NOTE: An updated version of this recipe appears in my cookbook, The Ancestral Table.
Pho, often considered the national dish of Vietnam, is a rice noodle dish that uses a beef bone broth. It’s hard to describe the basic, yet complex taste that comes from this unique mix of broth, beef, spices and herbs – I recommend just going to your local pho joint and trying it for yourself. You’ll be hooked. I had my first bowl right after moving to Hawaii in 2001, and ever since then I’ve been slightly obsessed with figuring it how to make it at home. After several dozen ho-hum attempts I finally settled on this, which I consider my definitive, recipe.
This dish emerged from Hanoi in the early 20th century, and was brought to the US in the 1970s by refugees after the fall of Saigon. The inclusion of beef in the…
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