Pho is a celebrated Vietnamese broth made from roasted bones, which is well flavoured and therapeutic to slurp. I’m serving mine with seared skirt steak, brined garlic slices, lots of fresh herbs, sprouts and rice noodles. The soup was first recorded in the early 1900s, when Vietnam was a French colony. Some say that ‘pho’ comes from the French ‘pot-au-feu’, while others think it was Chinese vendors yelling out ‘meat and noodles’, elongating the last word, ‘phan’, which sounded like pho. Ultimately, it’s all about depth of flavour from the broth, embellished with lots of fresh goodies.
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Cuisine: not set
300 g ginger
2 kg beef bones (ask your butcher)
½ a stick of cinnamon
6 cloves
2 sticks of lemongrass
4 tablespoons low-salt soy sauce
2 tablespoons fish sauce
600 g thick rice noodles (8mm)
1 bunch of fresh mint (30g)
1 bunch of fresh coriander (30g)
4 spring onions
1 onion
1-2 fresh red chillies
2 limes
300 g beansprouts (ready to eat)
600 g skirt steak
groundnut oil
hot chilli sauce
4 cloves of garlic
1 teaspoon golden caster sugar
2 tablespoons white wine vinegar
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