Annamese Soup

Preparation info

  • Difficulty


Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About


Pho is the name of an ànnamese soup held in high esteem. It is made with beef, a veal bone, onions, a bayleaf, salt and pepper, and a small teaspoon of nuoc-man, a typically Annamese condiment which is used in practically all their dishes. It is made from a kind of brine exuding from decaying fish, and in former days six years were required before it had reached full maturity. But in modern times the preparation has been put on the market, and can be made by certain chemical processes in a very short time.

To go with this soup special kinds of noodles are made with flour, egg and water. The paste is worked till quite stiff, rolled out, but not very thinly, and poached in boiling water. It is then rubbed through a coarse sieve into the soup tureen, the soup meat is cut in small pieces and put in with the noodles, and the stock is poured over the whole.