Pho is absolutely ubiquitous in Vietnam, and this tasty, aromatic and fortifying noodle soup now seems to be just as popular in Sydney, Paris and London! It is no surprise either, as this is one of those simple soulfoods that more or less everyone loves. The secret to a good Pho is a good stock, which is usually a homemade one. Making your own stock is not difficult, and it is highly rewarding. Also, while Pho is usually made with beef in Vietnam, you can keep it veggie by using a mixture of mushrooms instead of the beef. Either way, it makes for a perfect lunch or supper dish.
01.
Ingredients
Banh Pho rice noodles (available at most Chinese grocery stores)
100g beansprouts
500ml beef stock
500ml water
1 tsp Spice Mountain Vietnamese Pho spice
250g beef, rump or sirloin, cut into thinly sliced strips
Chopped coriander, spring onions and sliced red chilli, to garnish
Optional: chinese dried mushroom
02.
Method
- Place noodles in a bowl of just-boiled water, cover and leave for 5-8 minutes to soften until al dente. Drain, rinse and divide equally into your serving bowls.
- Heat the stock, water and spices in a cooking pot. When this is boiling add the beef and simmer until the meat is just cooked and tender, about 5 minutes.
- Adjust seasoning at this stage. Try not to overcook the beef as it will toughen.
- Ladle the soup over the noodles and garnish with a handful of the bean sprouts, freshly chopped coriander and spring onions, and the sliced red chilli.
- If using dried mushrooms, soak them for 15minutes in warm water to soften, slice thinly and add together with the other ingredients at the end on top of the noodle soup.
