Introduction to making Vietnamese Pho

Having just visited Vietnam and having appreciated the spectacular food from the country over the years I finally decided to make some pho. Pho is pronounced “Fuh” to rhyme with “duh.”

Vietnamese people eat pho for breakfast or dinner. They eat it the way Americans eat a sandwich regularly.  It’s simply the way it is. So, there is always a pot of stock being prepared.  Once there is stock it’s much easier to chop up some ingredients, get out some spices and herbs and prepare them in a wok at any time of day.  Sure, if you don’t have a wok you can use a skillet. Just make sure the skillet is big enough to handle the amount of stock or broth you would add to it.

The Thai and the Vietnamese both eat lots of soup. I asked my friend Paul from Bangkok what the difference is. He said, “Vietnamese soup adds herbs like fresh basil and also hot peppers as a garnish while Thai soups don’t add either basil or hot peppers ever.”

I’ve come to like both Thai and Vietnamese soups with noodles or rice a lot. Sure, you just make the stock separately and the rice in a different pot. You then assemble the soup in a bowl.  I like ordering pho in restaurants and it’s amazing how delicious and filling they are.

I know, I know. You want fried rice and chicken/pork or shrimp and egg rolls when you go out to an Asian restaurant.  I would like y’all to consider trying a pho/soup the next time you go to a Vietnamese or Thai restaurant.

Salmon  Pho

Ingredients : Serves 3 large bowls
4 cups 2 tablespoons ½ lb Splash of pinch to taste 2 sprigs 3 tablespoons 2 cloves 1 4-5 handful 1 tablespoon 1 tablespoon 1 medium 3 tablespoons 1 tablespoon	Shrimp stock (I used Knorr’s bouillion) Tamarind juice or lime juice Salmon fillet, cut into small cubes Dry white wine or sherry Salt Ground black pepper Coriander (cilantro) leaves, for garnishing Vegetable oil Garlic, finely chopped Shallot, finely chopped Mushrooms, sliced Bamboo shoots Chili sauce Tomato sauce Tomatoes, chopped Fish sauce Sugar
Method : Heat oil in a wok and pan. Lightly brown garlic and shallots. Add chili sauce, tomato sauce, chopped tomato, fish sauce and sugar. Blend well, then simmer for 2-3 minutes. Add stock with tamarind juice or lime juice. Bring to the boil. Just before serving, add salmon and wine or sherry to stock. Bring back to boil. Add Mushrooms. Cover and simmer for 3-4 minutes Taste soup and adjust seasoning, to your liking. Garnish with coriander (cilantro) sprigs and serve hot. Don’t chop the leaves. Garnish with bamboo shoots.