Making the perfect noodles for Pho

Posted by philn, August 10, 2008 at 9:19 PM

Vietnamese Pho is my favorite soup in the world to eat, and one of the best parts of the soup for me are the noodles. They're thick and chewy, and go so well with the broth that makes that soup what it is. I have so badly wanted to make this soup at home, but I have one problem - getting the noodles just right.

I found a wonderful traditional Beef-based Pho recipe that nails the broth perfectly. If I could only figure out the trick to getting the noodles just like my favorite Pho houses do, I'll be in. Do any of you know the magic trick?

I've purchased many different brands of rice noodles, and cooked them per the directions on the packages, but the noodles always end up looking clear, and the consistency of the noodles are somewhat slick and loose - not bright white and sticky like the noodles that I get when I order from a Vietnamese restaurant.

Are rice noodles not the right type to use for Pho? If not, which should I use? And if so, how do you cook these noodles so they're white and sticky?

Please help me. Help me and my Pho. I beg of you.

Thanks!

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