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- Cuisine: Vietnamese
Pho (pronounced fahr) is a light, fragrant soup eaten for breakfast and all through the day. It is a most loved dish by the Vietnamese. The secret lies in the quality of the stock. Angie uses a combination of marrow bone, oxtail, brisket and a boiler chicken along with cinnamon, star anise and cardamom pods. But her secret ingredient is dried sandworm!
Ingredients
Marrow bone
Oxtail
Brisket
Boiled chicken
Cinnamon
Star anise
Cardamom pods
Dried sandworm
Preparation
Once the stock is made, Angie blanches rice noodles in boiling water and places them into deep serving bowls. Arrange very thin slices of beef on top and a mixture of chopped coriander and green shallot, white onion and finely sliced jigsaw coriander leaves. She then ladles over the hot stock.
To eat Pho, Angie recommends that you taste the broth then add lemon juice, basil, bean sprouts and chilli to taste.
Vietnamese Restaurants
Displaying 10 of 128 Vietnamese Restaurants.
| Restaurant | Suburb | |
| 1. | Le Bich | Balmain |
| 2. | Kinh Do | Macquarie |
| 3. | Pho Phu Quoc | Dickson |
| 4. | Tu Do | O'Connor |
| 5. | Phi Yen | Northbridge |
| 6. | Viet Hoa | Perth |
| 7. | New Saigon Vietnamese | Adelaide |
| 8. | Vietnam Restaurant | Pennington |
| 9. | Green Papaya | East Brisbane |
| 10. | Binh Minh | Richmond |
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Hot Tips
Choosing and prepping asparagus
Choose asparagus with tight, well-formed heads and avoid any with thin woody, dry and dirty stems. Snap off the woody end of the asparagus by holding the spear in the middle and bend the bottom until it finds its natural snapping point. Discard the woody ends, or use in a stock.
Glossary
Lard
Lard is a fine white fat, which is less used these days because of its high animal-fat content. It is used particularly for slow cooking but also for deep-frying and for making pastry.
