A trip to Vietnam or a Vietnamese restaurant can't be complete without the local's staple food, Vietnamese noodle soup "Pho". Pho is of French and Chinese influence, served in a bowl with a specific cut of white rice noodles called "banh pho" in clear broth with thin slices of meat.
Learning to cook Pho is on top of our list during our private cooking lessons at Goian, Bach Dang Street Hoi An.
Ingredients: Serve 4
200 grams rice noodles
50 grams bean sprout
2 tbsp fresh mints
2 tsp lemon juice
2 star anise
1 tsp dry coriander leaves or whole cinnamon
4 tsp vegetable stock powder (2 tsp for stock, 2 tsp for marinade)
1 tsp sugar
1/2 tsp chili paste
1 inch ginger, crushed
1/2 tbsp unsalted roasted peanuts, crushed
1 liter boiling water
100 grams beef bones
200 grams beef, thinly sliced
2 shallots
1 tbsp vegetable oil
Procedure:
1. To make the stock, Add beef bone in a large pot of boiling water with 2 tsp stock powder, 1/2 tsp sugar, ginger, dry coriander leaves, star anise, shallots. Cook for 20 minutes at high heat or 1 hour at low heat.
2. Marinade beef with chili paste, 2 tsp stock powder, 1/2 tsp sugar for 30 minutes. You may add the juice from squeezed carrots and turnip. Set aside.
3. In a separate pot, soften rice noodle in boiling water for 20 seconds, then transfer it to a bowl of bean sprouts.
4. Heat oil in a pan in medium heat, add marinade beef (2) and saute for 2 minutes, until cooked. Remove from fire and add it on the bowl with noodles(3)
5. Add the broth (1) into the noodles (4) when ready to serve.
6. Garnish with mint, lemon juice and peanuts.
The verdict: It's one of the tastiest Pho we've tasted all across Vietnam.
Learning to cook Pho is on top of our list during our private cooking lessons at Goian, Bach Dang Street Hoi An.
Ingredients: Serve 4
200 grams rice noodles
50 grams bean sprout
2 tbsp fresh mints
2 tsp lemon juice
2 star anise
1 tsp dry coriander leaves or whole cinnamon
4 tsp vegetable stock powder (2 tsp for stock, 2 tsp for marinade)
1 tsp sugar
1/2 tsp chili paste
1 inch ginger, crushed
1/2 tbsp unsalted roasted peanuts, crushed
1 liter boiling water
100 grams beef bones
200 grams beef, thinly sliced
2 shallots
1 tbsp vegetable oil
Procedure:
1. To make the stock, Add beef bone in a large pot of boiling water with 2 tsp stock powder, 1/2 tsp sugar, ginger, dry coriander leaves, star anise, shallots. Cook for 20 minutes at high heat or 1 hour at low heat.
2. Marinade beef with chili paste, 2 tsp stock powder, 1/2 tsp sugar for 30 minutes. You may add the juice from squeezed carrots and turnip. Set aside.
3. In a separate pot, soften rice noodle in boiling water for 20 seconds, then transfer it to a bowl of bean sprouts.
4. Heat oil in a pan in medium heat, add marinade beef (2) and saute for 2 minutes, until cooked. Remove from fire and add it on the bowl with noodles(3)
5. Add the broth (1) into the noodles (4) when ready to serve.
6. Garnish with mint, lemon juice and peanuts.
The verdict: It's one of the tastiest Pho we've tasted all across Vietnam.
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