Pho soup

Pho soup is one of the most popular Vietnamese dishes. It is cooked in beef or chicken broth with rice noodles. Bean sprouts and green onions are added to the finished portion, lemon or lime wedges are squeezed out. Also, nyok-mam is put in pho soup - a fish sauce made from small fish that has been fermented in a marinade. Fish sauce is used in many Southeast Asian cuisines, especially Thai, Filipino, Vietnamese. Especially appreciated for the taste of umami (as in Asia they call a strong fish or meat taste).

Ingredients

• 200 g rice vermicelli
• 2 l beef broth
• 200 g of beef
• 20 g ginger root
• 2 star anise stars
• 1 cardamom seed
• 1 lime
• 2 young onions
• 2 sprigs of mint
• 1/2 bunch of cilantro
• 1 pod of hot red pepper
• nok-mam fish sauce
• salt, pepper to taste

Directions

1. Peel and grate ginger. Wash, dry and coarsely chop mint and cilantro. Peel and chop hot peppers. Cut off the green stems of young onions, finely chop the onions.
2. Cut the beef into thin slices. Bring the broth to a boil and cook over low heat for 30 minutes. Season the broth with salt and pepper, add star anise, ginger and cardamom.
3. Pour rice vermicelli into boiling broth and cook for 1 minute. Arrange the finished vermicelli on portioned plates. Add peppers, herbs and beef slices. Drizzle with lime juice and season with nok-mam sauce. Serve hot.