Phở - Vietnamese noodle soup

13 years ago

Howdy, folks!

Tonight I had one of my favorite Southeast Asian dishes - spicy Phá» soup!

I can't remember all of the ingredients in the broth, but I linked to Wiki's article below.

Chicken broth base with some Phá» seasoning (didn't have any beef paste), fresh lemon grass

grown in a container on my front deck, along with chives and onions from the garden.

Anyhow, I thought I'd share this wonderful dish with you!

Start with a tray of ingredients - bean sprouts, cilantro (culantro if you have it), Thai basil,

chives, onions, chiles. Squeeze lime over the bean sprouts and the chiles. I spiced up my broth

with long and short Thai chiles and one green Chile de Arbol - also grown in the garden.

Put noodles in a nice deep bowl, add cilantro, sprouts, basil, chiles, and other vegetables of your liking.

Now, ladle hot broth over the noodles and vegetables. My soup has beef balls added for extra flavor and tooth.

Add in a liberal amount of sweet Hoisin sauce...and, of course, the spicy Sriracha!

I assume that anyone on a Pepper Forum is familiar with Sriracha....but, just in case you're unfamiliar,

always sample the sauce before fully committing. For example, my dad (bless his weak belly) can't handle

more than three or four drops in an entire bowl of soup.

Stir the broth thoroughly so that all of the flavors combine! Finally, garnish with Thai basil...

The last drink of broth is incredibly hot. I had a powerful sweat going afterwards! Enjoy!

Josh

Here is a link that might be useful: Phở

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Comments (9)

hubris007
13 years ago
Is there some point in the process where heat is applied? Are you eating the beef balls raw?
roper2008
13 years ago
I go to a small place where they make the pho soup. It's really good.
They don't use meatballs. Some other kind of meat. Yours looks
really good. You could probably use flank steak cut in strips also.
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greenman28 NorCal 7b/8a
Original Author
13 years ago
Hey, Hubris!
"Now, ladle hot broth over the noodles and vegetables"
- The beef balls are pre-cooked. They're added to the broth, which comes hot from the pot.

Roper,
some prefer a very oily, fatty broth with all manner of meat and/or gristle.
I've seen some pretty creative combinations of meat.....paper-thin beef cooked only by the heat of the broth.
I usually order the flank at a restaurant.

Josh
deebo82
13 years ago
If you make the broth yourself, the traditional way doesnt use lemongrass, but does also add star anise and cinnamon.. boil them up and remove before eating. bones make it better too! also dont forget scallions and a little thin-sliced raw onion... pho really is all about the garnishes and late additions.. yum!
mrpepper
13 years ago
The noodle soup you are talking about is one of my most favorite dishes. I spent 6 months in V.N. last year. Beleive it or not, its not a traditional dish. By that I mean a chef invented it, then opened up a chain of restaurants and it became famous.

Anyways the pepper they use in VN, is not the Birds Eye (Thai Hot) chili. Its a pepper called Sun Gold. Its similiar in shape and size to our Serano pepper, only it never really gets red. Its very bitter but hot.

Anyways, thanks for the good memories.
greenman28 NorCal 7b/8a
Original Author
13 years ago
Deebo,
I do make the broth, and sometimes I add different flavors. I prefer Thai basil for its
anise hints, but I'll substitute regular basil if it's all I have. Same with the other ingredients.
"pho really is all about the garnishes and late additions.. yum!"
- I absolutely agree!

Mrpepper,
it's my pleasure! I love good food and special flavors! I cook with what I have available,
so usually Thai chiles...however, I'd like to have a selection of peppers for the soup.

Last night, I visited my brother and his girlfriend. We had Phá» again!
This time, it was water and beef paste, onions, scallions, garlic oil, and quartered beef balls.
In another pan, my brother cooked up some ground pork and added a couple cherry tomatoes and a
couple spoonfuls of Tum Yum paste, giving the meat a very complex flavor. Cilantro, green onion,
bean sprouts, limes, and more chiles, along with Hoisin sauce, Sriracha, and Oyster sauce.
As you'll see from the pics, my brother is one of those guys who likes a fatty, oily broth.

My bowl - still fairly conservative:

My brother's girlfriend's bowl:

And my brother's bowl of soup.
Notice that he has his own special bowl....

Josh
meyermike_1micha
13 years ago
Josh...

I can't beleieve that you know how to make this!

This is one of my favorite dishes here.

I can only imagine the flavor with all your fresh vegetables.It all sound so delicious man..
The pictures are amazing..
You certainly have a green thumb greenman..Fantastic!

Now, I would enjoy your hospitality if I were ever to come out for a visit..:-)

Mike..:-)
greenman28 NorCal 7b/8a
Original Author
13 years ago
Thank you, Mike!

You might not be so appreciative after the burn begins in your mouth!
Of course, I could make a milder version for your East Coast palate ;)

Josh
jojosplants
13 years ago
Hi Josh!
That's nice of you to go easy on Mike..lol...

I have never tried anything like this, but it sure looks good!

Isn't it great to cook with foods from the garden!

I like hot and spicy.. so if I ever get that way, you wouldn't have to change anything. ;)

Thanks for sharing. Always enjoy your posts!

I'm still looking for a hot pepper plant ;)

JoJo

Phở - Vietnamese noodle soup

Comments (9)

hubris007

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Phở - Vietnamese noodle soup

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hubris007

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greenman28 NorCal 7b/8aOriginal Author

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