​BBQ Pork Recipes

  • Vegeterian Pho 
  • Beef Pho 
  • ​Chicken Pho 
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Vegeterian Pho

It’s intensely aromatic nature that comes from hours of simmering bones alongside a clever spice mix that primarily uses anise, which has undertones of black liquorice, cinnamon, with touches of cardamom that gives hints of lemon, mint and smoke. The warm aroma profile rising up in a cloud of steam will bring the iconic smells and  flavour of the streets of Vietnam to your home. Incorporating these spice route flavors into a rich stock is the building block for a perfect bo

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  • Fresh onions and ginger: Which we will briefly cook in a skillet (or you can pop them under the broiler in your oven) until they are charred, to add that classic smoky flavor to the broth.
  • Beef stock: In order to save us all a few hours of cooking meat stock from scratch, I’ve written this recipe using (good quality!) store-bought stock as a shortcut.  Vietnamese pho broth is traditionally made with beef stock, but you are also welcome to mix things up and use chicken or veggie stock instead if you prefer.

  • Spices: There are 5 important spices in pho broth — star anisewhole clovescinnamon stickscardamom pods, and coriander seeds.  I really recommend using the whole (not ground) spices, if possible, which we will briefly toast to bring out extra flavor.  But see notes below for ground spice substitutions, if needed.

  • Fish sauce: It’s traditional to add just a little splash to the broth.

  • Sweetener: I used brown sugar to sweeten my broth instead of traditional yellow rock sugar, but really, any sweetener you prefer would work.

  • Sea salt: As always, to season your broth.

  • Toppings, toppings, toppings: This is one soup recipe where the toppings are not optional. Rather, the toppings are the stars of the soup!  Feel free to pick and choose your favorites, but I recommend at least one from each category:

  • Fresh herbs: The more the merrier!  I recommend a combo of fresh cilantro, fresh mint and fresh Thai basil (or Italian basil, in a pinch).

  • Bean sprouts: You can find these in the produce section of your grocery store, or they are always available in Asian groceries.

  • Lime wedges: Essential for brightening up the flavors of the broth.

  • Chiles (optional): Either sliced Thai bird chiles, jalapeños, or serrano peppers are optional if you would like to add some heat.

  • Onions (optional): Either sliced green onions or very-thinly-sliced white onions as a garnish.

  • Sauces (optional): It’s also traditional to serve pho with hoisin sauce and/or sriracha, to use as a garnish if desired.

Beef Pho

It’s intensely aromatic nature that comes from hours of simmering bones alongside a clever spice mix that primarily uses anise, which has undertones of black liquorice, cinnamon, with touches of cardamom that gives hints of lemon, mint and smoke. The warm aroma profile rising up in a cloud of steam will bring the iconic smells and  flavour of the streets of Vietnam to your home. Incorporating these spice route flavors into a rich stock is the building block for a perfect bo

Beef-Pho_6_edited.jpg

Avenir Light is a clean and stylish font favored by designers. It's easy on the eyes and a great go to font for titles, paragraphs & more

  • Fresh onions and ginger: Which we will briefly cook in a skillet (or you can pop them under the broiler in your oven) until they are charred, to add that classic smoky flavor to the broth.
  • Beef stock: In order to save us all a few hours of cooking meat stock from scratch, I’ve written this recipe using (good quality!) store-bought stock as a shortcut.  Vietnamese pho broth is traditionally made with beef stock, but you are also welcome to mix things up and use chicken or veggie stock instead if you prefer.

  • Spices: There are 5 important spices in pho broth — star anisewhole clovescinnamon stickscardamom pods, and coriander seeds.  I really recommend using the whole (not ground) spices, if possible, which we will briefly toast to bring out extra flavor.  But see notes below for ground spice substitutions, if needed.

  • Fish sauce: It’s traditional to add just a little splash to the broth.

  • Sweetener: I used brown sugar to sweeten my broth instead of traditional yellow rock sugar, but really, any sweetener you prefer would work.

  • Sea salt: As always, to season your broth.

  • Toppings, toppings, toppings: This is one soup recipe where the toppings are not optional. Rather, the toppings are the stars of the soup!  Feel free to pick and choose your favorites, but I recommend at least one from each category:

  • Fresh herbs: The more the merrier!  I recommend a combo of fresh cilantro, fresh mint and fresh Thai basil (or Italian basil, in a pinch).

  • Bean sprouts: You can find these in the produce section of your grocery store, or they are always available in Asian groceries.

  • Lime wedges: Essential for brightening up the flavors of the broth.

  • Chiles (optional): Either sliced Thai bird chiles, jalapeños, or serrano peppers are optional if you would like to add some heat.

  • Onions (optional): Either sliced green onions or very-thinly-sliced white onions as a garnish.

  • Sauces (optional): It’s also traditional to serve pho with hoisin sauce and/or sriracha, to use as a garnish if desired.