​Pho Noodle Recipes

  • Vegetarian Pho 
  • Beef Pho 
  • ​Chicken Pho 

Vegeterian Pho

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Ingredients:

- 2 onions ( cut in half ) 4cm

- 4 cm knob of ginger ( cut in half )

- 100g turnip

- 100g sweet corn

- 100g chayote ( cut in half)

- 100g jicama (cut in half )

- dried bean curd ( soak in warm 10 mins ) Drained and set aside

- 100g straw mushroom

- 100g fried tofu cubes

- 30g shallots

- 5g noodle broth spice

- 1/2 teaspoons salt 

- 1 tablespoon mushroom stock 

- 1 teaspoonful rock sugar

- 1/4 teaspoons pepper Oil for deep frying

- 600g noodle 

- 3 spring onions ( cut into strips)

- 1/2 onion ,thinly sliced

- 1 handful of coriander 

- 4 kaffir lime leaves ( cut into thin strips) 

- 1 lime , cut into wedges 

- 1 red chilli , slices

- Fish sauce to serve

 

Charge Grill the onions and ginger over a barbecue grill or gas burner for 10mins (200 degrees) set aside. Wash the turnip , sweet corn ,jicama and chayote under cold water . Place it all in a large saucepan ,cover with 3 litres of cold water and add the salt . Slowly bring to the boil , removing Anh scum that rises to the surface. Immediately reduce the heat then add the chargrill onion and ginger and cho pho spice and gently simmering for 1 hour , regularly skimming the surface. Remove all the vegetables from the broth .

 

Add mushrooms stock , rock sugar and pepper . Gently simmer over low heat while you prepare the toppings .

 

Heat the oil in deep frying pan . Fried the tofu cubes and dried bean curd until crispy and golden . Set aside. Fried the shallots in the fried pan till golden then add the straw mushrooms and a pint of salt . Stir fried it for couples of minutes . Then set aside for toppings .

 

Bring the large saucepan of water to boil and cook the noodles for few minutes, stirring with chopsticks to separate them . Drained the noodles and then devise them among six bowls .

 

Place the toppings on top of the noodles and then add the spring onions, white onion , coriander and kaffir lime leaves .Ladle in the hot broth . Serve with the lime , chilli and vegetarian fish sauce to adjust the flavour .

Pho Beef Broth

Ingredients:

- 700g  boneless beef shank (soak in cold water with table spoon of Salt and tablespoon of vinegar over one hour )

- 300g pork bones

- 300g oxtail ( soak in cold water with table spoon of Salt and tablespoon of vinegar over one hour )

- 10g dried Sipunculus nudus ( optional )

- 600g pho noodle

- 2 onions cut in half 40g-fresh ginger ( 2cm slices)

- 5g ginger (crushed )

- 2 tablespoons chicken stock 1-tablespoons fish sauce

- 1 teaspoon rock sugar

- 6g pho spice

- 3 spring onions ,sliced 1/2 onion, thinly sliced

- 1 - handful of coriander

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Method:

Chargegrill the onions and ginger over a barbecue grill or gas burner for 10mins (200 degrees) Wash the pork bones and oxtail under cold water .

 

Place it large saucepan of water (1 and half litres) let’s it simmering for 2-4 hours . Or use Slow cooker on high setting for 10-12hours.

 

Strain content of slow cooker through a fine mess sieve into large bowl .

Pour broth back into the large sauce pan and set aside . Wash the beef shank under cold water.

Place it in large sauce pan of water (1 litres and a half ) and add the salt , ginger crush .

Slowly bring to the boil , removing any scum that rises to the surface . Immediately reduce the heat , then add Pho broth spice , charged grill onions , ginger , chicken stock ,rock sugar and pour the pork broth together in the pan and gently simmer for over an hour until the beef shank tender .

Remove the beef from the broth . Set aside to rest while you prepare the broth .

Strain the broth through a fine sieve and discard the the gingers, onions and bones . Gently simmer over low heat while you prepare the beef and noodle .

 

Thinly - slices beef shank . Bring a large saucepan of water to to the boil and cook the noodle for few minutes, stirring with chopsticks to separate them .

 

Drained the noodle and then decide them among six deep bowls .

Place the beef on top of the noodles and then add the spring onions, onions and coriander .

Ladle in the hot broth .

Serve with the lime , chilli and fish sauce .

Chicken Pho

Ingredients:

- 2- onion ( cut to n half )

- 25g - knob of fresh ginger, cut in thin slices 1.6kg - chicken

- 200g - chicken bones ( rinsed with hot water ) - 200g - pork bones ( rinsed with hot water )

- 1/3 - teaspoon salt

- 2- teaspoons chicken stock 

- 1- teaspoon rock sugar

- 600g -Pho noodles ( soaked in warm water )

- 5g- pho spice

- 3 _spring onions , cut into strips

- 1/2 onion, thinly sliced

- 1 handful of coriander leaves

- 4 - lime leaves , cut into thin strips

- 1- lime, cut into wedges

- 1-long red chilli, sliced

- Fish sauce to serve

Method:

Chargegrill the onions and ginger over a barbecue grill or gas burner for 10mins (200 degrees) Wash the chicken under cold water .

Place it in a large saucepan, cover it with 4litre cold water and add the salt . Slowly bring to boil , removing any scum that rises to the surface ..

Reduce heat and leave till 12 mins then remove the chicken from the broth.

Set aside .( for crunchy texture placed the chicken in icy water ) then lets it to rest while prepare the broth Add the chicken bones, pork bones , onions, ginger , vietcentric Pho spice ,chicken stocks rock sugar and gently simmering for 1-2 hours , regularly skimming the surface .

Cut the breasts and legs from the chicken .

 

Removed all meat from the bones and clicked it into strips. Bring a large saucepan of water to to the boil and cook the noodle for few minutes, stirring with chopsticks to separate them .

 

Drained the noodle and then decide them among six deep bowls .

 

Place the chicken on top of the noodles and then add the spring onions, onions, coriander and lime leaves .

 

Ladle in the hot broth .

Serve with the lime , chilli and fish sauce .