Image courtesy of Junglefrog Cooking

Whether its cupcakes and macarons or bacon everything and food in small glasses, food trends truly excite the culinary imagination with a host of possibilities. But it’s the dark horse that has me salivating: pho. You’ve probably had it. You’ve probably wondered how to pronounce it (“fuh,” with an elevation in intonation at the end). At its heart, it is mouthwatering, aromatic ambrosia in a bowl.

Over the years, pho restaurants have sprung up in Austin at a rate rivaled only by fro-yo shops, and Austinites have fallen for the aromatic, cold-weather staple. As a Vietnamese-American who grew up on my mother’s pho, I feel obliged to share a few tricks of the trade, whether you’re dining in or attempting it at home.

1. This is perhaps the most important trick you will learn about pho: the best broth is the clearest, boasting a more delicate and aromatic flavor.
     * At home, be sure not to bring your soup past a light simmer. Do skim off the fat that
       accumulates around the rim of the pot.

2. Don’t forget to top off your bowl with plenty of herbs (Thai basil and mint are my favorite), bean sprouts, lime (never lemon!), and fish sauce.
     * At home, mince a few red chilies in a small bowl and pour in a few tablespoons of
       fish sauce. Drizzle into your pho by the teaspoon.

Image courtesy of The Perfect Pantry

 

3. Be sure to roast a whole onion and a sizeable piece of ginger before using it in the broth. The outer layer will be charred, but peel only part of it away. The charred portions add an extra kick to the flavor of the pho.
     * You can also toast the star anise on the stove if you like.
     * Also note: pho simply cannot be made from premade broth. To do so would be
       sacrilege.

4. Save yourself a headache the next day by soaking your pho noodles in a bowl of room temperature water overnight.
     * When you are ready to cook the noodles, fill a mesh strainer with the reconstituted
        noodles and stir over a pot of boiling water for a few minutes only – they cook
        quickly!

5. The cuts of beef you use don’t have to be expensive – top sirloin works great. If you’re using chicken in the broth, get the split breast with the bone for extra flavor.

Stay tuned for a roundup of phenomenal pho around the city! Where do you satisfy your pho cravings in Austin?