Garnish Plate for Pho
Depending on your pho philosophy, you can go super simple or ornate with the tabletop pho garnishes. I keep things easy with regular spearmint (húng) from my garden and chiles that I’ve purchased or grown at home. Conventional limes can be bracing and take over pho flavors, so I prefer garlic vinegar for a light tang; ripe (yellow) Bearss lime and Meyer lemon are good, too. During the warmer months, I’ll add Thai basil (hung quế) because it’s at its peak; ditto for a type of spicy mint (hung cay) sold at Viet markets. When I’m in the mood for bean sprouts, I’ll buy superfresh ones and blanch them to mellow their flavor and texture.
If you’re hardcore, add culantro (ngò gai) leaves, a hot-weather herb with a strong, slightly sweet cilantro flavor; it’s usually sold at Vietnamese, Latin, and Caribbean markets. In Saigon at the storied Pho Hoa on Pasteur Street, delicate sprigs of rice paddy herb (ngò om) are also included in the platter of garnishes set at each table. Sold at Vietnamese markets and traditionally used for southern Viet seafood soups, rice paddy herb adds a citrusy, cumin-like note to pho. Add or subtract as you like from this guideline. When needed, scale up for recipes in this book.
Fresh hot chiles don't always deliver their spicy punch because of factors like weather. When it’s cold outside, they have less oomph, so add extra to your pho bowls and dishes. Be careful during the summer months when their heat is on. Most of a chile’s heat is contained in the capsaicin glands (membranes) attached to the seeds. Enjoy slices close to the stem if you’re a heat seeker.
During prep, use the cut stem end to scoot chile pieces onto a knife blade and push them into wherever they’re needed. Wash hands with coarse salt, if you touch a chile’s cut surfaces.
