I enjoy a good Vietnamese pho. It’s a beautifully flavour-filled dish with broth, rice noodles, herbs and meat. It’s very popular in Vietnam, where you’ll find it being served in at street stalls and restaurants.
As we can’t travel too far from home at the moment, I thought, ‘why not try making this dish at home?’ Someone once told me that the secret to a good Vietnamese pho is to make the broth the night before. It’ll give you an enhanced flavour and make your dish all the more delicious. I would heed such advice when making this recipe.
What I love about this dish is how it can warm the soul on a cold winter’s night, but it’s still light and fresh enough to be enjoyed during the warmer months of the year too.