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Vietnamese Pho is a dish that needs no introduction. It's a steaming bowl of noodle soup that has captured the hearts of food lovers around the world. But before we delve into the intricacies of how to make this dish, let's first talk about its origins.
Pho originated in Northern Vietnam in the early 20th century, and it quickly became a staple dish across the country. It's a dish that's steeped in history, and its roots can be traced back to a combination of Chinese and French culinary influences. Today, pho is enjoyed by millions of people around the world, and it's become an essential part of Vietnamese cuisine.
Now, let's get down to business. If you're looking to make traditional Vietnamese pho, there are a few key ingredients that you'll need. The first is the broth. A good pho broth is made by simmering beef bones, onions, ginger, and a variety of spices, including cinnamon, star anise, and cloves. The longer you simmer the broth, the richer and more flavorful it will become.
Next up are the noodles. Traditional pho is made with rice noodles, which are cooked separately and added to the bowl before the hot broth is poured over them. The noodles should be slightly firm to the bite, and they should soak up the flavours of the broth.
Finally, there are the toppings. Traditional pho is served with thinly sliced beef or chicken, along with a variety of herbs and spices, including cilantro, basil, and lime wedges. You can also add sliced onions, bean sprouts, and chilli peppers for extra flavour and texture.
Ingredients:
- 8 cups of vegetable broth
- 2 tablespoons of soy sauce
- 2 tablespoons of rice vinegar
- 2 tablespoons of brown sugar
- 1 cinnamon stick
- 3 whole cloves
- 1 star anise
- 1 inch of fresh ginger, sliced
- 3 garlic cloves, minced
- 1 package of rice noodles
- 1 cup of bean sprouts
- 1 cup of sliced mushrooms
- 1 cup of sliced carrots
- ½ cup of sliced scallions
- ¼ cup of chopped cilantro
- ¼ cup of chopped Thai basil
- 1 lime, cut into wedges
- Sriracha sauce and hoisin sauce (optional)
Method:
- In a large pot, combine the vegetable broth, soy sauce, rice vinegar, brown sugar, cinnamon stick, cloves, star anise, ginger, and garlic. Bring the mixture to a boil over high heat.
- Reduce the heat to low and let the broth simmer for about 30 minutes to allow the flavors to meld.
- While the broth is simmering, cook the rice noodles according to the package instructions. Drain and set aside.
- Once the broth has simmered, remove the cinnamon stick, cloves, star anise, and ginger slices from the pot.
- Add the sliced mushrooms, carrots, and scallions to the pot and let them cook for 5-7 minutes, or until they are tender.
- To serve, divide the cooked rice noodles among four bowls. Ladle the hot broth and vegetables over the noodles.
- Top each bowl with a handful of bean sprouts, chopped cilantro, and Thai basil.
- Squeeze a lime wedge over each bowl and stir to combine.
- Serve hot with Sriracha sauce and hoisin sauce on the side, if desired.
