It's all about the broth, the seasoning, the sauce and the condiments. We've decided that there should be a pho on the menu every night of the week... and let's just say slurping isn't mandatory and no, you won't be missing out with these recipes.
Luke Nguyen's parents had a pho restaurant in Cabramatta and pho was on his feasting menu every day! This beefy classic recipe from Luke starts off with your very own spice pouch and finishes with a squeeze of lime.
2. A soft spot
Phở varies dramatically from the north of Vietnam to the south. Every family and every street vendor has a unique understanding of what phở should taste like, what it should be garnished with and how it should be eaten. Head chef Geoff Lindsay of Dandelion restaurant shares his chicken phở with a soft-cooked egg.
This is a celebration of history and culture as Luke Nguyen brings together two soupy classics come together in this French onion phở.
Looks can be deceiving, but never fear flavours are all there, as artisan pie maker, Neil Broomfield takes the Vietnamese phở and encases it with rich pastry. Who's up for a Vietnamese-style beef pie?
A little effort goes a long way and this makes all the difference when making your own homemade stock. This vegetarian-friendly version calls on shiitake mushrooms, nori and will have you balancing out your flavours with the lime/hoisin/chilli sauce medley to find your perfect bowl.
Mmm... let the aroma of this warming soup fill up your kitchen at dinnertime. And don't worry if you aren't able to low and slow your soupy base, this Vietnamese chilli beef noodle soup calls on a good quality store-bought beef stock without skimping on the flavours you know and love.
This phở is a combination of the many tips Thanh Truong from The Chefs' Line, has received from family and friends along the way. He uses gravy beef (his father's touch) and shrimp paste and lemongrass for added X-factor alongside red dates and daikon.
This speedy chicken phở is just that and uses a pressure cooker to raise your stocks. Arrange your noodles and chicken into your bowls, ladle your broth and then get topping.
Whilst there are variations of phở across the country this recipe is closer to the southern Vietnamese-style phở, which tends to have a sweeter broth and ample fresh herbs and garnishes.
The secret to this recipe lies in the quality of the stock – along with the beautiful spices so don't skimp or hold back.
Pho made with Vegemite might sound slightly terrifying, but the spread we know and love actually provides the perfect salty base for a delicious, albeit not-your-average pho broth. #BringBackTheClassics
This is a simplified version of the classic pho recipe, which means you can have dinner on the table in around twenty minutes rather than leaving it to simmer for hours! The broth base is flavoured with sesame, ginger, spring onions, chilli and lime and then filled with lots of veggies and buckwheat noodles before being topped with fresh coriander.
Have we got your attention and your tastebuds? The Chefs’ Line airs every weeknight at 6pm on SBS followed by an encore screening at 9.30pm on SBS Food Network. Episodes will be available after broadcast via SBS On Demand. Join the conversation #TheChefsLine on Instagram @sbsfood, Facebook @SBSFood and Twitter @SBS_Food. Check out sbs.com.au/thechefsline for episode guides, cuisine lowdowns, recipes and more!