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From Editer.com by Sophie Dening
Pho – the truth
It's not easy to find a really good version of the traditional Vietnamese breakfast soup. Writer, cook and supperclub host Uyen Luu shows us how to make the real thing
It's a breakfast dish in Vietnam, invented in Hanoi – the result of cross-pollination between French pot au feu and Vietnamese noodle soup with fresh herbs. Uyen is from Saigon, so this pho has more oomph than the minimal version made by most London Vietnamese, who tend to originate from the north.
You'll need a giant pan, the biggest you can find, with a heavy bottom. Uyen starts with oxtail, a beef leg bone replete with marrow, and half a rib with meat still on. (For the full ingredients list, and details of the recipe, see Uyen's blog.) She brings water to the boil, adds the meat, then chucks the water away, cleans the pan and starts again. 'This is because we want a clear broth, not a strong, muddy beef broth. This way, you get a clean beef flavour.'
Next she chars a large onion, first peeling and trimming it so it will stand on its end, and adds it to the pot with three thumbs of ginger. (If this all seems rather abundant, it is – you can't go to all this bother just to make dinner for two. Uyen's recipe is enough for 8–10 bowls.) READ MORE AT EDITER.COM HERE