Ever since I was taken to my first Vietnamese restaurants and treated to my first bowl of Pho I have never looked back.
What excites me about the dish and has driven to work on my own recipe for the last 3 years is the simplistic yet powerful fresh flavours of the dish, the key to a truly great Pho comes from the hours of reducing good ingredients into the perfectly balanced broth.
This is a dish I could happily eat once a week or just as happily every day of the week.
- Add the Stock Shop Co beef stock in a pot and bring to a low simmer.
- In a pan lightly char for around 3-4 minutes, or until fragrant, ginger, cinnamon sticks, coriander seeds, fennel seeds, star anise, cloves and black cardamon pods.
- Remove ingredients from the pan and wrap up in muslin cloth and tie closed. Add the above muslin cloth to the beef stock and let lightly simmer for around 30-35 minutes. Remove the muzzling cloth from the pot and strain stock through a colander and put to side.
- Bring the broth to a gentle simmer over medium heat.
- Rinse your banh pho noodles through a colander with cold water. To cook the noodles, bring a medium saucepan filled with water to a boil. Place noodles into boiling water and cook for about 10 seconds or until they collapse. Drain noodles then divide between bowls.
- Arrange slices of raw meat into bowls, and then top with the hot broth. Finish broth with onion slices and coriander.
- Put the fresh mint leaves, bean sprouts, red chillies, lime, fish sauce and hoisin sauce onto the table and allow your guests to add however much they would like. Enjoy.