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Lamb Pho

I have to admit that I’m feeling like a kid these days. My mom is pampering me with delicious food, plus she helps me with a load of my daily work. She makes me super lazy. Whenever I seem to be stuck with something, I call out to my mom like a little kid. I have to say that I feel like this is a compensation of what I have missed all these years. I’m so spoiled.

Yesterday, my mom cooked some Pho for me and my friend. Oh my God, it’s the best Pho in the whole wide world! We could smell the aroma of fresh herbs and spices from the pot while she cooked. Every minute, the delicious fragrance became intense.

Lamb Pho 1

The juicy tender braised lamb floated on top of the wonderful broth that was infused with vegetables, fresh herbs and Chinese Five Spice. It’s so robust and meaty. I loved how the noodle was perfectly cooked with soft and chewy texture.

Lamb Pho 3

We also had fresh basil and bean sprouts on the side along with other pungent condiments. I love garlic and chili vinegar in Pho. And the amount of chili flakes I added in my bowl would make some of you have a heart attack.

Lamb Pho


500 gm Lamb shoulder- cut into big chunks

2 stalks celery

1 carrot- sliced

8 cloves garlic-chopped

4 inch size ginger-sliced

2 bok choy

2 cups bean sprout

2 cups fresh basil

1 tbsp soy sauce

1 tbsp oyster sauce

1 tsp salt

1 tbsp Chinese Five Spice Powder

3 Fresh coriander roots and stalks

200 gm dried rice noodle-soak in water until soft.

Chopped coriander leaves for garnishing

Condiments: ground roasted peanuts, chili flakes, sugar, chili and garlic vinegar, garlic oil, and fish sauce.


Bring a pot of water to boil, and lower the heat to keep it simmer.

Add salt, soy sauce, garlic, ginger, coriander roots and stalks, carrot, whole bok choy, celery and oyster sauce.

Add lamb and let it cook for 1 hour or until the lamb is tender.

Remove the lamb from the broth and slice it into small pieces.

In another pot, bring 5 cups of water to boil and blanch the noodle only about 30 seconds or so. The noodle should be soft but still chewy.

To serve, place the noodle in the bowl, add bean sprout, lamb and basil. Pour in some boiling broth and top with some ground white pepper and chopped coriander leaves. Add condiments as per your liking.

Lamb Pho 2


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