Pho (a.k.a. Noodle Love)

For comfort and simplicity, few foods beat pho, beef noodle soup. Served in deep, oversized bowls, it consists of thin slices of meat cooked quickly in hot broth, long strands of rice noodles and a smattering of fresh herbs.

According to chef Mai Pham, author of "Pleasures of the Vietnamese Table," pho originated in Hanoi after the French occupation of Vietnam in the late-1800s.

Historians note its similarities to pot-au-feu, a French classic with meat and vegetables cooked in water or consommé. They believe the word "pho" (pronounced "fuh") comes from the word "feu," French for fire.

Others point to the influence of the Chinese, neighbors to the north who favored ingredients such as rice noodles, ginger and star anise.

In time, of course, the Vietnamese embraced pho as their own, Pham says. They added splashes of fish sauce, for example, to the simmering broth. Cooks in cities such as Saigon incorporated mung bean sprouts and aromatic Asian basil. These provide an irresistible crunch and a distinct fragrance. They also offered garnishes and condiments.

This is the pho Vietnamese immigrants introduced to American palates in the 1980s and '90s. This is the pho we know.

A rich, meaty broth is essential to the dish, Pham explains. Briefly blanching the beef bones and beef chuck in a separate pot helps to minimize impurities in the stock. Occasionally skimming the fat and foam off the top helps as well.

While the soup bubbles gently on the stove, work on other elements. Soak dried rice noodles in cold water to make them pliable. Prep mung bean sprouts and slices of yellow onions. Plate them alongside sprigs of Asian basil, for example, and wedges of lime.

Hours later, top servings of cooked noodles with slices of beef, and ladle into big bowls generous amounts of steamy broth. They should keep things hot through the end of the meal. With chopsticks in one hand and soup spoons in the other, slurp away.

(A version of this article appears in Relish. The photo is from Relish as well.)



I adapt the following recipe from Mai Pham's "Pleasures of the Vietnamese Table." For each bowl, Pham recommends 1 part noodles to 3 parts broth.

Pho Bo
(Vietnamese Rice Noodle Soup with Beef)

for the broth:
5 lbs. beef marrow or knuckle bones
2 lbs. beef chuck, cut into 2 pieces
2 (3-inch) pieces ginger, cut in half lengthwise, lightly bruised with the flat side of a knife, lightly charred
2 yellow onions, peeled and charred
1/4 cup fish sauce
3 oz. rock sugar or 3 Tbsp. sugar
10 whole star anise, lightly toasted in a dry pan
6 whole cloves, lightly toasted in a dry pan
1 Tbsp. sea salt

for the noodles:
1 lb. dried 1/16-inch wide rice sticks
1/3 lb. beef sirloin, slightly frozen, then sliced paper-thin across the grain

for the garnishes:
1/2 yellow onion, sliced paper-thin
3 scallions, cut into thin rings
1/3 cup chopped cilantro
1 lb. mung bean sprouts, tails trimmed
10 sprigs Asian basil (or Thai basil)
1 dozen saw-leaf herb leaves (optional)
6 Thai bird chilies or 1 serrano chili, cut into thin rings
1 lime, cut into 6 wedges
ground black pepper

Note: To char ginger, hold the piece with tongs directly over an open flame. Turn occasionally, charring it until the edges are slightly blackened and the ginger is fragrant, about 3 to 4 minutes. Char the onions similarly. Peel and discard the blackened skins, then rinse and add to the broth.

To prepare the broth:

In a large stockpot, bring 6 quarts of water to a boil.

Place the bones and beef chuck into a second pot and add water to cover. Bring to a boil and boil vigorously for 5 minutes. Using tongs, carefully transfer the bones and beef to the first pot of boiling water. Discard the water in which the meat cooked.

When the water returns to a boil, reduce the heat to a simmer. Skim the surface often to remove any foam and fat. Add the charred ginger and yellow onions, fish sauce and sugar. Simmer until the beef chuck is tender, about 40 minutes.

Remove one piece of meat and submerge in cool water for 10 minutes to prevent it from darkening and drying out. Drain, then cut into thin slices and set aside. Let the other piece continue to cook in the simmering broth.

When the broth has been simmering for about 1 1/2 hours total, wrap the star anise and cloves in a spice bag (or cheesecloth) and add to the broth. Let infuse until the broth is fragrant, about 30 minutes. Remove and discard both the spice bag and yellow onions.

Add the salt and continue to simmer, skimming as necessary, until you're ready to assemble the dish. The broth needs to cook for at least 2 hours total. (It will taste salty but should balance out once the noodles and garnishes are added.) Leave the remaining chuck and beef bones to simmer in the pot. Just before serving, bring the broth back to a rolling boil.

To prepare the noodles:

Soak the dried noodles in cold water for 30 minutes, then drain. Bring a big pot of water to a rolling boil. When you're ready to serve (not before), place the noodles one portion at a time into a sieve and lower it into the boiling water.

Using chopsticks or a long spoon, stir the noodles so they untangle and cook evenly. Blanch just until they are soft but still chewy, about 10 to 20 seconds. Drain completely, then transfer to a large preheated bowl. Cook remaining noodles similarly.

To assemble the dish:

Place a few slices of beef chuck and raw sirloin on top of the noodles. Ladle about 2 to 3 cups of hot broth into each large bowl. The heat will cook the raw beef instantly. Garnish with sliced yellow onions, scallions and chopped cilantro. Guests can garnish individual bowls with mung bean sprouts, herbs, chilies, lime juice and ground black pepper. Makes 6 servings.