Vietnamese Noodle Broth
Ingredients
- 1.5 Lpho broth
- 250 gVietnamese rice noodles
- 3 pcstar anise
- 1 pcCinnamon stick
- 1 pcOnion (halved)
- 2 pclemongrass (crushed)
- 2 tbspfish sauce
- 10 gVietnamese coriander (chopped)
- 1 pcThai chili (sliced)
- 40 gFresh ginger (peeled and sliced)
Method
A steaming, translucent broth infused with star anise and cinnamon. The rice noodles remain supple to the bite, soaked in a deep umami liquid.
- 1
In a dry saucepan, add the star anise and cinnamon stick. Heat until the aromas fill the kitchen, without burning the spices.
- 2
Pour the pho broth over the spices. Add the halved onion, crushed lemongrass, and sliced ginger. Bring to a simmer, never a rolling boil to keep the liquid clear.
- 3
Dip the rice noodles into the broth. They should soften and become translucent. Check the texture: they should be tender but still have some bite.
- 4
Remove the whole aromatics. Pour in the fish sauce for salt balance. Off the heat, add the chopped Vietnamese coriander and chili for heat.
Frequently asked questions
How do you get this dish right?
- Never boil rice noodles vigorously, they will turn mushy.
- If the broth becomes cloudy, strain it through a fine mesh sieve or cheesecloth.
How long does this dish keep?
Store the broth and noodles separately in the fridge to prevent the noodles from absorbing all the liquid.
