Pho noodles, the traditional noodle dish popular in Vietnam, are a favorite dish in Vietnam.
They are often prepared with fermented pork and fish broth, and they are a good source of protein, calcium and other nutrients.
The noodles are also considered a healthy alternative to the popular pho soup, which is typically made with beef or pork.
However, the noodles are usually not made with rice, and you will need to make a dish using that grain.
This article is the first in a series of articles looking at how to make Pho and other Vietnamese dishes from scratch.
Here is a sample of our favorite recipes: 1.
Vietnamese Pho Recipe by Lola (a) Recipe from the book “Lola’s Food Book” by Lolo & Lolo (b) Pho broth for the soup: 1 1/2 cups water, about 1 1 / 2 cups broth 2 cups rice noodles, rinsed and drained, or 6 cups noodles, chopped 4 cups broth (1 1/ 2 cups water plus 2 cups noodles), rice, salt, or pepper 1 cup soy sauce 1 cup vinegar 1 cup hot sauce 1/4 cup cilantro 1/3 cup cumin 1/8 cup sugar 2 teaspoons lime juice (optional) To make the broth: 1 large pot of water 1 1,000-2,000 grams beef broth or beef bouillon, strained 1/ 4 cup water, or 1 1 cup water plus the beef broth 1 cup beef bouillion, water, and salt 1 cup rice noodles 1 1 tablespoon soy sauce 2 tablespoons lime juice 1 teaspoon cumin powder 1/ 3 cup water or rice broth or soy bouillon To make soup: 3 cups water or soy sauce, or water plus bouillon 1 1 teaspoon vinegar 1 teaspoon hot sauce 2 teaspoons sugar 1 teaspoon lime juice to taste 2 cups beef bouillions, water or bouillon 2 cups powdered sugar to taste 1/ 5 cup rice or soy noodles (optional, but recommended) Instructions: Add the water, broth, noodles, and bouillon to the pot.
Bring to a boil over medium heat and reduce heat to low.
Simmer, covered, for about 45 minutes or until the noodles and broth have absorbed most of the water.
Serve immediately, but be sure to stir occasionally to prevent sticking.
To make phy broth: Whisk together the broth, water and soy sauce in a medium saucepan.
Whisk in the vinegar, soy sauce and lime juice.
Add the bouillion noodles and simmer for 15 minutes, stirring occasionally.
Serve with rice or broth to enjoy.
Recipe Notes: This recipe calls for 6 cups of broth, so you may use up to 8 cups of water.
It will be thick and dense, but the noodles will cook quickly.
For a thicker soup, use more broth, about 4 cups.
This recipe has been adapted from Lola’s book, “Lolo & Co.”
Lola recommends a 2:1 ratio of water to broth for best results.