có 6 quy trình chế biến:

Rice ingredients -> Soak -> Blend -> Puff -> Stir-fried (steamed) -> Coated (steamed)

Stage 1: Choose rice to make pho Rice must be whitened, washed thoroughly to separate inorganic impurities and bran and then rinsed after soaking, eliminating all strange flavors, limiting the growth of microorganisms during storage and processing. time to soak and process flour. Stage 2: Soaking process Soaking rice is an important technological step in flour production. The purpose of immersion is to change the intermolecular bonds of the endosperm, thereby destroying or weakening the bonds between the endosperm as well as between the starch particles and the protit walls in the cell, for final cleaning. and the impurities sticking on the outside of the rice grain. The change in the structure of the grain leads to a decrease in mechanical strength.

Soak is satisfactory when the seeds swell, soften and be easily crushed with two fingers. When soaking seeds, there are two processes simultaneously: swelling and fermentation (mainly lactic fermentation). Lactic fermenting bacteria are active at 45-52 degrees C, it converts a part of dissolved carbohydrates into lactic acid. The formed acid will accumulate in the soaking water and act on the protit to make the seeds soft, at the same time, along with lactic bacteria, some harmful microorganisms also actively reduce the nutritional value of the finished product. Soak rice for more than 4 hours. Then take out and drain. Stage 3: Crushing (grinding) The grinding process is divided into two types: dry crushing and wet grinding. Wet grinding will help to reduce material loss and starch granules less structural damage. Crushing aims to make the ingredients have the desired smoothness so that during the coating process, the toughness is not crumbled, and the thinness of the cake. Grind the soaked rice with crushed stone mortar with water to make the water powder solution. Crush with stone mortar with low capacity, wear-out, large and irregular powder. Currently, although the production facilities still use stone mortars, there have been improvements.

Stage 4: The process of filtration (holding the baby) On a family scale, the water separation process, also known as holding baby, is the mixture of flour is put into a large cloth bag and hung up high, water will pass through the cloth bag, and the powder will be keep in cloth bag. When the water in the bag is no longer flowing, check the powder and stop holding the baby.

Stage 5: kneading (stirring) process The filtered powder can be put into the machine to stir with water to form a powder with a suitable liquid.

Stage6: Coating (steaming) process After being diluted, the powder is coated on the side of the steamer, steamed by steam.

1.Raw materials for beef noodle sou(Nguyên liệu)
  Beef fillet 1.2 kg
  Bovine bone, 2 kg
  Beef 0.7 kg
  Anise 50 gr
  Noodles 1 kg
  Cloves 100 gr
  Cardamom 100 gr
  Cilantro seeds 50 gr
  Living price 300 gr
  Lemongrass 2 branches
  Onion 1 bulb
  Tangerine peel 100 gr
  Vegetables served with a little
(cilantro / cilantro)
  Ginger 1 bulb
  Common spices 1 a little

2.Preliminary processing of raw materials for brot(Sơ chế nguyên liệu hầm nước dùng)
Put lemongrass in a large pot of water, bring to a boil, and then blanch the bones in one shot to eliminate the smell of beef bones.

Next, put the beef ribs in a baking tray with ginger and onions, then put the tray in the oven for about 5 to 10 minutes until the ribs are about to edge, then pick up the ribs and drop them in an ice bath.

Next, spread a clean mosquito net over the flat surface, placing cardamom, mandarin peels, cloves, anise and coriander seeds in the center of the towel. You grab the edges of the towel to cover the ingredients, then tie it with a thread.

3.Cook Pho broth(Nấu nước dùng phở)
Put the beef ribs in a pot with onions, lemongrass, ginger, and pack the seasoning mixture in a prepared cloth to make broth.

Heat until the broth turns opaque yellow, fragrant, remove the bones of the beef tube, together with seasoning and lemongrass. Continue to remove all the remaining ingredients in the pot to make the broth clearer.

You season in the pot with a little salt, monosodium glutamate, seasoning seeds and sugar, stir well, season to taste so that the broth has a rich taste to taste.

4.Preliminary processing of other materials ( Sơ chế nguyên liệu khác )
Peel the onion and slice it thinly. Cut the cilantro into small pieces.

Beef fillet is sliced into thin slices, so sliced according to the grain so that the beef will not be chewy during processing.

Boil beef corn briefly over boiling water so that the corns will hunt, then cut into thin pieces.

Blanch the bean sprouts and the onion head through boiling water. Blanch the noodle cake through boiling water 1 time.

5.Finished products ( Thành phẩm )
Prepare a large bowl, place the spring onion on the bottom of the bowl, then the noodle cake. Put the sliced beef fillet and beef corn in a bowl, scoop 1 teaspoon of chopped cilantro and sliced onions and a little pepper over the beef and finally pour in hot broth.

Beef noodle soup has a characteristic aroma of beef bone broth and anise, sweet and creamy with smooth noodle cake. Enjoy the bowl of pho while it's still hot, buddy!

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