Last week Carey and I went to Sunshine for Pho – pronounced phar (Olivia and Zoe don’t believe it could possibly be called that )
We started with a beef flavoured pho with strong accents of cassia bark also known as cinnamon.
With a choice of beef or chicken or both we waited patiently to receive our first bowl of pho . We also had the owner of the establishment talk about their unique pho making recipe – the making of beef stock and which kind of meat – I was hoping to learn the secrets but alas I learnt to just enjoy the soup !
The interesting pho was served at the next establishment – it was pho with sate !! The meat was beef ( a little dry and tough ) but I would have preferred chicken.
Tips for making any great soup or pho are
1 . Stock making with bones are essential. If using chicken wings roast them first and then cover with water . A little amount of onion ,Celery , carrot
Some herbs as thyme , parsley, bay leaf – cover and steam gently for at least one hour
2 . Remove fat from the stock the next day before adding to the soup
3 . Simmer gently fresh vegetables in stock before adding any meat
4. Meat should be added for the last part of cooking unless a ham hock or meat on the bone is added
5 . Taste for seasoning – it may need more salt , sugar , vinegar or chili in pho
6. Lastly add noodles and fresh herbs for pho