6 years ago1,000+ Views
Ok, I am going to give you some tips how to make Vietnamese noodle, Pho. Pho originated in the early 20th century in northern Vietnam, apparently southeast of Hanoi in Nam Định province, then a substantial textile market. Because of this period under French colony, so it has been said that Pho maybe the terms from France´s Pot-au-feu (beef and vegetable). First of all, for those who live in Western, just go to the nearest Asian market near you ! They have all of those ingredients. To the Korean, in Iteawon, you could find those ingredients, instead of using beef bone to cook the broth, you can use the whole chicken as well :) And if you have any question concerning about the cooking, just ask me ;). Ingredients : Serves for 8 people, ingredients: THE BROTH 2 onions, 3 shallots halved 4" nub of ginger, halved lengthwise 5-6 lbs of good beef bones, preferably leg and knuckle 1 lb of beef meat - chuck, brisket, rump, cut into large slices [optional] (Note, you can use the chicken to cook for the soup base as well) 6 quarts of water 1 package of Pho Spices [1 cinnamon stick, 1 tbl coriander seeds, 1 tbl fennel seeds, 5 whole star anise, 1 cardamom pod, 6 whole cloves - in mesh bag] (note: Fennel seeds, and cardamon does not important if you have it or not :) ) 1 1/2 tablespoons kosher salt (halve if using regular table salt) 1/4 cup fish sauce 1 inch chunk of yellow rock sugar (about 1 oz) - or 1oz of regular sugarTHE BOWLS 2 lbs rice noodles (dried or fresh) cooked beef from the broth Cook those ingredients under low heat for few hours, (3-4 hours) Remember it has to be in low heat !! ;) For serving: Rice noodle of course, big handful of each: mint, cilantro, basil 2 limes, cut into wedges 2-3 chili peppers, sliced 2 big handfuls of bean sprouts Sriracha hot sauce Check out the link for more information, if you have any question, feel free to ask me ;)
I agree! We should cook it. :D
Yummy YUmmy in the Tummy !! Let cook it !!
Beautiful photo and love that you also provided the recipe. Pho is one of my absolute favorites.
hmm i wanna try this
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