Read time – 2 minutes
With the release of Exodus’ cookbook, A Taste of Adventure, we’re offering you a sneak preview of the recipes collated by our globetrotting gastronomes.
What is Pho?
Pronounced ‘Fuh’, pho consists of an aromatic and spicy broth to which thin, flat rice noodles called bánh pho are added. You then tailor your individual bowl with as many fresh herbs, bean sprouts and thin slices of meat – usually beef or chicken – as you like.
This Vietnamese noodle soup recipe is perfect for sharing on cold winter evenings, to warm you with tasty food, a little bit of spice, and the comforting memories of your Vietnam adventures.
Each recipe comes with a story, sent to us by one of our travellers, leaders or staff members. This one, sent to us by Exodus leader Phuong Tran, comes straight out of his favourite restaurant in Loi An so you know this is the real deal.
Our leader Phuong is originally from Hue, the former capital of Vietnam. It’s a city famous not only for its old citadel, emperor tombs and monuments but also for its food. He has been with Exodus for almost 10 years and says the food trips he leads are his favourite.
Watch the Video
Serves: 4 (as a main) Prepare: 15 minutes Cook: 20 minutes
- 2 litres of well-flavoured beef stock, bought or homemade
- ¼ star anise
- 1 black cardamom pod
- 4cm piece of cinnamon stick
- 2 whole cloves
- 1 tbsp Vietnamese fish sauce
- 50g piece of root ginger, skin on, grilled until browned
- 1 white onion, peeled, halved and grilled until browned
- 100g bean sprouts
- Small bunch of coriander leaves
- 4 small sprigs of Thai basil leaves
- 2tbsp sliced papaya and shallot pickle
- 1 lime, cut into 8 wedges
- 500g cooked bánh pho rice noodles
- 350g cooked beef fillet, cut into thin slices
- 1tbsp finely chopped peanuts
- 4 spring onion curls (see tip!)
Bring the stock to the boil in a large pan, add the star anise, cardamom pod, cinnamon, cloves, fish sauce, grilled ginger and onion and simmer for 15 minutes.
Strain through a fine sieve into another pan and return to the heat.
Blanch the bean sprouts in hot water for 30 seconds and divide between four side plates with a few coriander leaves, the basil sprigs, papaya and shallot pickle, and lime wedges.
Heat the rice noodles in a pan of hot water for 30 seconds, lift them out with a draining spoon and divide between four serving bowls.
Heat the slices of beef fillet in the same water for five seconds, lift out and add to the bowls. Ladle over the hot broth and garnish with shredded coriander leaves, finely chopped peanuts and spring onion curls.
Serve the soup with four side plates, so each person can add as much or as little as they want.
To make spring onion curls, trim spring onions and cut into 7-8cm lengths. Make cuts close together at one or both ends of the onions with a sharp knife and leave in a bowl of cold water in the fridge until the ends curl.
View our holidays to Vietnam and experience the traditional food first hand.