Vietnamese-style Pho Noodle Soup. We have the ultimate guide to Vietnamese noodle soups, from crowdpleasing pho to lesser-known bun bo Hue and cao lau. Pho (pronounced "fuh") is a popular Vietnamese Noodle Soup and a recipe truly worth learning how to master. This is my authentic Vietnamese Pho Noodle Soup recipe video.

There's just something about it—the fragrant broth, the slightly chewy rice noodles, and all the aromatic toppings (the squeeze of lime at the end is the BEST)—that seriously justifies a. In the Vietnamese repertoire, beef pho noodle soup is a classic. In fact, it's practically the national dish of Vietnam. You can cook Vietnamese-style Pho Noodle Soup using 15 ingredients and 7 steps. Here is how you cook it.

Ingredients of Vietnamese-style Pho Noodle Soup

You need of Soup.
You need 8 cups (1.9 liters) of vegetable, chicken, or beef stock (Japanese stock works well too).
It's 4 of star anise.
It's 4 of whole cloves.
Prepare 1 of cinnamon stick (about 3 in).
It's 1 of thumb-sized piece fresh ginger.
It's 1 of onion, cut in quarters.
You need 2-4 Tbsp of Fish sauce or soy sauce to taste.
You need of Noodles and Garnishes.
You need 4 of serving pho noodles or rice vermicelli.
Prepare of Black pepper (optional).
It's 1 handful of fresh cilantro.
It's 1 of fresh lime cut in wedges.
You need 1 dash of your favorite hot chilis (optional).
It's 300 g of boneless chicken cut in slices or for a vegetarian option, try fried tofu.

Below is my family's recipe for the quintessential Vietnamese food — pho noodle soup. Making your own Vietnamese pho soup at home is not hard, all you need is a straightforward recipe, a few secrets and a stockpot. If you're sitting there and wondering "what is pho," it's a delicate (and delicious) Vietnamese noodle soup, made from beef bones, ginger, onions and lots of aromatic spices. Cook noodles according to package directions.

Vietnamese-style Pho Noodle Soup step by step

In a large pot, add the stock, star anise, cloves, cinnamon, ginger, and onion. Bring to a boil, turn to low, then simmer with the lid on for 45 to 1 hour..
Strain out the spices and onion, then add 2 Tbsp of fish sauce or soy sauce. Taste the soup and add more if needed (it depends on the kind of sauce you use). * You can do up to this step ahead of time and then just reheat the soup when you are ready to eat..
Add some of the soup to a smaller pot and bring to a simmer. Add the sliced meat and cook for 2-3 minutes. If using fried tofu, skip this step. (You can do this in the large pot too, but I found it easier to dish out the meat evenly if it was separate, or if you are not eating all 4 servings).
If using fried tofu, grill it a bit in a frying pan (no oil needed) and cut into thin slices. Put on top of the soup just before serving..
Prepare the noodles according to the directions and drain. Some packages tell you to chill the noodles in cold water, but it makes the soup cold so I recommend keeping the noodles hot! (Just make sure you do this just before adding the soup, or else they noodles will stick together)..
Divide the noodles among deep soup bowls and dish out the soup with the meat over the noodles..
Garnish with fresh lime, chopped chilis, and black pepper. Put the fish sauce/soy sauce at the table in case you need more. Dig in!.

Traditionally, pho noodle soup was eaten by Vietnamese people for breakfast and sometimes lunch. Today, both locals and foreigners alike can be found hunched over steaming bowls of pho at street carts throughout the night. Despite its outward simplicity, pho is underpinned with a complex. Authentic Pho recipe from award-winning cookbook author and foremost expert in Vietnamese cuisine, Andrea Nguyen! With a broth that's light yet so full of flavor.