Pho – The Apt Recipe According to Didier Corlou

A great noodle dish for any occasion:

“[…] On his voyage of discovery, Corlou – like any normal tourist as well – came across Pho, the noodle soup offered in countless street bars, where people slurp it for breakfast while sitting on 30 cm high stools, their knees next to their ears. Noodle soups are nothing typically Vietnamese, noodle soups are prepared all over the world. But in Vietnam, unlike in other countries, they roast shallots and ginger and add special fresh kitchen herbs. In addition, you can enjoy a noble version that dates back to colonial times: finely sliced beef tenderloin in the most proletarian breakfast imaginable – inverted something like a cervelat under silver cloche. It is not the only dish in which Vietnamese and French ingredients and preferences harmonize perfectly.

But the one with the greatest symbolism. […]” Rinse bones and meat, dry fillet. Roast the chopped ginger and shallots, dry and lightly crush the star anise and black cardamom, wrap the ginger, shallots and the two spices and the cinnamon stick in a piece of gauze and tie well.

Put on soup with water and the beef bones cooled. Boil, skimming well. Reduce fire. Add the spice bag and the beef. Season with nuoc mam (note: the fish sauce tastes salty, but you should dose it carefully, otherwise it will dominate) and salt. At

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