Simple and Undiminished Vietnamese Fish Ball Pho
1.
Cut the onion, coriander, golden bun, pepper, and lemon as finely as possible. Wash the bean sprouts and set aside.
2.
Cut the garlic into small pieces, then put a little oil in the pan and fry the garlic. This is a very traditional practice in Vietnam.
3.
Add water to the chicken broth, boil it, and add this bottle of Vietnamese beef noodle soup. There should be one in the supermarket. The ingredients are salty, according to personal taste.
4.
This is fried garlic oil, and the bottle next to it is fish sauce. Put it in the cooked soup. Ok. Half a spoon.
5.
This is Jinbuhuan, also called the nine-story pagoda.
6.
Put the bean sprouts, fish balls, and tofu cubes into the soup and cook.
7.
Put the cooked meatballs, tofu, and bean sprouts on the plate for later use.
8.
Put the pho in a bowl and heat it in the microwave for 30 seconds. Be sure to use that kind of oversized bowl.
9.
Put the things we cooked before into the pho bowl, and then put the cut things in according to personal needs. Sprinkle a little pepper and set aside. Be sure to put lemon juice.
10.
Adding hoisin sauce, I think the taste of the mixture of hoisin sauce and lemon juice is really very special.
11.
The last step is to pour the soup we just cooked on the pho. It must be more. It's enough to eat. Add coriander, stir everything, taste it, you can add seasoning appropriately, until it suits your taste.
Tips:
The tip is the nine-story pagoda. For those who love beauty, try to eat as little as possible. It is a photosensitive vegetable. If you eat too much, your skin will turn dark easily. The chicken soup I use is bought in the supermarket, and occasionally I use water, the taste will be slightly lighter. If you are a meat addict, put some beef slices.
