Cow Stomach Pho With Spicy Preserved Chili Peppers

READY IN: 2hrs 45mins




  • Thinly slice the tripe. Place all ingredients in a large soup pot, cover and simmer for two and a half hours.
  • Occasionally stir the simmering broth and add additional water, if needed.
  • When the meat has simmered for two and a half hours add the Noodles, reduce heat then begin preparing your toppings.
  • Rinse fresh Soy Bean Sprouts under cold water.
  • Rinse and pat dry fresh Thai Basil.
  • Thinly slice Jalapeno peppers (or your favorite spicy chili pepper).
  • Cut Lemon or Lime wedges for garnish.
  • By the time you are done preparing your toppings, your Pho soup should be ready to serve.
  • To make preserved chili peppers to be served as a topping, thinly slice your favorite spicy chili pepper (Red and Green Thai Chilies are excellent for this). Place in a glass jar and cover with equal parts of Fish Sauce and Rice Vinegar. Let sit for a week or more to develop flavor. These preserved chilies will last for ages and are excellent on everything from soups to salads to even pizza and spaghetti!