{"id":6178,"date":"2019-06-17T00:00:00","date_gmt":"2019-06-17T00:00:00","guid":{"rendered":"https:\/\/phakhaolao.la\/story\/noodle-soup-pho\/"},"modified":"2024-10-22T22:35:41","modified_gmt":"2024-10-22T22:35:41","slug":"noodle-soup-pho","status":"publish","type":"story","link":"https:\/\/phakhaolao.la\/en\/story\/noodle-soup-pho\/","title":{"rendered":"Noodle soup (Pho)"},"content":{"rendered":"<p><strong>Ingredients<\/strong><br \/>\n\u2022\u00a0\u00a01 kg (2 lb) fleshy pork or beef bones, chopped into 5 cm (2 in) pieces\u00a0<br \/>\n\u2022\u00a0\u00a03 l (5\u20136 pt) water<br \/>\n\u2022\u00a0\u00a01 medium onion, sliced vertically in half; slice halves into \u00bd cm vertical slices<br \/>\n\u2022\u00a0\u00a01 small piece star anise, half the size of a pinkie fingernail (optional)<br \/>\n\u2022\u00a0\u00a01 small bunch coriander plants including roots<br \/>\n\u2022\u00a0\u00a01 small bunch sawtooth herb, washed and trimmed\u00a0<br \/>\n\u2022\u00a0\u00a01 head lettuce, washed; leaves separated\u00a0<br \/>\n\u2022\u00a0\u00a04 snake beans, cut into 5 cm (2 in) pieces<br \/>\n\u2022\u00a0 2 large handfuls mint\u00a0<br \/>\n\u2022\u00a0\u00a06 long reddish chillies\u00a0<br \/>\n\u2022\u00a0\u00a02 limes, cut for squeezing<br \/>\n\u2022\u00a0\u00a01 medium tomato, firm, sliced into rounds\u00a0<br \/>\n\u2022\u00a0 1 bunch spring onions, 3 fingers-width\u00a0<br \/>\n\u2022\u00a0\u00a02 C mung bean sprouts<br \/>\n\u2022\u00a0\u00a02 T stock powder\u00a0<br \/>\n\u2022\u00a0\u00a0\u00bd packet (250 g) beef balls (about 20)\u00a0<br \/>\n\u2022\u00a0\u00a0\u00bd kg fer noodles, fresh (or 1 packet of dried rice vermicelli noodles)<br \/>\n\u2022\u00a0\u00a01 small pot water for heating noodles\u00a0<br \/>\n\u2022\u00a0\u00a03 T peanut chilli sauce\u00a0<br \/><em>Condiments: fish sauce, sugar, wedges of lime, deep-fried spring onions or shallots, chilli paste and chilli flakes<br \/>\nServes four.<\/em><\/p>\n<p><strong>Method<\/strong><br \/>\n1.\u00a0\u00a0Put a large pot filled two-thirds with water on to boil. Add a quarter of the sliced onion and the star anise (optional). Put the rest of the onion on a large plate to be used for the garnishes.<br \/>\n2.\u00a0\u00a0Wash and pick over the coriander. Cut the roots off and toss these into the heating water. Add the pork bones to the pot, cover and bring to the boil.\u00a0<br \/>\n3.\u00a0\u00a0Take the remaining coriander and finely chop half. Put on the garnish plate. Put the rest, uncut, on a large platter for the table accompaniments. Place the sawtooth herb, lettuce, snake beans, mint and chillies on the same platter.\u00a0<br \/>\n4.\u00a0\u00a0Prepare wedges of lime and tomato and add to the garnish plate.<br \/>\n5.\u00a0\u00a0Wash the spring onions; trim off roots. Take six and finely chop them for garnish. Put on the garnish plate.\u00a0<br \/>\n6.\u00a0\u00a0Trim the remaining spring onions, so that the white bulb end has just a bit of green still attached. Place on the platter. Trim the remaining onion greens and place alongside the white ends.<br \/>\n7.\u00a0\u00a0Wash the bean sprouts, pick off anything that is not fresh, place in clean water to soak and set aside until serving time.\u00a0<br \/>\n8.\u00a0\u00a0After the stock has been boiling for about 15 minutes, add the 2 tablespoons of stock powder. Stir to dissolve, simmer for 10 minutes and then add the beef balls. Remove the pork bones and set aside to cool enough to handle. Continue simmering the stock.<br \/>\n9.\u00a0\u00a0Slice the meat off the bones and put in a bowl to use as another garnish for the fer. Return the bones to the stock, simmer for another 10 minutes and then remove the pot from the heat. At this stage preparation can be halted until it is time to serve the meal.<br \/><strong>Information by<\/strong> <a href=\"Food from Northern Laos\">Food from Northern Laos<\/a> (<a href=\"The Boat Landing Cookbook\">The Boat Landing Cookbook<\/a>)<br \/><strong>Video by<\/strong>\u00a0<a href=\"https:\/\/www.youtube.com\/channel\/UCaHHi9uK7p3L7hUlIq8JU-Q\" target=\"_blank\" rel=\"noopener\">EatNowCryLater<\/a><\/p>\n<p>\n\u00a0<\/p>\n","protected":false},"template":"","format":"standard","story-type":[249],"class_list":["post-6178","story","type-story","status-publish","format-standard","hentry","story-type-bamboo-types"],"acf":{"pkl_story_headline":"It should not be missed for those who like noodle because it is one of delicious food and easy to cook, or you can spend time at any restaurant in Laos.","pkl_story_authors":"Andy Souvanhphukdee","pkl_story_image":6183,"pkl_story_video":"","pkl_story_image_credits":"spoon.la","pkl_story_file":null,"pkl_story_story_types":[]},"_links":{"self":[{"href":"https:\/\/phakhaolao.la\/en\/wp-json\/wp\/v2\/story\/6178","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/phakhaolao.la\/en\/wp-json\/wp\/v2\/story"}],"about":[{"href":"https:\/\/phakhaolao.la\/en\/wp-json\/wp\/v2\/types\/story"}],"wp:attachment":[{"href":"https:\/\/phakhaolao.la\/en\/wp-json\/wp\/v2\/media?parent=6178"}],"wp:term":[{"taxonomy":"story-type","embeddable":true,"href":"https:\/\/phakhaolao.la\/en\/wp-json\/wp\/v2\/story-type?post=6178"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}