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Ingredients
- 250g dried rice vermicelli noodles
- Desired meat: chicken, pork, steak or raw shrimp* (See below)
- 1 large yellow onion , quartered
- 2 (2-inch pieces) fresh ginger , unpeeled and halved, length-wise
- 6 cups broth (chicken, beef or vegetable, depending on protein choice)
- 2 cups water
- 1/4 tsp ground coriander
- 1 whole clove (optional)
- 1 1/2 Tablespoons fish sauce
- ¼ teaspoon hoisin sauce
- 1/4 teaspoon soy sauce
- ¼ teaspoon red chili paste (sambal oelek)
- 1 stick cinnamon
- salt and freshly ground black pepper
- Beef Pho (phở bò): 250g sirloin steak, flank steak or brisket, sliced very thinly and seasoned with salt and pepper.
- Chicken Pho (phở gà): Slice 1-2 boneless, skinless thigh into very thin pieces, against the grain. Season with salt and pepper.
- Pork Pho: Season a 500g pork tenderloin with salt and pepper and sear in a little bit of oil in a very hot pan until browned on all sides (about 10 minute). Allow to rest while broth cooks and then slice into very thin slices.
- Shrimp: raw, shells removed.
Method
- Place a large dry pot over medium heat add the onion halves and ginger pieces. Cook for 4 minutes, stirring occasionally.
- Add the broth, water, coriander, clove, fish sauce, hoisin sauce, soy sauce, chili garlic paste, cinnamon stick and a pinch of fresh cracked salt and pepper to the pot. Bring to a slow boil, then reduce heat and simmer for 30 minutes.
- Meanwhile, prepare noodles according to package instructions. Once soft, drain, rinse and set aside.
- Ready the garnishes in individual small bowls for serving: cilantro, basil, green onions, bean sprouts, lime wedges and sliced chilies.
- 1-5 minutes before the broth is done cooking, add desired meat to the broth to cook, just until done (2-3 minutes for raw, thinly sliced chicken or pork, 1-2 minutes for shrimp or thinly sliced steak).
- Discard the ginger, clove, cinnamon stick and onion pieces from the pot.
- Divide the noodles among bowls; ladle broth on top (and meat). Add desired toppings.
