I love Pho! It has been one of my favorite dishes to enjoy when out dining. Due to our continued lockdown, it was time to make at home. My version is not completely traditional, but I gave it my best.
For the broth, I started with some meaty beef bones (I used the cooked meat for the soup later on), lemongrass, fresh lime juice, fish sauce, palm sugar, ginger, garlic, carrots, onion, celery, Thai chilies, star anise, cloves, cinnamon stick, coriander seeds, cumin seeds, peppercorns, fennel seeds, salt, and bay leaves. I cooked the broth for eight hours, adding water as needed to keep the level consistent.
Following broth cooking, all was run through a fine mesh sieve lined with cheesecloth. I picked out the meat for later use in preparing the bowls. I used a wider rice noodle than is traditional, as well as some sweet red pepper as a finisher.
It may seem complicated, but it is just a lot of ingredients. Please make this at home! Your family will thank you.
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Greetings from Odisha, India