My friend Annah recently hosted a Pho party and it was so much fun! She learned to make Pho (Vietnamese soup consisting of broth, rice noodles, herbs, and meat) from her father and wanted to share it with us. She also served spring rolls, bánh mì and coconut lime cupcakes. I love parties and I love Pho, so it was a great night! Thanks Annah!
Pho recipe from Annah:
I used pork neck bones from an Asian market and a blend of dried spices. Star anise is the most important spice for flavoring the soup, but there was also black cardamom, coriander seeds, fennel seeds, clove and cinnamon stick. I kept that all tied up in a sachet of cheesecloth so that no one got a bite with the spices in it. I also chopped up green onions and browned them in a saute pan and added that to the broth. Allow the broth to come to a boil and then simmer for hours. Mine went for about 11 hours, but my dad typically makes it the night before and lets it sit together.
For serving the soup, you need to have all of the fun toppings and mix ins ready to go: bean sprouts, green onion, white onion, Thai basil, mint, cilantro, limes, sriracha, hoisin sauce and soy sauce. For the meat, I used a beef chuck roast. I cut it into thin slices against the grain. Each bowl gets bean sprouts and sliced onion, which you soften in the boiling water for the noodles. The noodles need to be pre-softened in water before you start. I bought the rice noodles at the Asian market. Next, finish cooking the noodles in the hot water. Then add the slices of raw beef and ladle hot broth over the top, which cooks the beef in the bowl. The bowl is finished with cilantro and green onion. Each person can flavor their bowl and add the toppings that they want.