Ingredients for Vietnamese Pho (Serves 2):
– 200g dried Pho rice noodles
– 200g beef spine bones
– 80g beef slices
– 80g beef chuck (top blade)
– 80g beef tripe
– 100g beef meatballs
– 1 lemon (preferably lime)
– 80g basil
– 50g dried scallops
– 50g mint
– 3 teaspoons fish sauce
– A pinch of crushed black pepper
– A pinch of Sichuan peppercorns
– A pinch of star anise
– A pinch of cinnamon bark
– 30g ginger
Preparation Steps:
1. Assemble all ingredients (note: bean sprouts and bird’s eye chili are missing in the photo).
2. Boil water and add beef bones, onion, ginger, basil, Sichuan peppercorns, star anise, cinnamon bark, juice of half a lemon, mint, dried scallops, and black pepper.
3. Incorporate fish sauce to enhance the broth’s umami flavor.
4. Simmer the broth for 2.5 to 3 hours.
5. While the broth simmers, thinly slice the beef chuck for quick cooking in hot broth later.
6. Soak the rice noodles in hot water for 20 minutes.
7. After simmering, the broth should turn milky white with a rich aroma.
8. Cook the tripe, beef slices, and meatballs until done.
9. Turn off the heat, strain the broth to remove impurities, and retain the clear base.
10. Arrange meatballs, beef slices, tripe, basil, and lemon over the noodles, placing the raw beef chuck slices on top.
11. Reboil the broth and pour it over the noodles to instantly cook the beef chuck.
12. Serve immediately for an authentic flavor.
13. A personal note from the chef.
14. Try making this heartwarming Pho to delight your family!
Cooking Tips for Vietnamese Pho:
Every dish requires技巧; explore my Southeast Asian recipes by searching ‘Southeast Asian cuisine’ for more insights.
