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A Pho Primer
adherence to the following will enhance and enlighten your pho experience.
Step One: "Season your Pho"
too much, just a little at first and more if you need it. Next, add a sprinkle of black pepper and squeeze an entire
wedge of lime into your bowl.
Step Two: "Add herbs and sprouts"
Make sure to submerge any pieces of rare beef that are still pink as well. Next, add 10-12 leaves of Thai Basil to your
bowl after removing them from the stems. If your pho restaurant serves saw herb, tear 2-3 of them into one inch long
pieces and place them in the pho as well. Add 3-4 slices of serrano chili if you enjoy your pho spicy. Alternately, keep
the serrano chili to the side for later use.
Step Three: "Prepare for dipping"
if you are sensitive to spicy foods. Mix the two sauces together where they meet along the border using the tip of your
chopsticks. Take a taste of your creation. At this point some like to add a splash of hoisin or sriracha chili to the broth.
Purists frown on this practice, but to each his own.
Step Four: "Time to eat"
with Thai basil, saw herb or a slice of serrano chili - dip into the hoisin sauce / siracha chili mixture you made in Step Three. Don't forget to
sip the broth in between bites of noodles and beef. Enjoy!
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