Vietnamese Pho

Pho is a traditional Vietnamese soup characterized by a delicate aromatic broth, rice noodles, fresh aromatic herbs, and meat, usually beef or chicken. It is a dish greatly appreciated not only in Vietnam but all over the world. Here is a basic version of the Pho recipe with beef:

Ingredients

• 1 kg of beef marrow bones
• 300 g of beef fillet
• 3 L of water
• 1 onion
• 1 piece of ginger (about 5 cm)
• 1 piece of cinnamon
• 2 star anise
• 3 cloves
• 1 black cardamom pod
• Fish sauce, as needed
• Rice noodles (quantity to taste, usually about 50 g per person)
• Fresh aromatic herbs (cilantro, Thai basil, mint)
• Bean sprouts
• Lime wedges
• Sliced chilies (optional)
• Salt and black pepper

Preparation

1. Char the whole onion and ginger on an open flame until they are slightly blackened on the outside; this will give the broth its characteristic smoky aroma.
2. Place the beef bones in a large pot, cover with water, and bring to a boil. If foam is produced during boiling, remove it with a skimmer.
3. Add the charred onion and ginger, cinnamon, star anise, cloves, and cardamom.
4. Reduce heat and simmer for at least 2-3 hours, the longer the better, to well flavor the broth. Adjust with fish sauce, salt, and pepper.
5. Prepare the rice noodles according to the instructions on the package.
6. Thinly slice the beef fillet.
7. Strain the broth through a fine strainer and discard the spices and bones.
8. Assemble the soup by placing the noodles in a bowl, topping them with the slices of beef. Pour the hot broth over the meat to slightly cook it (the meat should be raw when added to the broth).
9. Serve with the fresh condiments on the side including herbs, lime, bean sprouts, and sliced chilies to add to one’s own bowl as desired.

This broth, when prepared as in Vietnam, requires many hours of cooking and precise combinations of spices and aromas to achieve an authentic taste. If you like experimenting, you might try adding some Italian variations to your Pho, perhaps using aromatic herbs like rosemary or thyme for a different touch.

In Vietnam, pho is often consumed for breakfast, but it is also perfect as a main dish at any other time of the day.