The Origins of Pho”
Special Vietnamese Noodle Soup (PHO”) is combination of broth from French pot-au-feu and noodles from Chinese dishes together with the fine addition of Vietnamese cuisine and distinct flavor and seasoning to make up a special dish of deliciousness, nutrition and elegance.
PHO” originated from the North of Vietnam and followed the Northern people to the South. A delicious bowl of PHO” is made by stewing bones, meats and many seasonings such as: Cardamom, Ginger, Anise,Fragrant and Spicy Herb Syzygium Coriander, Cinnamon and Onion.
Up to now PHO” has been not only well known in Vietnam but also found around the world following the footprints of overseas Vietnamese people, especially in Tucson.
How To Make Saigon Pho
Vietnamese cuisine is known for the use of natural and fresh ingredients and minimal use of oil in the preparation of meals. The main ingredients are various herbal spices and vegetables. In terms of variety and quality, Vietnamese cuisine is similar to the Chinese. Rice, vegetables and fish are the basis of Vietnamese as well as Chinese cuisine, which they add spices while the final product can be made in a thousand ways.
Saigon Pho is a very popular Vietnamese soup with a very strange name. This soup is actually a symbol of Vietnamese cuisine and it is considered as one of the most delicious dishes in the world. It is a soup made of cooked meat and a large number of species that determine the taste. Pickled cabbage, roasted peanuts, green beans, parsley, basil, lime and garlic can be added to the soup and enhance its taste. It is served with noodles or rice together with a little bit of lemon juice and chili sauce or fish sauce.
We will present you one of the ways to make this delicious Vietnamese soup named Saigon Pho.
• Ginger – sliced into thin rings
• ½ onion
• 1 l of water
• 1 beef bouillon cubes
• 1 tablespoon soy
• 1 tablespoon fish sauce
• 1 teaspoon chili sauce or hot sauce
• ½ lime juice or ¼ lemon juice
• Beef, cut into very thin slices previously marinated in 2 tablespoons of soy sauce or teriyaki sauce
• ¼ red pepper, cut into thin slices
• 1 handful sprouts
• ½ carrot, grated
• 1 onion, sliced into rings
• A couple of basil leaves, chopped
• Handful coriander, roughly chopped
• 200 gr rice pasta
1. In a boiling water, add pasta and prepare it according to the instructions (or cook it for 2-3 min maximum)
2. Set aside and keep pasta in a warm water so it doesn’t get too sticky
3. Fry onions and ginger in a saucepan for a while, until the onions get glassy and soft
4. Pour in water and add bouillon cube, soy, fish sauce, chili sauce and lime juice
5. Bring to boil, then drain or remove the onions and ginger
6. Add beef and cook for another 10 minutes, then turn off the stove
7. In a large bowl, add pasta, and above the pasta sort the vegetables
8. Pour the soup and meat
9. Garnish with basil and coriander