I figured I’d so something fun and show you a photo guide of our favorite take out meal, pho. This winter we were having this soup at least every other week. The broth is generally made by simmering beef bones, oxtails, flank steak, charred onion, and spices, taking several hours to prepare. Seasonings can include Saigon cinnamon, star anise, roasted ginger, roasted onion, black cardamom, coriander seed, fennel seed, and clove. It’s the most delicious tasting broth and great for an immune boost. We always order beef pho which comes with brisket and raw beef, along with rice noodles, bean sprouts, fresh basil, onion, and fresh cilantro. YUM!!
Box includes: rice noodles, bean sprouts, basil, cilantro, onion, brisket, raw beef, jalapeno, and some chili sauce…
If you haven’t noticed I’m weird about food texture and organization so I have a process for assembling this soup.
First the broth is added to a saucepan…
To the broth I add the onions since they come raw. To Josh’s I also add the jalapenos so they can add some extra spice to his broth.
While the broth heats up and softens the onions I prepare our bowls. Since I love the broth the most I use less beef and noodles than we are given.
Noodles go to the bottom of the bowl. Next in is the meat. I pull any fat off the brisket before adding and also flatten out the raw beef. It comes wrapped in plastic wrap and if the raw beef is balled up when the hot broth is added it will cook and hold it’s shape, I prefer thin flat strips. Lastly I chop up the basil/cilantro and add it to the bowl.
The broth should now be hot enough to be poured over the soup. Top with bean sprouts.