Homemade Pho
Overview
I grew up eating pho. When I was working in my hometown, I would eat pho at one of my three meals a day. After leaving my hometown, I always miss the food in my hometown. Every time I go out on the street, I always look for the rice noodles and pho from my hometown to relieve my homesickness. However, many times I still can’t find rice noodles or pho. I am disappointed and have to make the pho myself. I bought various materials from the Internet and after many repeated experiments, I came to the conclusion that water-milled rice flour, a small amount of mung bean starch, a certain amount of water, and steaming with a dustpan will make the rice noodles taste the best and not easy to break when boiled. Good things must be shared. If you like pho, you can try it.
Tags
Ingredients
Steps
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Prepare the materials. The ratio of water-milled rice flour and mung bean starch is 5:1
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Add water and an appropriate amount of salt, mix thoroughly without any lumps, and let the rice paste sit for 1 hour.
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Clean the dustpan, dry it, and apply a layer of oil with a brush
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Pour a spoonful of rice paste into the dustpan and turn it around so that the rice paste is evenly distributed in the dustpan
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Boil water in a pot, put in a dustpan, cover, and steam over high heat for 3 minutes
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After the rice noodles have puffed up, take them out and use a knife or chopsticks to make a circle around the rice noodles to make it easy to peel off the rice noodles
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Coat the peeled rice noodles with cooking oil to prevent sticking, and cut into small pieces
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Heat oil in a pan, add chili pepper and minced garlic and saute until fragrant
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Add light soy sauce, water and pepper and bring to a boil
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Add a small amount of chicken essence and sprinkle with chopped green onion
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Pour into the cut rice noodles and mix well
