My daughter Pascale loves Pho tai soup and she introduced me to this dish. She developed the following recipe based on the many versions she tasted in Vietnamese restaurants in Montreal. For a heartier meal the quantity of meat can be increased.
When I’m short on time, I sometimes prepare this soup with store-bought Pho broth. It is of course a little less tasty than a homemade pho broth but you still get a good soup in no time. All I have to do is cook the noodles and prepare the garnishs as directed in step 2 and 3 of the recipe. It is also necessary to ensure that the broth is boiling hot so that the meat cooks sufficiently before tasting.
The broth can be prepared 3 days in advance and frozen for 8 months.
Servings: 6
In a large saucepan over medium heat, heat the oil and sauté the onion for about 5 minutes until translucent. Add the garlic and ginger and cook over low heat for one minute, stirring constantly. Add the beef broth, green onions and nuoc mam sauce and simmer for 30 Minutes. Strain the broth and keep warm.
Meanwhile, cook noodles according to package directions, drain and set aside.
Place the bowls of garnishes on the table. Divide the noodles, bean sprouts, green onions and meat into 6 large, deep soup bowls and fill with very hot broth. Let stand 2 minutes and serve. Each guest add garnishing of his choice.
Ingredients
Directions
In a large saucepan over medium heat, heat the oil and sauté the onion for about 5 minutes until translucent. Add the garlic and ginger and cook over low heat for one minute, stirring constantly. Add the beef broth, green onions and nuoc mam sauce and simmer for 30 Minutes. Strain the broth and keep warm.
Meanwhile, cook noodles according to package directions, drain and set aside.
Place the bowls of garnishes on the table. Divide the noodles, bean sprouts, green onions and meat into 6 large, deep soup bowls and fill with very hot broth. Let stand 2 minutes and serve. Each guest add garnishing of his choice.
