The history of phở is a little unclear but it is thought to have originated about a century ago. It was originally sold by street vendors until the first phở restaurant was oped in Hanoi in the 1920’s.
There are a number of types of phở in Vietnam. Some are sweeter, spicier,thinner, with or without bean sprouts the variations are endless.
Large bowls of phở are a breakfast favourite, bought from street stalls but it can be eaten at any time of the day.
For the stock
- 1kg beef, brisket
- 1 large onion, with peel
- 3 ounces fresh ginger, with peel
- 5 star anise
- 1 tsp coriander seed
- 1 tsp peppercorns
- 1 cinnamon stick
- 2 tbsp fish sauce
- 3 litres water
- 80ml fresh lime juice
- 100g bean sprouts
- 250g rice vermicelli
- 20g fresh coriander
- 20g fresh mint leaves
- 4 scallions, cut diagonally thinly
- Put all stock ingredients in the inner pot and bring to the boil.
- Turn down the heat and simmer for 5 minutes with the lid on.
- Place the inner pot into the insulated outer container and shut the lid.
- Leave to thermally slow cook without power for a minimum of 3 hours.
- Remove the beef from the stock and thinly slice.
- Place the slices back into the the stock.
- Add the lime juice and bring to the boil.
- Place the noodles in the serving bowls and add enough beef stock from the inner pot to cover. Leave until tender.
- Top the noodles with the thin slices of beef.
- Add some bean sprouts and pour some more stock over until the bowl is almost full.
- Place some coriander leaves, slices of scallions and chilli on the bean sprouts.
- The dish is now ready to serve.