What raw meat is used for pho?

The Essential Raw Meat for the Perfect Pho

Pho, the quintessentially Vietnamese noodle soup, is celebrated for its rich and savory broth. While the broth is undoubtedly the star of the show, the inclusion of tender, flavorful meat elevates the dish to another level. But what type of raw meat is used to achieve this delectable result?

Types of Raw Meat for Pho

Pho traditionally employs thinly sliced beef, which is typically added to the steaming broth moments before serving. This allows the meat to cook gently from the heat, resulting in a succulent and tender texture. Popular choices for pho beef include:

• Rare Steak: Thinly sliced, uncooked steak is a common choice for pho, providing a tender and flavorful addition to the soup.

• Flank: Flank steak is a lean and flavorful cut of beef that is often used in pho. It offers a slightly more chewy texture compared to rare steak.

• Sirloin: Sirloin is a tender and juicy cut of beef that provides a rich taste to pho.

Preparation of the Meat

Before adding the raw meat to the pho broth, it is important to thinly slice it against the grain. This will ensure that the meat cooks evenly and remains tender. The thickness of the slices is a matter of personal preference, but thinner slices will cook more quickly.

Cooking of the Meat

To retain the meat’s tenderness and flavor, it is essential to not overcook it. Once added to the pho broth, the meat should cook for only a few brief moments, just enough to reach the desired level of doneness. Overcooking will result in tough and chewy meat.

Conclusion

The choice of raw meat for pho is crucial in crafting a delectable and authentic dish. By using thinly sliced beef, such as rare steak, flank, or sirloin, and cooking it gently in the steaming broth, you can elevate your pho experience to new heights.