | 8 +++ recipes/docs/vietnamese/pho.mdx | 74 +++++++++++++++++++++++++ 2 files changed, 82 insertions(+) create mode 100644 recipes/docs/vietnamese/_category_.json create mode 100644 recipes/docs/vietnamese/pho.mdx diff --git a/recipes/docs/vietnamese/_category_.json b/recipes/docs/vietnamese/_category_.json new file mode 100644 index 0000000..aa0069c --- /dev/null +++ b/recipes/docs/vietnamese/_category_.json @@ -0,0 +1,8 @@ +{ + "label": "Vietnamese", + "position": 8, + "link": { + "type": "generated-index", + "description": "Fresh herbs and bold flavors" + } +} \ No newline at end of file diff --git a/recipes/docs/vietnamese/pho.mdx b/recipes/docs/vietnamese/pho.mdx new file mode 100644 index 0000000..228238b --- /dev/null +++ b/recipes/docs/vietnamese/pho.mdx @@ -0,0 +1,74 @@ +--- +sidebar_position: 1 +--- + +import Admonition from '@theme/Admonition' +import Tabs from '@theme/Tabs'; +import TabItem from '@theme/TabItem'; + +# Pho (Vietnamese Noodle Soup) + + + + A traditional Vietnamese noodle soup with aromatic broth, rice noodles, and tender beef. + + ![Pho Vietnamese Noodle Soup](@site/static/img/not-found.svg) + + + + ## Ingredients + + ### Broth: + 2 lbs beef bones (knuckle, marrow, or oxtail) + 1 lb beef brisket (chuck as substitute) + 1 onion, halved and charred + 1 3-inch piece ginger, charred + 7 star anise + 1 cinnamon stick + 6 cloves + 2 cardamom pod + 2 tsp coriander seeds + 1 tsp fennel seeds + 8 cups water + 2 tbsp fish sauce + 1 tbsp sugar + Salt to taste + + ### Serving: + 1 lb rice noodles (banh pho) + 1/2 lb beef sirloin, thinly sliced + 1/2 cup bean sprouts + 1/2 cup Thai basil + 1/2 cup cilantro + 1/2 cup mint + 2 limes, cut into wedges + 2 jalapeƱos, thinly sliced + Hoisin sauce and Sriracha for serving + + +

+ Getting beef bones with cartilage is very important as well as getting a stew meat. Also do not forget to skim after boiling. +

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+
+ + + 1. In a large pot, add **beef bones** and **brisket**. Make sure to cut the brisket in half prior to this. Cover with water and bring to a boil and boil for **5 minutes**. Skim any scum off the top. + 2. Simultaneously, char the **onion** and **ginger** over medium flame. Rinse away the blackened skin. + 3. Also, toast **star anise**, **cinnamon stick**, **cloves**, **cardimom pods**, **coriander seeds**, and **fennel seeds** over medium heat in a saucepan for **3 minutes**. + 4. Add charred and toasted items to the pot. Add **scallions**, **fish sauce**, and **sugar**. Boil for **40 minutes** over **low heat**. Continue to skim the scum. + 5. Remove one piece of the **brisket** and transfer to a bowl of ice water to stop the cooking and refridgerate it. + 6. Cover the pot and continue simmering on low heat for **4 hours**. Add salt, skimming as necessary until ready to serve. Finish the sauce by adding fish sauce, sugar, or salt as necessary. + 7. Boil the **noodles** according to package and add to a bowl. Place slices of brisket, and thinly sliced uncooked **sirloin** or other toppings. Squeeze fresh **lime** on top, and add **bean sprouts** and **basil** as desired. Serve with hoisin sauce and Sriracha on the side. + + +

+ Pho is traditionally served piping hot with plenty of fresh herbs and condiments. The key is the balance of rich broth, tender meat, and fresh garnishes. +

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+
+ + + [Pho Vietnamese Noodle Soup Recipe](https://thewoksoflife.com/pho-vietnamese-noodle-soup/) + +
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