We love Pho (Vietnamese Rice Noodle Soup) and will drive as far as Louisville for a good bowl of the stuff. The obsession all started back in Windsor, ON at that blue-signed restuarant on Wynadotte Street West. Now we carry forward in Indiana.
We made some Pho the other day and it turned out good enough to share. Here’s the basic broth ingredient list:
4-5 lbs soup bones (I like lamb and beef mixture)
2 yellow cooking onions
1 2-3 inch piece of ginger
6 Star Anise Pods
1 tbs fennel
1 cinnamon stick
2 tbs dried lemongrass
1 tps coriander
1/3 cup fish sauce
optional: 1 tbs whole cloves and 1 tps cardamon.
Place the soup bones in cold water in a large soup pot. Bring to boil, scrap away scum from surface. Reduce to simmer
Roast the onion and ginger in the oven for 5 minutes per side at 375 degrees.
Add the onions and ginger (cut up would probably be a good choice) into the water. Follow with other ingredients. Let simmer for minimum of 4 hours (I let ours go for almost 7) with the lid on.
After the cook down period, strain out the broth and return it to the pot.
Get yourself some Vietnamese Rice Noodles, some bean sprouts, hoisin sauce, sirachi (aka Flaming Chicken) sauce, fresh basil or cilantro, thin slice beef or lamb (or maybe some beef balls if you can find them) and maybe some lettuce or greens. Cook the noodles (aside from the broth) and add the meat to the broth. Serve in a bowl with broth and noodles and meat. All the others are condiments that you put on the side. Add them to your liking.