Vietnamese Pho
Ingredients
All the ingredients
- 2 quarts (2 l) beef broth for Pho
- 32 oz (900 g) rice noodles (banh pho)
- 8.8 oz (250 g) beef flank (saved from making the broth) cut in 1/10 inch thickness
- 8.8 oz (250 g) thin loin (cutin thin slices)
- 1 white onion
- 2 spring onions
- 1 bunch cilantro
- 5.6 oz (150 g) bean sprouts
- a bunch Vietnamese mint
- 2 red Asian peppers
- 1 1/2 lemon or lime
- mint or Thai basil optional
Instructions
Instructions to make the soup
- Bring the broth that was made before almost to the boil and keep it simmering
- Cut the meat, clean the herbs and cut the white onion in thin rings
- Then cut the Asian peppers in rings (remove the seeds for less spicy) and the spring onions also
- Divide the lemon or limes in 6 parts
- Cook the rice noodles in water according to the instructions of the packaging
- prepare separate side dishes, containing the lemon pieces, the bean sprouts, the herbs the peppers and the spring onions
- When the rice noodles are ready, quickly drain them and divide over 6 bowls. Add some onion rings and the meat and some spring onions to each bowl
- ladle the piping hot broth onto the bowls and serve with the side dishes
- Guests can stir their bowls to cook the thin loin and add bean sprouts, herbs, pepper and lime
- Serve with Hoisin sauce, soy sauce or fish sauce as a condiment
Notes
Method: combination of hot broth with fresh herbs, and briefly cooked noodles
Food allergy & intolerance information: none, traces of fish sauce in broth