Beef cooked sous vide (under vacuum) for 24 hours with phở spices was so dramatically tender and flavorful and deserving of extra attention, serving phở dry-style was our way to highlight our favorite new star. Serving noodle soups dry with broth on the side showcases the flavors of the meats and emphasizes their textural interactions with the other ingredients, all before a rush of hot broth reconstitutes the noodle soup experience. Phở isn’t usually served this way, but we were inspired by the dry variant of Hủ tiếu Nam Vang (Phnom-Penh style noodle soup). Surprisingly, this style also made phở more drink-friendly (more on that later) !
June 10, 2011 by 9 Comments