It is also eaten for lunch and dinner, and as a snack. Pho begins with a simmering meat stock seasoned with onion, fresh ginger, cinnamon stick and star anise. Rice noodles are cooked quickly in hot water or stock, drained, and divided into large soup bowls. The noodles are covered with fresh vegetables and herbs, such as mung bean sprouts, basil, coriander and mint. Paper-thin slices of raw beef are added.
Hot broth is ladled over all, cooking the beef and wilting the vegetables ever so slightly.
BUT there's more to Vietnamese cooking than pho . The vegetables are eaten as a side dish or rolled in soft wrappers called banh trang . Herbs are used in everything from appetizers to desserts and provide significant nutrients to the diet. Puree the lemongrass, garlic, shallots, chilies, and brown sugar to a coarse paste. Work in the remaining ingredients.