For The Love Of Pho!

Pho is so much more than just a bowl of soup.  It is a harmonious dish that is as healthy as it is delicious.  Vietnamese food is known to be one of the healthiest in the world because of the importance placed on a balance of yin and yang to create food that is beneficial to the body.

My family and I absolutely love Pho.  

www.youtube.com/watch?v=jgX2q9WPoqo

I prefer a rich, earthy homemade beef bone broth for our Pho, and I try to make the beef broth at least once a month.  I always make enough broth for two meals.  I blogged last week about making the Pho beef broth, now it’s time to enjoy this dinner experience with my family.

The broth is the most important element in Pho and it can make or break this dish.  After several attempts, this Italian girl can proudly say that she’s mastered the making of a deliciously, clear and fragrant Pho beef broth.  I recently read an article about broth becoming the new coffee. Bone broth is having a serious moment.  Bone broth offers health benefits for your entire body, including improving your digestive and immune systems, bones, joints, hair, teeth, and nails.  

http://wellandgood.com/2014/11/05/why-new-yorkers-will-be-sipping-bone-broth-in-coffee-cups-this-winter/

Serves 4

Ingredients:

Beef Broth (about 3 ½ quarts)

1 pound dried “banh pho” noodles

1 ¼ pounds  Shabu Shabu beef (approximately)

Scallions (thinly sliced)

Thai Basil

Bean Sprouts

Lime wedges

Hoisin sauce

Chili Pepper

Sriracha Sauce

Assembling the Pho Soup Bowls:

1.  My Pho broth was stored in the freezer.  It is important to remove and discard the layer of fat after the broth has partially thawed.   

2.  Heat Broth:  Bring the broth to a gentle simmer over medium heat in a stock pot.

3.  Soup Bowls:  I purchased these wonderful soup bowls, perfect for Pho at www.bargainfair.com/.  They were very reasonably priced.

 

My Pho soup bowls are placed in a 250° oven to keep warm until ready to be used.

4.  Cook Noodles:  Follow directions on package for cooking noodles.  

I purchased these Pho noodles at www.worldmarket.com/.

5.  Remove soup bowls from oven and divide the noodles evenly among the 4 bowls.

6.  Now arrange the slices of raw beef over the noodles, dividing the meat evenly among the four bowls.  

My husband purchased the beef at a Korean Market in Korea Town.

7.  Top with very hot broth.

On my dinner table I place bowls of  garnishes.  We each add our own garnishes that we enjoy to our soup bowl.

Bean Sprouts

Sliced Hot Chili Peppers

Sliced Scallions/Green Onions

Lime Wedges

Thai basil, also known as Oriental basil or Asian basil.
Compared to the common Mediterranean sweet basil, it has
a more pronounced licorice or anise flavor.

I fell in love with Thai basil, so I decided to root a sprig I purchased at
the Bangkok Market on Melrose Avenue.  I took a sprig and placed in in
a container of water.  I kept the water covering the leaf nodes on the
stem and below the leaves.  I refreshed the water in the container every few days,
until the roots began to grow.  After a number of roots appeared I planted it
in a pot.  Soon I will have my own Thai basil to pick and enjoy.

I like to serve our Pho Beef Soup with a side of Spring Rolls.

I purchased the Spring Rolls at Smart & Final.
I baked the SpringRolls  in the oven according to the directions.

"Let it be mine!"

Vietnamese Pho noodle soup is so delicious that even Anthony Bourdain loves it.  During his Vietnamese special on the Travel Channel, Anthony Bourdain:  No Reservations, he screams out with desire, "LET IT BE MINE!" as he sees the bowl of Pho come to him.

Sometimes you need variety, even when it comes to soup.
Buon Appetito!