How to Make Perfect Homemade Pho

Prep time: 45 mins

Cook time: 3 hours 20 mins

Delicious and authentic Vietnamese pho is made much easier with some of the chef secrets contained here…

And now is a great time to learn how to cook up this comfort dish to keep you warm and happy through winter with another lockdown looming.

You will need:

• Steak (this is what we will be using), chicken, pork or shrimp.
• Acecook Rice Noodles
• Mihn Ha Complete Herbs Mix for Pho
• Bao Long Pho Soup Seasoning
• Fish Sauce 
• Fresh Herbs, such as Holy Basil, Coriander, Celery or Morning Glory
• Bean Sprouts
• Lime
• Chillies
• Sriracha

Method:

1. The beef, chicken or pork needs to be sliced super thin in order to cook using just the heat of the broth, to do this, we recommend adding the meat to the freezer for around 30/40 mins, then using the sharpest knife in your kitchen to cut it as thin as possible. Now keep the beef covered and in the fridge until ready to serve.
2. Now, add your spices from our Minh Ha Foods Completed Herbs Mix for Pho and toast them on a dry frying pan. Keep it on a medium-low heat and stir regularly to make sure you are getting all the fragrance from the spices without burning them.
3. Then we make the broth. Add in your soup seasoning (we love this Bao Long Pho Soup Seasoning) and water. Cover the pan and let it all simmer on the heat for around 35 minutes to let all the flavour release. Then strain it all, remove the spices and put the broth back on a simmer, along with a couple splashes of fish sauce.
4. Now the noodles. We are using these Acecook Oh Ricey Rice Noodles. Bring water to a boil in a new pan and place the noodles in the boiling water for 30-60 seconds. Then drain the noodles  and toss them in cold water so that they don’t carry on cooking. We recommend adding a drizzle of HT Brand Pure Sesame Oil so that they don’t stick together while you are getting on with the toppings!
5. Then prepare the toppings by slicing a couple of limes into wedges, cutting chilli peppers into thin slices and placing bean sprouts in a bowl.
6. Now you’re ready to serve, add a ladleful of the noodles in each diner’s bowl. Then place the super thinly sliced raw beef on top side-by-side and pour on the steaming-hot broth, cooking the beef in the process.
7. Once you’ve served these delicious bowls, diners can choose from the chef’s toppings on the centre of the table. And for us, the essential final topping is sriracha. We have a bunch for you to choose from depending on what heat you prefer.