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How to Make ' PHO' Vietnam's Noodle

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Pho is a kind of noodle food from rice flour is processed using broth sauce that is equipped with slices of meat and vegetables on it. The types of broth sauce available include beef broth, chicken, pork, and seafood. Vietnamese people love mint leaves so almost every mint leaf dish is always added in it. Pho is a savory broth of fresh broth with a mixture of lettuce, cabbage, bean sprouts, and of course mint leaves.


Making a good pho broth will feel familiar to anyone who has ever made their own chicken stock or beef stock. The process is almost exactly the same, except for the addition of a few uniquely Vietnamese ingredients like star anise, cinnamon, ginger, soy sauce, and fish sauce. These extra ingredients give pho its seductive personality and trademark balance of sweet, salty, and savory flavors.


Of all these ingredients, fish sauce is likely to be the least familiar to most of us. It’s exactly what it sounds like: a sauce made from fermented fish. It has an intense flavor and super-pungent aroma, like concentrated anchovies.

This below Recipe 'PHO' ....

EASY PHO SOUP RECIPE
Slurp your noodles with abandon in 30 minutes with this Easy Pho Soup Recipe! A quick, satisfying and full-flavor version of Vietnam’s national dish.



INGREDIENTS

PHO SOUP BROTH

  • 1 teaspoon canola oil
  • 1 small onion (peeled and halved)
  • 1 3-inch piece ginger (peeled)
  • 1 quart low sodium beef broth (946ml)
  • 2 cups water
  • 2 star anise
  • 2 cloves
  • 1 cinnamon stick
  • 2 tablespoons fish sauce
  • 1 teaspoon sugar

NOODLES AND TOPPINGS

  • 4 ounces dry flat rice noodles
  • 1/4 small onion (thinly sliced into half moons)
  • 1/3 pound sirloin or London broil steak (cut into ⅛ inch slices (putting the steak in the freezer about 15-20 minutes prior to cutting makes it easier to slice))
  • 2 stalks scallions (thinly sliced on the bias)
  • 1/4 cup fresh cilantro leaves
  • 1 cup bean sprouts
  • 6-8 mint leaves
  • 6-8 basil leaves
  • 6-8 sprigs cilantro
  • 1 lime (sliced into wedges)
  • 1 jalapeno pepper (thinly sliced)

INSTRUCTIONS

  1. In a medium size pot over high heat, add oil, onion halves (cut side down) cinnamon stick and ginger and cook for 3 minutes, stirring occasionally.
  2. Add all other ingredients for the broth and bring to a boil. Stir, lower heat to a simmer and cook for 20 minutes (uncovered).
  3. Meanwhile, cover the rice noodles with hot water and soak for 8 minutes (or follow instructions on the package). Drain and set aside.
  4. Discard onion, star anise, cloves, ginger and cinnamon stick.
  5. Divide noodles evenly among two bowls and pour broth over them. Finish by adding toppings of your choice. Serve immediately.

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