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Started By
Message
Wanted Pho ... but sor'ta ... made Ramen? (Photos)
Posted on 1/17/17 at 8:19 pm
Posted on 1/17/17 at 8:19 pm
Note to purists. This mess has been heavily edited to correct many errors in judgment and content on my part.
I decided to make round eyed guy Pho tonight. Turns out it might be some sort of bastardized ramen. OK, the truth is I had some Baby Bok Choy and had everything else to go with it so this seemed to be the best direction to take with my ingredients.
For whatever this is, you will need:
Chicken Breast - 1/8 - 1/4 inch sliced across grain
Chicken stock (Chinese brand)
Noodles - I had some ramen so (unflavored) ramen it was
Ginger - one slice in my broth
Garlic - sliced thin
Celery - julienned
Onion - not shown, but used - julienned
Carrot - thin slices
Green Beans - steamed
Baby Bok Choy - julienned some stems and trimmed and steamed some whole ones
A boiled egg - should have been soft boiled, but it wasn't. If this disappoints you, I am sorry.
I show a container of corn starch in my photo, but did not use it in the dish.
First I made my broth. A little of this broth mix goes a long way in a pan of boiling water. I have no idea what the directions on the can say because they are in Chinese, but I add slowly in small portions and taste my way to a good flavorful broth. At around five bucks, that can will make gallons and gallons of broth, just like your egg drop tastes from the buffet at Ding How or Fortune Garden.
Then I prepped my chicken breast.
And my vegetables
And now we cook
To help my broth to taste the way I like I added a 1/8 inch thick piece of Ginger and allowed it to simmer for maybe ten minutes, tasted the broth and removed the ginger.
Now the chicken goes into a hot skillet with a little oil and a small splash of soy sauce.
I quickly cooked the first side (maybe two minutes) and then added a splash of the chicken broth and turned the pieces.
Then the vegetables. Garlic and celery first.
Then the other vegetables
I added a little more broth to this and then the lid to steam my vegetables and dropped the ramen into the boiling broth.
After about four minutes I set up our bowls.
Pretty good looking (Whatever it wound up being). The taste was nice. too.
All my stuff
This post was edited on 1/17/17 at 9:28 pm
Posted on 1/17/17 at 8:23 pm to MeridianDog
I've never eaten Pho. Looks like good stuff.
Posted on 1/17/17 at 8:26 pm to MeridianDog
Always have enjoyed your cooking posts. I would eat your pho in a heartbeat. Keep posting
Posted on 1/17/17 at 8:32 pm to MeridianDog
What you have there is a good looking bowl of Ramen, not "faux"
Posted on 1/17/17 at 8:32 pm to MeridianDog
Very nice, like the egg in there too.
Posted on 1/17/17 at 8:32 pm to MeridianDog
Looks like your garlic had begun to sprout. I always heard that makes for a bitter taste. Notice any difference?
Also, I'd destroy that right about now. Looks great.
Also, I'd destroy that right about now. Looks great.
This post was edited on 1/17/17 at 8:33 pm
Posted on 1/17/17 at 8:38 pm to Degas
Degas, I have no problem with your opinion and do not consider myself as being any kind of authority on Pho. I'm fact, I have no memory of this dish from days past. What kept this from being Pho?
Posted on 1/17/17 at 8:41 pm to AnOddDevice
quote:
AnOddDevice
The dish had very little garlic and I can't tell you if it was bitter or not. I can assure you it was good.
Posted on 1/17/17 at 8:44 pm to MeridianDog
quote:
What kept this from being Pho?
Cause its made with ramen instead of rice noodle?
Good try though.
Posted on 1/17/17 at 8:45 pm to MeridianDog
Roasting in a Roll Bread
Posted on 1/17/17 at 8:50 pm to Ton
quote:
Cause its made with ramen instead of rice noodle?
Well I was SOL from step one because I had no Rice Noodles in the pantry, so Ramen it was.
Posted on 1/17/17 at 8:51 pm to MeridianDog
Some things cannot be shortened, and one of those is pho broth.
Posted on 1/17/17 at 8:58 pm to BottomlandBrew
quote:
Some things cannot be shortened, and one of those is pho broth.
I can assure you I made the best Pho on my end of my street tonight. It was likely also the best pho in Clinton, MS, since to my knowledge, there is no pho for sale in Clinton, MS.
Someone smarter then me once wrote, "Beggars can't be choosers."
Sorry if I insulted your sense of proper pho.
I did say "sor'ta"
Posted on 1/17/17 at 9:07 pm to MeridianDog
quote:
What kept this from being Pho?
I think the only thing you got right was the bowl. Those chicken bouillon granuals do not make pho broth. You have to have anise and preferably boiled down bones...I think you're too far away from the coast, or otherwise Vietnamese colonies...
This is a laid out spice packet...
Do you see anything you didn't add?
This will make fairly serviceable stuff, but nothing like the broth coming out out of a Vietnamese restaurant kitchen.
Posted on 1/17/17 at 9:08 pm to MeridianDog
Looks good, but what you made was way closer to Ramen than Pho. I would still eat it, nothing wrong with calling it Ramen and not Pho
Posted on 1/17/17 at 9:14 pm to Gaston
Mr. Gaston,
All of those spices could have been in my broth. I have no idea, since the label is in Chinese and I studied German way back when.
Please forgive.
Here
Have a beer on me.
All of those spices could have been in my broth. I have no idea, since the label is in Chinese and I studied German way back when.
Please forgive.
Here
Have a beer on me.
Posted on 1/17/17 at 9:18 pm to MeridianDog
it looks great, i love ramen. I've had it at restaurants and I think yours looks better. Their noodles were probably more fresh than yours, but your accoutrements are spot on.
Posted on 1/17/17 at 9:21 pm to MeridianDog
You didn't insult. My comment was more informational.
Posted on 1/17/17 at 10:39 pm to MeridianDog
Looks good but it's not ramen. No dashi, no tare = no ramen.
Good looking Chinese chicken noodle soup though. Would smash.
Good looking Chinese chicken noodle soup though. Would smash.
This post was edited on 1/17/17 at 10:44 pm
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