Vietnamese noodle soup (aka Phở )..Known for it’s delicious combination of noodles, soup, meat, and use of beautiful earthy garnishes, Phở was born in Northern Vietnam during the mid-1880s. The dish was heavily influenced by both Chinese and French cooking. Rice noodle and spices were imported from China; the French popularized the eating of red meat. In fact, it is believed that “phở” is derived from “pot au feu” a French soup. Vietnamese cooks blended the Chinese, French and native influences to make a dish that is uniquely Vietnamese.
I love Phở . I buy a bowl about 2-3 times a week. I went on a grocery run the other day and that’s when I realized that I could make it easily make it myself. And I was correct; I made Bun Rieu, which is a type of pho that consists of pork broth, tomatoes, crab/pork meatballs, fried tofu, shrimp paste and is usually garnished with cabbage, bean sprouts, mint leaves, and cilantro.
Here is a photo of the end result
Not too shabby for a first timer 😉 -hahaha- needless to say I am a bit proud of myself for trying this out.
Below is the link to the recipe I used: