Pho

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.

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

★★★★★ 5 from 10 reviews

• Author: Raymund
• Prep Time: 15 mins
• Cook Time: 4 hours 20 mins
• Total Time: 4 hours 35 mins
• Yield: 5-6 1x
• Category: Main Course
• Cuisine: Vietnamese

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Description

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.

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Ingredients

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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

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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.

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Notes

You can use the meat from the ox tail, just separate them out and discard the bones.