Pho tai
Pho is pho tai much more than a bowl of noodle soup. Working at Pho is much the same.
It’s more than a job, it’s a career. No experience needed, we’d love to hear from you! By signing up you are agreeing to receive marketing updates from Pho. Experience the magic of one of the greatest noodle soups in the world with this easy to follow traditional Vietnamese Pho recipe! Made from scratch with the signature broth that’s light yet at the same time so full of flavour, it’s infused with spices like cinnamon, star anise and cardamom. The soup is utterly addictive and every spoonful leaves you wanting more! Vietnamese Pho recipe This Pho recipe has been in the works for a while now.
Pho soup we slurped during our travels, and our favourite Pho restaurants back home here in Sydney. We take our Pho very seriously. One of the greatest noodle soups in the whole world commands respect! Why is she so bonkers over it? It looks like a relatively harmless bowl of beef noodle soup.
That is, until you take your first slurp. It’s light yet full of flavour, deceptively beefy, savoury, complex, has the tiniest hint of richness and is filled with beautiful spices like cinnamon. It is, without question, one of The Best Soups in the whole world! Pho is the first thing you seek upon landing in Vietnam, always choosing vendors crowded with locals rather than tourists! Here’s our Saigon Food Guide, including the best Pho vendor in the city that you will not find in any guide book! Pho really is a soup that needs to be made from scratch with a homemade beef broth. How to make this Beef Pho While you’ll need to man handle a considerable mound of bones and beef, I think you might be surprised how straightforward it actually is to make pho.
Ladle into bowls over noodles and pile on Toppings! Best beef for Pho soup broth The ONLY way to get enough beef flavour into the broth is to use a combination of meat AND bones. And it distresses me to see so many Pho recipes online using just bones! The single most important thing in a pho recipe is using the right combination of beef meat AND bones. Most recipes get it wrong, so the broth lacks flavour.
