Rainy day like this reminds me driving up to Buford highway with friends just to eat Pho. It’s the Vietnamese signature dish made up of clear broth simmered for many hours. I was first introduced by my Vietnamese neighbors, since then have been trying cooking varieties of Pho recipes. Looking for some authentic ones, I guess I finally mastered J even though I am not Vietnamese. The broth can be prepared any time before you eat as it is time consuming and rest of the ingredients can be put just before we eat. So I started cooking in the morning. The appealing part of the dish is veggies and noodles won’t go soggy nor is the meat stiff and overcooked. For those who don’t eat beef, it can be substituted with chicken but the chicken must be cooked properly unlike beef. The dish is so good, comfy and warm. Yes I am eating as of writing now; I am going to pack later for work.
Time: 3 hours and 30 minutesYield: 4 servings
Ingredients:Pho noodles (14ounces)
Pho broth4 pounds beef bottom roast thinly sliced
Pho broth6 quarts of water
3 pounds pork neck bone with meat
2 onions cut and peeled in half5 slices of fresh ginger
1 ½ tablespoon salt4 cardamoms
1 teaspoon of fennel seeds1 teaspoon of cloves
1 teaspoon of cumin½ cup of fish sauce
Chili pepper slicedChili paste sauce/ hoisin sauce/ sirachau sauce
Directions:1. For Pho broth, bring 6 quarts of water into a big pot to boiling. Add pork neck bones, onions cut in halves, ginger, fish sauce, cardamom, cloves, fennel seeds, cumin powder and fish sauce. Simmer in in medium heat for three hours. Strain the stock and use broth only. It can be stored overnight or use immediately.
2. Cook the pho noodles according to direction in the packet.
3. For preparation of pho bowl. Put cooked pho noodles in a bowl, thinly sliced beef bottom roast and pour a hot pho broth on top of it. The hot broth will help to cook the meat. And garnish the bowl according to your needs. Enjoy!!!