It’s not a bowl of Pho until the broth goes in. As the heart and soul of Vietnamese food, the broth is not to be taken lightly. Demanding a 12 hours of prep and regular check-ins, this is a broth that means business...
Coriander. Cinnamon. Fennel. Cloves. The star ingredients of Pho (pronounced Fuh) have a reputation to upkeep and it doesn’t come easily to the budding chef. All Vietnamese will proclaim that no-body does a better pho than their parents or grandparents did. They will also tell you that a traditional pho broth takes a good 7-12 hours of preparation, and this is often prepared overnight, getting up a couple times to check on it.
Good Pho does not arrive without having put the time in.
Sipping, stirring and tasting. It’s a delicate process of consideration and the heart and soul of Vietnamese food. Unbeknown the many, Pho is actually a breakfast dish. The aromatic spices and fragrances which pour out of a fresh, steaming bowl of pho is designed to hit your senses with a blast. Breathe in the beautifully scented broth and slurp away.
And whilst Northern Quarter brunchers sip away on their compulsory Sunday morning Blood Mary’s, I run straight to the Pho to ease my hangover cure. The sumptuous savoury broth, basil, mint and rice noodles provide the perfect balance of carbohydrates, vitamins and minerals to get me through the day. And who’s to sniff their nose at a Hanoi beer inspired hair of the dog? Not me that’s for sure. Simply Viet is where it’s at.
Pho is typically served with lime, bean sprouts, and fresh basil. Sauces like spicy Sriracha can be directly added to the broth and this is where the fun comes in. The best thing about Pho is its “choose your own adventure” aspect. During the course of your broth journey, you can change the flavours according to your taste, making it a dynamic taste experience.
Long live the familiar, the warm, the good, the satisfying. To wholeheartedly enjoy the soul of Pho is to truly live. Now add your garnish and enjoy!
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