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Beef Pho

Culantro is a leafy herb with a similar aroma to cilantro, although more pungent.
If unavailable, increase the amount of cilantro or simply
leave out.
Serves 4 to 6
Beef stock or use a good quality bouillon cube
1 -- 16-ounce package dry, flat rice noodles (pho)

3 -- scallions, thinly sliced
1 -- large onion, thinly sliced
10 -- cilantro sprigs, finely chopped
1 cup -- bean sprouts
10 sprigs -- basil
10 sprigs -- fresh culantro (ngo gai)
fresh red or green chile pepper, thinly sliced

lime or lemon quarters, fish sauce, hoisin sauce,
hot chile sauce
1. Soak noodles in cold water for 10 minutes. Drain.
    In a soup pot bring two quarts fresh water to a boil.
    Add drained noodles and cook seven minutes at a
    rolling boil, stirring occasionally until noodles are
    tender. Rinse noodles under cold running
    water and set aside.
2. Divide noodles among 4 to 6 large individual serving
    bowls. Arrange thinly sliced raw beef, scallions,
    onion, and cilantro on top.
3. Pour boiling hot broth to cover noodles and serve
    immediately. The boiling broth will cook the thin
    slices of beef from raw to rare.
4. Pho is always accompanied by bean sprouts,mint,
    basil leaves, culantro and chile pepper.
    Serve with lime and lemon quarters, fish sauce,
    hoisin sauce and hot chile sauce.

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