Viet Nam travel: Vietnamese Pho

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For Vietnamese People, Pho is the most popular dish. Whenever day or night, it is not hard to find a Pho restaurant in Vietnam. And tourists around the world always wants to eating a bowl of Pho when coming to Vietnam.

Vietnamese Pho consists three elements that make up a bowl of Vietnamese Pho such as the broth, the rice noodles and the toppings. Among of these elements, Pho broth is the key element of Vietnamese Pho. Pho broth is the heart of the dish. The pho broth  gives the soup its distinct character. The good pho broth should not miss marrow-rich beef bones and beef knuckle bones. They are kept at a simmer for three or four hours. It takes times for the marrow in the bones to dissolve into water. The broth should look clear and free from impurities. If you are welcoming Vietnamese guests or your relatives, you can try to make Vietnamese Pho. They can be surprised at your cooking skills.

Ingredients

• 5 pounds beef knuckle, with meat

• 1 white radish, sliced

• 2 onions, chopped

• 1 1/2 pounds dried flat rice noodles

• 1/2 pound frozen beef sirloin

• Sriracha hot pepper sauce

• Hoisin sauce

• Thinly sliced onion

• Chopped fresh coriander

• 2 ounces bean sprouts

• Sweet Thai basil

• Thinly sliced green onion

• limes, quartered

• 2 ounces whole star anise pods

• 1/2 cinnamon stick

• 2 whole cloves

• 1 teaspoon black peppercorns

• 1 slice fresh ginger root

• 1 tablespoon white sugar

• 1 tablespoon salt

• 1 tablespoon fish sauce

• 4 cloves garlic

Methods:

1. Toast the ginger and shallots in a frying pan until blackened.

2. Firstly, the beef knuckle are parboiled in high heat within five minutes. This is to remove all the fat and impurities in the beef , then place the boiled beef knuckle in a very large  pot and kept it at a simmer for three or four hours( the longer, the better) with salt. 

3. Reduce heat and skim fat from the surface of the soup, and add the radish and onions. Season with the cloves , anise pods, cinnamon stick and ginger in a cheesecloth or place in a spice bag; add to the soup. Season with sugar, salt and fish sauce. At the end of cooking, taste, and add salt as needed.

4. Soak the rice noodles in heat water for about 15 minutes and then cook in boiling water until soft, but not mushy, about 5 minutes. Slice the frozen beef  thinly.

5. Arrange some noodles, chopped fresh coriander, green onion, and few raw beef slices  into each bowl. Pour out the  boiling broth . Enjoy with hoisin sauce and sriracha sauce. Place onion, cilantro, bean sprouts, basil, green onions, garlic and lime on a tray for adding more toppings to their bowl.

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