Top 10 # Chi Cach Nau Pho Ga Xem Nhiều Nhất, Mới Nhất 3/2023 # Top Trend |

Turkey Pho Recipe (Pho Ga Tay Quay)

Earlier this year I confronted my turkey issues. chúng tôi had invited me to partner with them on Shanghai soup dumplings as well as soy milk and tofu video tutorials. They asked me to share other cooking insights and I thought of turkey pho. If you roast turkey around the holidays, how could the remains be turned into pho noodle soup? Maybe turkey pho would be a gateway for people to craft pho at home?

I didn’t include a recipe for turkey pho in The Pho Cookbook because it’s mostly a seasonal thing and plus, we didn’t have enough space in the book. To carryout the project for ChefSteps, I roasted several 11 to 13-pound turkeys to generate carcasses and other leftovers bits that would be used for developing a turkey pho recipe.

One of the most challenging aspects of making good turkey pho (and perhaps another reason why I shied away from it) is how to downplay the strong turkey flavor, which wiped out the subtleties of the charred onion and ginger. Pho is a delicate dance of spices and aromatics. In the end, I dumped the charring and instead dry sauteed the onion and ginger. I also chose to add lots of vegetables to counterbalance the turkey-ness of the turkey broth.

The other thing is that the roast turkey carcass can yield an extremely cloudy broth. My initial attempts were yucky like dirty dishwater. I strained it multiple times, let it rest, and skimmed off a strange layer of scum that accumulated on top but to no avail. The broth was unattractively cloudy and yellow-gray. Who’d want to eat that?

I was on the verge of breaking down and going cold turkey on turkey pho, admitting defeat. I looked for clues online and asked other culinary professionals whom I came across. At a Google campus banh mi book signing, the head chef who chaperoned me told me that roast turkey broth was always cloudy. A man in his late forties or early fifties, he had decades of cooking experience in Europe and America. Can I do anything to strain it or let it settle? Not really, he responded and shrugged.

But I persisted and around the fifth round, I began suspecting that the oil, fat, and other natural roasting residue were suspended in the broth to create that cloudiness. (If you ever wonder how I develop and write recipes, know that obsessive curiosity is involved.) Pho broth is usually made with raw proteins and during the simmering the fat releases slowly, separates, and rises to the top.

I suffered a couple nights of bad sleep and woke up one morning with the idea to rinse and use the kitchen sink water faucet to spray down the carcass with water. From the wells in the backbone came a lot of dark gunk, among my nemeses. I brewed the broth and some cloudiness remained, but it was handsome and reflected the pho spirit in looks and flavor.

And the taste? Really good. I was quite proud and happy. My husband was surprised and amazed. Jennifer and Genevieve, the team that shot the video, gobbled up the shoot leftovers. Hooray for the turkey pho victory!

By the time I’d simmered my last batch of turkey pho broth, I was won over to the roast turkey camp. This year, we’ve eaten enough roast turkey to make up for many lapsed Thanksgiving turkey dinners. In doing so, we realized that it tasted much better than we recalled. I also realized that turkey is eaten year round. Butchers at my local Whole Foods market and an indie grocer told me that they sell whole turkeys and turkey parts on a regular basis, not just around Thanksgiving. Going forward, I can roast a turkey whenever I want to and I have something to look forward to doing with leftover roast turkey parts.

Here’s the video that Chefsteps released as part of the recipe below.

Related posts:

If you’d like extra details and wide range of recipes to help you master Vietnamese pho, check my book, The Pho Cookbook (Ten Speed Press, 2017). I’ve packed 99 percent of my knowledge into that book (the remaining 1 percent is boring. Here’s a preview of the book, along with reviews and press. 


3 pounds roast turkey carcass, wings, drumsticks, and other unwanted parts

1 Fuji apple, peeled, cored, and cut into 3/4-inch chunks

1 large celery stalk, coarsely chopped

1 medium carrot, cut into thick rounds (scrub and use unpeeled, if you like)

12 ounces napa cabbage leaves, cut into large pieces

1 bunch (1.5 oz) cilantro, stems and leaves roughly chopped

4 star anise

3 whole cloves

1 tablespoon coriander seed

A 3-inch cinnamon stick

1 large yellow onion, peeled, halved, and cut into thick slices

Chubby 3-inch section ginger, peeled, cut into thick slices, and bruised

15 cups water

2 teaspoons fine sea salt, plus more as needed

2 to 3 tablespoons fish sauce


16 ounces dried narrow flat rice noodles, soaked in hot water until pliable, then drained

1 1/4 pounds cooked turkey meat, thinly sliced or torn into bite-size pieces

1 very small yellow or red onion, thinly sliced against the grain and soaked in water for 10 minutes

1/3 cup thinly sliced green onion, green parts only

1/3 cup chopped fresh cilantro, leafy tops only

Pepper (optional) 

Optional extras

3 cups bean sprouts

10 to 12 sprigs mint, Thai basil, or a combination of both

2 limes, cut into wedges

1 or 2 Thai, jalapeño, Fresno, or serrano chile, thinly sliced with seeds intact


Use your hands to break up the turkey backbone and wings (if using) into pieces so they will fit into the pot. Give them a very quick spray or rinse of water to remove visible impurities. Set in a large bowl with the apple, celery, carrot, cabbage, and cilantro.

Put the star anise, cloves, coriander seed, and cinnamon in a small stockpot, about 8-quart capacity. Over medium heat, toast the spices for several minutes, shaking or stirring, until fragrant. Add the onion and ginger, stir for 45 to 60 seconds, until fragrant. Add 8 cups of the water to arrest the cooking process. Add the turkey, apple, vegetables, salt, and the remaining 7 cups water.

Partially cover and bring to a simmer over high heat. Uncover and as needed, skim and discard scum. Adjust the heat to gently slimmer for 1 hour and 15 minutes. When done, let rest for 10 to 15 minutes.

Retrieve the turkey pieces to make straining easier. Pour the broth through a muslin-lined mesh strainer positioned over a medium pot. Discard the solids. There should be about 12 cups of broth. Season with fish sauce and if needed, extra salt.

Divide the noodles among 6 soup bowls. Meanwhile, bring the broth to a simmer over medium heat. At the same time, fill a pot with water and bring to a rolling boil for the noodles.

For each bowl, place a portion of the noodles in a noodle strainer or mesh sieve and dunk in the boiling water. When the noodles are soft, pull the strainer from the water, shaking it to let water drain back into the pot. Empty the noodles into a bowl. Top with turkey, then add the onion, green onion, and cilantro. Finish with pepper.

Taste and check the broth flavor again, adjust if desired, then raise the heat and bring it to boil. Ladle about 2 cups of broth into each bowl. Serve immediately with extras at the table.

Courses breakfast, lunch, dinner

Cuisine Vietnamese

 Related info:

The Los Angeles Times test kitchen recently test drove two recipes from The Pho Cookbook for an article that I wrote. If you’re eager to try them out, check out the story. Hope they tide you over until the book is released.

In case you wonder, the pho book releases on February 7. A preview is here and yes, you may pre-order, too! Thanks for your pho-nomenal enthusiasm.

Instant Pot Pho Ga (Vietnamese Chicken Pho)

Make this Comforting homemade Instant Pot Pho Ga (Pressure Cooker Chicken Pho)! This fragrant Vietnamese Chicken Noodle Soup warms the heart and nourishes the soul. So easy to make!

Check out Our Handpicked Instant Pot Accessories

After studying (mostly eating 😛 ) bowls & bowls of Chicken Pho in pursuit of the yummiest bowl of Pho Ga, we’re finally ready!

Phở or pho (pronounced “fuh”, rhymes with “duh”), a steaming hot bowl of comfort, is taking North America by storm! 😀

This Vietnamese soothing sweet-savory broth filled with fresh, simple & familiar ingredients (at a cheap price!) is winning lots of hearts.

Due to a big population of Vietnamese immigrants, we’ve been blessed with countless Vietnamese restaurants right in our community. So, Pho stops is a must for our dates since our teen years. 🙂

What’s awesome is that Vietnamese restaurants often offer a variety of options for you to create your own bowl of pho. You can choose the type of noodles and toppings or ingredients.

Chefs from different regions of Vietnam offer varying styles & flavors of Pho, and that’s the beauty of Pho!

Generally, Phở bò (Beef Pho) is the biggest player, Phở gà (Chicken Pho) is also well-loved. But bún bò Huế (Spicy Beef Noodle Soup) is the one that conquered our hearts. 😀

As we study each bowl of Chicken Pho, we found that some restaurants serve it with the same broth as their Beef Pho; others serve Pho with barbecued chicken on the side; some broths are sweeter in flavor, some broths are clearer, while other broths are darker in color.

After all the hard work (eating 😛 ), we’re finally ready to share our Instant Pot Pho Ga Recipe!

What We Look for in Instant Pot Pho Ga:

Broth: clear broth with depths of chicken fragrance and flavors; light, delicate flavors

Chicken: flavorful chicken with a good mouthfeel

Noodles: al dente noodles that is cooked through with a satisfying mouthfeel

Garnishments/Herbs: fresh, balance the noodle soup’s flavors, and not overpowering

You’ll Enjoy Instant Pot Chicken Pho Because:

Easy to make at home!

Healthy & nourishing Asian chicken noodle soup

Comforting hot bowl of noodles is satisfying & heartwarming to eat, especially during cool seasons

Simple, clear broth with lighter flavors, but full of chicken fragrance

Time to make Chicken Pho in Instant Pot!





Instant Pot Pho Ga (Vietnamese Chicken Noodle Soup)

Make this Easy Homemade Instant Pot Pho Ga Recipe: comforting & fragrant Vietnamese Chicken Noodle Soup that warms the heart & nourishes the soul.




(roughly 3 ~ 4lbs)

good quality whole free range chicken (or 3.5lbs drumsticks + thighs)


medium onions (one yellow 241g, one white 249g)

, peeled and halved




, unpeeled & cut into long strips



small bunch fresh cilantro


garlic clove

, crushed



yellow rock sugar

or 1 tablespoon of brown sugar





cinnamon stick


tablespoon (5g)

coriander seeds


cups (2L)

cold water


tablespoons (30ml)

fish sauce



fine table salt + more to taste


tablespoons (30ml)

vegetable oil


medium banh pho (flat rice noodles)

, soaked in lightly salted hot water for 18 – 25 minutes (70g – 80g per person)

Garnishes on Noodles:


small white onion

, thinly sliced

Fresh cilantro

, leafy part

1 – 2

stalks green onion

, finely chopped

A touch of freshly ground black pepper

Optional: Hard boiled quail eggs

Herb Platter on the side:

Bean sprouts (40g per person)



, cut into 6 wedges



Thai chili pepper

Thai basil

Hoisin sauce



Instant Pot Pressure Cooker

♥ Share this Recipe so We can create more yummy recipes for you.  Thank you 🙂

Step-by-Step Guide: Instant Pot Pho Ga

Ingredients for Instant Pot Chicken Pho


1 (roughly 3 ~ 4lbs) good quality whole free range chicken, (or 3.5lbs drumsticks + thighs)

2 medium onions (one yellow 241g, one white 249g), peeled and halved

1 tablespoon (13g) ginger, unpeeled & cut into long strips

1 (36g) small bunch fresh cilantro

1 garlic clove, crushed

15 grams yellow rock sugar or 1 tablespoon brown sugar

4 cloves

½ (3g) cinnamon stick

1 tablespoon (5g) coriander seeds

8 cups (2L) cold water

2 tablespoons (30ml) fish sauce

1/2 teaspoon fine table salt + more to taste

2 tablespoons (30ml) vegetable oil


Medium banh pho (70g – 80g per person)

Garnishes on Noodles

1/2 small white onion, thinly sliced

Fresh cilantro, leafy part

1 – 2 stalks green onion, finely chopped

A touch of freshly ground black pepper

Optional: Hard boiled quail eggs

Pho Herbs Platter on the side

Bean sprouts (40g per person)

1 lime, cut into 6 wedges

Optional: Mint, Thai chili pepper, Thai basil, Hoisin sauce, Sriracha

What is Yellow Rock Sugar 黃冰糖?

Yellow Rock Sugar 黃冰糖 are irregular hard lumps of crystallized sugar made from unprocessed sugar cane. They’re not the same as White Rock Sugar.

It’s commonly used in Chinese cuisine for making marinades, sauces, soups, traditional Chinese medicine, dessert soups, and in tea.

Since Yellow Rock Sugar is not as sweet as white sugar, it works well to balance flavors in Chicken Pho’s delicate broth by imparting a mild sweetness.

Where to Buy it? You can find them in Asian supermarkets or Amazon

Lung Po Rock crystals Sugar (Yellow Lump Raw Cane Sugar) 16oz x3pk

Net weight of each box: 454g (16oz)

*Fun Tidbit: When I was a kid, I often sneaked in the kitchen to hunt for hidden chocolate or candies. If I couldn’t find any snacks to satisfy my sweet cravings, my last resort would always be the Yellow Rock Sugar in the yellow paper box wrapped with cellophane. hehe~ 😛 I would make my way through the huge hard lumps to find some tiny ones I can suck on.

What is Free Range Chicken?

Free Range Chickens have been raised in farms that let them freely roam outdoors (for at least part of the day), rather than being locked in cages.

Why Free Range Chickens? They are more firm, flavorful, and have a better mouthfeel. 😀

*Pro Tip: The chicken is the soul of Chicken Pho. So the chicken’s quality makes a world of difference in making this Pho Ga. If you wish is to make a yummy bowl of Pho Ga, it’s essential to buy a high quality chicken!!

We highly recommend using Free Range Chickens because they have better texture & stronger chicken flavors to impart into the Chicken broth. But if you don’t have access to Free Range Chickens, regular chickens will also work. 🙂


Toast Spices

Place 1 tbsp (5g) coriander seeds, half a cinnamon stick, and 4 cloves in the pressure cooker.

Heat up your pressure cooker over medium heat (Instant Pot: press Saute button).

When you smell the fragrance released from the spices (~2mins), remove and set aside the toasted spices.


Char Onions and Ginger

Make sure your pot is as hot as it can be over medium heat (Instant Pot: wait until the indicator says HOT).

Pour in 2 tbsp (30ml) vegetable oil and ensure to coat the oil over whole bottom of the pot.

Carefully place 2 halved medium onions (flat side down) and the ginger pieces in the pressure cooker. Allow the onions and ginger to char without touching them (~5 mins).

At the four minutes mark, add in the crushed garlic clove.

*Pro Tip: Don’t skip this step as charring the onions & ginger will bring out their flavors. It will not only deepens the Instant Pot Pho ga’s overall flavor.


Pressure Cook Chicken Broth

Pour in ½ cup (125ml) cold water and fully deglaze the bottom of the pot with a wooden spoon.

Add in the toasted spices, 15g yellow rock sugar, 1 (36g) small bunch fresh cilantro, 2 tbsp (30ml) fish sauce, ½ tsp fine table salt.

Pour in 3½ cups (875ml) cold water.

Carefully add in the whole chicken (or chicken drumsticks + thighs) with a kitchen tong. If your chicken comes with neck and feet, add them in as well.

Pour in 4 cups (1L) of cold water.

*Pro Tip: Try not to pour the water directly at the chicken as it can splatter chicken’s germs outside of the pressure cooker. Make sure the chicken is at least 90% submerged into the liquid.

Close lid and pressure cook at

Pressure Cooking Method: High Pressure for 10 minutes, then 20 minutes Natural Release

After 20 minutes, turn the venting knob to venting position to release the remaining pressure.

Open the lid carefully.


Prepare Garnish

While the pressure cooker is pressure cooking, thinly slice ½ small white onion and place the slices in a bowl of cold water for 15 minutes to reduce the pungency.

Prepare the remaining garnish as described in the ingredients list.


Prepare Banh Pho

When the pressure cooker starts natural releasing, place dried Banh Pho (70 – 80g per person) in a large mixing bowl.

Pour lightly salted boiling water into the mixing bowl until the dried pho is fully submerged. Stir & loosen them up occasionally.

Once the Banh Pho are cooked through (for 18 – 25 minutes), drain and run them under cold tap water to stop the cooking process.


Strain Chicken Broth

Transfer whole chicken to a large mixing bowl filled with cold water.

*Pro Tip: The whole chicken will most likely fall apart. This step firms up the skin and cools the chicken to touch.

Strain chicken broth through a fine mesh strainer and remove the fat with a fat separator or skim them off with a ladle.


Season Chicken Broth

Bring the chicken broth back to a boil over medium heat (Instant Pot: press Saute button).

Taste the chicken broth and adjust the seasoning accordingly by adding more salt. It will need quite a bit.

Once the chicken is cooled to touch, debone and serve in small pieces or serve in large bone-in pieces.


Serve Instant Pot Chicken Pho

Place cooked Banh Pho and chicken pieces in a large bowl.

Garnish with white onion slices, chopped green onions, fresh cilantro (leafy part), hard boiled quail eggs (optional) and some freshly ground black pepper.

Pour in boiling chicken broth and serve it piping hot.

Step 9Eat Pressure Cooker Chicken Pho

Sip some of the hot soup first, then try adding the garnish one by one to taste how they change the flavor of the soup.

When you add some Thai basil leaves, the soup will have more complexity.

When you squeeze in some lime juice, the whole bowl will transform into another flavor profile.

We served our Instant Pot Chicken Pho with a side plate of Bean Sprouts, Lime Wedges, Thai Basil, Peppermint Leaves, and Thai Chili Pepper.

*Pro Tip: In our opinion, using Hoisin sauce and Sriracha as a dip on the side is more suitable for beef pho as those two sauces can overpower chicken meat.

Ta da! A steaming hot bowl of Instant Pot Chicken Pho Ga! Enjoy~

Cach Nau Hu Tieu My Tho, Cách Nấu Hủ Tiếu Mỹ Tho

Cach nau hu tieu my tho, cách nấu hủ tiếu mỹ tho

– Xương heo (xương ống thì ngon vô cùng)

– 1lb thit xay

– 1/2 tôm (nếu ăn nhiều thì 1 lb)

– 1 vỉ trứng cút 24 cái, nếu không có tươi thì

dùng 1 lon trứng cút

– 1 bó cần tầu nhỏ

– 2 trái chanh

– 1 bọc giá (ít nhiều tuỳ số lượng ngưòi ăn)

– 2 muỗng canh củ cải mặn cắt nhỏ của chinese

– 2 củ cải trắng

– đường, nước mắm, bột ngọt, dầu lynn

– dầu hào (hoặc xì dầu) + giấm + dầu mè

– Bắc 1 nồi nước lèo to tuỳ ý thích, nấu cho sôi, và nếu thích cho vào 1 củ hành tây chẻ làm tư, đừng có chẻ đứt. Nấu cho sôi thì cho gia vị vào, thường thì cho vào khoảng 2 muỗng ăn canh đầy, nếu thấy nồi nước lèo chưa đủ mùi thơm và ngọt thì cho thêm vào. Xong thì nấu cho sôi, cho tan gia vị, để lửa nhỏ lại, và nêm cho vừa ăn, thêm nước mắm, đường, bột ngọt khi cần. Nêm vừa ăn thì thôi, vặn lửa nhỏ để nước lèo sắc và ngon.

– thịt xay: cho lên chảo tí dầu cho nóng, xong cho vào 2 muỗng canh cải mặn. Kế đến cho thịt vào xào, rồi cho vào tí đường, tí bột ngọt, xào lửa cao cho săn, khi chín thì nêm cho vừa ăn, nếu không vừa ăn thì nêm thêm gia vị. Xong tắt lửa bỏ qua 1 bên.

– Xá xíu mua về thái miếng mỏng để vào đĩa.

– Gan luộc với 1 chút muối + vài lát hành tây (cho có vị thơm), vừa chín tới vớt ra, thái miếng mỏng.

– Tôm: chẻ lưng, lột vỏ, chà muối, rửa sạch để ráo nước (có thể trụng tôm khi nào ăn cũng được, còn không thì trụng hết 1 lúc bày ra dĩa, trụng trong nồi nước lèo). Trụng tôm để ráo rồi cho vào cùng đĩa với gan.

– Trứng cút tươi: thì luột chín ròi bóc bỏ vỏ. Còn trứng cút lon: thì nấu nồi nưóc sôi nhỏ lên, bỏ trứng cút vào trụng sơ rồi đổ ra gỗ cho ráo nước và bỏ 1 bên đĩa cùng với gan, tôm.

– Cần: rửa sạch cắt, lấy phần cọng, cắt nhỏ như cắt hành, cho vào 1 chén. Còn phần lá thì cắt dài dài giống cắt hẹ, để vào đĩa.

– Hành lá: rửa sạch, phần trắng thì cắt khúc dài dài, phần lá thì cắt nhỏ. Cho vào 1 chén. Rồi cắt vài miếng chanh để chung 1 bên.

– Hẹ: rửa sạch, rôi cắt khúc dài dài, để chung với cần.– Giá: rửa sạch, ráo nước để chung với hẹ + cần.

– Xương heo rửa cho sạch, cho nồi nước sôi vừa thôi, sôi lên thì cho toàn bộ xương vào trụng sơ, rồi đổ bỏ nước, rửa sạch, cho sạch máu tanh.

– Lấy 1 nồi nước to, nấu sôi. Cho vào xương heo + 2 cái củ cải trắng, bào vỏ rửa sạch. Nấu cho sôi lên rồi cho lửa nhỏ xuống để sôi từ từ cho đến khi nào xương mềm. Trong quá trình thì hớt bỏ bọt cho sạch và trông nước lèo. Khi xương mềm thì nêm gia vị vào cho vừa ăn thì thôi. Khi nào ăn thì múc cho vào tô hủ tiếu.

– Khi nào ăn thì mới trụng hủ tiếu. Cho 1 nồi nước vừa, đầy nưóc nấu sôi. Dùng cái giá lưới để trụng hủ tiếu như vậy ăn ngon hơn, hủ tiếu mềm mại nữa. Bỏ hủ tiếu vào giá, trụng vào nước đang sôi, rờ cọng hủ tiếu mềm thì sóc cho ráo nước rồi bỏ vào tô.

– Kế đến cho vào tô 1 muỗng canh thịt bầm, vài lát xá xíu, 2 cái trứng cút, 4 con tôm, vài lát gan, cho lên trên 1 nhúm lá hẹ và 1 nhúm cần cắt nhỏ.

– Cho nước lèo đang sôi vào tô, rắc tiêu, hành phi, bầy vài lá cần lên mặt tô cho đẹp và ngon mắt.

– *Nước sốt hủ tiếu khô: 1 tsp dầu hào + 1 tsp dấm + vài giọt dầu mè, khuấy đều (cho 1-2 tô).

– Chuẩn bị tô hủ tiếu với tất cả mọi món bày trên mặt tô như ở trên, thay vì cho nước lèo vào, chúng ta cho 1 muỗng sốt hủ tiếu khô* vào. Khi ăn trộn lên cho nước sốt thấm đều với sợi hủ tiếu. Nước lèo thật nóng được để vào một chén riêng với một ít hành ngò và cần lá, vừa ăn hủ tiếu khô người ta vừa húp thêm nước dùng.

Cach nau hu tieu my tho, cách nấu hủ tiếu mỹ tho

500g hủ tiếu Mỹ Tho, 150g tôm sú, 100g tim lợn, 100g gan lợn, 100g thịt lợn xay, 10 quả trứng cút. ½ kg xương, 100g giá, 100g cần tây, 100g mùi tàu, chanh, ớt, hành lá, tiêu, nước tương, tỏi ngâm chua, 1 thìa soup hạt nêm, 2 thìa soup nước mắm, 1 thìa cafe đường, muối.

Hành lá thái nhỏ. Giá, cần, mùi tàu rửa sạch, để ráo nước. Tôm sú, trứng cút luộc chín, bóc vỏ.

Xương cho vào nồi nấu với 1,5 lít nước, 1 thìa cafe muối. Nước sôi cho tim gan vào luộc chín, vớt ra để nguội, thái mỏng. Nêm nước lèo với 1 thìa soup hạt nêm, 2 thìa soup nước mắm, 1 thìa soup đường.

Hủ tiếu trụng nhanh cho ra tô, xếp tôm, gan, tim, trứng cút. Thịt xay cho vào cái vá trụng nước lèo cho chín sau đó cho lên hủ tiếu

Múc nước lèo chan lên. Rắc hành, tiêu, dùng kèm với cần, giá, mùi tàu, chanh, ớt, nước tương, tỏi ngâm chua.

Vài chiêu cho bạn

Hủ tiếu có bán tại các chợ và siêu thị. Hủ tiếu dai, khô giá từ 14.000 đồng/kg. Hủ tiếu mềm giá 12.000 đồng/1kg. Hủ tiếu Mỹ Tho có cọng trong và dai hơn giá 15.000 đồng/kg.

Bạn nên mua hủ tiếu dai, không nên chọn gọng gãy và nát. Hủ tiếu ướt loại ngon thì bánh phải trắng, không nhớt, không đóng cục

Khi dùng hủ tiếu với nước sôi, phải trụng nhanh để tránh bị nhão, nát. Bạn phải đổ ngập nước để chúng chín đều. Sau đó, trút vào rổ và xốc mạnh cho ráo nước.

Không nên trụng sớm, chỉ bắt đầu thực hiện trước bữa ăn khoảng 3 phút.

Món hủ tiếu Mỹ Tho có thể ăn theo hai cách: khô hoặc nước. Khi ăn khô, bạn cho tỏi băm đã phi thơm vào để hủ tiếu không bị vón cục lại

Món hủ tiếu xào áp chảo nên xào hủ tiếu riêng với tim gan, heo, rau củ, carrot.

Món hủ tiếu xào nên làm vừa ăn, không nêm nhiều muối để có thể ăn kèm với nước tương, giấm đỏ.

Với món hủ tiếu xào giòn, khi xào hủ tiếu nên lấy dầu mới và cho gần ngập hủ tiếu. Xào với dầu nóng vừa để hủ tiếu nở mà không bị cháy.

Khi thực hiện xong, nếu chưa dùng, bạn hãy để nguội hẳn rồi cho vào túi nilon buộc lại. Khi nào dùng mới lấy ra.

Để tham khảo

các món ăn gia đình, mon ngon Việt Nam, mời các bạn truy cập website:


Cách nấu Hủ tiếu my tho, cach nau hu tieu

Cách Nấu Canh Chua Cá Quả Cach Nau Canh Chua Ca Qua Doc

Cá Lóc hay còn gọi là cá Quả , đây là một loại cá phổ biến ở nhiều vùng quê Việt Nam , tuy nhiên từng vùng miền khác nhau lại có cách thức chế biến và thưởng thức cũng khác nhau. Hôm nay, chúng tôi sẽ chia sẻ cho các bạn cách nấu món canh chua cá lóc theo vị Nam Bộ cực kỳ ngon.

Cách nấu canh chua cá lóc

Nguyên liệu chuẩn bị

1 con cá lóc (cả quả/cá chuối), khoảng 0.7-1kg ( loại cá lớn sẽ bớt mùi tanh hơn)

2- 3 cây bạc hà nấu canh (Miền Bắc có thể sử dụng dọc mùng, tuy nhiên loại cây này gây ngứa, bạn cần biết cách loại bỏ)

3 quả cà chua

10 cây đậu bắp

Một nắm giá đỗ, 1 quả ớt tươi

1 phần me chua ( có thể tìm mua loại làm đã làm mềm, rất dễ kiếm)

Rau mùi ( ngò rí, ngò gai)

Rau ngổ ( ngò ôm)

Hành khô, nước mắn, muối, hạt nêm, ..

Các nguyên liệu nấu canh chua cá quả

Hướng dẫn nấu canh cá quả

Làm sạch vảy cá, mổ bụng và lôi hết các chất bẩn ra bên ngoài ( bạn có thể nhờ người bán làm sạch)

Sau đó dùng muối chà sát lên cá và rửa thật sạch với nước, sau đó để ráo nước

Sơ chế cá quả/cá lóc

Cà chua rửa sạch thái múi cau

Bạc hà cắt vát cho muối vào bóp thật kỹ ( Dọc mùng cần làm cẩn thận để làm mất chất gây ngứa)

Hành khô rửa sạch băm nhỏ

Đậu bắp thái vát

¼ quả dứa, thái vát

Làm sạch rau mùi, rau ngổ, giá đỗ

Chuẩn bị tiến hành nấu canh chua cá lóc/quả

Cho hành băm nhỏ vào nồi ( nấu canh chua) phi thơm, sau đó cho cà chua vào xào thật chín.

Cho nước vào khoảng 2/3 phần nồi, cho me , đậu bắp, bạch hà , ½ quả ớt , dứa,nêm muối mắm, hạt nêm cho thật vừa và đun sôi lên

Khi nồi nước sôi già cho cá lóc vào. Đun sôi tất cả trong vòng 20 phút, trước khi tắt bếp cho rau ngổ, rau mùi , giá đỗ, sau đó tắt bếp

Bài trí và thưởng thức món canh chua cá quả cực ngon