Pho, the classic Vietnamese dish, is from the southern part of Vietnam where French and Chinese influences have been the strongest. The bouillon is made out of beef (we use oxtail and chuck) and burned onions and ginger. It is cooked slowly for several hours, and during the last two hours we infuse the spices (star anise, black cardamom, coriander, white pepper, and Saigon cinnamon). The bouillon is strained and clarified to give it clearness and an amber color. The Wagyu is sliced finely and served with fresh herbs (cilantro, culantro, basil, and green onions) and few vegetables (carrot, radish, and jalapeno).
The mise en place.
The bouillon.
The dipping sauce is placed first in the plate.
The Wagyu slices cover the dipping sauce.
Herbs and vegetables are placed over the meat.
The hot bouillon is served table side so all the aromas are released and diffused in front of the guest.
The wagyu turns pink and start to cook in the hot bouillon in just a few seconds.
Pho is from northern Vietnam.
Posted by: Thanh Pham | October 19, 2010 at 11:59 AM
No noodles?
Posted by: Baydog | October 19, 2010 at 07:58 PM
yeah chef!
Posted by: love-my-chef | October 21, 2010 at 11:39 PM
Wow it looks yum. For some reason the idea of hot liquid over beef this way hasn't cross my mind, even though I love eating Pho. But it should contain noodles? But that would detract from this presentation i think. Maybe a crisp noodle, or small discs of the noodle would be nice
Posted by: Tzu-yen Wang | October 25, 2010 at 06:12 AM
beautiful, but yeah, if I was served this I would also be asking what happened to the noodles. noodles are just as essential to pho as the sliced meat. if not more essential. there are many variations of proteins served with pho, but noodles are a constant.
Posted by: Simon | October 25, 2010 at 07:04 PM
Shame, no noodles. Without noodles, it can't be a noodle soup. Imagine ramen without - it's not possible.
Come back to the bay and get reacquainted!
Posted by: pho real | October 26, 2010 at 04:37 AM
Should or shouldn't be....noodles, no noodles ~ Pho is really about the broth. Looks great and agree it should be poured tableside. I have a version of Pho and when piping hot, poured over Thai basil at the table it's wonderful. Noodles are important if you are in Vietnam eating this for breakfast think Chef understands that it's really the aroma that is magic!
Posted by: Alec | October 28, 2010 at 03:51 AM