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Pho- noodle bowls
Posted on 1/11/15 at 1:13 pm
Posted on 1/11/15 at 1:13 pm
Has anyone ventured out and made your own pho and noodle bowls? It seems like a good bit of work from a little reading I have done. I don't mind putting time into good food though.
Any tips or tricks from the F&D guys?
Any tips or tricks from the F&D guys?
3
Posted on 1/11/15 at 1:27 pm to TIGERBAIT84
Andrea Nguyens recipes are tops....I've used her pho ga recipe (chicken) with great success. Get fresh noodles and not dried, it makes a big textural difference I think. Hong Kong Market has fresh noodles in the refrigerator case on the side wall, near th chicken feet, etc.
Andrea Nguyens website: LINK . Skip down to soups. Key to good flavor is charring the garlic and ginger, toasting the coriander and star anise.
Andrea Nguyens website: LINK . Skip down to soups. Key to good flavor is charring the garlic and ginger, toasting the coriander and star anise.
Posted on 1/11/15 at 1:32 pm to hungryone
Great advice. I am seeing consistency in the recommendation of charring.
I would not however used fresh noodles, which makes so much more sense. Probably absorbs the flavors better.
Thanks for the link.
I would not however used fresh noodles, which makes so much more sense. Probably absorbs the flavors better.
Thanks for the link.
Posted on 1/11/15 at 1:33 pm to TIGERBAIT84
Wife uses this with some soup bones, not bad.
Posted on 1/11/15 at 1:55 pm to TIGERBAIT84
I like going to H-Mart and picking up fresh ramen for a good dinner sometimes.. I've never done Pho though.
I cooked up some mean sesame ramen with shitake and enokitake mushrooms last night
I cooked up some mean sesame ramen with shitake and enokitake mushrooms last night
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