recipe: pho {'fuh'}

Kudos to Amara, my east coast niece who inspired me to try my hand with Pho, a colorful and flavorful Vietnamese rice noodle soup. It's probably been two years {a dozen or more bowls} since my first attempt at Pho and, honestly, it's a dish I could make every week and never tire of preparing or eating.

charred onion & ginger root

cinnamon sticks & star anise

fresh, raw vegetables for garnish

{photos above by Joan Lucci}

Pho, pronounced 'fuh,' is a popular Vietnamese street food that is eaten anytime ~ day or night. Traditionally it's beef broth {Pho Bo} or chicken {Pho Ga} broth with rice noodles. If you use a simple 'Pho' in Vietnam, it is generally understood that you are referring to the beef version.

Our family version of Pho is always made with homemade or store-bought beef broth flavored with charred onion and ginger, jalapeño, star anise, and cinnamon sticks. {I like to add Lime essential oil to the broth just before serving.}

We add very thin sliced, grilled pork or beef as the protein. And, finally, top with mounds of crisp, raw vegetables: mung bean sprouts, sliced radish, thin-sliced red onion, green onion, and cilantro.

recipe

Serves 4 - 6

Ingredients for broth:

1 medium yellow or white onion {cut in half}

1 small to medium fresh ginger root {sliced lengthwise}

2 quarts of homemade or store-bought beef broth

5 - 7 whole star anise {no substitute on this ingredient}

2 cinnamon sticks {do not use dry, ground cinnamon}

1/2 jalapeño {cut lengthwise, deveined, seeded}

Optional 1 - 3 drops culinary grade Lime essential oil*

*Please ONLY use pure, therapeutic/culinary-grade essential oils in your recipes. Send me an email at joanlucci@gmail.com for information about buying my favorite brand at wholesale prices.

Ingredients for main & garnishes:

1 1/2 - 2 lbs beef or pork {seasoned}

l lb rice stick noodles

1 - 2 cups fresh mung bean sprouts

3 - 5 red or colored radishes {thin sliced}

3 green onion {chopped into rounds}

1/2 red onion {thin sliced}

Optional 1/2 green jalapeño, red jalapeño or combination of both

1/2 bunch of fresh cilantro {rough chopped or torn}

Fresh lime wedges

Instructions

Heat grill.

Cut onion and ginger root. Flesh side down, char onion and ginger root on top of hot grill or in pan on stovetop. Add charred onion and ginger root to a pot large enough to hold broth. Add broth, star anise pods, cinnamon sticks, and rings of jalapeño. Bring broth with onion, ginger, spices, and jalapeño to a simmer. Keep on a low heat until while you prepare the meat and the garnishes.

Season meat with salt & pepper. Bring meat to room temperature before cooking.

Prepare garnishes and arrange in small-medium bowls: mung bean sprouts, slice radishes, chop green onion, cut jalapeño in thin rings {deveined and seeded}.

Grill meat: cook pork through; beef to desired wellness ~ both with a bit of char and grill marks on the outside. Meat can also be oven roasted or grilled stovetop. Let cooked meat rest before slicing thin.

Soak rice stick noodles in a large pan filled with hot water for 5 - 8 minutes. Drain rice noodles. Add a bottom of each serving bowl.

Assembly

Remove all flavoring ingredients in the broth. Add optional Lime essential oil {tasted after each drop; only 1 - 3 drops}. Add a few ladles of broth to each serving bowl.  Allow guests to add meat and garnishes. If you would rather show off you artistry and serve assembled, we suggest the following order for assembling your bowl of pho:

rice stick noodles ~ broth ~ meat ~ mung bean sprouts ~ neat arrange radish slices ~ sprinkle green onions ~ red onions ~ jalapeño ~ cilantro ~ lime wedge on the rim or side of the bowl

~:~ ~:~ ~:~

More about Amara & a dedication to Shabid
Amara is the only daughter of my sister, Shabid, who left us in 1994 at the young age of 32 years. Sometimes . . . when there is a certain song on the radio, or when a silky smooth rock in the arroyo finds me, or when the smell of Devereux Beach fills my scent memory, Shabid returns with a welcome presence.  Sometimes . . . when I see Amara {skillful home cook, talented saxophonist, wonderful mother to Dylan and wife to Cristina}, I see as well my little sister, Shabid.