Today we prepare a delicious recipe for Vietnamese noodles soup. A beautiful rice noodle soup accompanied with tender meat, bean sprouts, and herbs. A trendy dish is full of comforting aromas and flavors from Southeast Asia. A perfect recipe for winter but also during the hot months for its freshness and softness. The Pho is now very fashionable in the best restaurants, and with this recipe, it can become one of your favorite recipes at home.
The Pho soup recipe originates in Vietnam in the early 20th century as a popular and street recipe. Then it spread throughout the world thanks to Vietnamese refugees after the Vietnam War. Nowadays, there is a wave of popularity in the United States, France, London, and many other big cities due to the fashion of ethnic restaurants, and many well-known restaurants make their versions of this rich and comforting noodle soup.
There are some variations of Pho in Vietnam, depending on the area of origin. Some with thin meat in strips cooked in the broth called Pho Bo, a version with chicken called Pho Ga or even vegetarian versions of Pho.
Today we are going to prepare a recipe for Pho Bo soup trying to be authentic with those prepared in northern Vietnam. We start with a soft meat broth flavored with spices, thin veal strips cooked in the broth and thick rice noodles. We will place it with typical toppings such as Thai basil, bean sprouts, fresh coriander, mint, cut chilies and sriracha, and hoisin sauces.
VIETNAMESE PHO SOUP RECIPE
Here is the Vietnamese Pho soup recipe that helps you prepare for it well at home.
Ingredients for 4 pax
- 2 liters of homemade or high-quality beef broth purchased
- 1 package of 500g thick Vietnamese rice noodles
- 400g lean beef cut as thin as possible
- 1/2 onion
- 1 piece of ginger 1cm
Spices for the broth:
- 2 aromatic nails
- 1 cinnamon bark
- 2 cardamom seeds
- 2 grains of peppercorns
- 1-star anise
- Rock sugar (another type of sugar used)
Toppings for the Pho:
- 100g bean sprouts
- Thai mint, coriander and basil leaves
- sauce Hoisin
- Sriracha hot sauce
- 1 lime wedges (or lemon)
- Optional: laminated green chili
- We start roasting the spices to flavor the Pho broth. Put the cardamom, cinnamon, cloves, star anise, and peppercorns in a pan and toast over medium heat without letting them burn for a couple of minutes. Remove and reserve.
- Toast the onion and ginger on the side and side. Remove and reserve.
- Prepare the best meat broth you can prepare. Use a roasted bone, wine, and vegetables to make the broth. If not, you can use quality meat broth from the market.
- Put the ginger and toasted onion in the broth.
- Put the roasted spices in a teabag so you can take them out later. Let infuse for about 15 minutes. Add the rock sugar and taste the broth.
- Strain well and remove any residue you may have.
- TIP: The result should be a deep and soft broth, very aromatic, and slightly sweet.
- Boil water separately and cook the rice noodles according to the manufacturer’s instructions. It’s about 4 minutes.
- Cut the beef into very thin strips and prepare on the table to serve.
- Serve the Pho in a deep bowl with the rice noodles and the hot broth. In this place, the meat to cook in the broth.
- Accompany Pho’s bowl with toppings in another bowl. Bean sprouts, chilies, mint, Thai basil, coriander, and lime.
- In another bowl, put the Hoisin and Sriracha sauce so that people throw them to your liking.
I hope you liked this delicious recipe for Pho Vietnam. A bowl of excellent soup with comforting aromas and flavors. One of my favorites at home for any time of the year. Very easy to prepare at home and will look as good as the restaurants. It will become one of your favorite cuisines.