Pho bo—Vietnamese beef noodle soup—may be more popular in the states, but its cousin pho ga, made with chicken, is easier to make, and in my book, just as tasty. What if I told you that you could make a superb bowl of Vietnamese chicken noodle soup with rich, aromatic broth and fall-off-the-bone tender chicken, all in under half an hour? The pressure cooker comes to the rescue.
'pho' on Serious Eats
Aromatic pho, made in the slow cooker, is both comforting and customizable.
A full-flavored pho broth in less than a quarter of the time a traditional pho takes.
There are few things better for the soul or the body than a tangle of slick rice noodles in a rich, crystal clear, intensely beefy broth; the warm aroma of cinnamon, cloves, and star anise rising up in a cloud of steam. The intensely savory-salty hint of fish sauce balanced by a squeeze of lime juice and a handful of fresh herbs and chilies that you add to your bowl as you eat. Here's how to make it at home.
Swap out beef bones for duck to make a stock that has all of those warm and wonderful phở notes plus that unmistakable fattiness that can only come from duck. To the stock she adds a touch of fish sauce, sheds of duck leg, rice noodles and all of your go-to phở garnishes.
Phở đuôi bò. [Photographs: Tam Ngo] Since we'll be stuck in dark drizzle for months to come, let's talk about phở, a perfect food for chasing away the doldrums of winter. Phở bò is a Vietnamese beef noodle soup;...
Sunday Night Soups, where each week The Gurgling Cod shows up to offer a soup appropriate to the week’s Sunday Night Football game on NBC. This week, the Cowboys visit the Bears for Sunday night Ditkaesque action. We saw the...