In Vietnam actually began every Breakfast with a Pho. If the sun has just risen and the heat has not settled yet over the cities, nourishes the traditional Vietnamese noodle soup, and provides people with fluid and important nutrients.
The secret of Asia’s best broth, and explained by a Vietnamese
By Denise Snieguole Wachter
The Pho is at the heart of Vietnamese cuisine. Traditionally, it is served in a bowl and contains, in addition to a strong clear broth, usually made from beef bones, rice noodles and thinly sliced beef. The meat is in the broth of the Pho. It is seasoned with the aromatic soup with onions, ginger, cinnamon, star anise, cardamom and fresh herbs such as Thai Basil, coriander and mint. Optional Chili and a slice of lime. The taste of the Pho but the broth.
What variants there are in addition,, the cooking book, “Pho – Vietnam’s magical wonder soup”, which appeared in the Christian-Verlag. We chose the five most promising soups, which must be cooked.