Coming from a south east Asian background the soup which is very popular in Laos, Thailand and Vietnam is called Pho (Fer). Which can be made from beef bone, pork bones or chicken bones. The most popular pho broth is made from beef bone, cooking with onions and ginger in a rice noodle called vermicelli.
Using one white onion and a piece of ginger about 2x2x4 inches i pan seared the outside to sweeten the flavours in the soup as it boils.
Next to add spices to the broth I toasted 5 different spices: star anise, cinnamon, fennel seeds, corriander seed and cloves, in a pan to open up the essential oils in the spices. I recommend using a cheese cloth to pack the spices into the stock pot for easy removal later. There is also pho spice bag pre-made at the markets, but i prefer to make my own so i can toast them.
Allow the stock to simmer for at least 4 hours. But I recommend reducing the stock for 12 hours to get the full flavor
Skim the broth of any floating scum to make it clear. Once the broth has been boiling for a few hours you can add the seasonings using fish sauce, sugar cane sugar and salt. I prefer using Himalayan pink salt.
Let the stock boil more and take this time to cut all the condiments to this rice noodle soup dish.
The usual condiments are thinly sliced onions, thai red chili, sliced green onion, bean sprouts, Thai basil and lime wedges.
Presoak your vermicelli noodles for 10 mins to make boiling easy and assemble your delicious dish.
Enjoy a hot bowl of beef rice noodle soup on a cold canadian winter. The crispness of the bean sprouts, the fresh herbs, soft noodles with the full rich and complex broth. This soup really hits many flavor palates, sweet, salty, sour from the rice vinegar and the wedge of lime on top, the spicy from the thai chili and full of umami. I have had this made from my family ever since i was young and i would not change a thing.
Bon appetite
Bon appetite