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Why not try cooking Vietnam’s National Dish, Pho? A delicious noodle broth.
Before my first trip to Vietnam, my thoughts of Vietnamese food always came back to fresh ingredients, fish sauce and rice paper rolls. I couldn’t have been more right but I now also think of wild boar wrapped in leaves, star fruit, light noodle soups, roasted duck, fresh herbs like coriander, mint and lemon grass and egg rolls.
Vietnamese food is extremely fresh and flavourful. Their cooking methods are quick and uncomplicated, involve a range of ingredients that work fabulously together and allow the flavour of each to come through.
Noodle soups are delicious and widely eaten by the Vietnamese. As well as being a cheap meal they are also quick to prepare. The noodles used range in size from thin angel hair to very thick udon noodles and are cooked with a broth flavoured with anything from beef bones, fermented shrimps, chillies, chicken pieces, seafood, tomatoes, herbs, vegetables, limes, pig’s feet etc just to name a few.
One on these ‘noodle soups’ is Pho, which is also the National Dish of Vietnam. Try it at home.
For the broth: