Warning: include_once(/home/sdang/plateoftheday.com/wp-content/plugins/wordpress-support/wordpress-support.php): failed to open stream: Permission denied in /home/sdang/plateoftheday.com/wp-settings.php on line 304

Warning: include_once(): Failed opening '/home/sdang/plateoftheday.com/wp-content/plugins/wordpress-support/wordpress-support.php' for inclusion (include_path='.:/usr/local/lib/php:/usr/local/php5/lib/pear') in /home/sdang/plateoftheday.com/wp-settings.php on line 304
Pho In the Privacy Of Your Own Home. Vietnamese Pho Recipe – Plate Of The Day
Food Recipes Vietnamese Food

Pho In the Privacy Of Your Own Home. Vietnamese Pho Recipe

September 7, 2009
Pho In the Privacy Of Your Own Home. Vietnamese Pho Recipe

vietnamese pho recipe

Personally I believe that the secret to the best Pho lies in the broth. Without a strong meaty stock, the whole dish fails. It doesn’t matter what grade beef you add, the amount of sriracha sauce you add, lime juice etc. So once you have the broth, you basically need about 5 more ingredients to make phenomenal pho.

Vietnamese Pho Recipe
Beef, pork, chicken bones (or combination thereof). A few weeks ago, I made my own oven roast pork and saved the pork shoulder bones. You can also ask your local butcher for any scraps which they’ll gladly give you for free.

1 large carrot, cut into pieces
1 large onion, unpeeled and halved
1 celery rib, roughly chopped
2 cloves garlic, unpeeled and smashed
12 to 15 peppercorns
1/2 tablespoon of fish sauce (optional)
2-3 teaspoons of Sea Salt

Step 1.
If you purchased the bones and they are uncooked, place the bones and 1/2 of the vegetables into a roasting pan and broil at 450 F for 20-30 mins till brown. If you’re using saved bones, just skip to step 2.

Step 2.
Pour about 2 cups water into a large pot and bring to boil over medium-high heat. Add all or remaining vegetables, salt, and enough cold water to cover the bones. Bring to a simmer, occasionally skimming off any foam. Simmer, loosely covered, for 3 to 4 hours, adding more boiling water if liquid evaporates below surface of ingredients.

Step 3.
Strain through a colander and allow to cool for several minutes. At this point you can use the broth immediately or if you’re concerned about the fat content, you can place the broth in the fridge for a few hours and scrap the top fat layer off.

Pho Me Long Time – Assembling the Pho
A few cups of the awesome broth
Pho noodles (you can buy these from any local Asian supermarket)
Super thin slices of beef, beef balls, etc
Leaves off of several fresh stalks of Italian basil
Handful of bean sprouts
Slice of lime
Sriracha sauce

Pour the broth into the bowl, then the noodles, then the meat. Top with the basil, bean sprouts and a squeeze of lime. Add sriracha sauce to your liking. What the pho! It’s easy, no? Enjoy!

You Might Also Like

1 Comment

  • Reply Thu Nguyen September 7, 2009 at 1:36 pm

    This recipe for Pho is so different from the way Vietnamese make it. πŸ™

  • Leave a Reply