1 Pot of water (10L)
1kg Beef bones/Chicken bones
200gr White Raddish
200gr Fresh Ginger
1/2kg Gravy Beef/Chicken pieces/ slices/ wings/ drumsticks
Part 3- ALTOGETHER
60gr Rock sugar
10gr Star Annaise
2 stick Cinnamon
250gr Brown Onion
Get either Pho rice flat noodles or Kway Teow, if unavailable
1 Bunch of Vietnamese basil
250gr Fresh Bean sprouts
1 Lemon (sliced)
2 Bird Eyes Chilli (sliced)
Pho is a heartwarming meat-based Vietnamese soup. I discovered it when a good friend introduced it to me in Springvale after I moved to Melbourne. I was so overwhelmed I got a Vietnamese acquaintance to share me a sure-kill recipe. Both Chris and me are Pho addicts!
The recipe can be applied only to Beef or Chicken, following the Vietnamese traditions. The Soup/broth is cooked in 3 parts where ingredients are removed at every stage. Allowing slow cooking and introducing of different flavours. So its a lot of patience.
PART 1- Boil on medium heat for 1-2hrs and removed of all ingredients except Broth
PART2- add this afterwards and removed the beef/ chicken after 10 minutes, to be put aside( normally 3/4 cooked)
PART 3- When soup is clear, removed of all ingredients except Broth add Part 3 in and boil for another 2 hours
Best is to boil for 6hours.
NOODLES- Soften noodles in boiled water for 5 minutes and then microwave the noodles in the soup with meat for 3minutes.
When served, put the garnish onto the hot boiling soup and it will half-cooked them and the flavour will spread through the soup beautifully.
Some people prefer not having lemon juice in their pho. I love mine sour like tomyam and lotsa bird eye chilli. I've yet to learn the Vietnamese Sambal which I like in my Pho too. So it looks kinda tomyam-ish in the end but taste so overwhelmingly delicate to your senses.
PS: you can add Vietnamese 'sambal' called SATE sauce into the soup for KICK!