From Wandering Chopsticks
Gloomy weather again today. And since I was already buying beef marrow bones for Borscht, I decided to make pho bo (Vietnamese beef noodle soup).
Pho bo (Vietnamese beef noodle soup). Photo from Wandering Chopsticks
(The ? accent over the O in phở makes it sound like a question, so to pronounce it properly, say phở as if you were asking a question. Remember phở is your friend, not foe so don’t pronounce it that way. :P)
Pho originated in north Vietnam, but really proliferated when 1 million refugees fled south when the country was divided in 1954. In Saigon, pho comes with a plate of basil, sawtooth herb, bean sprouts, lime, chili paste, hoisin sauce. The only greens in a Hanoi bowl of pho would be some scallions. So while pho originated in Hanoi, the pho that’s served in America is heavily Saigon-influenced. I like my broth with lots of flavor from the spices so adjust yours accordingly. I also prefer to skim as much of the fat as possible so this is a two-day process. Start it the day before, refrigerate it overnight to remove excess fat, and reheat on the second day before serving.
CLICK HERE FOR THE RECIPE!!!!!
