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Lets Talk Pho
Posted on 1/8/13 at 7:54 pm
Posted on 1/8/13 at 7:54 pm
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.
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.
Posted on 1/8/13 at 7:57 pm to CHEDBALLZ
Do you want to make the broth from scratch?
Posted on 1/8/13 at 8:09 pm to CHEDBALLZ
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 1/8/13 at 8:18 pm
Posted on 1/9/13 at 6:27 am to CHEDBALLZ
Did somebody say Pho ?
It's probably impossible to make it cheaper than you can buy it.
Pho for breakfast is my personal favorite.
It's probably impossible to make it cheaper than you can buy it.
Pho for breakfast is my personal favorite.
Posted on 1/9/13 at 10:25 am to CHEDBALLZ
Ingredients
•1 teaspoon vegetable oil
•1/2 small onion
•4 garlic cloves, crushed
•1 3x1" piece peeled ginger
•2 1/2 cups low-salt beef broth
•1 whole star anise
•1 3"–4" cinnamon stick
•4 ounces (2 cups) mixed mushrooms (such as oyster or stemmed shiitake), thinly sliced or torn
•1 scallion, thinly sliced
•Kosher salt
•2 packages instant ramen (preferably not fried; noodles only)
•1 1/4–1/2-pound piece beef eye round, sliced crosswise 1/8" thick
•Bean sprouts, basil leaves, and thinly sliced serrano chiles
Preparation
•Heat oil in a medium pot over medium heat. Add onion, cut side down, garlic, and ginger. Cook, stirring occasionally, until garlic is golden, 3–4 minutes. Add 1 1/2 cups water, broth, star anise, and cinnamon; bring to a boil. Reduce heat; simmer until flavors meld, 7–8 minutes. Add mushrooms; simmer 2 minutes. Add scallion. Season with salt.
•Meanwhile, boil ramen until tender but still firm to bite. Drain; divide among bowls.
•Add beef slices to soup; simmer until just cooked through, about 20 seconds. Using tongs, transfer beef to bowls.
•Discard ginger, garlic, star anise, and cinnamon; ladle broth into bowls. Garnish with bean sprouts, basil, and sliced chiles.
try veg stock and shrimp instead of beef
•1 teaspoon vegetable oil
•1/2 small onion
•4 garlic cloves, crushed
•1 3x1" piece peeled ginger
•2 1/2 cups low-salt beef broth
•1 whole star anise
•1 3"–4" cinnamon stick
•4 ounces (2 cups) mixed mushrooms (such as oyster or stemmed shiitake), thinly sliced or torn
•1 scallion, thinly sliced
•Kosher salt
•2 packages instant ramen (preferably not fried; noodles only)
•1 1/4–1/2-pound piece beef eye round, sliced crosswise 1/8" thick
•Bean sprouts, basil leaves, and thinly sliced serrano chiles
Preparation
•Heat oil in a medium pot over medium heat. Add onion, cut side down, garlic, and ginger. Cook, stirring occasionally, until garlic is golden, 3–4 minutes. Add 1 1/2 cups water, broth, star anise, and cinnamon; bring to a boil. Reduce heat; simmer until flavors meld, 7–8 minutes. Add mushrooms; simmer 2 minutes. Add scallion. Season with salt.
•Meanwhile, boil ramen until tender but still firm to bite. Drain; divide among bowls.
•Add beef slices to soup; simmer until just cooked through, about 20 seconds. Using tongs, transfer beef to bowls.
•Discard ginger, garlic, star anise, and cinnamon; ladle broth into bowls. Garnish with bean sprouts, basil, and sliced chiles.
try veg stock and shrimp instead of beef
This post was edited on 1/9/13 at 10:27 am
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