Authentic Vietnamese Pho Made Easy at Home
[TV Cooking] Vietnamese Pho So Easy You Won’t Believe It: Make It Like a Pro at Home!
Can you believe Pho can be this easy to make at home? Kim Ah-joong’s very own Pho recipe! Give it a try. The deep and rich broth is truly exquisite.
Aromatic Broth Ingredients- 1.2 Liters fresh water
- 1 cube chicken stock for a deep flavor
- 1 1/2 Tbsp fish sauce, the secret to umami
- 1/2 Tbsp salt for seasoning
- 1/3 Tbsp sugar for balanced sweetness
- 1 piece star anise for exotic aroma
- 2 cloves cloves for a subtle fragrance
Fresh Toppings and Main Ingredients- 2 servings rice noodles
- 300g thinly sliced pork belly (daepae samgyeopsal)
- 1/2 onion, thinly sliced
- 1 handful green onions, chopped
- 2 handfuls bean sprouts
- Fresh cilantro, a little (to taste)
- Lemon wedges, a little (to taste)
- 2 servings rice noodles
- 300g thinly sliced pork belly (daepae samgyeopsal)
- 1/2 onion, thinly sliced
- 1 handful green onions, chopped
- 2 handfuls bean sprouts
- Fresh cilantro, a little (to taste)
- Lemon wedges, a little (to taste)
Cooking Instructions
Step 1
First, soak the rice noodles in cold water for 20 to 30 minutes until they are well softened. This step ensures the noodles will be tender and delicious when cooked.
Step 2
Peel and wash the onion, then slice it thinly into strips. Thinly sliced onions will infuse their sweetness into the broth and provide a pleasant texture.
Step 3
Chop the green onions into bite-sized pieces. If you prefer to use them only as a garnish, especially for children or those sensitive to strong flavors, set them aside separately.
Step 4
In a pot, combine all the broth ingredients: water, chicken stock, fish sauce, salt, sugar, star anise, and cloves. Simmer over low heat to allow the flavors to meld deeply; avoid boiling rapidly.
Step 5
Once the broth begins to simmer, add the thinly sliced pork belly. Cook until the pork is fully done. Skim off any impurities that rise to the surface for a cleaner, more refined broth.
Step 6
After the pork is cooked, add the thinly sliced onions, crisp bean sprouts, and chopped green onions to the pot. Cook for just a short while longer – avoid overcooking the vegetables, as they can become mushy.
Step 7
Dip the soaked rice noodles into the simmering broth. This ‘toe-ryeom’ (dipping) method means quickly submerging the noodles for about 10 to 15 seconds, just enough to heat them through without making them overly soft. This is key for the right noodle texture.
Step 8
Arrange the cooked rice noodles attractively in serving bowls. Ladle the hot, flavorful broth generously over the noodles. Ensure the noodles are well-coated with the soup.
Step 9
Finally, garnish with fresh green onions and, according to your preference, a sprinkle of cilantro and a squeeze of fresh lemon juice. Serve immediately while piping hot for the best taste! Enjoy a wonderful homemade Pho for a special meal.
