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re: Lets Talk Pho
Posted on 1/8/13 at 8:23 pm to CHEDBALLZ
Posted on 1/8/13 at 8:23 pm to CHEDBALLZ
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.
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.
Posted on 1/9/13 at 12:16 am to BRgetthenet
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
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