VIETNAMESE NOODLE SOUP PHO AUTHENTIC RECIPE

authentic pho recipe
quick pho © taste.com.au

Pho, An introduction to Vietnamese delicious noodle soup!

A steaming bowl of Pho noodle soup is never hard to find in Vietnam no matter what time of the day it is. Pho has gained its popularity as an unofficial national dish of Vietnam. It is very rare to find a person in Vietnam who doesn’t know what pho is. So then, what actually is a pho? Why has it become so popular? Typically, Pho is a Vietnamese noodle soup made from beef stocks and species to which thinly sliced beef or chicken are added. However, Pho can be modified into various forms with addition of varieties of ingredients and spices. Pho is a wonderful interplay of textures and flavors between the broth, noodles and garnishes. Anyone who eats Pho falls in love with its taste. The balanced tastes of sweet, salty, spicy, and citrus have made this dish instant favorite for anyone who eats it.

How to Prepare a Delicious Pho?

Pho is a dish that needs patience and skills to prepare. Even though the dish looks simple from the outside, preparation of Pho deals with complex arrangement of flavors and textures. You need to get the flavors and textures right to the point if you want to prepare a delicious pho. The first recipe is going to be about preparing Pho bo. Pho bo is the most popular version of pho, which is prepared with beef.

Pho Bo (Beef Pho)

pho bo recipe
pho bo © taste.com.au

A pho stands or falls on the quality of its base, so preparing a quality broth is a must. Let’s start with the ingredients you need to prepare a beef pho.

DifficultyAdvanced

Prep Time10 hrsCook Time15 minsTotal Time10 hrs 15 mins

Broth
 4 pound beef soup bones
 1 large yellow onion, halved
 5 slices fresh ginger
 2 cinnamon sticks
 5 star anise
 4 cloves
 2 tablespoons fish sauce
Noodle
 1 package of dried rice noodles
Serving
 ½ cup of chopped coriander
 4 spring onions, sliced
 1 bunch Thai basil
 1 lime, cut into wedges
 1 pounds beef top sirloin, thinly sliced
 ¼ cup chili garlic sauce

Preparation of broth
1

Firstly, put the bones on a pan and cover it completely with water and boil it for about 10-15 minutes until scum rises to the surface.

2

Drain and rinse the bones and meat well, and clean the pan.

3

Char the onion and ginger until well blackened.

4

Now, place the bones, onion, and ginger, a tablespoon of salt, star anise, and fish sauce in a large stockpot and cover with 4 quarts of water. Bring to boil and reduce the heat to low. Simmer on low for 6 to 10 hours. Strain the broth into a saucepan.

5

Now, your broth is ready to go. You can add some more flavors to the broth if you like to modify it to your taste.

Preparation of noodle
6

Place the noodles in a large heatproof bowl and pour over plenty of boiling water.

7

Set aside for few minutes to soak and then drain well.

8

You should make sure to noodle of quality and don't rush its preparation as well.

Getting it together
9

Divide noodles among four serving bowls; top with sirloin, cilantro, (coriander), and green (spring) onion.

10

Pour hot broth to the serving bowls and top with sliced beef.

11

Mix with bean sprouts, Thai basil, lime wedges, hoisin sauce, and chili-garlic sauce on the side.

12

And, now finally your delicious Pho bo is now ready to serve.

Ingredients

Broth
 4 pound beef soup bones
 1 large yellow onion, halved
 5 slices fresh ginger
 2 cinnamon sticks
 5 star anise
 4 cloves
 2 tablespoons fish sauce
Noodle
 1 package of dried rice noodles
Serving
 ½ cup of chopped coriander
 4 spring onions, sliced
 1 bunch Thai basil
 1 lime, cut into wedges
 1 pounds beef top sirloin, thinly sliced
 ¼ cup chili garlic sauce

Directions

Preparation of broth
1

Firstly, put the bones on a pan and cover it completely with water and boil it for about 10-15 minutes until scum rises to the surface.

2

Drain and rinse the bones and meat well, and clean the pan.

3

Char the onion and ginger until well blackened.

4

Now, place the bones, onion, and ginger, a tablespoon of salt, star anise, and fish sauce in a large stockpot and cover with 4 quarts of water. Bring to boil and reduce the heat to low. Simmer on low for 6 to 10 hours. Strain the broth into a saucepan.

5

Now, your broth is ready to go. You can add some more flavors to the broth if you like to modify it to your taste.

Preparation of noodle
6

Place the noodles in a large heatproof bowl and pour over plenty of boiling water.

7

Set aside for few minutes to soak and then drain well.

8

You should make sure to noodle of quality and don't rush its preparation as well.

Getting it together
9

Divide noodles among four serving bowls; top with sirloin, cilantro, (coriander), and green (spring) onion.

10

Pour hot broth to the serving bowls and top with sliced beef.

11

Mix with bean sprouts, Thai basil, lime wedges, hoisin sauce, and chili-garlic sauce on the side.

12

And, now finally your delicious Pho bo is now ready to serve.

Pho Bo

If you love spicy pho, then I recommend you adding a pinch of red pepper flakes to the broth as it is cooking instead of using more chili-garlic sauce.

Pho Chay (Vegetable Pho)

Pho Recipe Vegetarian
Pho Chay © forealslife.com

Vegetarian Pho also called Pho chay is the modified version of the authentic Pho. Chay in Vietnam means vegetarian. Pho chay is said to have originated from the Buddhist temples where beef, chicken or any other meat products were prohibited. It is very hard to get the broth taste great without beef bones. But, thanks to various combination of vegetables, the broth of veg pho tastes great even without the beef bones. You should certainly try a veg pho if you are searching for a hot bowl of noodles soup.

DifficultyIntermediate

Prep Time2 hrsCook Time15 minsTotal Time2 hrs 15 mins

Broth
 1 large onion, peeled and quartered
 4 inch piece fresh ginger, peeled and halved lengthwise
 Two 3 inch cinnamon stick
 1 star anise
 3 whole cloves
 1 teaspoon coriander seeds
 4 cups unsalted vegetable stock or broth
 2 teaspoons soy sauce or tamari
 4 carrots, peeled and coarsely chopped
 4 cups water
 5 tablespoon salt
Noodle
 6 ounces dried flat rice noodles
Toppings
 protein such as fried or baked tofu, bean curd skin, or 
mushrooms
 5 ounces of shiitake mushroom
Garnishes
 sprigs of fresh basil or cilantro
 sprigs of fresh mint
 thinly sliced green onions (mostly green parts)
 very thinly sliced fresh jalapeno or chilies (omit if sensitive to spice)
 small wedges of lime

Preparation of broth
1

Char the onion and ginger over an open flame until still blackened, about 5 minutes on each side. Then, rinse with water.

2

Warm a medium soup pot over medium heat. Add the cinnamon sticks, cloves, and star anise and toast until fragrant, stirring occasionally, about 3 to 4 minutes.

3

Add the onion, ginger, vegetable stock, water and soy sauce. Raise the heat to high and bring the mixture to a boil.

4

Reduce the heat, and simmer, covered, for 30 minutes. Strain and keep hot until ready to serve.

Preparation of noodle
5

Place the noodles in a large bowl and cover with hot water. Let stand for 20 to 30 minutes or until tender but still chewy.

Preparation of toppings
6

To prepare the shiitake mushrooms, warm the oil in a medium skillet over medium heat until shimmering. Add the mushrooms and a few dashes of salt. Cook until the mushrooms are tender and lightly browned. It may take about 4-6 minutes.

Enhancing the flavors
7

Once the broth is done cooking, strain out the onions, ginger and spices. Season it to taste with extra tamari and/or salt until the flavors of the spices really shine.

8

You can modify the flavors to your taste. (But don't go too overboard as it may completely ruin the flavors.)

Serving the dish
9

Divide the noodles into 4 bowls. Ladle the broth between 4 bowls and add the mushrooms.

10

Giving it a final touch, you can add fresh garnishes to your heart's content.

Ingredients

Broth
 1 large onion, peeled and quartered
 4 inch piece fresh ginger, peeled and halved lengthwise
 Two 3 inch cinnamon stick
 1 star anise
 3 whole cloves
 1 teaspoon coriander seeds
 4 cups unsalted vegetable stock or broth
 2 teaspoons soy sauce or tamari
 4 carrots, peeled and coarsely chopped
 4 cups water
 5 tablespoon salt
Noodle
 6 ounces dried flat rice noodles
Toppings
 protein such as fried or baked tofu, bean curd skin, or 
mushrooms
 5 ounces of shiitake mushroom
Garnishes
 sprigs of fresh basil or cilantro
 sprigs of fresh mint
 thinly sliced green onions (mostly green parts)
 very thinly sliced fresh jalapeno or chilies (omit if sensitive to spice)
 small wedges of lime

Directions

Preparation of broth
1

Char the onion and ginger over an open flame until still blackened, about 5 minutes on each side. Then, rinse with water.

2

Warm a medium soup pot over medium heat. Add the cinnamon sticks, cloves, and star anise and toast until fragrant, stirring occasionally, about 3 to 4 minutes.

3

Add the onion, ginger, vegetable stock, water and soy sauce. Raise the heat to high and bring the mixture to a boil.

4

Reduce the heat, and simmer, covered, for 30 minutes. Strain and keep hot until ready to serve.

Preparation of noodle
5

Place the noodles in a large bowl and cover with hot water. Let stand for 20 to 30 minutes or until tender but still chewy.

Preparation of toppings
6

To prepare the shiitake mushrooms, warm the oil in a medium skillet over medium heat until shimmering. Add the mushrooms and a few dashes of salt. Cook until the mushrooms are tender and lightly browned. It may take about 4-6 minutes.

Enhancing the flavors
7

Once the broth is done cooking, strain out the onions, ginger and spices. Season it to taste with extra tamari and/or salt until the flavors of the spices really shine.

8

You can modify the flavors to your taste. (But don't go too overboard as it may completely ruin the flavors.)

Serving the dish
9

Divide the noodles into 4 bowls. Ladle the broth between 4 bowls and add the mushrooms.

10

Giving it a final touch, you can add fresh garnishes to your heart's content.

Pho Chay

And finally, your hot bowl of vegetarian Pho noodles soup is ready to be served.

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