Can’t decide between the rich, savory depth of beef pho and the light, clean flavor of chicken pho? With this guide, you don’t have to. Learning how to make Chicken and Beef Pho allows you to enjoy the best of both worlds in a single, satisfying bowl. This popular combination, often found in restaurants, is a true celebration of pho’s versatility, offering a delightful mix of flavors and textures.
Table of Contents
Versatile Broth
The most common way to prepare a mixed meat pho is to use a high-quality beef pho broth (Pho Bo) as the base. The deep, savory, and richly spiced beef broth is robust enough to serve as a fantastic backdrop for both the beef and chicken toppings. Its complex flavor profile, built from long-simmered beef bones and aromatic spices, provides the classic pho experience that diners love.
Preparing the Meats
The beauty of this dish lies in the combination of different meats. To prepare the toppings, you will need:
- For the Beef: The classic choice for a mixed bowl is paper-thin slices of raw eye of round or sirloin steak (Tai). This provides the signature tender, rare beef element.
- For the Chicken: The chicken should be poached separately until it is cooked through and tender. You can do this by simmering chicken breasts or thighs in a separate pot of water or a simple chicken stock. Once cooked, the meat should be shredded or sliced.
🥣 How to Assemble the Perfect Combination Bowl
Layering the different meats correctly is key to a beautiful and delicious bowl. The assembly process is simple:
- Place your cooked rice noodles in a large bowl.
- Arrange the cooked, shredded, or sliced chicken meat on one side of the noodles.
- Place the paper-thin slices of raw beef on the other side of the noodles.
- Ladle the boiling hot beef broth over everything, making sure to pour it directly onto the raw beef to cook it instantly.
- Garnish with cilantro and green onions and serve with the traditional accompaniments.
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