You can find pho at a restaurant, at a hotel, in the backseat of a cab, at home in the kitchen, at the bar, or anywhere else you want to eat it.
It’s easy to forget that the noodles are so much more than just noodles.
They’re also a perfect meal.
Here’s everything you need to know about how to make it at home.
How to Make Pho at Home What You’ll Need: Pho noodles, rice, broth, broth-topped rolls, dipping sauce, noodles (if you’re using broth-side noodles), utensils for rolling, bowl, bowls, spoons, spoon spoons (if using broth, not rice), measuring cups, measuring spoons What You Do: Wash, chop, and soak the noodles.
Heat up the broth.
Place the noodles in the bowl.
Add the broth to the broth-top roll.
Add some dipping sauce to the noodles and pour the noodles over the sauce.
Add a splash of dipping sauce if you’re serving it with the soup.
Roll the noodles around the bowl and add more broth as you roll the rolls.
Heat a pan over medium-high heat.
Add about one-quarter of the boiling broth.
Add another quarter and stir until the broth has melted.
Pour in the noodles, the broth, and dipping sauce.
Bring to a boil and reduce the heat to low.
Reduce heat to medium-low.
Stir in the other noodles and serve.
How long does it take to make pho?
A standard pho recipe lasts anywhere from about four to eight hours.
How much does it cost?
A bowl of pho will set you back about $2 to $3 at most.
If you’re ordering a bowl of soup, you’ll likely spend about $1 to $2.
If I want to add some toppings, can I?
Yes, but they’re not mandatory.
Some people add some sesame oil to the soup before serving, which is fine.
You don’t have to.
What if I want a larger bowl?
Just buy larger bowls and you’re set.
How do I prepare it?
If you’ve been following the recipe, the easiest way to prepare it is to use the rice and broth you’ve prepared earlier.
You can also buy pre-made pho noodles from Asian grocery stores, and if you like, you can use the broth from the broth side of the bowl that came with the broth and roll it in the filling and then add that into the bowl with the noodles that came before.
There are also other ways to make the pho.
The easiest way is to make a sauce from the noodle noodles.
You’ll need a little bit of sauce from a vegetable or fruit, but the broth will work.
You may have to add more salt if you want it to be too salty.
If using a sauce, pour in some hot sauce if it’s a little spicy, and then dip the noodles into the hot sauce and roll them around the sauce for a bit.
If adding a lot of filling, roll the noodles all the way around so they’re all filling, then add a spoonful of filling to each side.
If the noodles aren’t too thick, you might have to roll them into a ball first to get the filling to stick to them.
This is also how I prepare my stir-fry, which I often do at home with a few simple steps.
What about sauces?
Pho has a lot going for it.
If it’s your first time making it, there are a few basic ingredients you’ll need.
You’re going to want to boil some broth to make sure you have the right amount of broth.
There’s also some vinegar to add to make your broth taste good.
If there’s no broth in the broth that you want, you’re going need to add a bit of hot sauce.
Finally, you may want to use some dipping sauces, like the one that comes with the Pho noodle bowls.
These can be anything from a light, sweet soy sauce to a thicker, bold sauce.
You just need to get your noodles into a bowl and pour them into the saucepan.
Add more broth if you don’t need the broth as much.
If a lot is added, you probably won’t need as much broth.
If all you have is broth, add a splash or two of broth to each noodle.
You won’t have as much noodles as you think, but you can add more if you’d like.
When you make your noodles, be sure to add the broth into the broth along with the toppings you’d want to serve.
If your noodles aren, for example, very thick and you’d rather use broth that has a little more thickness, you should add a little water.
Add noodles to the pot and cook for about five minutes on each side or until they’re golden brown and starting