This is my first guest and video blog! I made pho with a friend a couple of months ago – I know, too much slacking off, not enough blogging. But I am back in the blogging world now. Pho is a traditional Vietnamese rice noodle soup and one of my favourite dishes of all time. It takes hours to make the broth but if you’re patient enough, the longer it stews, the more flavour you’ll get.
Without further ado, here’s Quynh’s pho recipe!
Pot big enough for 3 kettle full of water
Knives to cut meat
Chopsticks to eat with
spoons for soup tasting
Ingredients for soup:
Pho seasoning packet
salt and sugar
beef stock/chicken stock
Ingredients for Pho:
veal meaty cut
Beef balls (not the testicles)
Hoisin sauce and/or chilli sauce
I attempted to film the entire process of the experience but only wound up getting a short clip of the part where we had to boil the beef and pork bones in order to clean it. I swear I was prepared and my camera was charged! But the battery died anyway and left me astray. Luckily I used Kim’s SLR to shoot the rest 🙂
Following the video, we combined the meat and the veggies together in that huge pot with lots of water and let it simmer on low – medium heat. Then the other ingredients were added. We adjusted the flavours intermittently after tasting.
To serve, we garnished the soup with basil leaves, some lemon juice, veal slices, red onions, no I did not forget the noodles (how embarrassing would that be), bean sprouts and hoisin sauce and chillies for even more flavour! The beef balls are always the first ones to go. Chewy beefy goodness yum.
I accidentally rubbed my eye after touching the chilli and had to wash it out, ice it, repeat it for almost half an hour. First experience ever, that shit burns.
Bon appetite! I’m off to the store to invest in a 20L pot. : )