I know, I know…Soup in the summer! Who does that? I definitely do! Pho (pronounced “fuh“) is one of my all-time favorite meals. I love the heartiness of the broth, the fragrant herbs, the chewy texture of the rice noodle and the meatiness of the dish. When all taken together, this dish satisfies all of my cravings!
You will find some differences of opinion of what should go into a pho. If you want an authentic pho, it can easily be a two day affair making the perfect bone broth. Most “pho purists” say you should not add a hot sauce like Shriracha or like the sweet sauce Hoisin; that you are messing with the delicate broth that took days to perfect. My thoughts are like this; just like when someone asks what’s the best wine to drink. The answer is the one that tastes best to you. So when it comes to adding condiments, taste the broth first. Try to savor all that it is. If it does not seem to have enough flavor for you, start with a tiny bit more fish sauce; maybe a little more 5-spice. You want a little heat, add a little Sriracha (Actually, I like to add a chili paste like Sambal or chili oil). Adjust your broth to your tastes, and this recipe will become one of your favorites.
I can hear it now, rumblings of “I don’t have the time to make a two-day broth”. I don’t have the time either…that’s why my version will only take less than an hour. This version, I am using Chinese 5-Spice to take the place of using the individual spices of star anise, cinnamon, fennel, and cloves that I would typically use if I was making a full bone broth. (In the future, keep your eyes open. I am putting together a beef broth made in a insta-pot pressure cooker). Not as fast as my quick and easy recipe…but much faster than a two-day affair. It should be much more intense!
As always, thanks for Spending Time in My Kitchen!
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