Pho is one of Vietnam’s most popular cuisines.
It has its own name: pho nang, and in Vietnam it is served with pork, beef, or chicken, and even pork and lamb.
Vietnamese food is often quite different from western dishes.
Pho was first created by Vietnamese immigrants from China, and it was adopted as a national dish in the early 20th century by the Vietnamese elite, who considered it a symbol of national pride.
Phoenicians brought Pho from China around the 4th century BC, and the tradition continued until the 19th century.
Today, Pho has been around since the 15th century, when it was imported from China by French missionaries.
Here’s how to make Pho Sauce, a traditional Vietnamese stew.
Recipe adapted from PhoNguyen, The Art of PhoCookbook, by Lai Hung and John Kao.
The original recipe from Phoenicia: 1 cup water 2 tbsp chili paste 1 tbsp rice vinegar 1 tbsp cornstarch 1 tbsp garlic powder 1 tsp salt 2 cloves garlic (seeds) 3 scallions 1 cup rice noodles 2 cups broth 1.
Combine water and chili paste in a saucepan.
Bring to a boil over medium heat, stirring frequently, until thickened and thickened.
Reduce heat to low, cover, and simmer for 10 minutes.
Remove from heat and let cool to room temperature.
Combine rice noodles with broth in a small bowl.
Sprinkle with salt and pepper to taste.
Heat broth to a simmer, add scallons and garlic and cook until fragrant.
Add noodles, broth, scallans, garlic, scallion, and rice to a blender or food processor and blend until smooth.
Spoon broth into a bowl and pour into an airtight container.
Cover and refrigerate for up to one week.
To make the pho, remove the rice noodles from the water.
Remove them from the broth.
Rinse the noodles under cold running water for 10 seconds to remove any excess water.
Then drain the noodles and drain the broth into ice-cold water.
To cook the noodles, combine the water, chili paste, rice vinegar, cornstarchs, and garlic in a pot.
Bring mixture to a rolling boil, stirring constantly, until it is thickened slightly.
It will be thickened in the middle, but won’t be runny.
Reduce to a slow boil and cook for 30 seconds.
Stir in the scallings and scallion and cook, stirring occasionally, for 2 minutes.
When the noodles are cooked through, transfer them to a bowl, sprinkle with salt, and return them to the boiling broth.
Garnish with scallants and scallains.
Serve with noodles.
Phi Sauce Recipe Notes Recipe adapted by Pho Nguyen, the Art of PHOcookbook, and Lai Hoang and John Kuong.