If there is one dish that reminds me of my travels abroad and love of discovering new food, then this is the dish.
I think it is the fusion of traditional French cooking coupled with the balanced use of Vietnamese spices, citrus and herbs that I adore so much.
Traditionally, this would be made using beef bones - but I could not get any from the butchers on the day I wanted to make this. Fortunately, I had a batch of roast chicken bone stock in the freezer and so went with this. (Left over carcass from a roast chicken, halved and simmered with onion, star anise, thyme, peppercorns for 4 hours). As it happened, I think it was probably for the best, as the pulled pork and tiger prawns would have been over shadowed with a heavier base.
The depth of flavour, clarity of the broth and amazing roller coaster ride of hot, sweet, salty and sour that hits yours tastebuds made this an instant hit in the CookBakeSmile household.
Give it a go, and substitute the pulled pork with fish, more prawns, poached chicken / pork in the broth, if you do not have the time or inclination to spend so long in the kitchen. The Pho broth is very easy to make in its own right.
Full Recipe ...