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Started By
Message
Best Pho Ever!
Posted on 3/23/14 at 3:51 pm
Posted on 3/23/14 at 3:51 pm
I know its a foreign dish, and I know that the little mom and pop pho shops do a great job but surely.....we (The F&DB) can come up with a method to make it even better, right?
So, let's toss out the best recipes to start making this apparent best meal ever in the comforts of our home.
I admit, I've never cooked it nor have I ever ate it.
Come with it.
So, let's toss out the best recipes to start making this apparent best meal ever in the comforts of our home.
I admit, I've never cooked it nor have I ever ate it.
Come with it.
3
Posted on 3/23/14 at 3:53 pm to StinkDog12
I always thought a smoked brisket pho would be good. But pho is so cheap and readily available that I'd probably never make it.
Posted on 3/23/14 at 3:54 pm to StinkDog12
Good luck making a killer stock.
Posted on 3/23/14 at 3:58 pm to rutiger
Paging Powerman...
Posted on 3/23/14 at 4:24 pm to rutiger
quote:
Good luck making a killer stock.
I have three quarts in my freezer that I made and it's pretty good. It's not hard, it just takes time. Go to any Asian market and buy pho base or seasoning packs. That's what most of the pho shops are doing.
Posted on 3/23/14 at 4:29 pm to StinkDog12
You've never eaten pho? This is a strange thread.
This post was edited on 3/23/14 at 4:40 pm
Posted on 3/23/14 at 4:34 pm to Gaston
I buy the beef and spicy crab bases at the local Asian market. Makes great stuff.
Posted on 3/23/14 at 4:42 pm to TigerWise
quote:
I always thought a smoked brisket pho would be good.
Do tell.
Actually, I do agree that it's a dish that's hard to justify taking the time to make at home. From what I can tell, it takes hours to get the stock/broth right. frick it. I'll just walk down the street.
Posted on 3/23/14 at 4:59 pm to VOR
Find a source for large cow bones...gotta have bones with marrow to get the stock right. I'd be curious to see how many of the restaurants use the traditional methods vs. buying premade pho stock.
Posted on 3/23/14 at 5:12 pm to Geaux2Hell
quote:Me too. Although some may cheat with a few of the ingredients, I have to believe that they're mostly from scratch, due to the fact that various restaurant's pho taste completely different. Pho instance (pun intended), Dangs pho blows away Dream Berrie as far as richness and taste, so I hightly doubt that they're derived from the same premade stock. Sa Dec Kitchen and Saigon Noodles taste completely different from those as well.
I'd be curious to see how many of the restaurants use the traditional methods vs. buying premade pho stock.
Posted on 3/23/14 at 7:00 pm to Gaston
quote:
You've never eaten pho? This is a strange thread.
I'm curious because of all the hype it gets on this board. I was curious if I was going to get a bunch of "it's easy, I do it all the time...here is how" posts
Or if I was gonna get a bunch of "forget cooking it, just buy it posts".
Seems to be the latter of the 2....
I will track some local stuff down and give it a whirl.
Posted on 3/23/14 at 7:04 pm to StinkDog12
I've made it from scratch...the spices needed for the broth were a little out of the norm. It's easy to make, but it's just as easy to buy the base at an Asian market.
Posted on 3/24/14 at 8:54 am to TigerWise
quote:
pho is so cheap and readily available that I'd probably never make it.
This.
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