INGREDIENTS
An important factor in any recipe is the freshness of the ingredients.
Although most of the ingredients used in pho are available in any Asian
market, nowadays, your local big chain grocery may also carry some of
the items.
The ingredients listed below are not all required as there are several
different ways of making pho and can be made to each own's liking. While
some of the spices are strongly recommended such as star anise and cinnamon,
others such as cardamom pods, nutmeg and shallots are optional and in
my opinion, provides an additional depth of flavor. Chicken pho or "ga
pho" is offered in some restaurants and can be considered a healthier
version although most will say not it is as tasty.
BASIL LEAVES |BEAN SPROUTS | CARDAMOM | CHILI PEPPERS | CINNAMON | CILANTRO CLOVES | FENNEL SEEDS | FISH SAUCE | GINGER | HOISIN SAUCE | LEMONGRASS | LIME | MEATS | NUTMEG | RICE NOODLES | SAWGRASS | SCALLIONS | SHALLOTS | SRIRACHA | STAR ANISE
Basil Leaves
This herb is used as a garnish for pho. However, please keep in mind to use Thai basil leaves and not spearmint leaves which are easier to find in supermarkets. Thai basil leaves are usually found in Asian markets.
Bean Sprouts
Chinese bean sprouts develop from mung beans. These crispy vegetables are great in stir fry and are a tasty accompaniment to pho. One may be surprised to learn that these sprouts are nutritious as well.
Cardamom
With a strong and smoky fragrance, this spice can be found in some pho
recipes. It is recommended that black cardamom pods be used instead of
the more common green cardamom. However, green cardamom is more easy to
find so it is OK to use green if that is all you can find.
Chili Peppers
With
a strong and aromatic fragrance, this spice can be found in some pho recipes.
It is recommended that cardamom pods be used but can be substituted with
ground cardamom.
Cinnamon
This distinct spice is usually found in American desserts but is commonly used in many Middle Eastern, North African, and Asian dishes. Cinnamon is the inner bark of a tropical evergreen tree. With a woody and earthy flavor, cinnamon is one of the main ingredients that gives pho its great aroma. Pho recipes usually call for 1-2 cinnamon sticks.
Cilantro
Also known as Chinese parsley, this lively flavored herb has a waxy and
pungent flavor. It is commonly used in Chinese, Thai, Indonesian and Latin
American cuisines. Cilantro can be found in most supermarkets and is used
as a garnish for pho which is added right before the broth is poured over
the noodles.
Cloves
This strong spice can be described as bitter, pungent and sweet. Dried
cloves are the buds from a clove tree. Whole cloves can be used in pho
broth to give it a strong, aromatic flavor and smell.
Fennel Seeds
Some pho recipes call for fennel seeds which is known for its anise-like
flavor with a hint of licorice. Less intense than star anise, this spice
can be found in Chinese five spice and herbes de Provence.
Fish Sauce
A pungent seasoning made from small fish and salt fermented for a long time. This flavorful ingredient is critical to a pho recipe. Its added while the broth is simmering but can also be added to a bowl of pho to adjust the taste to one's liking. Although its terrible smell and strong flavor may shun away most people, it can be used to make a delicious "nuoc mam" which is a toned down version that includes other ingredients such as lime juice and water or coconut milk. There are several brands to choose from and not all fish sauce are created equal. The most expensive brand does not mean it's the best tasting. Premium brands usuallly have a more muted fishy flavor and color.
Ginger
Fresh ginger adds zing to a dish and adds to the unique pho aroma. This tuberous root can also be used to treat certain ailments such as motion sickenss. Ginger can now be found in most supermarkets in the produce section. Use only fresh ginger and not dried ginger or galangal for cooking pho.
Hoisin Sauce
Also known as plum sauce, this optional sweet condiment can be added
to your bowl of pho to counter the strong salty flavors from the fish
sauce and complements the spices used in the broth. Hoisin sauce can be
found in some supermarkets although the better brand bottles are found
in Asian markets.
Lemongrass
This tall tropical grass has a lemon-like taste and smell. To use, cut 1/3 off of the top and use the bottom bulbous end. Cut into sections or crush to release additional flavour. Lemongrass is also used in Thai, Indonesian, Malaysian and Indian dishes and goes well with dishes that also use coconut milk. It can last 2-3 weeks in the refrigerator when wrapped in a paper bag or can be frozen for several months. Most pho recipes do not call for lemongrass but can be added for additional flavor.
Lime
Lime is used as a garnish for pho and is optional. It helps tone down
the strong flavors of pho from the fish sauce with its refreshing tartness.
Meats
Beef
bones and/or oxtails and/or briskets are the typical meats to make the
broth. To serve with the noodles, rare sliced round beef is placed in
a bowl of noodles and hot broth is poured over beef to cook it. For the
more adventurous, beef balls, tendon, tripe, or brisket can be used.
Nutmeg
Nutmeg has a warm piney aroma combined with sweet and bitter tastes. This spice's subtle nutty flavor is used to enhance savory foods and can be found grounded or whole, similar to a nut. Nutmeg is not a nut; whole nutmegs are preferred over grounded as they will keep indefinitely and can be grated using a nutmeg grater or micrograter.
Rice Noodles
There are several different types of rice noodles available but the ones you want to use are marked with the words "banh pho". However, wide rice noodles used to make Pad Thai can also be used. For the best bowl of pho, fresh rice noodles should be used if you can find any, which is usually found only in Asian markets.
Sawgrass
Part of the parsley family, this herb used in Vietnamese dishes possess a cilantro smell and serrated edges. .This flavorful herb is an optional garnishing for pho and can be difficult to find at times. It is also known as saw-leaf herb or long coriander (ngo gai).
Scallions
Green onions are used as a garnish and are added to a bowl of noodles
right before the broth is added.
Shallots
The flavors of shallots fall somewhere between an onion and garlic. This milder version of the onion (although not part of the onion family) can be used in pho by sauteeing chopped shallots and adding it to the broth. Most pho recipes do not call for this method but I have added it for those who are interested in enhancing the onion flavor in their broth.
Sriracha
Sriracha is made from sun ripen chilis and garlic and can enhance a bowl
of pho with its sweet and spiciness. Usually found in Asian markets, this
brand known by its rooster and green cap can be found at some Whole Foods.
Or you may order it from us online. As it is noted on the bottle, Sriracha
is also "excellent in soups, sauces, pastas, pizzas, hot dogs and
hamburgers."
Star Anise
This star-shaped seeded pod spice has a licorice flavor. It is commonly
used in long simmering recipes such as pho and is native to Southwest
Asia and North Africa. Star anise can be found in any Asian or Latin American
groceries or online.