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.I also like to add some fresh cut chillies to this dish for some heat.


2 important things to remember:
a good quality stock is a MUST (homemade is recommended). Stock is very easy to make, it just needs a long amount of time to simmer, you can make a large batch and freeze in small containers ready for use whenever required.
and…of course good quality spices. This is an aromatic dish where the balance of flavours from the spice mixture plays a vital part.

01.

Ingredients

Banh Pho noodles (available at most Chinese grocery stores), usually dried noodles
100g beansprouts
500ml beef stock
500ml water
1 teaspoon Spice Mountain Pho spice
250g beef, rump or sirloin, cut into thinly sliced strips
Chopped coriander & spring onions
Optional: chinese dried mushroom

02.

Method

  • Place noodles in a bowl of boiling water, cover and leave for 5-8 minutes to soften or until the noodles are soft. 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’ll be tough and not nice.
  • Ladle the soup over the noodles and garnish with a handful of the bean sprouts, freshly chopped coriander and spring onions.
  • 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.