Ingredients
1 lb stewing beef
2 veal bones
3 onions
2 garlic cloves
3 qt water
1 tbsp salt
1/4 tsp white pepper
1 tsp anchovy paste
1 tsp vinegar
1 cup flour
1 egg
1/4 cup water
Directions
Cook the meat, bones, onions, garlic, water, salt and pepper together
over medium heat for 2 hours. Strain. Stir in the anchovy paste and
vinegar.
Mix the flour, egg and water together. Knead until very smooth. Force
the mixture through the holes of a colander into the boiling soup.
Cook ten minutes or until noodles are tener. Cut the meat in small
pieces and serve in the soup. Serves 8-10
Servings: 10 servings
Pho (Beef Noodle Soup) Recipe brought to you by Recipe Ideas
Categories: Meat; Soup
The History of Recipes
Food historians have proved the existence of recipes way back into the distant past, in truth as far back into history as the Egyptians, and possibly even further. Having said that, sadly, these ancient cook books were just basic pictorial, hieroglyphic or cunieform recipes for food preparation.
Progressing into The time of the romans 25BC a man called Apicius assembled a collection of scripts which described recipes enjoyed by wealthy roman citizens. In his publication, he recounts how the roman meals were divided into hors d`oeuvre, main course and desserts, something we still use today. This early Roman chef informs us how the cooks of Roman times used many spices and herbs, including a few that will be familiar to modern chefs like bay, mint and parsley. In the 15th century, the Crusaders brought back many new foods, spices and herbs from Arab cuisine, including spices such as coriander, parsley, and rosemary. These new spices and herbs prompted a torrent in books on cookery, many of which are kept safe in private collections. By the arrival of the twentieth century, recipe books are increasing in popularity due to higher levels of literacy, more spare time and having more disposable income. |
We hope you enjoy this Pho (Beef Noodle Soup) recipe.
