Before revealing all its secrets to you, it seemed important to us to take stock of the pronunciation. Indeed, phở soup, often written phó or phô in the West, is not pronounced “fo”, but “feu-uh”. If it contains beef, we then speak of a “phở bò” soup (pronounced “feu-uh beu”), while if it contains chicken, we will call it “phở gà”.
Where does pho soup come from?
The circumstances of its invention are much more vague. According to some versions, she was born in Hanoi at the beginning of the 20th century.e century and would have French influences. Originally composed of seafood and shellfish, the soup would have evolved to adapt to the palate of the French, who are numerous in this part of Asia. It would thus contain beef, to be closer to pot-au-feu, a great classic of French cuisine.
According to another story, pho soup appeared in the 19th century.e century, in the province of Nam Định, in the Red River delta.
Yet another hypothesis put forward, pho soup would not be Vietnamese, but Chinese.
Read: These dishes that you think are “Chinese” (but which are not)
While we will surely never know the end of the story, everyone will agree that pho soup is a real delight. Today, it is a real institution in Vietnam. This can be consumed all day, or even at breakfast. It is not uncommon to come across workers squatting in the streets of the capital, enjoying a bowl of hot soup.
The recipe for pho soup
Between the North and the South of Vietnam, the recipe may vary slightly, including or not including mung bean sprouts, pickled onion rings or sriracha sauce.
The most important step is the broth. Ideally, you should let it simmer for 6 hours, so that it absorbs all the aromas. However, those in a hurry can leave it “only” for 2 hours, it will already be tasty.
Preparation: 30 mins
Cooking: 2h10
For 4 people
The aromatic garnish
- 3 onions + ½ for serving
- 10g fresh ginger root
- 3 star anise
- 1 tsao-ko cardamom
- 1 stick of cinnamon
Broth
- 500 g of flanchet, gîte or beef rib dish
- 3 liters of water
- 1 marrow bone
- 10 g of salt
- 30 ml nuoc mam sauce
To serve
- 500 g rice vermicelli
- 100 g mung bean sprouts
- 3 sprigs of Chinese chives
- 5 sprigs of coriander
- 1 red pepper
- 1 lime
Prepare the aromatic garnish. Peel three onions and cut them into quarters.
Peel the ginger root, slice it.
Grill the onions in a pan with the ginger. When they are sufficiently caramelized, add the anise stars, cardamom and cinnamon. Roast for 2 minutes over medium heat.
Place the aromatic garnish in a fabric bag, such as a tea filter.
For the broth, cut the meat into two pieces.
Brown one of the pieces of beef and the marrow bone in a saucepan. Add the water, add the nuoc mam sauce and salt.
Boil the water. Be sure to remove the scum that forms on the surface using a slotted spoon or small strainer.
When the water boils, add the sachet containing the aromatic garnish.
Leave to simmer for at least 2 hours.
Remove the spice sachet, then pour the fish sauce into the broth.
Using a strainer, collect the cooked piece of beef. Slice it into thin slices. Also slice the second piece of raw beef.
Cook the rice noodles according to package directions.
Peel and cut the half onion into rings.
Chop the chives and coriander.
Slice the pepper into slices, cut the lime into quarters.
In each bowl, place a portion of noodles, add a handful of mung bean sprouts. Top with slices of cooked and raw beef, then add a few onion rings.
Pour the broth over it and sprinkle with fresh herbs.
Serve with chili slices on the side and lemon juice wedges.
Enjoy your food !
