The Pho is, perhaps, the most famous soup of noodles and veal in Vietnam. It seems that its origin must be sought in the late nineteenth century in the town of Van Cu, which then had a powerful textile industry. One theory says that a Vietnamese chef invented it to satisfy the local staff and the French who worked in one of those factories.
Before the arrival of the French, the Vietnamese considered cows and buffaloes to be working animals, and would never consider eating them. Colonization changed things, and soon beef was consumed. The Europeans were left with the best slices. It is possible that the spoils reached the street vendors who then started using them in their soups.
The word Pho seems to come from the French “feu”, fire and is related to the “pot au feu” a classic French stew of cow and vegetables. The Pho and the pot au feu share two basic similarities; a broth prepared with prolonged cooking of meat and bones, to which roasted vegetables are added to intensify its flavor. No other Asian soup uses this European technique. It is seasoned with shallots and roasted ginger and seasoned with star anise and cassia to intensify the flavor of the soup.
In the soup, in addition to different cuts of meat or meatballs, very thin slices of raw carpaccio are usually added, which are cooked in the bowl itself, and noodles “pho”, flat rice flour. Finally, a generous amount of fresh and aromatic herbs is placed and accompanied with spicy sauce and hoisin.
The pho is the soup with which the Vietnamese say hello to the new day. Yes, a peculiar but very complete breakfast with which to start the day full of energy has no mystery. The best pho in Hanoi is a mixture of meat, sprouts, and vegetables with an abundant amount of broth.
Ingredients for the broth (for 6 people):
- 2 bones of beef or pork
- 300 g boneless chicken meat
- 300 g veal cheek
- A small piece of fresh ginger
- A large onion
- A cinnamon stick
- 3 anise stars
- 4 cloves of garlic
- One teaspoon coriander seeds
- Half teaspoon ground black pepper
- 100 ml of fish stock
- A teaspoon of coarse salt
- A pinch of sugar
Way of elaboration:
The secret of a good pho is in the time in which you leave the broth. The more hours you keep the ingredients over low heat, the more flavors the broth will acquire, and the more authentic it will be. The trick will be to put all the ingredients in a gauze bag for cooking and immerse them in plenty of water. Let them cook with this method for at least three hours. After this time, we remove the bag and add the fish stock. Then, let it cook a little more over low heat
Rest of ingredients:
- 200 g of tenderloin steaks
- 400 g of rice noodles
- Fresh coriander
- Fresh mint
- Thai Basil
- 150 g of fresh bean sprouts
- A medium onion
- A lime
Mode of presentation:
First, we lightly degrease the broth when it cools and reheat it. When it starts to boil, we submerge the noodles for a couple of minutes. After this time, we begin to serve each serving in deep bowls. First, we place the meat that we have prepared on one side of the bowl, paying special attention to the thinly sliced ??cheek, and then add the rice noodles. After them, the onion is well chopped, and we add the broth little by little until the ingredients are covered. Finally, we incorporate fresh spices to taste, bean sprouts, and half a lime.
If you are really a fan of Asian cuisine, it is time to prepare this nutritious dish and, incidentally, do this test that reveals what your favorite international food says about you.