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Written by Shirley T
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Tuesday, 22 December 2009 09:57 |
Last month while we were doing our grocery shopping, my Significant Other pointed to me a packet of Vietnamese noodle spices or fondly known as 'Pho' (pronouces as 'fur' though) on the shelf. Being here in Austin, we have the luxurious of just walk into any Vietnamese restaurants for a bowl of hot pho.
Despite of the convenience we could have, we decided to try with a packet of pho spices. I was curious whether this one packet was all about it for pho. Unfortunately, we do not read Vietnamese so all the instructions behind the packet is neither helpful nor leading us to any clue.
A few days later, I decided to begin my experiment. Interestingly, I found it came with a tiny mesh bag. I poured them out so that I could scrutinize each type of them. Aha! Guess I only know 'star anise'. Perhaps I have to take up a herb and spice class to name all of them. Anyway, there is another shortcut. I googled and found out from SteamyKitchen that this wonderful packet consists of star anise (which I got it right in first place!), cinnamon sticks, cloves, coriander, fennel and cardamom. I am really grateful for the recipe and direction shared (by SteamyKitchen) otherwise I would not have a guide to proceed making a fabulous pho at home.
Typically, pho is served with beef broth but I do not have much experience to handle beef. Thus, I opted to cook pho with pork.
Read on and check out how my first pho turns out..
Ingredients (yields 2 large serving)
To prepare the pork broth:
1 packet Pho Spice - 1.5 oz
6 cup water
1/2 pound pork spare ribs
1/2 tsp salt
4 tsp or a chunk of 1" cube rock sugar
1/2" chuck of ginger
To prepare the meat balls:
1/2 pound ground pork - to prepare meat balls
1 tsp soy sauce
1 tsp oyster sauce
1 tsp corn starch
Dash of salt & pepper
To prepare Rice Noodle:
7 oz rice noodle
6 cup water
Vegetable accompaniments:
1-2 cup cilantro
1-2 cup basil leaves
1-2 cup bean sprout
1 lime - cut wedges (optional)
Method
To prepare the rice stick
1. Pour the water into large saucepan. Bring to rapid boiling.
2. Add rice sticks and cook for 6-8 minutes or until the noodle is soft.
3. Drain the water and rinse with cold water.
4. Place into bowl.
To prepare broth
1. Place all the pho spices into the mesh bag provided.
2. Pour water into large size saucepan. Put in pho spices, salt, rock sugar, ginger and sweet onion. Bring to boil with
medium-high heat.
3. Once water is boiled, add spare ribs and rolled balls of the marinated ground pork.
4. Turn to medium heat and simmer for 90 minutes or until the spices aroma gets into the broth.
5. Scoop out pork balls and spare ribs.
6. Continue simmer the broth for another 30 minutes.
7. Ready a bowl with cooked rice stick noodle. Pour the broth onto the rice noodle and serve hot.
8. Garnish with cilantro, bean sprout and basil leaves.
In my instance, I did not prepare lime wedges as both my SO and I do not fancy to add it. The broth is savory-sweet and obviously, it is convenient and I am going to make this more often during winter!
Bon Appetit!
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Home Kitchen Recipe | Vietnamese Noodle Soup - Pho with Pork Balls and Spare Ribs
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