Cow Stomach Pho With Spicy Preserved Chili Peppers

1. 1

   Thinly slice the tripe. Place all ingredients in a large soup pot, cover and simmer for two and a half hours.

2. 2

   Occasionally stir the simmering broth and add additional water, if needed.

3. 3

   When the meat has simmered for two and a half hours add the Noodles, reduce heat then begin preparing your toppings.

4. 4

   Rinse fresh Soy Bean Sprouts under cold water.

5. 5

   Rinse and pat dry fresh Thai Basil.

6. 6

   Thinly slice Jalapeno peppers (or your favorite spicy chili pepper).

7. 7

   Cut Lemon or Lime wedges for garnish.

8. 8

   By the time you are done preparing your toppings, your Pho soup should be ready to serve.

9. 9

   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!

* Per serving · 4 servings · Values may vary.

No additional tips available.