Pho at Home

Pho is a dish I’ve been eating for decades. It’s one of the best dishes in the world. A clean, meaty broth topped with rice noodles, an assortment of meat, and fresh herbs. You can have your chicken soup, I’ll take pho any day of the week.

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While it might not be as ubiquitous in my life as it is in say Linda’s, pho is something that rarely goes more than a week from being in my life. For a dish that’s frequent, it might come as a surpise that until this weekend, I’d never made pho at home. Inspired by the newest edition of Lucky Peach, I pulled out my Vietnamese cookbooks, bought some goodies, and went to town!

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The results were really good. The broth was made with beef neck bones, black cardamom, clove, cinnamon, star anise as well as charred ginger and onions. I picked up a perishable rice noodle at T&T (that only takes 5 seconds to cook) and finished the bowls with well done brisket, thinly sliced raw inside round, and omasum tripe. On the side was a collection of thai basil, culantro, bean sprouts, cilantro, lemon slices, serrano peppers, sriracha and hoisin. I would do a few things differently next time (I want a clearer broth for example), but for my first scratch made pho, I couldn’t be happier. It’s also a lot easier than ramen!!

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