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Started By
Message
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.
4
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 8:01 pm to BRgetthenet
Yes I would.
I did notice that they have an entire shelf probably 30 long of different type broths
I did notice that they have an entire shelf probably 30 long of different type broths
Posted on 1/8/13 at 8:04 pm to CHEDBALLZ
I've got a few recipes in books, and I've done it from scratch more than once...but I always use a pre-made broth...easier, cheaper, and just as good. The canned stuff is damn good.
Posted on 1/8/13 at 8:07 pm to CHEDBALLZ
Which store are you going to?
Do they have beef/pork/and fish bones too?
Do they have beef/pork/and fish bones too?
Posted on 1/8/13 at 8:07 pm to OTIS2
Maybe ill try it with the "mix" first
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 1/8/13 at 8:15 pm to BRgetthenet
quote:
Lets Talk PhoWhich store are you going to? Do they have beef/pork/and fish bones too?
Nam Tran market in Houma. They do have ox tail and other meats. They also sell whole frozen Pompano which I buy often and grill whole.
Posted on 1/8/13 at 8:19 pm to Gaston
Most recipes call for spice mixtures that aren't standard for our kitchens...that's the cost issue. I get just as good of a product using a pre-mix and concentrate ping on all of the good additives.
Posted on 1/8/13 at 8:21 pm to OTIS2
quote:
Most recipes call for spice mixtures that aren't standard for our kitchens...that's the cost issue. I get just as good of a product using a pre-mix and concentrate ping on all of the good additives.
I just leave it up to the pros.
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
Posted on 1/9/13 at 12:23 am to Powerman
GTFO???
Really? ok...I said I didn't know.
frick you then!
I bookmarked, fwiw...thanks
Really? ok...I said I didn't know.
frick you then!
I bookmarked, fwiw...thanks
quote:
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
Posted on 1/9/13 at 1:18 am to Powerman
yeah, the way power said is pretty much on point. You can make chicken pho which is way easier. Same steps but you use chicken jnstead of oxtail and beef bones. It takes pretty much the whole night to cook it. You woukd have to buy hoisin sauce and other ingredients that may not be in your kitchen.
Posted on 1/9/13 at 5:03 am to duyp
Ill whip some up this weekend and let yall know the outcome
Posted on 1/9/13 at 5:08 am to Powerman
that's why I haven't tried to make it, I'm happy to go to the restaurant and leave it to them.
Pho for lunch on a cold day was the best.
Pho for lunch on a cold day was the best.
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 8:12 am to glassman
quote:
I just leave it up to the pros.
this. i tried once. it takes a long time to cook the base of pho. if you don't have the right combo of spices, bones, meat, etc. it doesnt come out good enough for the time spent. imo.
Posted on 1/9/13 at 9:39 am to BRgetthenet
quote:
GTFO???
Really? ok...I said I didn't know.
frick you then!
I was joking and not really replying to you
I was just mentioning that a lot of the other instructions here were sort of vague and there was a lot of misinformation IMO
Posted on 1/9/13 at 9:41 am to BRgetthenet
Also with the anise, don't leave it in the whole time
You probably want to leave it in for about 90 minutes or so
If you leave the anise in too long it will be too much anise flavor and will ruin an otherwise tasty broth
You probably want to leave it in for about 90 minutes or so
If you leave the anise in too long it will be too much anise flavor and will ruin an otherwise tasty broth
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