EVERYTHING ABOUT THE INGREDIENTS IN PHO SOUP


20 Jan 2021

Pho is a famous dish of Vietnam because of its rich flavor, sophisticated processing and high nutritional value. In order to create such a dish, it is certainly indispensable for the presence of diverse and delicious ingredients. So, what ingredients are in pho?

Table Contents
  • 1 - Banh Pho (rice stick) - Pho rice noodles
  • 2 - Broth 
  • 3 - Meat for Pho
  • 4 - Additional spices
  • 5 - Introduce the pho processing procedure
vietnam pho soup and ingredients
Source: Lightscape
If you ask what is the dish that identifies Vietnamese cuisine on the world map, it will definitely is  "pho". For pho, just enjoying it once, you will never forget its awesome flavor.

ingredients in pho soup
Sorce: Dzunglewis
Pho - Vietnamese rice noodle soup is a dish with a harmonious combination of flavors, more than 20 ingredients cooked together, self-blending to create a unique and delicious dish. The pho processing process is also very meticulous, right from the selection of raw materials, to the stage of preliminary processing and decoration. Let's take a look at the special ingredients of Pho

1 - Banh Pho (rice stick) - Pho rice noodles

Pho rice noodles are made from rice flour, coated into thin strips and then cut into fibers to taste. Depending on each region, nowadays in Vietnam there are many different shapes of noodles. Hanoi pho noodles have soft, chewy, and white noodles with large and thin plates. Saigon pho noodles have a smaller filament shape. 

rice stick of ingredients in pho soup
Source: Afamily

2 - Broth 

Vietnamese people often cook pho broth by simmering beef bones for 6-10 hours, in which there must always be a cow's tail bone for pho to fragrant, to smell beef and still have a sweet taste.
The broth in Pho from the beef bone is filtered to get the clear water, then it will be dissolved and continue to simmer with dry ingredients such as cardamom, cinnamon, pepper, anise, ginger, onions, fish sauce,... These ingredients help the stock of pho to have a unique, harmonious taste that expresses the diversity of oriental aromas and is also a source of minerals and vitamins that help improve blood quality and contribute to preserving defense of blood vessel walls. 

3 - Meat for Pho

True to the traditional noodle dish from the past, the meat in the noodle bowl refers to the cooked beef, meaning it has been simmered in broth with bones. However, through the time of variation and change, today there is a rare-type of pho. There are many localities that have diverse types of meat in pho, but the most popular today is beef and chicken
For beef pho, the meat may include corn, flank and tendon. The tender, succulent, thinly sliced ​​meat on each bowl of hot pho will add a richness to the traditional pho.
With chicken pho, after the chicken is boiled, take it out and be torn into many small strands, the chicken is chewy, soft, the inside is not too dry, when you put the chicken in the bowl of pho accompanied with scallions, herbs.

4 - Additional spices

To create a proper bowl of pho, besides the three ingredients mentioned above, there is no shortage of spices such as green onions, cilantro, pickled garlic, lemon juice, chili, and soy sauce. This is also the stage that is changed a lot when enjoyed between Saigon and Hanoi pho

spices of ingredients in pho soup
Source: Fb Pho Thin

5 - Introduce the pho processing procedure

processing of mixing ingredients in pho soup
Source: Internet
Step 1: Preliminary processing of ingredients of Pho
Soak beef bones in water mixed with salt, ginger and lemon juice for 4-6 hours, then use a brush to brush the bones and white meat, rinse with 2 or 3 times water to eliminate the smell of beef.
Roast the five flavors for 2 minutes for fragrant, sliced ​​dry onions, crushed ginger and then briefly roast. Then put all of the above ingredients in a cloth bag.
Step 2: Simmer broth
Place the bones and meat in a pot of water then boil over medium heat. During the cooking process, a layer of scum will appear on the surface of the pot, continuously removing this scum layer with the racket.
After you have removed the scum layer, add salt and a cloth bag containing the prepared flavoring above. With aromatherapy bags, when you see that the broth has smelled, you have to take it out, then continue to add the ginger to the pot to scent the broth.
When cooking meat for about 3-4 hours, take it out, dip it in cold water and hang it out, then put it in the refrigerator to prevent the meat from getting black.
Step 3: Season and enjoy
After the bones have been simmered for 4-6 hours to get the sweetness from the marrow, season to taste. The broth is added to other ingredients in Pho like rice stick, poached vegetables, onions,...When eaten, you can enjoy it with fried breadsticks, Vietnamese often call it "Quay".

It is the meticulousness and diversity of flavors in traditional pho that have helped pho become one of the famous dishes not only in Vietnam but also praised and promoted by the world news media and then remembered In S-shaped Vietnam, everyone will think of the sweet, rich taste of Vietnamese pho.
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Hi, welcome to Vietnam! I am Bich - a passionate traveler. I do love exploring the amazing beauty of nature and experiencing the rich culture of my beloved country. Having the chance to share all my experience & travel information to you is so great!

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