Pho Bo Takeaway 2047

#hot#soup#vietnamese

Who doesn't love noodles soup? In the Vietnamese repertoire, beef pho noodle soup is a classic. In fact, it's practically the national dish of Vietnam. Pho served by Bożena and her Vietnamese partner is not a compromise - it is a proper beef soup spiced up with precisely selected ingredients.

Serving suggestion: Pho Bo should be eaten from a big bowl - if you decide to order Pho Bo Takeaway - make sure that you have one. Make sure that the broth is hot and mix all the ingredients in the bowl.

Delivery from 10zł delivery map
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What's in the box?

1
Pho Broth

500 ml rosołu Pho  na kościach, ogonie i prędze wołowej z paloną cebulą i imbirem, cynamonem, badianem, czarnym kardamonem, wywarem z kombu i shiitake w miejsce glutaminianu.

500 ml of Pho broth - cooked on beef shank, tail and bones along with grilled onion, cinammon, badian, black cardamon and kombu and shiitake stock to replace monosodium glutamate.

2
Bún

Wietnamski makaron ryżowy sparzony w rosole.

Vietnamese rice noodles parboiled in pho broth.

3
Thảo mộc

Świeże zioła do PHO - miks świeżej kolendry, ngo gai (meksykańskiej kolendry), tajskiej bazylii, mięty wietnamskiej, kiełków, szalotki, dymki, a także chili i cytryna.

Fresh herbs to add to PHO - fresh coriander, ngo gai (mexican coriander), thai basilic, Vietnamese mint, sprouts, shallot, green onion, chilli and lemon.

4
Beef Streak Slices

Cieniusieńko pokrojone plastry pręgi wołowej

Thinly sliced beef shank.

5
Nước sốt cay

Sos na bazie chili, soku z cytryny, sosu rybnego, soli i cukru. Ostry - doprawiaj ostrożnie!

Spicy sauce based on chilli, lemon juice, fish sauce, salt and sugar. It is extra spicy - season carefully!

 


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O kuchaři, Bożena

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I was born on Polish Eastern Borderlands called “Kresy”. Cooking is my life passion since a long time - I have been cooking since my childhood thanks to my grandma, who had graduated home economics in Lviv and taught me a lot of dishes. Because I was born in the USSR, I am also very familiar with Russian, Ukrainian, Georgian and Kazakh cuisines as well as cooking traditions of minorities living in Lviv: Tatars, Jews, Armenians. During my studies I got familiar with the cuisines of Latin America and Africa. Because I married a Tunisian guy, I used to spend a lot of time in Tunisia, so my ex mother -in-law taught me how to cook Tunisian food. Since several years I have a Vietnamese boyfriend who, like me, is a cook. I cook professionally since 20 years, but I don’t work in a restaurant. He and I would love to offer people the authentic cuisine of Vietnam. No shortcuts. I cook, I tempt, I educate! I ferment everything what can be fermented, from all parts of the World!

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