Pho

Pho

Raw Meat Week: Day 2, it is called Pho. This is not totally raw but served raw and left to partly cook on the hot broth that is served with it.


Pho is a type of Vietnamese noodle soup made out of rice noodles served with either beef or chicken, basil, mint and bean sprouts. This wonderful dish originated during the 1920’s in Nam Dinh province Northern Vietnam. It was a concoction of Chinese and French tastes hence the uncommon Asian mixture rice noodles and beef. It was initially sold by vendors from large boxes until a restaurant opened in Hanoi and popularized it. A totally unique Asian noodle dish where flavours come from a mixture of beef stock, charred onion, charred ginger, fish sauce and spices, it is fragrant at the same time very flavourful.

To enjoy a really good bowl of Pho it demands enough time for preparation. You need to serve it with thinly sliced raw beef matched with a piping hot soup. There are no shortcuts so you need a lot of patience if you want it that good.

Pho
 
Prep time
Cook time
Total time
 
Serves: 5-6
Ingredients
Soup
  • 1 kg oxtails
  • 3 litres water
  • 1 thumb sized ginger, cut into 4 pieces
  • 2 large onions, quartered
  • 5 pcs star anise
  • 2 pcs whole cloves
  • 1 pc cinnamon stick
  • 3 pcs bay leaves
  • 1 tsp whole black pepper
  • pinch of fennel seeds
  • fish sauce, adjusted according to taste
Pho
  • rice noodles
  • 500g sirloin steak, sliced very thinly
  • 1 bunch spring onions, chopped
  • 1 bunch coriander
  • handful of basil leaves
  • 1 thinly sliced red onion
  • bean sprouts
  • lemons, cut into wedges
  • hoisin sauce
  • fish sauce
  • red chillies, chopped
  • deep fried shallots
Instructions
Stock
  1. Place onion and ginger in a greased grill then grill until it browns on all side. Set this aside
  2. In a pot combine together oxtail and water, bring it to a boil then skim off the scum.
  3. In a muslin cloth combine together gilled ginger, grilled onions, star anise, cloves, cinnamon stick, bay leaves, black pepper and fennel seeds, make sure it’s tied properly so spices won’t go out. Place this on the pot
  4. Add the spices on the muslin cloth on the pot and simmer the stock for 4 hours.
  5. Season with fish sauce then continue to simmer until ready.
Pho
  1. Cook rice noodles according to packet instructions. Once cooked set it aside.
  2. Place bean sprouts and lemon on a serving dish.
  3. Place cooked noodles, raw beef slices, onion slices, spring onions, coriander and deep fried shallots on a bowl.
  4. Pour the hot broth on the bowl then serve immediately together with bean sprouts, lemon, fish sauce, hoisin sauce and chillies.
Notes
You can use the meat from the ox tail, just separate them out and discard the bones.

 


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20 Responses

  1. One day I’m going to make this.

  2. peasepudding says:

    I like pho and I fully intend to go to Hanoi one day and sample it there!

  3. wow this is more than pho bo, this is pho bo super special

  4. Sounds scrumptious.
    🙂 Mandy

  5. anita triana says:

    It look really yummy, I’ll try it.I can not wait to cook it .Thank you.

  6. ceciliag says:

    Is this why i lost you for a while, because you have changed your look and lay out. This is a very professional page now. i love this soup by the way.. c

  7. Tessa says:

    Looks delicious! I have all the ingredients except the oxtails. I am sure I can find that locally. Lovely dish!

  8. This is an incredible dish – have never eaten it but as I adore raw meat (am off to check out the tartare next) I know I would adore it. The new look is great!

  9. Nice! When I was in Hanoi, Vietnam, I feasted on these noodle dishes EVERY DAY! Here in Toronto, this is my go-to winter dish…it’s good, plus it’s cheap! Now, to try to make this myself…wish me luck! LOL!

  10. Food Stories says:

    This does look tasty!

  11. Kristy says:

    I’ve heard of pho but didn’t know what it was until now. I’m going to have to try this one…perhaps at a restaurant first though. 😉

  12. I’ve never had pho- yours is beautiful. It looks a bit complicated for me to make!

  13. I have never even thought about making pho at home! A must try, yum!

  14. Love 2 Type says:

    i’d like my meat very much well cooked. 🙂 And yes, beef need to be veryyyyy thinly sliced since only the broth will cook it.. 🙁

  15. There’s a Vietnamese pho place in Cleveland that serves some of the best I’ve had – but the meat is always fully cooked, probably b/c of health dept regulations here. It’s still really good, tho.

  16. Nami | Just One Cookbook says:

    I like this recipe. Most pho recipe seems to require beef bones etc and I always tell myself ehhh too much work, it’s just $6 per bowl at a pho restaurant. Now with oxtail, I might make it at home. Sounds delicious and easy. Gotta print out the recipe now. =)

  17. Carolyn Chan says:

    Gosh I love a good pho! So full of flavour with the slowly stewed stock and love the freshness of the herbs at the end.

  18. tuiminhma says:

    i love pho of vietnammes so much.

  1. July 18, 2016

    […] you loved Pho you will love this even better, it is rustic and more down to earth than its popular cousin. The […]

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