Lao Pho | How to make Pho Lao | Lao Food from Saeng’s Kitchen

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner and more affordable than beef.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce provides umami flavor without fish allergens.

rice noodles

🥗Healthier: zucchini noodles

💰Cheaper: egg noodles

Zucchini noodles are lower in carbs, while egg noodles are more budget-friendly.

broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth offers a lighter option, while seasoned water is cost-effective.

Get your beef bones ready, using half oxtail bones and half marrow bones.

Place the bones in a large stock pot and fill it with water until the bones are submerged.

Heat the pot on the stove until it reaches a rolling boil, skimming off impurities for about 15 minutes on low simmer.

Rinse the bones under room temperature water to clean them.

Wash the stock pot again to ensure it's clean before making the broth.

Prepare aromatics: cut celery root, halve and skin the onion, and slice and smash the ginger.

Broil the aromatics and bones at 500 degrees Fahrenheit for 15-20 minutes until charred.

Dry sauté the star anise in a small pan for 2-3 minutes to release its flavors without oil.

In a clean stock pot, combine the bones, celery root, onion halves, ginger slices, roasted star anise, msg, salt, and sugar.

Mix gently and bring to a rolling boil, then reduce to a simmer, cover, and cook for at least 8 hours, adding water if needed.

After 8 hours, taste the broth and add fish sauce and beef paste to adjust the flavor.

For the meats, slice beef thinly and cut tripe and beef tendon into quarters.

Rinse fresh wet noodles under room temperature water to remove starch.

In a separate pot, bring water to a rolling boil and cook the fresh noodles for less than one minute.

Place the cooked noodles in a bowl, then add the cooked meats on top.

Ladle the broth into the bowl over the noodles and meat.

Add condiments such as sriracha, seasoning sauce, extra fish sauce, sugar, poison chili garlic sauce, fried garlic, and fried shallots.

Top with fresh herbs: celery, mint, cilantro, basil, and bean sprouts, and add a side of shrimp paste and a chili pepper.

Squeeze lime over the top and mix before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens