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Started By
Message
My first attempt at real pho w/ pics UPDATE:as promised
Posted on 2/24/17 at 8:03 pm
Posted on 2/24/17 at 8:03 pm
I got the itch to try to make it myself. It took a few days to gather all ingredients but I finally got them all.
Beef neck bones, beef marrow bones, hind shanks, and a misc piece of meat with a bone in it lol.
1tbsp sugar, 6 star anise, 6 whole cloves, 1/4 cup fish sauce, 2 onions quartered, 2tbsp salt, 1tbsp fennel seed, 2 cinnamon sticks, 1 knob of ginger, 1tbsp coriander seed, and 3 cardanom pods.
Put the meat in a stockpot and cover with water. Set to boil for 5-8 minutes.
Be charring the onions and ginger under a broiler for about 15 minutes. Turn them a couple times.
Put all the spices in spice bags.
When the meat boils for 8 minutes or so, pour the meat through a strainer and discard the water with the scum. Rinse the meat off with water and scrub the inside of the pot. Put the meat back in the pot and put 6 qts of water. Bring it back to boil.
Put everything in the pot. The meat, the charred veggies, the spices, the fish sauce, salt and sugar. I looked and looked and looked and looked for rock sugar. Alexandria dont play dat. Let it simmer for at least three hours. I will hit 6 and let it cool in the fridge overnight. It will be dinner tomorrow.
What I forgot to stress is how often I skimmed the oil from the top. I have this nifty oil seperator and I will tell yall that it is worth its weight in gold for this and gumbo. Just put the skim in the cup and wait a minute for the fat to rise then pour the bottom broth back in the pot.
Tomorrow I will post pics of the bowl shot. I got some limes, cilantro, and jalapeño. I am not a big fan of bean sprouts so i left those in the store. Some rice noodles blanched up tomorrow and we will be in business. I tasted it a little while ago. I cant wait for tomorrow!!
Prepwork
Delicious!! I used a skirt steak that I had SV for 12 hours to make it tender. The whole thing came together nicely. The broth was amazing.
Beef neck bones, beef marrow bones, hind shanks, and a misc piece of meat with a bone in it lol.
1tbsp sugar, 6 star anise, 6 whole cloves, 1/4 cup fish sauce, 2 onions quartered, 2tbsp salt, 1tbsp fennel seed, 2 cinnamon sticks, 1 knob of ginger, 1tbsp coriander seed, and 3 cardanom pods.
Put the meat in a stockpot and cover with water. Set to boil for 5-8 minutes.
Be charring the onions and ginger under a broiler for about 15 minutes. Turn them a couple times.
Put all the spices in spice bags.
When the meat boils for 8 minutes or so, pour the meat through a strainer and discard the water with the scum. Rinse the meat off with water and scrub the inside of the pot. Put the meat back in the pot and put 6 qts of water. Bring it back to boil.
Put everything in the pot. The meat, the charred veggies, the spices, the fish sauce, salt and sugar. I looked and looked and looked and looked for rock sugar. Alexandria dont play dat. Let it simmer for at least three hours. I will hit 6 and let it cool in the fridge overnight. It will be dinner tomorrow.
What I forgot to stress is how often I skimmed the oil from the top. I have this nifty oil seperator and I will tell yall that it is worth its weight in gold for this and gumbo. Just put the skim in the cup and wait a minute for the fat to rise then pour the bottom broth back in the pot.
Tomorrow I will post pics of the bowl shot. I got some limes, cilantro, and jalapeño. I am not a big fan of bean sprouts so i left those in the store. Some rice noodles blanched up tomorrow and we will be in business. I tasted it a little while ago. I cant wait for tomorrow!!
Prepwork
Delicious!! I used a skirt steak that I had SV for 12 hours to make it tender. The whole thing came together nicely. The broth was amazing.
This post was edited on 2/26/17 at 1:21 pm
Posted on 2/24/17 at 8:14 pm to Jibbajabba
the incomplete pic threads are worse than cancer. i want to see the bowl shot right NOW!
This post was edited on 2/24/17 at 8:19 pm
Posted on 2/24/17 at 8:17 pm to Carson123987
Yeah, I Downvoted the Jackass.
Posted on 2/24/17 at 8:54 pm to TT9
I could go take a pic of the Tupperware containers that it is in while spending the night in the fridge
Posted on 2/24/17 at 9:12 pm to Jibbajabba
Too much trouble.
Good pho is like $7 a bowl.
Good pho is like $7 a bowl.
Posted on 2/24/17 at 9:20 pm to Cosmo
It was a PITA but it was fun. I learned how to do something new. I used/acquired spices that I've never used before. I will definitely be using coriander and fennel in other things. Overall, if nothing else, I grew because of this. And it is delicious to boot
Posted on 2/24/17 at 9:30 pm to Jibbajabba
Like some good BBQ, and any sous vid prepared dish, a legit pho takes days. Sometimes, years.
Posted on 2/25/17 at 10:21 am to BRgetthenet
Still no finished pics????
What the frick?
What the frick?
Posted on 2/25/17 at 10:56 am to Jibbajabba
I love the stuff, but I can't bring myself to try to make it when I can buy a big bowl for less than $10. Maybe after I retire one day I'll take the time.
Now post some finished dish pics.
Now post some finished dish pics.
Posted on 2/25/17 at 12:00 pm to Jibbajabba
Powerman made pho a while back.
An old adage is that as with anything in life, the journey is far more important than the destination, so I applaud those who dabble in long processes in order to broaden their culinary knowledge, therefore achieving greatness.
Nicely done.
An old adage is that as with anything in life, the journey is far more important than the destination, so I applaud those who dabble in long processes in order to broaden their culinary knowledge, therefore achieving greatness.
Nicely done.
Posted on 2/25/17 at 1:16 pm to Degas
Im at work today. It is dinner tonight!! You guys need to cool your jets!!!
Posted on 2/25/17 at 1:20 pm to Degas
Thanks degas!! I like to be able to say that Ican do something. I am in no way shape or form a professional but I really enjoy acting like one!!
Posted on 2/25/17 at 2:23 pm to Jibbajabba
quote:I'm no professional either, but I did stay at a Holiday Inn last night.
I am in no way shape or form a professional but I really enjoy acting like one!!
Posted on 2/25/17 at 2:37 pm to Degas
Powerman made pho a while back.
In 2011 lol
In 2011 lol
Posted on 2/25/17 at 3:25 pm to Cosmo
quote:
Too much trouble.
Good pho is like $7 a bowl
TRUTH
Posted on 2/25/17 at 3:55 pm to Cosmo
quote:
Too much trouble.
Good pho is like $7 a bowl.
Eh it can be fun though
Fried chicken is a pain in the arse to make homemade and is available for cheap but some people like cooking as more of a hobby. Some of them even post on the food board. Crazy world we live in.
Posted on 2/26/17 at 1:22 pm to Powerman
Updated with pics in op
This post was edited on 2/26/17 at 1:23 pm
Posted on 2/26/17 at 7:20 pm to Jibbajabba
Have an upvote. It looks great.
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