Vietnamese Noodle Soup

Topics: Phở, Spice, Vietnam Pages: 2 (414 words) Published: November 15, 2011
Vietnamese Noodle soup

Vietnamese noodle soup, which is known as Pho, is a traditional dish of Vietnam. It includes noodles made from rice, beef or chicken, and is often served with fresh mint, cilantro, basil, lime, bean sprouts and peppers. Consumer can also order raw beef fillet with their soup. Pho is originated in the twentieth century, during the time Vietnam invaded by France. It is first appeared in southwest of Hanoi, in Nam Dinh Province. It is usually eaten at lunch or dinner. The soup is different in every part of the country. In the north, people use wider noodles and more onion. On the other hand, southern Vietnamese tend to use slimmer noodles, and the soup is sweeter. Until the mid-19501s, Pho became popular in southern Vietnam. It is now widespread in many countries such as Canada, Australia, and the United States.


1 kg beef knuckle with meat
300 grams beef oxtail
500 grams beef bone
1 small cup of vinegar
1 onion, chopped
100 grams whole star anise pods
½ cinnamon stick
2 cloves
1 teaspoon black peppercorns
1 slice fresh ginger root
1 tablespoon white sugar
1 tablespoon salt
1 tablespoon seasoning powder
1 tablespoon fish sauce
2l water
2 kg dried flat rice noodles
500 grams beef sirloin
Bean sprout, coriander, cilantro
Thinly sliced green onion and chilies
Limes, quartered
Thai basil

Measuring cups and spoons
1 ladel
Knives and cutting board
2 bowls
1 plate
1 pair of chopsticks
1 spoon
2 pots
1 small fabric bag

1. Add beef bone, beef knuckle, oxtail and salt into a pot of water and heat over high heat. Cover and cook the broth. 2. Add chopped onion and vinegar into a bowl. Soak in the onion in 45 minutes. 3. Boil a pot of water and add the noodles. Soak the noodles in 15 minutes. 4. Remove the noodles from heat.

5. Slice the beef as thin as possible.
6. When the broth boils,...
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