With dark clouds covering the sky and pouring rains virtually every evening, the rainy reason in Vietnam has begun. People in my country say that when it becomes cold, they get a need for food. Interestingly, despite the richness of Vietnamese cuisine, most people crave a bowl of Pho (Phở) to warm their bodies in this type of weather.
In fact, pho is one of the many different forms of noodle soup available in my nation. More will be revealed in my subsequent posts. The truth is, if you come to my nation and want to eat a unique food, Pho will undoubtedly be recommended. It is not difficult to find an excellent Pho restaurant, and many Vietnamese people like to have it either for breakfast, lunch, or dinner. Of course, there are certain reasons for this choice.
The natural sweetness of the beef bones cooked in the broth, as well as the rich flavor of the spices (star anise, whole cloves, cinnamon sticks, cardamom pods, and coriander seeds), make the soup exceptionally appetizing. Because the broth is so important to the quality of a bowl of Pho, this stage requires not only time but also patience, talent, and a little expertise. But believe me when I say that once the broth is perfect, you will understand how difficult it is to “resist the temptation” in the kitchen.
My bowl of Pho was a desirable one, according to my husband, because of the generous topping. The simmering stock was poured over soft rice noodles being topped with rare beef, flank, tendon, and meatballs. Of course, as a veggie-lover, bean sprouts, onion, and herbs were not missed.
I'm not going to discuss the recipe, which you can discover with a simple internet search, but if you're looking for a short-cut method to make Pho, don't hesitate to leave a comment.
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