Making good stock takes time and effort. There is no shortcut because flavourful broth is the key for pho - Vietnamese beef noodle-soup. However, making an awesome bowl of pho is not rocket science, it’s easily achievable. And once you start making pho yourself, the follow tips will help perfect your recipe to your own taste.
There are 5 basic spices in Pho - cloves, star anise, cassia barks, cardamom, and coriander seeds. Fennel, cumin seeds and black peppercorns can be added if you wish but never lemongrass.
Pho refers to the long flat rice noodles, not the soup itself, although it is commonly associated with the dish as a unit. Pho is on the list of commonly mispronounced words and should be pronounced as 'fuh'.
Great Pho stock takes time and is a labour of love. In my version, you will sure satisfy with this clean deeply flavour broth and the best thing about homemade pho: no MSG added.
Kimchi has been seen as the central of Korean cuisine. It appears in everyday meals. It says that Korean people cannot live without eating Kimchi every day. However, Kimchi in cuisine history is only a “new innovation”, which begun 3-400 years ago.
