The most popular Vietnamese dish, #20 on CNN’s World’s Best Foods. A clear beefy broth that fills the room with the aroma of star anise, cinnamon, and cloves while it’s simmering away. As a kid, whenever my parents took me to eat Vietnamese food, we always ordered a large bowl of pho to share. Going out for Viet food is a serious cheap eat. A nice hearty bowl of beef noodle soup will probably set your wallet back no more than $10. I still like to make it at home sometimes because there’s no added MSG.
I don’t have all the individual pho spices in my cupboard, so I picked up a packet of pre-mixed spices at the Asian grocer. It’s so convenient, and it comes with a mesh bag.
The spices: Star Anise, Coriander seeds, Cinnamon, Fennel seeds, Cardamom, Clove
It’s best to use knuckle bones or bones from the leg. You might be able to find some at the Asian market, or your local butcher. If you can’t find it, any type of bone will do. For convenience, I picked up some beef neck bones for this batch.
In any type of soup I make, I like to give my veggies a bit of a char to give it that extra flavour. I quartered an onion and sliced up the ginger, stuck it in a pan with vegetable oil.
Pho typically uses flat rice noodles.
This is pretty standard – at any Viet restaurant, you will find Hoisin Sauce and Sriracha on the table. Other toppings include: basil, bean sprouts, lime, chillies, thinly sliced onions, green onions and finely chopped cilantro.