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Pho | by nicknamemiket
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Pho

Phở Noodle Soup

- beef broth, rice noodles, raw lean beef, bean sprouts, basil, white and green scallions, lime, chili and garlic sauce

 

Ohhhh... Rarely have I made broth quite this good - beef bones, roasted onions, ginger, garlic, lemongrass, rock sugar, fish sauce, star anise, cloves, Vietnamese cinnamon were kept a lazy boil for about 6 hours and immediately served with the traditional Phở fixings.

 

Something I did not know: according to Wikipedia "...Oxford suggests the word "pho" may be derived from French pot-au-feu (beef stew). Other observers suggest that the soup originated from Cantonese rice vermicelli hofan (河粉), which is abbreviated as either fan (粉, phấn or Ho2 (河, Hà in), the two sounds giving the name "pho". "

 

Hiếm khi tôi đã làm khá tốt điều này nước dùng xương thịt bò, hành tây nướng, gừng, tỏi, sả, đường đá, nước mắm, cây hồi, đinh hương, quế Việt được giữ một đun sôi lười biếng trong khoảng 6 giờ và ngay lập tức phục vụ với các truyền thống Phởlàm cho vửng.

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Taken on July 24, 2012