Most people associate chicken soup with being sick and needing nourishment. That's how we look at pho. When Seattle's weather isn't being kind to us, we like to have a bowl of pho. The cinnamon scented broth and the noodles cooked just right, with slightly cooked beef slices and crunchy beansprouts, that must be better than medicine, yes?
We love pho so much, we even made this pho cake, made out of cake and fondant.
It's time consuming to make, but really easy and simple.
For the broth
- 4 cm ginger, peeled and thinly sliced
- 1 medium yellow onion, sliced
- 3 1/2 lbs beef bones
- 1 cinnamon stick
- 5 star anise
- 1 tbsp salt
- 1/2 tbsp soy sauce
Cook rice noodles and set aside.
Assemble your bowl with meat of your choice, noodles, herbs and beansprouts. Pour the hot boiling broth over it. If you are squeamish about eating raw meat, I suggest you cook the meat first. We like to let the hot broth cook the meat for us, so it's only rarely cooked.
Ngo gai (culantro?)
Sliced beef, tripe and noodles
Clockwise: tripe, beef, noodles