Pho Lao
WHAT IS LAO PHO?
I grew up eating and loving pho in my Lao household, but I didn’t know the other ways of eating pho until I went to a pho restaurant. Typically, pho will have the clear broth with fresh herbs and a selection of meats. The pho I was used to had a sweeter broth due to the added sugar to help balance the very spicy broth, a darker broth with the added ingredients and several condiments, and a side of shrimp paste with fresh bird eye chili peppers for the extra kick; this is what I call pho Lao.
HOW DID PHO GET TO LAOS?
Most people know that pho originated in Vietnam. With the close borders in Southeast Asia, there was a large influx of Vietnamese people. This large increase of the Vietnamese community came with influences and flavors to Lao food. As you can see from pho Lao, the people in Laos loved the noodle soup dish but wanted to make it fit to their flavor profile.
PREPARING THE INGREDIENTS
Preparing the stock is crucial for Lao Pho, requiring careful attention to detail. Start by boiling the bones initially to remove any impurities, ensuring a clearer broth. After draining and washing the bones, char the aromatics before adding them to the broth for enhanced depth of flavor. Once all the broth components are prepared, bring a fresh batch of water to a boil with the cleaned bones and charred aromatics, then simmer on low heat. Ideally, let it simmer for 6-8 hours, but if time is limited, 2 hours can suffice.
TIPS & TRICKS IN MAKING LAO PHO
If you like Lao food and flavors, then you will fall in love with Lao pho but make sure to add some of these tips in the process.
don’t be afraid of adding all your favorite condiments like sriracha, hoisin, chili oil, seasoning sauce, fish sauce, garlic chili sauce, and more
make sure to add enough water to your bone ratio; the longer you let your bones boil the better!
fresh herbs make a big difference; I love having a side of fresh bird eye chilis with cilantro, green onion, celery, lettuce, and basil.
SERVING LAO PHO
There are various ways to cook the noodles for Lao pho. Some opt for a separate pot, while others cook them directly in the broth. If using fresh semi-dry noodles, another method involves cooking them in the serving bowl, provided the broth poured on top is piping hot. This method, the one I grew up with, is quick and straightforward. The noodles cook rapidly, allowing ample time to add your preferred condiments. In Lao pho, customization is key—everyone has their unique remix, yet there are common seasoning practices like incorporating sugar, sriracha, hoisin, fried garlic, fresh herbs, extra broth paste, lime, and enjoying it alongside shrimp paste and fresh bird eye chili peppers.
STORING & REHEATING
There are times when my family enjoys Lao pho for an entire week because Mom made a big batch. Pho actually tastes better the next day as the flavors intensify over time. To reheat it, pour the stock into a large pot and bring it to a boil, then serve it as if it were freshly made. If you don't plan on eating pho all week, freezing the broth in large blocks is a great option, provided you have freezer space, allowing you to save it for another day.
MORE LAO RECIPES
WATCH ON YOUTUBE
Lao Pho | Lao Noodle Soup
Ingredients
Instructions
- Place the bones in a large stock pot and then submerge with water. Heat the pot until boils then bring to a medium simmer for 15 minutes. Skim the top during the boiling process.
- Drain the the water and separate the bones. Wash the bones in cold water and place in strainer. Wash the stock pot.
- Cut celery root off, cut the onion in half, and cut the ginger with skin on in thin slices then crush. On a baking tray, place all the aromatics and drained bones and broil on 500 for 20 minutes.
- On a small pan, saute star anise for 2-3 minutes until fragrant
- Grab the stock pot, and add the bones, celery root, onion halves, ginger, toasted star anise, msg, salt, and sugar. Add 6 liters of water depending on the size of your pot. Mix then bring to a boil and lower to a gentle simmer with lid for the next 8 hours or overnight.
- Add fish sauce and beef seasoning paste and mix
- Thinly slice the beef round, cut beef balls, and cut tripe
- Rinse the noodles
- In a separate pot, heat water and cook noodles until wilted then cook tripe for a few minutes, and cook the sliced beef for a few seconds
- In a serving bowl, add the cooked noodles, cooked beef and tripe, add desired amount of broth, add condiments, then top with herbs.
Sabaidee, I’m Saeng!
I’m a personal chef who specializes in Lao food. Here at Saeng’s Kitchen, you’ll find all your favorite traditional Lao foods and also some new twists to Lao style dishes.