Life pho
Pho Bo - Asian noodles, Le Chêne editions.
© Taisukeyoshida
By: Clémence Denavit Follow
13 mins
Emblematic soup of Vietnam, there is no shortage of stories linked to the origins of pho, and make it a mythical soup of noodles - pho - cooked in a ginger broth, and burnt onions, beef and pork, dry spices , and herbs.
Originally from northern Vietnam, she echoes the turmoil in the history and creation of the country and its influences.
Beef pho Bo, or chicken pho ga, Vietnamese totem dish soup, comforting, simply delicious!
Publicity
With Minh-Tâm Trân, Pho investigator, cook, and Vietnamese cooking teacher.
Minh-Tâm explains and tells about the cuisine of her roots, on her web page
Miss Tam's
kitchenette
.
She also wrote the very beautiful and joyful “
Asian Noodles
” with Chihiro Masui and Margot Zhang, published by Editions du Chêne.
To take a course - including at a distance.
Minh-Tâm Trân at Le Goût du monde, RFI - Minh-Tâm Trân, Pho, Saigon.
© Le Goût du monde / RFI and La Kitchenette by Miss Tam
For further
- The Pho coobook - Andrea NGuyen
- Appetite and Aspiration in Vietnam.
Food and Drinks in the long Nineteenth Century.
Erica J Peters
- “Defusing Phở: Soup Stories and Ethnic Erasures, 1919-2009”,
Contemporary French and Francophone Studies
14: 2 (2010).
-
The Secret of the Vietnamese
by Kim Thuy - Marabout edition
-
Paris - Hanoi, Vietnam recipes
by Buu Chinh - Marabout editions
-
Viet Nam
by Anne Laure and Céline Pham, in the Épicerie du monde collection - La Plage editions.
Pho Ga. © La Kitchenette de Miss Tam
To taste it and / or cook it
- Pho 14 - 129 avenue de Choisy, Paris 14th (
Facebook Pho 14
)
- Ngoc Xuyen Saigon, rue Caillaux, Paris 13th (
)
- Nguyen Huang, 6 rue Mery, 13002 Marseille
- Ingredients, advice and fresh herbs in Paris
at Thanh Binh
young place 29 place Maubert, Paris.
Musical programming
Lou Reed's
Perfect Day
Pho 99
Wassup Pham feat.
Sabzi
Recipe
Phở bò
Recipe from Minh-Tâm (Miss Tâm's kitchenette)
For 4 people (large bowls)
Utensils
5-liter casserole or pot / 1 large tea ball / Base of 3 liters of beef pho broth / 500 g of gite (shank), chuck or twin / 500 g of dish rib / 1 kg oxtails / 1 to 2 large beef marrow bones / 3 onions / 50 g fresh ginger (in 1 piece) / 300 g (1 large piece) white radish (daikon) / 1 stick of cinnamon / 1 black cardamom pod / 6 star anise (star anise) / 10 cloves / 1 tablespoon of coriander seeds / ½ teaspoon of black pepper seeds / 1 tablespoon of coarse salt / 30 g of candy sugar / 3 to 4 tablespoons of nuoc mam (or more, depending on taste).
Garnish
400 g (dry weight) of flat rice noodles 5 to 10 mm wide / 320 g (or more as desired) of tender beef (tenderloin, rump steak, whiting, pear…) / 1 white onion / 8 stalks of onions spring (or scallion, Thai chives, cive, scallion) / 1 bunch of fresh coriander / A few sprigs of mint / Fresh peppers (optional) / Nuoc-mam
Southern style, add:
1 lime, cut into wedges / 200 g mung bean sprouts / Long prickly coriander / Thai basil
Preparation of the recipe
Bring 3 or 4 liters of water to a boil in a large pot.
As soon as it boils, add the marrow bones, oxtails, shank and side dish and cook for 15 minutes over high heat.
Rinse the meat, empty the pot and clean the pot.
Return all the marrowbones and beef to 4.5 liters of cold water.
Bring everything to a boil, then reduce to medium heat to maintain a slight simmer for 1 hour.
Skim regularly.
During this time, grill directly on the heat (if possible, otherwise in a pan or in the oven under a grill at 240 ° C for 5 minutes), the cleaned unpeeled ginger and the peeled whole onions, then dry roast (i.e. d. fat free) all other spices for 2 or 3 minutes in a pan.
After the hour of cooking the meat, add the grilled ginger (not peeled) cut in half, the whole grilled onions, the daikon cut in 4 in the broth.
Collect all the spices in an empty tea bag.
Add them to the broth with the rock sugar and salt.
Keep the broth simmering and simmer for another 2 hours.
Skim from time to time.
Do not cover.
After 2 hours of cooking (i.e. a total of 3 hours of cooking for the meat), remove only the shank and part of the meat from the side dish (leaving the bone in the broth), let cool before putting in the fresh.
Remove and discard the spices, ginger, onions and daikon.
Extend the broth by a liter of hot water and continue cooking, maintaining a slight simmer for 2 to 3 hours.
Degrease the broth by skimming the fat on the surface of the broth.
Season with 3 or 4 tablespoons of nuoc mam, taste and rectify.
During this time, for the preparation of the bowls and the service:
Soak the rice noodles in water 30 minutes before serving.
Cook the rice noodles in boiling water for 1 to 2 minutes.
Rinse thoroughly under cold water and drain.
Using a large fine-mesh strainer, quickly plunge a portion of the dough back into the boiling water (
to warm them up
) before placing a portion of noodles in each bowl.
(
Traditionally, bowls were even immersed in boiling water to keep the soup hot longer
).
Bring the pho broth to a boil.
You can take out the oxtails and serve them on the side in a dish to accompany the pho or simply reserve the oxtails for another more frugal meal with very tender and fragrant meat of the oxtails, soaking in the nuoc mam or a nuoc mam sauce.
Remove the cooked beef and the rump steak (or fillet, beef whiting, etc.) from the refrigerator.
Cut the cooked and raw meat into thin slices (
the side dish and the shank being cooled, fine cutting is facilitated
).
Using a colander, quickly dip them into the simmering broth to warm them up or to quickly precook the raw beef before placing them in the bowls.
Arrange them over the rice noodles in each bowl.
Chop the scallion green and cook the scallion white in the broth.
Remove the leaves from the herbs, chop the long ngo gai cilantro, reserve a few stalks of herbs with the mung bean sprouts on a plate for the table.
Peel and slice the onion into very thin rings, then put them in a bowl of cold water.
Cut the limes into quarters and chop the pepper.
In a platter or large plate, garnish with chopped herbs, mung bean sprouts, lime wedges and a cup of chopped fresh chili.
In summary: in each bowl, place a portion of warmed rice noodles with a little mung bean sprouts, a few strips of cooked beef and a portion of raw beef precooked in the broth.
Sprinkle with scallion greens, two stems of scallion white, and a few thin rings of raw onion.
On high heat, first adjust the broth with pure nuoc mam (if necessary) and pour the broth very hot in each bowl, making sure to baste the meat well.
Sprinkle with chopped aromatic herbs and serve immediately.
Each guest squeezes a little lime into their bowl of phở (and in Southern style, dip their meat in Hoisin sauce and Sriracha chili puree).
Aromatic herbs are available to add if you want to your phở soup.
And it's ready for tasting !!! Enjoy your meal !
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The taste of the world
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