Just because summer is coming up does not mean you need to put aside your pho forays. Pho is a year-round thing in Vietnam, with people slurping up bowls in hot temperatures to cool themselves down. But aside from the noodle soup, how can you get the pho-ish flavor during grilling season?
Cue that pho spice blend that I wrote about. That recipe is in The Pho Cookbook. When I wrote the book, I didn’t have space to include this recipe, though I did suggest how to use the spice blend as a rub. Now I’ll share the details.
I chose tri-tip because it’s relatively flat (lots of surface area for creating a pho flavored exterior), marbled (fat is good for flavor), and affordable (good for experimenting!). It also cooks quicker than say, a brisket.