Lets Talk Pho | TigerDroppings.com
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CHEDBALLZ
New Orleans Saints Fan
South Central LA
Member since Dec 2009
6061 posts

Lets Talk Pho

Seems easy enough to make.

Anyone ever make it, have a recipe. There is a fine Asian Market on my way home but the owners cant really speak English to help me out with it. However they have a very fine selection of Asian ingredients to choose from.


BRgetthenet
LSU Fan
Golf Board Smash Lab™ CEO
Member since Oct 2011
70518 posts

re: Lets Talk Pho
Do you want to make the broth from scratch?


CHEDBALLZ
New Orleans Saints Fan
South Central LA
Member since Dec 2009
6061 posts

re: Lets Talk Pho
Yes I would.

I did notice that they have an entire shelf probably 30 long of different type broths


OTIS2
LSU Fan
NoLA
Member since Jul 2008
29637 posts

re: Lets Talk Pho
I've got a few recipes in books, and I've done it from scratch more than once...but I always use a pre-made broth...easier, cheaper, and just as good. The canned stuff is damn good.


BRgetthenet
LSU Fan
Golf Board Smash Lab™ CEO
Member since Oct 2011
70518 posts

re: Lets Talk Pho
Which store are you going to?

Do they have beef/pork/and fish bones too?


CHEDBALLZ
New Orleans Saints Fan
South Central LA
Member since Dec 2009
6061 posts

re: Lets Talk Pho
Maybe ill try it with the "mix" first


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Gaston
LSU Fan
Dirty Coast
Member since Aug 2008
21049 posts

re: Lets Talk Pho
Seems easy? WTF? Boiling the meat, then bones, then whatever else and then straining all of the broth? What else is easy, Peking Duck?
This post was edited on 1/8 at 8:18 pm


CHEDBALLZ
New Orleans Saints Fan
South Central LA
Member since Dec 2009
6061 posts

re: Lets Talk Pho
quote:

Lets Talk PhoWhich store are you going to? Do they have beef/pork/and fish bones too?


Nam Tran market in Houma. They do have ox tail and other meats. They also sell whole frozen Pompano which I buy often and grill whole.


OTIS2
LSU Fan
NoLA
Member since Jul 2008
29637 posts

re: Lets Talk Pho
Most recipes call for spice mixtures that aren't standard for our kitchens...that's the cost issue. I get just as good of a product using a pre-mix and concentrate ping on all of the good additives.


glassman
USA Fan
Next to the beer taps at Finn's
Member since Oct 2008
102553 posts

re: Lets Talk Pho
quote:

Most recipes call for spice mixtures that aren't standard for our kitchens...that's the cost issue. I get just as good of a product using a pre-mix and concentrate ping on all of the good additives.


I just leave it up to the pros.


BRgetthenet
LSU Fan
Golf Board Smash Lab™ CEO
Member since Oct 2011
70518 posts

re: Lets Talk Pho
I've heard the stock comes from beef, pork, and fish bones, and that you have to let that go for quite some time. The longer the better. Some have been going for decades in Asia.

You know the rest of what you'd like to put in the bowl I'm sure.

I always thought that making your own stock would be the way to go if you're trying to get it as authentic as possible.

I might be way off here. I'm sure somebody would let me know if I am.


Powerman
LSU Fan
Corpus Christi, TX
Member since Jan 2004
121037 posts

re: Lets Talk Pho
You make the stock with beef bones...namely oxtails and beef knuckle and whatever else you have on hand. You have to wash the bones really well to get a good clean looking broth. Periodically skim. You're going to need some charred ginger and onion to add to the broth. Star anise and cinnamon as well. No fish bones needed but a little bit of fish sauce helps. If you want it to taste like the restaurant you need to add a few tablespoons of table sugar. I'm the only person here who has a clue fwiw gtfo


BRgetthenet
LSU Fan
Golf Board Smash Lab™ CEO
Member since Oct 2011
70518 posts

re: Lets Talk Pho
GTFO???

Really? ok...I said I didn't know.

frick you then!

I bookmarked, fwiw...thanks

quote:

You make the stock with beef bones...namely oxtails and beef knuckle and whatever else you have on hand. You have to wash the bones really well to get a good clean looking broth. Periodically skim. You're going to need some charred ginger and onion to add to the broth. Star anise and cinnamon as well. No fish bones needed but a little bit of fish sauce helps. If you want it to taste like the restaurant you need to add a few tablespoons of table sugar. I'm the only person here who has a clue fwiw gtfo


duyp
Member since May 2011
164 posts

re: Lets Talk Pho
yeah, the way power said is pretty much on point. You can make chicken pho which is way easier. Same steps but you use chicken jnstead of oxtail and beef bones. It takes pretty much the whole night to cook it. You woukd have to buy hoisin sauce and other ingredients that may not be in your kitchen.


CHEDBALLZ
New Orleans Saints Fan
South Central LA
Member since Dec 2009
6061 posts

re: Lets Talk Pho
Ill whip some up this weekend and let yall know the outcome


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TexasTiger05
LSU Fan
Member since Aug 2007
28014 posts

re: Lets Talk Pho
that's why I haven't tried to make it, I'm happy to go to the restaurant and leave it to them.

Pho for lunch on a cold day was the best.


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TigerWise
Esplanade Mall Fan
Member since Sep 2010
25935 posts
Online

re: Lets Talk Pho
Did somebody say Pho ?

It's probably impossible to make it cheaper than you can buy it.

Pho for breakfast is my personal favorite.


CreoleGumbo
LSU Fan
Faubourg Bayou St. John
Member since Sep 2003
1701 posts

re: Lets Talk Pho
quote:

I just leave it up to the pros.


this. i tried once. it takes a long time to cook the base of pho. if you don't have the right combo of spices, bones, meat, etc. it doesnt come out good enough for the time spent. imo.


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Powerman
LSU Fan
Corpus Christi, TX
Member since Jan 2004
121037 posts

re: Lets Talk Pho
quote:

GTFO???

Really? ok...I said I didn't know.

frick you then!


I was joking and not really replying to you

I was just mentioning that a lot of the other instructions here were sort of vague and there was a lot of misinformation IMO


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Powerman
LSU Fan
Corpus Christi, TX
Member since Jan 2004
121037 posts

re: Lets Talk Pho
Also with the anise, don't leave it in the whole time

You probably want to leave it in for about 90 minutes or so

If you leave the anise in too long it will be too much anise flavor and will ruin an otherwise tasty broth


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