This week we will take the opportunity to tell you how to make a traditional Vietnamese soup. We'll start today with the basic ingredients of Vietnamese soup and then prepare a recipe (you can see the recipe here).
It is a very popular soup in Vietnam, which they call Pho and where they usually take it as soon as they get up, as well as at lunch or dinner.
Its flavor, with a base of beef broth, is soft and delicious as well as comforting. You can also make it with chicken broth or make a vegetarian version based on vegetable broth. To obtain a clear meat broth, boil the veal bones for 5 minutes and then discard the water, clean the bones well and start boiling again over low heat with the rest of the ingredients (onion, cardamom, star anise, peeled ginger, cloves, cinnamon, salt and a little oriental fish sauce) to make the broth. Vietnamese soup is usually accompanied with rice noodles, but it is also very tasty with shirataki konac paste, and in this way you reduce the calories a lot(111kcal/100g the rice noodles VS 7kcal/100g the konja c paste). Thirdly you need protein,which is usually thin filleted beef (steak type) that is put in the bowl and cooked with the same broth when poured over it. You can also use pork or if you want the vegetarian version use a mixture of vegetables and add tofu so that it has protein. In Vietnamese soup the companions are always served separately so that the diner can add them to their liking. Therefore, a plate is prepared with a little chopped chives, some soy sprouts, some basil, coriander or mint leaves and a piece of lime to squeeze. Finally, season the soup if you fancy it with a little Sriracha sauce (spicy), Hoisin sauce or fish sauce to your liking. Don't miss our best version of the recipe with konjac noodles here!