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What is the best meat for pho?
You can make chicken pho, or even shrimp pho with a beef broth
, but beef is the most common meat used to prepare the Vietnamese dish
pho. Beef brisket is always a good choice, though it can be substituted with other cuts of beef
such as chuck or rump. (Editor's note: This is fresh beef brisket, not corned beef.) Very thinly sliced pieces of steak, beef sirloin or Vietnamese-style meatballs are also common in pho. The best beef bones for making the broth are those where you can easily see the marrow.
How do you serve pho?
While there are many ways to eat pho
, two popular ways of serving it are the northern-style version from Hanoi (pho bac
) and the southern version from Ho Chi Minh City (pho nam
). Pho bac focuses on the delicate broth, so there are fewer garnishes—usually pickled garlic with chiles (dam toi
). Pho nam is served with heaping piles of herbs and vegetables, Thai basil
, mint leaves, crunchy bean sprouts, thinly sliced onions and cilantro. Spritz with lime juice and add in dollops of either Sriracha or hoisin sauce
How do you store pho?
Pho is a recipe that is easily made in advance because each bowl is assembled right before eating. The exception is the noodles, which should be prepared right before eating—if you have leftover noodles, store them separately from the broth or they will become soggy. The broth can be stored in the fridge for three to four days or in the freezer for up to a month. —Ashley Thuthao Keng Dam and Truc Huynh
3/4 cup noodles with 3/4 cup broth and 4 ounces cooked beef: 507 calories, 8g fat (3g saturated fat), 79mg cholesterol, 1351mg sodium, 58g carbohydrate (3g sugars, 2g fiber), 44g protein.