Cow Stomach Pho With Spicy Preserved Chili Peppers
photo by Yonni Obasan
- Ready In:
- 2hrs 45mins
- 1 gallon water
- 1 lb tripe
- 11 garlic cloves
- 2 bouillon cubes
- 1 (8 ounce) package rice stick noodles
- 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!
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RECIPE SUBMITTED BY
I bought my first cookbook at the age of five and haven't stopped cooking since. . . After decades of working in the restaurant and coffeehouse business, I created The Wacky Workshop and now get to cook at home for international exchange students! There are always new things to learn and recipes to try, but nothing will compare to the memories of learning to cook with my Mom, Grandma and Aunts all those years ago. I hope my recipes will inspire you to pass your love of food preparation to the next generation.