This pho bò dish has a delicate, beefy flavour but can be made as spicy as you like with jalapeño slicesPho bò usually contains two or more cuts of beef, often cooked brisket and raw slices of topside of beef, along with tendon. But in North Vietnam the soup only contains slices of raw beef. In Vietnam, bowls of noodle soup are built from the bowl up – first the noodles, then the meat, with hot stock ladled over at the last minute and with the garnishes served alongside. This is especially important with pho bò because the beef is added to the bowl raw and the heat from the stock cooks it just enough.Hoisin sauce and sriracha hot chilli sauce often accompany bowls of pho bò, but they should never be added to the stock itself because they will ruin the delicate, beefy flavour. Instead, retrieve pieces of meat from the soup and drag them through the sauces just before eating. If you want a spicier broth, add more jalapeño slices. To slice the raw beef paper-thin, freeze the whole piece for 15 minutes before slicing, then pound the slices with a meat mallet or the back of a …read more

Via: The Guardian | Books