Ever since my first trip to Thailand, Pho has been one of my
“phovorite phoods” on this planet. We ate it almost every morning as a sort of
detox. Breakfast pho is the best. Ingesting a hot soup in 90-degree weather
with almost 90% humidity and lacing it with the hottest bird’s eye chilies, is
enough to make anyone sweat out the previous night’s misadventure. Pho is a
Vietnamese noodle soup served with your choice of meat, fish, or veggies. It
also comes with Thai basil, limes, sprouts, chilies, chili paste, sriracha, soy
sauce and hoisin sauce, which you can mix according to the way you like. I highly suggest using it all. Use the basil,
chili, and sriracha to add some spice to your life. Or for the weak of tongue
and will, cool it down with limes, sprouts, and hoisin. You can find it Mai’s Deli in Appleton or I Love Pho/ any other
restaurant on Victoria Parade in Richmond, Melbourne.
The next time you get pho, make sure to not take it “pho
granted”! Soups may seem simple and easy, A lot of them are, often using left overs and pre made
stock, but not pho. Pho can take anywhere from 4 hours to 2 days to make! Bones
and entrails get boiled down, then rinsed, then often boiled again in order to
get the bone marrow out. The marrow is where the magic is. During this process,
ginger, fennel, onion, and coriander gets roasted. Anise, cloves, and cardamom
get thrown in as well. I also wouldn’t be too surprised if a bit of MSG enters
the pot. Then goes the protein. And last but not least the vermicelli noodles
are tossed in. It’s quite the process, but its "pho" worth it.
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