Pho what is

The broth is accompanied only by rice noodles and and thinly sliced beef. After the second world war, many people from North Vietnam moved to South Vietnam to escape the communist rule of the North. This led to the creation of pho nam. Pho nam is usually made with a broth that is seasoned with many spices and heavily garnished with fresh herbs such as bean sprouts, basil, and cilantro.

Pho nam became popular in southern Vietnam and is still commonly sold by street vendors due to its convenience. After the fall of Saigon at the end of the Vietnamese conflict, many people of the South fled to various parts of the world, allowing the spread pho along with other Vietnamese dishes. Pho is now easily found in many places of the world and is very popular on social media.

Pho bo beef pho is usually served with a large bowl of broth and rice noodles and is accompanied by a plate of thinly sliced raw beef and a plate of fresh garnishes like basil, cilantro, radishes, chilies, and lime. At most pho restaurants, there are also several condiments on the table, such as hoisin sauce, soy sauce, fish sauce, Sriracha, and chili paste, to flavor the broth.

Essentially, each bowl of pho is unique to you. With many different add-ins, you are able to adjust the pho to your preference. I recommend starting with adding raw meat to your broth.

After adding the meat, add fresh garnishes of your choice. Star anise, cloves, and cinnamon are the aromatic trinity in traditional pho stock—so try adding a few whole spices to the store-bought stuff, along with a bit of fresh ginger and a glug of funky fish sauce.

Use leftovers. Handling raw beef at the dinner table not your thing? Swap out the traditional topping for something a little more approachable and convenient like rotisserie chicken , leftover steak , or even Thanksgiving turkey.

Skip the meat and toss in some tofu or mushrooms instead. One of the best parts of traditional pho—the fresh garnishes—requires no cooking at all, so take the opportunity to really make them shine.

Seek out the freshest, greenest basil and cilantro, a variety of chiles, the crunchiest sprouts, and the juiciest limes, and always offer plenty of them. Close Sign in. Great easy recipe. As is, it only deserves 4 stars because of some small things missing. This recipe lacked 2 major things, salt and flavour. As written, it makes a great soup base but even 8 hours into cooking, the broth is tasteless. In order to make it better, i replaced the salt with dried pho broth mix, it basically condensed broth with salt.

It not only adds the precious saltyness this recipe needs but also makes the broth tastier. I added about 5 tablespoons for the above recipe. Also, you can buy ready-made pho chinese spices. It's a small pouch full of spiced that will compliment any pho recipe, basically star anise, dried coriander and fennel seeds, whole shichuan peppercorn, cinnamon and cloves. I also love my pho with beef tendon, so I blanched tendon right before starting the broth and added it to the broth mix for the full hours of cooking time.

This maked the tendon as tender as jello and goes well with the beef or chicken. Rating: 5 stars. This is definitely, as the name implies, authentic tasting! I followed the recipe exactly, and it worked out well, with the exception that I would add less salt initially and let everyone taste and add as they desire, since most fish sauce and other add-ins are also salty. One caveat--the broth ends up with quite a bit of fat in it from the marrow in the bones. This, even though I used grass-fed beef, which is generally leaner.

In fact, when you eat the broth, a thin coating of fat stays on your lips. Great, if you are a poor peasant in Vietnam. Not so great for me, I thought. Simple solution-- make the recipe a day ahead, and chill the broth after straining. Then skim the hardened fat off the broth before reheating and proceeding with the recipe. This recipe is a great one for older children to make, if nothing else, as a reminder of how many people in this world cannot afford to waste any part of an animal, including the bones.

Also a lesson in respect for any animal that died to feed you i. Also a good introduction to ethnic cuisine, and they can leave out the veges if they choose. Zee Sheree. I have made this recipe many times, and it is outstanding! Every winter I make this, and my mother and husband rave about how great it is.

The first two times I made this I kept the recipe as is, but now I like to combine this recipe with the spices from a Pho recipe on the Serious Eats website. The spice mixture that I use is: 3 whole star anise pods, 1 cinnamon stick, 1 teaspoon fennel seeds, 4 cloves, 1 teaspoon coriander seeds.

I place all of this into cheesecloth as I'm cooking the broth, and I let it simmer for a LONG time sometimes overnight! Absolutely amazing! Barbara Sydow. I agree with several of the other comments that it turned out a bit greasy, which, as another commentor pointed out, is easily resolved after the fact, but just be aware that if you don't want it greasy, you'll have to fix it.

I also thought that for the amount of time you had to cook it, it didn't really have a ton of flavor, and I personally felt that it needed a lot more salt. He also pointed out that I probably boiled it a bit too hard, which makes the broth cloudy.

He said 'simmer it really low and don't stir it, and you'll have a nice, clear broth'. Anyway, in the end, once you add all the accoutrements, it's pretty darn tasty. Made it exactly as written and it is wonderful! Little late to the ballgame here, first post