Phở or pho (UK: /fɜː/, US: /fʌ, foʊ/, Canada: /fɔː/; Vietnamese: [fəː˧˩˧]) is a Vietnamese soup consisting of broth, rice noodles (bánh phở), herbs, and meat – usually beef (phở bò), sometimes chicken (phở gà). Pho is a popular street food in Vietnam and served in restaurants around the world.
Pho originated in the early 20th century in northern Vietnam, and was popularized throughout the world by refugees after the Vietnam War. Because pho’s origins are poorly documented, there is disagreement over the cultural influences that led to its development in Vietnam, as well as the etymology of the name. The Hanoi (northern) and Saigon (southern) styles of pho differ by noodle width, sweetness of broth, and choice of herbs.
INGREDIENTS
- 1kg chopped beef bones
- 250g cheap beef cuts (cheek)
- 2.5L cold water
- 4 cloves garlic
- 30g root ginger, sliced
- 2 shallots, peeled and cut in half
- 3cm piece of cinnamon stick
- 3 star anise
- 1 black cardamom pod, cut in half
- 4 tbsps fish sauce 400g fine rice noodles
- 2 spring onions, finely sliced
- 2 small red chillies, chopped
- 120g beansprouts
- Handful of sweet basil, coriander and mint
- 2 limes, cut into six pieces
- Cracked black pepper
INSTRUCTIONS
1. In a frying pan, toast the ginger and shallots until blackened.
2. Place beef bones and cheek in pan and cover with the cold water. Bring to boil; skim off any scum.
3. Reduce heat. Add the ginger, shallots and remaining stock ingredients; simmer gently for 3-4 hours. Do not let it boil rapidly – liquor will turn cloudy and bitter.
4. Remove beef cheek, then strain stock. Keep hot in a clean pan.
5. Blanch rice noodles in boiling water; drain.
6. Slice cheek into slivers.
7. Arrange noodles in bowls and top with raw and cooked slices of beef.
8. Pour over the boiling stock; sprinkle with spring onions.
9. Serve with remaining garnish.
10. After completing your own bowl of pho, you can add a little more chili, vinegar, served with herbs to make the noodles more flavorful and delicious.
11. Enjoy!
MAI AND FOOD 