What is Pho? It’s the vietnamese beef noodle soup.

Today is a public holiday, courtesy of a little typhoon. I made the most delicious pho today, despite spending 4 hours on it, making the stock. It was worth the time. The stock had the most pungent frangrance, and its taste was rich and rounded.

The recipe was similar to the one found here.

However, there were a few modifications I made. I just used beef bones to make the stock. I added thinly-sliced beef, cooked medium rare in shabu-shabu style.

I didn’t add the fat, as a lot of fat is cooked out of the bones already. I used spring-onion and ginger in equal quantities, and were charred in the flame beneath the pot, prior to cooking. The bones had to be washed in 3 rounds of boiling water to remove the blood. I also simmered the stock for over 3 hours.

It was worth the wait.

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