1 - Banh Pho (rice stick) - Pho rice noodles
2 - Broth
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
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
5 - Introduce the pho processing procedure
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.