I am a big fan of the bite. Mr. likes that when he asks to try my dinner I take the time to make him the perfect bite. It seems like my affinity for the bite has begun to rub off on him as well. We often find ourselves discussing what makes up a perfect bite while eating dinner. We will talk over the details of what makes up the next bite, each make our own and discuss either how amazing it was or what to add or subtract to up the perfection quotient. Why am I going on and on about bites you ask? Because we made Pho that’s why.
While honeymooning in the Nam, Mr. Cook and I fell madly in love with this soup. When it hits the table it is a simple soup, broth, noodles and beef. What comes with it is a smorgasbord of enhancing options. Thai basil, cilantro, bean sprouts, lime, hot chilies, onions… the list goes on. Which brings me back to the bite. This is the ultimate bite discussion soup. One chili or a tiny leaf of Thai basil can change the entire taste. Even after 20 days of Pho breakfast and several attempts at home, we still haven’t had all the possible bite combinations. I encourage you to follow this recipe and let us know what makes up your perfect bite of Pho.
This one is all about tasting it to get it right. It really depends on how strong your broth and spices are, and how much you’re making. I have no idea how much of each I put in – so here’s a guess. I did this the day before.
8 cups Beef Broth
5 pods Star Anise
2 T Cloves
1 Piece Ginger, peeled
2 Sticks of Saigon Cinnamon
1 T Chinese 5 Spice
2 Thai Chilies, chopped
2 Onions, peeled and quartered
3-5 T Fish Sauce
Salt to taste
Make the broth.
Char Onions and Ginger, add to beef broth with the rest of the ingredients and bring to a boil.
Let it simmer and adjust seasoning as needed.
When it’s tasting good, strain and either return to pot or put in the fridge for later
1.25 LBS Sirloin Beef, sliced thinly
1 lb Pho rice noodles
Fresh Thai Basil
Limes for squeezin’, quartered
Thai Chiles, sliced
Green Onion, sliced
White Onion, sliced
Bean Sprouts, rinsed
Do all of your slicing and dicing for prep. To get thin slices of beef, put your sirloin steak in the freezer for an hour. This makes it a lot easier, as does a very sharp knife.
Heat up your broth till it’s almost boiling
Cook noodles in salted water.
Put noodles in serving bowl
Top with raw beef
Top with enough broth to cover.
Everyone can garnish as they see fit. I like a lot of thai basil and hot peppers..