Pho rice noodles are the heart of the beloved Vietnamese dish, pho, a fragrant and flavorful noodle soup. These flat rice noodles are served in a rich, aromatic broth made from simmering beef or chicken with spices like star anise, cloves, and cinnamon. Thinly sliced beef or chicken is often added to the soup, along with fresh herbs, bean sprouts, lime, and chili for a burst of freshness. The combination of delicate noodles, savory broth, and fresh garnishes creates a balanced, comforting dish that’s both light and satisfying, making pho a favorite in Vietnamese cuisine worldwide.
Pho Rice Noodles Recipe
The dish is known for its delicate balance of herbs, spices, and fresh toppings like basil, lime, and bean sprouts, making it both light and hearty.
Ingredients
Instructions
Prepare the Sauce:
- Heat vegetable oil in a pan. Add the chunjang (black bean paste) and fry it for 1-2 minutes to reduce its bitterness. Stir frequently.
Cook the Meat and Vegetables:
- Add diced pork or beef to the pan and stir-fry until browned.
- Add the chopped onion, zucchini, and potato. Stir-fry until the vegetables soften slightly.
Combine the Sauce:
- Stir in sugar, soy sauce, and water or broth. Bring the mixture to a simmer and let it cook for 10-12 minutes until the vegetables are tender.
Thicken the Sauce:
- Add the cornstarch slurry (cornstarch mixed with water) to the sauce and stir until it thickens to a rich consistency.
Cook the Noodles:
- Boil the noodles according to package instructions. Drain and rinse them under cold water to remove excess starch.
Serve:
- Pour the black bean sauce over the noodles and toss to coat evenly. Garnish with julienned cucumber or green onions for a fresh crunch.
Note
- Noodle Choice: Use thick wheat noodles like udon or Korean jjajangmyeon noodles for the best texture.
- Black Bean Paste: Chunjang is the key ingredient. It's easily found at Korean or Asian grocery stores.
- Meat Option: You can substitute pork with beef, chicken, or tofu for a vegetarian version.