This is the OG favourite fragrant Vietnamese soup, the super-comfort food, the ultimate hangover cure, the grandma’s hug in a bowl. When I think of this dish my mind boggles at the options of what meat to put in it. Tripe? Brisket? Beef balls? Chicken? Fried chicken? Blood pudding? Livers? All of the above? It’s a wonder that a cruelty-free vegan version for you clean-living ethical folk out there would be even possible. For a long time, this dish eluded me, but now that we’ve got it down pat, it’s one of the tastiest dishes at the restaurant.
Now, the (semi) tricky part… Pho is kinda only worth bothering with to make in large-ish quantities – so either throw a nice get-together for at least half a dozen of your nearest and dearest, and/or freeze the rest of the stock for an easy dinner after work.
OK, the truth is, it looks daunting, but don’t be put off by the lengthy ingredients list, it’s actually really, really enjoyable to make. You’ll learn something about yourself. Perhaps. I’d say yes. So climb that mountain at least once and you’ll never look back.