A more “natural” way to take control of our health begins with a healthy diet and routine exercises. And when our diet takes on an herbal approach, we partake a step in wellness that promotes “holistic” life styles. Pho is a perfect example of that therapeutic diet – a complementary food. And it is more than a soup, because it comes with heaping portions of meats, noodles, a side dish of accompaniments (chili, vegetables, limes, and bean sprouts) and bean sauce. Typically, there are Beef noodles and Chicken noodles Pho. However, there is always that option of Vegetarian noodles Pho where Tofu is served in place of meats. Regardless of choice, its broth is both intensely herbal in aroma and its flavor is unmistakably rich of Pho’s.
A good bowl of Pho is not easy to prepare at home especially for a small family of two. It is best to prepare for a group of several people since it’s time-consuming, and it does call for a great deal of attention to details to prepare an exceptional broth. Perhaps, it’s one reason why Pho shops are always busy wherever they might be; and a good conversational piece, nonetheless.
Five separate components are prepared to make a good bowl of Pho - Beef, Chicken, or non-meat choice. The first is a good selection of noodles (thin, or wide). Second is stock made from shank bones (Beef), or home-made chicken broth (Chicken). Third is herbs selection for broth and garnishments. Fourth is the meat itself. And last but not least, the Pho broth preparation.
NOODLES SELECTION
There are many brands of Pho noodles. Make sure there is not a lot of a breakages in these packages. And good noodles should not be light brown in appearance but clean white. Once a good noodle is tried as been firm in texture, try to stay with that brand. Thin, or wide strand noodles is a matter of personal choice. Though the thinner strands seemed easier to prepare and picked up a more flavorful broth.
Soaking the noodles in cold water a couple of hours, before quick blanching to serve does wonder to its texture as well.
SHANK BONES (Beef Flavor)
The best cuts are mid-section, and not from frozen stocks. It is blanched first in water with some sea salt before been prepared for first stock. Return the bones to simmering heat; skim impurities from top to keep its first stock clear. The bones are then removed as soon as its marrows appeared softened at the center cuts. Once cool down, they are cored out with a knife and set aside to add to the final broth later. These soft marrows help to bring Pho broth to its full body flavor. Water is brought back to a ratio of 1:4 (one part first broth to four parts of added water).
HOME-MADE CHICKEN STOCK (Chicken Flavor and all other)
All parts of skinless chicken except guts. It is blanched first just as with shank bones then boiled in med-to-high heat until meat is easily separated from bones. Skim off impurities to keep broth clear. Remove all parts of chicken then bring back broth to a ration of 1:4 (one part first broth to four parts of added water).
HERBAL SELECTION
Pho’s herbs traditionally included: cardamom pods, Asian ginger, sweet basil, Thai basil, star anise, clove, fennel seeds, coriander seeds, black pepper pods and Saigon cinnamon.
Each of these herbs is exact in their weights (grams), and it is first infused with water in clay pot on medium-to-high heat for four hours to prep its “tea”. After which time the herb is transferred to a small cloth bag and drop in Pho for the duration of its broth preparation. The “tea” is later measured out to Pho’s final broth, and shortly before serving to enhance its distinct herbal aroma.
Vegetables
Wedges of lime, red chili, saw-leaf lettuce, bean sprouts, green onion, mint and cilantro completed the choice garnishments of Pho’s.
MEATS
Beef brisket, or beef flank are some of the choices of meat. Thinly slice the meats. Beef tendons and tripe are blanched until well done and to add separately to enrich its beef flavor. For chicken, and non-meat selection of flavor, chicken breasts is prepared as part of the final broth but not to be overcooked.
BROTH PREPARATION
Once the bones are removed from stock, eight quarts of filtered water is added (serving size: five) and brought to a boil then simmer to medium. At which point, the cloth bag of herbs is drop in. Roasted onion is added along with measured seasonings (salt, sugar, white pepper, five spices). Fish sauce is not used in Complementary Pho 20 broth. Once the broth is ready and amber clear, measure out the herbal “tea” been prepared early on as 1:8 parts (1 part “tea” to 8 parts of broth). There should not be any leftover of herbal tea after two preparations of Pho broth.
SERVING
In a large bowl, serve a single portion of noodles that had been quickly blanched in boiling water. Arrange slices of meat on top of noodles. Add tendons and tripe. Then the rest of the vegetables along with some lime juice.
A perfect bowl of PHO 20 as wholesome as it can be is now served!
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