Wednesday, May 3

Cooking Vietnamese Pho with Chef Quang Le

Cooking with Chef Quang Le

Researching food and spices is a part of our family's daily routine since we ventured into the food industry. Learning about the different components of food makes us appreciate every dish, snack, and drink that we consume. We take every opportunity that we can to continue learning about the flavors of the world.

This weekend, I organized a class with a local Vietnamese chef who loves to entertain and educate people through food. Chef Quang Le, co-owner of Clay Pot in Waco Texas, had agreed to teach a class on how to cook traditional Vietnamese Pho. 

The class is sponsored by the Association of Asian-American Women in San Angelo, Texas. It was such a refreshing class complete with food history, health benefits, recipe book, and entertainment. 

So What is Vietnamese Pho Soup?

Vietnamese Pho Soup is considered the national dish of Vietnam. It can be seen as a mirror that reflects the heritage of the Vietnamese people and their way of life. Pho soup is a hearty soup made from marrow heavy bone broth and spices. The simplicity of the broth is quite misleading as it disguises a complex flavor of beef, spices, and herbs.
Pho from Clay Pot Restaurant
Calling it a "soup" is also not quite appropriate for it is considered a full meal with thinly slice meat, rice noodles, and fresh vegetable toppings. "soup" is simply a side dish but Pho soup is so much more.
Much like a western beef bone broth, Pho soup starts the same way, with marrow-rich beef bones almost cooked to oblivion. The difference is in the spices and seasonings.

Pho Soup is also considered a healing soup. According to chef Quang Le, this soup can help alleviate flu, fever, hangovers, sinus issues, and migraine etc. Ever wonder why you crave soup when you are not feeling well? Rich in beef essence, spices, and herbs, pho soup is full of vitamins and medicinal benefits that help your body recover from many ailments.

When cooking pho, don't expect to get the same flavor each time you cook it. Each time, it will have a slightly differently taste from the time before. So each pho bowl you eat will have its own unique taste of deliciousness. Traditionally, Pho is made with beef but you can also make it with other meats such as chicken, pork, or seafood.

So before I get in too deep about pho history, Let's get started on the recipe courtesy of Chef Quang Le's.

We will do this in stages: Broth, Noodles, Toppings, and How to put it together.

Vietnamese Pho Bac (Beef Herbal Soup)
Serving: 6-8 Servings

The Beef Herbal Broth


4 lbs Beef Bones ( marrow and knuckle bones)
1 lbs Oxtails or Short Ribs (Optional)

Spices and Seasoning:

1 stalk lemon grass
1 Medium Potato
1 Medium Apple
1 Medium Sweet Onion

1 ginger root (5oz)
2 Nutmeg ( Crushed)
Shitake Mushroom Sea
7-10 pcs of whole cloves

(includes Chamomile, citrus peels, lemongrass, rose hips, hibiscus, and mint)
1/2 Cup of Veggie Powder
1/2 Cup of Yellow Rock Sugar or Raw Sugar



1. In a large stockpot, place beef bones with water. Cover and bring to a boil.
2. Cook for 10 minutes.
3. Drain the fluid using a large strainer.
4. Rinse pot and the bones.
5. Return the bones to the pot and add 6 quarts of water and bring to a boil.
Cooking Class Asia with AAAW
6. Skim the surface and remove any foam or fat. Occasionally stir the bottom of the pot and continue skimming until the broth becomes free of impurities.
7. Add 3 quarts of water and let it boil. Skim any residues. 
8. Lower the heat to low and let it simmer for 4-5 hours. Make sure to keep the water level over the bones, add water as necessary.

Short Ribs Option

*If you decide to use short ribs, remove the short rib plates. Save the meat after the 1st initial boiling. Return the bones back into the pot to boil and simmer uncovered for 4-5 hours.


1. While the broth is simmering, Char the onions and ginger over a gas burner or under the broiler until the fragrant smells are released. 
2. Pan toast or slightly grill the star anise, cloves, nutmeg, and cinnamon sticks until the oils and fragrance are released.
3. Using a damp cheesecloth, wrap the charred onions, ginger, and toasted spices and tie it into a pouch and drop it into the broth.
4. Also add the chamomile citrus tea, apple, potato, lemongrass, veggie powder, and sugar into the simmering pot.
5. Let simmer for 30 minutes
6. When the broth is ready, strain the broth through a strainer lined with double layer of damp cheesecloth into a pot. Add fish sauce and bring to a boil then let it simmer.

The Rice Noodles

Rice Noodles. I prefer to use fresh frozen noodles. I think they have a better texture than the dried noodles after it's cook. This brand is Sincerely Orient Food Co. 1 bag is 16 oz and serves 4-6 bowls. You can buy fresh frozen or even fresh pho noodles at your local Asian market.
Of course, if you live nowhere near an Asian market, you can purchase dry rice noodles from HEB or Walmart, look for Three Ladies Brand if they have it. You can also order them on Amazon if you absolutely cannot find it in your area.


1. Boil 4 quarts of water in another pot.
2. Drop the noodles intro the boiling water. Much like cooking pasta only much quicker.
3. Once it's soft, drain immediately. 
4. Divide soup bowls into a soup bowl. Keep extra noodles in a bowl covered with damp cloth to keep it moist.

* Go ahead and take the frozen noodles out of the freezer so that it can thaw out. 
* Dry noodles need to soak in cold water to hydrate.
* Frozen noodles will cook faster than the packaged dry noodles.

The Meat and Veggie Toppings 


Photo Courtesy of
Check out Nami's How to Slice Meat Paper Thin Tutorial.
During our class, we used thinly cut sirloin steak. The trick is to freeze the meat just until it's firm but not hard. Freeze for approximately 15 minutes. At this stage, the steak is easier to cut and you can slice it into thinner strips.


You can go see your local butcher and request your meat to be cut very thinly like sandwich meat. They will gladly do it for you.

* Traditionally, the Meat serve raw in your bowl. Once you pour the hot simmering soup over the meat, it will then cook the meat to a nice juicy tender.

The Veggies 

Bean Sprouts (Soy beans or Mung Beans)
Lime wedges
Fresh Thai Basil
Fresh Cilantro
Sliced Chili Peppers or Jalapenos

1 Sliced Medium Red Onion
1/2 cup chopped green onions


Chili Garlic / Sriracha Sauce
Hoisin Sauce
Fish Sauce
Ground Pepper

Now to put it together

1. Bowl
4. Broth
5.Veggie Toppings

Pho Soup Courtesy of Clay Pot Restaurant

"Now Go Pho It!"

If you are in Waco, Texas, try their only Vietnamese restaurant, Clay Pot Restaurant. I have to admit, I haven't been yet but I've had Chef Quang Le's pho soup and it is delicious! So if you've been there, leave me a comment about your favorite dish.

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