Originating in Vietnam a Pho dish (pronounced “fuh”) is a delicious, warming soup and although many choose to eat it in the colder months we think it’s fresh flavours and bright colours make it a great dish to tuck into all year round. Traditionally you would cook your stock for around 6 hours boiling the bones to enhance the flavour as much as possible but if you’re anything like us you probably want to get home, cook and enjoy your meals as quickly as possible so this is our take on the dish that makes a great version for cooking after a long day at work.
If you haven’t ever ventured into the world of Vietnamese cooking before don’t panic, this is a really simple dish to prepare that looks great when plated up. We recommend warming one of our ProCook Chinese Bowls in the oven to serve alongside a pair of chopsticks (ProCook ones are coming soon!), and our recipe makes enough for two. All you need to make this dish is a large saucepan (we recommend our ProCook Gourmet Steel 18cm Saucepan as it features a handy strain and pour design which will make separating your broth and solids a breeze!), a wok, a large bowl, a sharp knife, chopping board and a jug.
This Pho recipe calls for thinly sliced beef to placed on top of the cooked noodles raw, so to make sure you can easily cut it thin enough we suggest putting your piece of steak in the freezer for 20 minutes before slicing – it makes it much easier to get those clean, precise cuts necessary to ensure your meat is thin enough to cook through gently when topped with the hot broth. It is traditional for the meat in a Pho dish to be cooked in the broth just before serving, but if you’re a little uncomfortable with using raw meat then you could sear your meat first and then add it to your dish to make sure it’s cooked to your liking.