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This Vietnamese noodle soup is a warming dish, perfect for winter. And while there is contention over its pronunciation, consensus dictates that the beef bones be cooked low and slacken but for how long? And what meat should be used serve with it?
The first thing you need to know about pho is that it doesnt tend to verse with know. Most Vietnamese will pronounce it fuh, instead like the French term for flame, which is unsurprising, since the name is generally thought to come from the pot au feu casserole brought over by the French prior to their arrival in Vietnam, in 1858, beef was rarely eaten.
The most popular version, stimulated with beef( pho bo) is thus a relatively recent addition to the rich culinary scenery, but a wildly popular one. Though the dish originated in the northern city of Hanoi, these days the whole of Vietnam operates on pho, usually eating it for breakfast, or as a late-night snack.
Consisting of a deeply savoury, warmly spiced beef broth laced with slippery rice noodles and a modest amount of meat and generally served with handfuls of fresh herbs and a generous squeeze of lime its the perfect warming dish for this time of year( which is the one time I want to spend four hours constructing broth ).
Although its much easier to get pho here than it used to be in the absence of hole-in-the-wall pho vendors on every Vietnamese corner, selling the stuff more cheaply than you could ever is expected to be make it the gratification of cooking your own is almost as great as the pleasure of that first steamy slurp. Go on, give it a go next time youve got a morning free. You wont regret it.