Pho is a nourishing soup that is a staple in Vietnamese cuisine. There are many versions of it, each one adding a different condiment or ingredient to suit one's finicky palate. The version I made was Phở Bò, which literally translates to Beef Noodle Soup.
|Noodle Cart. Photo Credit|
This is my take on Phở Bò, and this hot soup is perfect for these chilly winter blasts we are having!
What you need:
3/4 pound beef (top round)
1/4 Vidalia onion, sliced
1/2 teaspoon black peppercorn
1/2 tablespoon sugar
1/2 tablespoon salt
1/2 tablespoon patis (fish sauce)
2 - 3 star anise
half of a thumb-sized fresh ginger, julienned
1/8 teaspoon cinammon powder
2 bundles somen noodles
hard boiled eggs
What to do:
Put the onions, star anise, peppercorns, and ginger in a cheesecloth. Secure tightly with a string.
Meanwhile, cook noodles according to package instructions. Cut the beef in thin slices. To serve, put noodles and toppings in a bowl and ladle broth on it. Serve with condiments on the side.
Tips, Tricks and Tweaks:
1. If using cinnamon stick, add it to the cheesecloth.
2. Add any topping/garnish that you like.
3. Some Phở Bò recipes call for really thin slices of beef cooked rare.
4. Add 1 whole clove if you like its flavor.
5. Traditionally, Phở Bò uses rice noodles. But you can use any kind of noodles!