40 Exotic Vietnamese-style Pho Noodle Soup family's new favorite!

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For my version of Vietnamese Pho, I make my broth with oxtail, charred onions and ginger, along with spices such In the north of Vietnam, where Pho is thought to have originated in the past century, the noodles In the south, Saigon-style Pho is sweeter and adorned with everything from bean sprouts. There's just something about it—the fragrant broth, the slightly chewy rice noodles, and all the aromatic toppings (the squeeze of lime at the end is the BEST)—that seriously justifies a. Most Northerner style Pho will only use fish sauce, chili sauce, pickle garlic and round kumquat juice as condiment since these go best with rare beef Pho.

Prepare Soup.
Prepare vegetable, chicken, or beef stock (Japanese stock works well too).
Prepare star anise.
Prepare whole cloves.
Prepare cinnamon stick (about 3 in).
Use thumb-sized piece fresh ginger.
Prepare onion, cut in quarters.
Prepare Fish sauce or soy sauce to taste.
Prepare Noodles and Garnishes.
Provide serving pho noodles or rice vermicelli.
Prepare Black pepper (optional).
Prepare fresh cilantro.
You need fresh lime cut in wedges.
You need your favorite hot chilis (optional).
You need to prepare boneless chicken cut in slices or for a vegetarian option, try fried tofu.

Short Tips:

Among the best things that you can do is to prepare with member of the family or good friends. When you cook with somebody else, you will certainly have the ability to detect techniques that they apply and also will have the ability to better yourself as a cook. Talk with them to see exactly how their mind works, to raise your knowledge.

In a large pot, add the stock, star anise, cloves, cinnamon, ginger, and onion. Bring to a boil, turn to low, then simmer with the lid on for 45 to 1 hour..
Strain out the spices and onion, then add 2 Tbsp of fish sauce or soy sauce. Taste the soup and add more if needed (it depends on the kind of sauce you use). * You can do up to this step ahead of time and then just reheat the soup when you are ready to eat..
Add some of the soup to a smaller pot and bring to a simmer. Add the sliced meat and cook for 2-3 minutes. If using fried tofu, skip this step. (You can do this in the large pot too, but I found it easier to dish out the meat evenly if it was separate, or if you are not eating all 4 servings).
If using fried tofu, grill it a bit in a frying pan (no oil needed) and cut into thin slices. Put on top of the soup just before serving..
Prepare the noodles according to the directions and drain. Some packages tell you to chill the noodles in cold water, but it makes the soup cold so I recommend keeping the noodles hot! (Just make sure you do this just before adding the soup, or else they noodles will stick together)..
Divide the noodles among deep soup bowls and dish out the soup with the meat over the noodles..
Garnish with fresh lime, chopped chilis, and black pepper. Put the fish sauce/soy sauce at the table in case you need more. Dig in!.

Traditionally, pho noodle soup was eaten by Vietnamese people for breakfast and sometimes lunch. Today, both locals and foreigners alike can be found hunched over steaming bowls of pho at street carts throughout the night. Despite its outward simplicity, pho is underpinned with a complex. In the Vietnamese repertoire, beef pho noodle soup is a classic. In fact, it's practically the national dish of Vietnam.

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