Mmm… Beefy broth, rice noodles, spices, herbs and tender beef…

I’ve entered a pho-coma

Pho is a delicious… no INSANELY DELICIOUS soup, and can be prepared in many different ways. Most commonly in Melbourne it’s referred to as Pho Bo (Beef), Pho Ga (Chicken) or a vegetarian variety (I don’t bother with vego as the broth is made from beef anyway), and the essential make-up of the dish is generally the same.

The piping hot, brothy soup of heady and flavourful taste, is usually served over flat rice noodles and your choice of meat, ranging anywhere from raw or lightly cooked sliced beef, chicken, beef balls or fish balls, brisket, tendon, tripe, and other delights either served with Asian basil or mint and bean shoots on the side or already included in the dish…

…Then there are the condiments that make the flavours come alive like chilli sauce, sweet soy, light soy, sliced fresh chillies, concentrated chillies, pickled onions, vinegar and lime or lemon juice…

If you’re anything like me you douse the entire dish heavily in chilli sauce and a splash over everything else and enjoy the hearty and sweet yet fiery hot flavours as you sweat it out and try not to slurp broth all over yourself…

… a good tip is to NEVER wear white or you’ll be wearing white with oily, chilli coloured spots soon after

I’ll be the first to admit that I think I have a Pho abuse problem, and leaving for Vietnam in a couple of days isn’t going to help cure my addiction.

So rather than deny myself I’ll most likely head to my favourite Pho restaurant in Melbourne (Pho Bo Ga Mekong) and indulge .in “preparation” rather than be ashamed of my obsession…

Their fish balls are to die for!

Check out Pho Bo Ga Meking Vietnam on Urbanspoon: