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I figure, as long as my soup is made of rich beef or chicken stock, has rice noodles,
fish sauce, herbs and other vegetables in it, I can call it a Faux Pho (fake pho) 🙂
Yesterday evening I felt a craving for noodle soup but had no beef or chicken at hand, so I decided to use finely sliced chorizo instead. The chorizo has a great flavor and it fit in great with the other ingredient’s. I also had some leftover clear oxtail soup in the freezer that came in handy. The soup was very light, flavorful and satisfying. Another great, light, flavorful and satisfying meal that does not break the bank, prepared in less then 15 minutes !
Bon Appetit ! Life is Good !
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FO FO (Faux Pho)
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Preparation:
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add to beef stock star anis, cinnamon bark, chilies , sesame oil, fish sauce, grated ginger and lots of garlic paste, simmer for 10 minutes, check/adjust taste with salt and pepper
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meanwhile, cook rice noodles, drain, rinse with hot water
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add beef broth to noodles, remove and discard cinnamon, chilies and star anis
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add thinly sliced chorizo or other protein of your choice
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add bean sprouts
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add snow peas sprouts
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add finely sliced onion
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add finely sliced chilies
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add scallions and finely sliced chives
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FO FO (Faux Pho)
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FO FO (Faux Pho)
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ChefsOpinion 
That looks delicious. I passed up some oxtails today because I was loaded down with veggies, but there’s always tomorrow. Still have loads of fresh veggie soup from yesterday, so I’m still golden there. Think I might add some noodles to it though, now that you’ve put the idea in my head.
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This dish is very similar to one at the amazing foating restaurant JUMBO in Honk Kong harbor. I’m certain their stock was fish based. The ingredient construction (without the Chorizo), and the look of the dish as photographed is identical. (You should feel very good about that Chef Hans). In my visit to the JUMBO I was invited into the downstairs kitchen for a look around. There were at least forty-five people working like mad down there in a very limited production area. It was like a ‘silent ballet’. No talking, just the sound of tools in experienced and skilled hands. Red hot Woks, flashing knives, choppers, flames, steam. The smell was unbelievable and intoxicating. All the fish were kept ‘live’ in tanks until ordered. Seafood just doesn’t get any fresher than that. By playing the ‘dumb’ visiting American Chef, I managed to get the complete recipe for their legendary STIR-FRY SAUCE JUMBO, (I put it in my book). A simply wonderful visit for me and this dish brought it all back to enjoy once again. Thank you for that.
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Hi Jack,
since 1974 , Jumbo in Hong Kong is one of my favorite restaurants anywhere. I’ve been there numerous times over the years, always downstairs in the “local” section of the restaurant and always just had dim sum. Needless to say, I think they are one of the best anywhere 🙂 Cheers
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In the book I described the Jumbo as ‘a combination between an old Mississippi riverboat and a Las Vegas casino’, but much more fun. The food was always superb. I’ve been in and out of Hong Kong several times and celebrated my last evenings there at the Jumbo, rain or shine. One of my ‘top ten’ restaurants anywhere in the world. What a truly marvelous experience.
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I don’t think your Phoo is very “faux’ … maybe the ‘chorizo’ makes it more ‘el caldo’, but yummiiie nevertheless, …. greetings from Saigon Chef … !!
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Thank’s Thomas.
Greetings from Miami (Not half as exciting as saigon, zero exciting food wise 😦
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