Pho (Flat Rice Noodles)
スープの旨味を吸い上げる、滑らかなきしめん状の米麺
Description
Flat rice noodles made by steaming rice batter into thin sheets and cutting them into strips. Pairs perfectly with hot, savory broths.
Classification: Noodles
Shops selling Pho (Flat Rice Noodles)
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On this site you can check dictionary details and, later, places to buy or eat related items.
The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Rice flour
- Tapioca starch(small amount for chew)
- Water
Instructions
- Soak dried Pho in water for
- mins.
- Blanch quickly in boiling water (about
- min).
- Pour hot broth over.
Learn more Substitutes, pairings, tips
Key spices
None
Substitutes at Japanese supermarkets
Kishimen (wheat, similar shape)
Pairing
Beef bone broth (Pho Bo)
Trivia
Unlike Japan where dried is common, Vietnamese eateries use 'fresh Pho' delivered daily, offering superior aroma and smoothness.
Eating tips & etiquette
Soggy quickly, so mix with broth and slurp immediately. The smoothness of fresh Pho (Pho Tuoi) is exceptional.
Allergen
None