re: Made Pho tonight

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Well since you are familiar with such complexities please enlighten me

Otherwise STFU

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Well aren't we sensitive.

If you think the flavors of pho isn't complex, then you've obviously never had great pho. It's a delicate balance between the beef flavor and all the ingredients (turnip, star anise, five spice, fish sauce, and if cooked long enough bone marrow, just to name a few). Not to mention the contrast in texture between noodle, meat, and fresh vegetables.

And great pho doesn't require "good meat" like you've stated, it's all about the broth.

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Right

And I don't know why you think that is so difficult to achieve

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Because so many times I've had mediocre pho that I know it's not a breeze to make. Even pho that some on here have praised.

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Yeah you've probably only eaten it in restaurants

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you have no idea...

This isn't a pho pissing contest so I find it funny you should even mention it, but I've probably had more non-restaurant pho than you've ever had pho. But again, this has nothing to do with anything.

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You don't know what you're talking about. Having good meat and having the broth right aren't somehow mutually exclusive.

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It's not mutually exclusive, but I would never think to rate a pho based on the quality of the meats. For the most part, even at restaurants, the quality of the beef isn't bad at all.

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This isn't a pho pissing contest so I find it funny you should even mention it, but I've probably had more non-restaurant pho than you've ever had pho. But again, this has nothing to do with anything.

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Good for you

I was just saying that it's better than most I've had in restaurants. Then you had to be a cynical a-hole for no reason.

And even you are conceding that some restaurant pho is mediocre as you indicated in this post

I thought this was a giant eyeball at first glance.