Pho bo, how much in that soup for the traveler has merged... And how this name resonates - both in the heart and in the stomach at once, as I think about the taste - immediately drool begins to flow.
We tried pho bo for the first time in Vietnam and, frankly, fell in love right away, although before that, in Russia, they didn't even try to order anywhere, all our friends, for the most part, scolded the soup.
Returning home, we decided to taste the "Russian" version and understand why this is so? Ingredients, it seems, are available now and in our entire assortment.
It turned out that the main thing is not the ingredients, but the observance of the cooking technology.
After all, what plays the role of "basis" in pho bo? Bouillon! Correct, full-bodied, it is like velvet paper, on which the rest of the flavors fall. And if you screw up the broth, then no pho bo will work.
It is not so difficult to cook broth for it, nothing outstanding is needed. Just take a beef shank (if it is not there, then a couple of kilograms of bones and five hundred grams of beef) and send it to a saucepan, cook.
With cooking, five, get confused only at the first stage.
They put the shank or bones with meat in a saucepan, poured it with cold water, and as soon as it boiled and the foam rose, everything was drained. We washed the pan out of scale - and cook again, now for a couple or three hours at least.
Oh yes. Before you cook for a couple of hours, you need to fry a large piece of ginger and a few onions right in the skin in a pan. Rather, not fry - but bake. And send them to the broth. And add 1.5 tablespoons of salt, 5 star anise stars, 6 cloves, 10 cm of cinnamon. And now, when even awns are cooked in this, strain and collect pho bo on the basis of such broth.
By the way, for the Vietnamese themselves, pho bo is a banal, daily meal. They simply cannot imagine their morning and the next day without pho bo.
And surprisingly, the soup really goes very well for breakfast. Already in Fukuoka, we more than once poured ourselves a plate at our morning meal. Invigorates, satisfying and delicious!
And of course for lunch, pho bo will be no less satisfying and nutritious. Especially for us, lovers of first courses.
I have heard more than once, they say, Asian food is not for us. Well, maybe Thai cuisine is really island, but Vietnam is more adapted to European and Slavic taste habits. Although in any dish you can swell so many spices that a hell of a fire will break out in your mouth. There is someone who loves.
Now, in all cities, cafes and restaurants of Vietnamese cuisine were visible invisibly. Almost every shopping center on the food court has its own phoboshnitsa.
But what is served there most often has nothing to do with real soup. Because, the basis of the foundations in it is broth. And if it is done correctly, then the noodles themselves and the beef are secondary.
From personal experience, at the moment, in my native Moscow, I know only 2 places where they make it the way it should.
- The first is Danilovsky market. Price 390 for a large plate
- The second is the Velozavodsky market. Price 350 for a large portion.
Rumor has it that they cook well at Uncle Ho's, but have not tried it there yet.
Hmm…. I just wanted to talk about my favorite soup, but it turned out to be almost a mini-review.
Okay, inject, how do you feel about it, have you tried it or not, and what places can you recommend?