Pho: Vietnamese beef and rice noodle soup, the most loved in Southeast Asia

Prepare the broth by putting 2 beef short ribs and 1 piece of beef chunk into a pot with 4 litres of water.

Add 1 tablespoon of salt and 1/3 cup of fish sauce. Heat over high until it comes to a boil, but do not let it boil too hard.

Cut 1 onion in half and slice 1 piece of ginger. Grill them in a pan over medium heat for about 8 minutes.

Crush 1 brown cardamom and 5 green cardamoms.

Once the broth is boiling and scum appears, remove the scum to keep the broth clear.

Turn the heat to very low and add the green onion and ginger along with all the spices. Let simmer with the lid for 3 hours.

If using dehydrated noodles, soak them in cold water for 1 hour. If using fresh noodles, prepare them directly.

Cut a piece of beef tenderloin into thin slices.

Prepare the vegetable side dish with herbs: thai basil, Vietnamese cilantro, mint, and cut a lemon into quarters.

After 3 hours, turn off the heat and remove the fat from the surface of the broth.

Remove the pieces of meat and let them cool for easier cutting.

Heat the broth over high heat until it boils again, then turn to low heat.

For each serving, take about 120 to 150 grams of noodles and soak them in boiling water for 10 to 30 seconds depending on if they are fresh or rehydrated.

In a big bowl, add the cooked meat, slices of raw meat, and beef balls. Pour the boiling broth over it, filtering to remove the spices.

Sprinkle with onion, spring onion, and cilantro. Serve with hoisin sauce and sriracha sauce on the side for guests to add as desired.

Add bean sprouts, more herbs, and lemon juice to taste.

Equipment Needed

Dietary

Allergens