Index
 Meatball Pho Vietnamese Noodle Soup |
Vietnamese food gained popularity in the 1970s, as refugees from Vietnam came to America and opened restaurants featuring their native foods. One of the most popular Vietnamese dishes is Pho noodle soup because it is inexpensive and satisfying.
Pho stock is made by simmering beef bones in a stockpot for 6 to 12 hours. The broth is skimmed frequently to remove foam and fat. The stock may include browned onion and ginger, carrots, cinnamon, cardamom, star anise, cloves, garlic and peppercorns. The stock is strained, and the bones are discarded.
The soup is served steaming hot over rice noodles which have been soaked in hot water for 30 minutes. Thin slices of beef, chicken, or quartered meat balls are frequently used as toppings in combination with thin slices of onion. At the table, pho is served with a side dish of bean sprouts, fresh basil or cilantro leaves, jalapeño slices, and a wedge of lime. Three typical condiments are: hot chili sauce, hoisin sauce, and fish sauce (nuoc mam).
Some good Pho restaurants in the Washington, D.C. area:
