EPTA tribute to Pho-lovers of Team Liquid
Let me be humbly clear that this is not a guide to make the best Pho--a culinary feat that calls for no less than an artistic understanding of this dish. Rather, this is a guide to make the best Pho at home, with convenience and simplicity in mind. But rest assured, if the result tastes good enough to soothe the hearts and stomachs of a bunch of homesick study abroad students (like my friends and me), it will surely satisfy you. It is also slightly cheaper than Pho in restaurants, if you care about the costs.
I am a very judgmental eater-- so trust me, it is worth it.
1. Broth
Making the broth is the hardest part, and it either makes or breaks your Pho. Traditionally, it takes hours of simmering with carefully selected cow bones (or cow tails) and other spices whose proportion is a family secret. Not having such luxury, we will have to cheat by using pre-packaged Pho spice, which gives surprisingly decent results.
Here is a Pho mix I found on the internet.
![[image loading]](http://www.lovingpho.com/wp-content/uploads/2009/06/quoc-viet-beef-soup-base.jpg)
I use Pho mix brought from home, so I cannot vouch for this one, but it seems decent.
Here is an article recommending it.
The recipe then becomes really simple:
- Broil onions, ginger in oven (350 F in 20 minutes), or as I preferred, charred on open fire (or stove).
- Put a pot of water on the stove. When it is boiling lightly, add the Pho mix.
- Slightly after, add charred onions, ginger, star anises, cinnamon. (It’s easy to go overboard with the spices, so be a little conservative your first time. If you are cooking for 3-4 people, you need no more than a few cloves of star anises. Taste the broth and adjust for a subtle, ephemeral scent.)
- Let the broth boil heavily.
Other notes on making the broth: + Show Spoiler +
You can, of course, add cow bones or tails in the broth for a more authentic taste. But the simmering process will take longer, and worse, you have to do a few tricks to ensure that the broth is clear and not adulterated with all the fat and impurities from the bones. So my recommendation is to just go with the packaged mix.
2. Pho noodle
- Let the dry noodle sit in warm water for 15 minutes, or until it looks like the noodles you have in restaurant. It’s really simple, use your common sense.
Here is how a package of dry noodle looks like.
![[image loading]](http://www.lovingpho.com/wp-content/uploads/2009/06/variety-of-dry-banh-pho-noodle.jpg)
As a college kid, I have always used dry noodles for storage convenience. But if you buy fresh noodles, here is an article on how to handle it.
How to prepare Banh Pho
3. Toppings
Pho connoisseur makes a fuss about what kind of beef you should use. I find that the generic beef chunk in supermarket comes close to what I had at home, so why bother? Just buy one of those big chunk and slice it very thinly. (A good knife helps tremendously). The meat should be so thin that it can be medium-done just by sitting in the boiling water for a few seconds.
Tips on slicing the beef: + Show Spoiler +
(Michaelthe) Freeze it for an hour or two to let it firm up. You dont want it to be frozen solid, but to be pretty chilled. Makes slicing a lot easier.
(Quochobao) How to sharpen your knife at home with a ceramic bowl. Works like a charm!
(Quochobao) How to sharpen your knife at home with a ceramic bowl. Works like a charm!
Here is a list of more adventurous meat option, graciously provided by Darkchylde:
+ Show Spoiler +
Tái- Eye of Round Beef (Some places in Cali have been known to use filet)
Chín - Well-done Brisket
Gầu - Fatty Brisket
Nạm - Well-Done Flank
Ve Don - Skirt Flank
Gân - Beef Tendon
Sách - Beef Tripe
Bò Viên - Beef Meatballs
Gà - Chicken
(Without the accents, Phở "Ve don" seems unintelligible to me...I did a google search and it seems to be quite popular in the States however. Someone please enlightens us.)
Chín - Well-done Brisket
Gầu - Fatty Brisket
Nạm - Well-Done Flank
Ve Don - Skirt Flank
Gân - Beef Tendon
Sách - Beef Tripe
Bò Viên - Beef Meatballs
Gà - Chicken
(Without the accents, Phở "Ve don" seems unintelligible to me...I did a google search and it seems to be quite popular in the States however. Someone please enlightens us.)
- Main toppings: sliced beef, bean sprouts (See end notes for a complete list of meat choice)
- Other toppings (use more lightly): coriander, scallions (sliced vertically for a resemblance of gourmet pho)
Put the soaked noodles at bottom, toppings on top, pour boiling broth over—and you are all set!
If you want your meat less rare, soak the meat in the boiling broth for a few seconds before putting it in the bowl. You can also squeeze some lime in, or serve with chili sauce.
A personal anecdote on serving Pho with chili sauce: + Show Spoiler +
When I was young, being manly to enough to eat Pho with chili sauce was a sorta rite of passage, so I used to put in so much chili that the entire bowl is red hot. Now that my manliness is already confirmed multiple times and in numerous other ways, I personally find eating Pho with chili sauce a bit silly. It desensitizes your taste buds to the thick sweetness of the broth and the subtle scent of the spices. Plus, when you come close to finishing your Pho--also when the broth is sweetest after having toppings soaked in it the entire time--the chili often makes it too hot to enjoy those last precious drops.
But your choice anyhow.
But your choice anyhow.
It will take you a mere 2 times to get the right amount and proportion of spices. From then on it becomes really straightforward. Have fun cooking!
![[image loading]](http://nhahangvannam.com/Images/bi-quyet-nau-pho-ngon-tu-cong-thuc-pho-goc-hang-dong-nam-dinh-1.jpg)
P/S: This is called Quẩy, which is to Pho like crackers is to soup, only more essential and infinitely more fitting. It is so common in Vietnam--a bowl of Pho invariably comes with this flour-based, fried snack--yet I have not been to any restaurant in the States that has it. It is a puzzle that vexes me so much I'm gonna make my own Quẩy next time ^^
Looks delicious!![[image loading]](http://english.cinet.vn/UploadFile/thumbnails/8_9_5_41_956.jpg)
