I absolutely love various types of Asian foods, including soups. Pho and Udon in particular. When I realized that I was spending most lunch times eating at the Viet-Thai restaurant across from my work, I decided it was time to learn how to make my own Pho broth.
I looked up various recipes and then through a process of trial and error, I made up my recipe.
The traditional Pho as far as I understand is made on a beef broth base. I usually use chicken broth since I tend to have some around and I use it a lot.
1 Pot full of chicken or beef broth
4 or 5 Thick slices of Daikon raddish
1 Tbsp of Soy Sauce
2 Tbsp Sugar
2 Tbsp Fish Sauce
1 tsp Rice vinager (do not use sweet rice wine vinager)
4 Star Anise
1/2 Cinnamon Stick
5 Whole cloves
Three leaves thai basil
1 Small cube of fresh ginger
2 Cloves of Garlic
Set the pot of broth to simmer. Put the spice mix in a tea diffuser or wrap in a cheesecloth, and add to the broth. Add in all the rest of the ingredients. Let simmer for at least an hour. Make sure to add water to replace what boils out. If you want a stronger flavour, you can add a bit more sugar, soy, and fish sauce. The spice flavour needs time to diffuse across the broth.
Boil some pho noodles and serve with some sliced chicken, thin beef slices, or shrimp, green onions, bean sprouts, and Sriracha sauce.
Update: A friend of mine recommended adding a tablespoon of peanut butter to the broth while it simmers. I tried it and the result was delicious. If you like peanuts, this is a winning combination.