What is Pho Tai Nam?
- Beef Broth: The base of any great pho is the broth, which is traditionally made by simmering beef bones for hours. At Pho Redbo, we use high-quality Wagyu beef bones to create a broth that’s both rich and clean, without relying heavily on spices like star anise.
- Tai (Rare Steak): Thinly sliced raw beef is added to the hot broth just before serving. This method ensures that the beef stays tender and flavorful, offering a delicate texture that melts in your mouth
- Nam (Brisket): Brisket is a tougher cut of beef that requires slow cooking to break down the connective tissue. When prepared properly, the brisket in Pho Tai Nam is juicy, flavorful, and adds a depth of richness to the dish.
- Rice Noodles: Soft, slippery rice noodles provide a neutral backdrop, allowing the flavors of the beef and broth to shine through.
- Herbs and Garnishes: Like all pho, Pho Tai Nam is served with a plate of fresh herbs such as Thai basil, cilantro, and bean sprouts, along with lime wedges and chili for added flavor.
