This Vietnamese pho recipe is simple and delicious.
Traditionally eaten at breakfast and dinner, this dish is very adaptable and can be changed to suit personal taste's, but here is a simple recipe which will give you an understanding of why this dish is constantly enjoyed throughout the whole country, and has become one of the national dish's of Vietnam.
Here is another Pho soup recipe to try. This one is another beef recipe, but a little more in-depth. Or you could try this Pho ga recipe which is a chicken version.
6 and a half pints of beef stock (for a more authentic taste, Pho stock cubes can be brought from asian food supply stores).
1 large onion, sliced into rings
1 table spoon of cloves
6 slices fresh root ginger
1 cinnamon stick
1 bunch fresh coriander, chopped
2 whole star anise
1 teaspoon whole black peppercorns
500g of beef sirloin steak, or any tender cut of beef sliced as thin as possible.
1 bunch fresh basil leaves
2 limes, cut into wedges
1 bunch fresh mint, leaves
3 fresh green chillies, sliced into rings
1 (500g) packet dried rice noodles
hoisin, fish and hot sauce to serve.
In a large stockpot, combine stock, onion, ginger, cloves, star anise, cinnamon and peppercorns. Bring to the boil, reduce heat and cover. Simmer for 1 hour.
Arrange beansprouts, mint, basil and coriander on a platter with chilies and lime.
Soak the noodles in hot water until soft and then Drain. Place equal portions of the noodles into 6 large soup bowls, and place raw beef on top. Ladle the hot stock over the noodles and beef. Pass platter with garnishes and sauces.