Vietnamese: Phở (Noodle Soup)
Recipe by Thu Nguyen <hello.thu.nguyen@gmail.com>
(serves 4)
Pho, Vietnam's iconic noodle soup, is a fragrant, flavorful dish that captures the essence of the country's culinary heritage. Traditionally enjoyed as a breakfast staple, Pho brings together a perfect balance of aromatic spices, fresh herbs, and tender meat, simmered in a savory broth that is both comforting and invigorating. Influenced by Chinese and French culinary traditions, Pho's origins date back to the early 20th century, evolving into a beloved national dish.
Ingredients:
- 8 oz dried “banh pho” rice noodles
- 2 tablespoons olive oil
- 6 cloves garlic, minced
- 2 cups beef broth (or 2 teaspoons of beef base dissolved in water)
- 2 cups vegetable broth (or 2 teaspoons of vegetable base dissolved in water)
- 2 cups water
- 1 tablespoon soy sauce
- 1 tablespoons fish sauce
- 1 tablespoon agave nectar
- 1 tablespoon ginger paste
- 1 tablespoon onion powder
- 1 tablespoon Chinese Five Spice
- 2 teaspoons ground cardamom
- 2 teaspoons ground coriander
- 8 oz raw eye of round, sirloin or tri-tip steak, thinly sliced across the grain
- ½ cup thinly sliced yellow onions
- ¼ cup fresh cilantro, chopped
Toppings:
- 8 oz fresh bean sprouts
- 4 sprigs fresh Thai basil
- Lime wedges
- Sriracha (optional)
Procedure:
- Prepare noodles per packet instructions or pour boiling hot water over dried noodles in a bowl and let stand 15 to 20 minutes (until they have softened but are still chewy); rinse, drain, and set aside
- In a large pot, saute the garlic in olive oil briefly (approx 1 minute)
- Add beef broth, chicken broth, and water; bring to a boil
- Add soy sauce, fish sauce, agave nectar, ginger paste, onion powder, Chinese Five Spice, ground cardamom, ground coriander
- Bring broth to a boil again, then lower the heat and simmer for at least 10 minutes
- Divide noodles in 4 serving bowls, top each with 2 oz of raw beef
- Ladle broth over each bowl; garnish with onions and cilantro
- Serve with toppings on the side