Roasted beef bones fresh vegetables and warm spices make for a heart-warming beef pho.
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 Food Network | 2019-10-30 17:00:11 |  2,021,679 Views |
How to Make Quick Beef Pho with Jet Tila | Ready Jet Cook with Jet Tila | Food Network
Serious Eats / J. Kenji López-Alt
I’ve always had a soft spot for pho but my interest in it took a major leap when I moved to Boston for college an event that brought with it two pro-pho side effects. First the proximity of one of the largest Vietnamese populations in the Northeast: a short drive to Dorchester and you’ll find some of the best noodle shops and French-Vietnamese bakeries I’ve experienced outside of Vietnam. Second and more importantly a dramatic increase in the number of hangovers I experienced and the need for hot salty broth and soothing beef noodle soup to combat them.
There are few things better for the soul or the body than a tangle of smooth rice noodles in a rich crystal clear intensely meaty broth; the warm scent of cinnamon cloves and star anise rising in a cloud of steam. The intensely savoury-salty hint of fish sauce balanced by a squeeze of lime and a handful of fresh herbs and chillies added to your bowl as you eat. Maybe gelatinous cooked beef chunks aren’t everyone’s idea of a hangover cure (I’m sure Leandra struggles when she’s feeling vulnerable) and that’s okay – the beauty of pho is that once you’ve got the broth and the noodles everything is exactly as you want it to be.
