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Message
Top Phò recipe
Posted on 10/23/19 at 8:40 am
Posted on 10/23/19 at 8:40 am
I’ve read and watched a bunch of recipes for Pho and None have really blown up my skirt. It seems like they’re all missing one ingredient. Any one have a solid recipe they would share. Thanks
3
Posted on 10/23/19 at 10:16 am to eyepooted
My go-to for cooking Viet food at home is cookbook author Andrea Nguyen. She has an entire pho cookbook: pho cookbook
Her website contains selected recipes as well. Here's her beef pho recipe: LINK
In the pho cookbook, she goes into detail about the different spicing used for beef pho vs. chicken.
Her website contains selected recipes as well. Here's her beef pho recipe: LINK
In the pho cookbook, she goes into detail about the different spicing used for beef pho vs. chicken.
Posted on 10/23/19 at 11:43 am to eyepooted
LINK
I use this soup base at home. I love pho but i'm not going through the bullshite of making it myself. Anyway, this has to be the stuff alot of restaurants are using. It just has to be, no kidding. It's really fantastic.
You can get it at most asian markets. It comes in beef and chicken. The chicken, oddly enough pairs well with beef and has a mild sweetness to it.
Also it's not a powder. It's a fatty, lardy mix with a seperate spice bag.
If we're all considering what we get at most vietnamese restaurants "authentic". Then this is authentic.
It's simple and really really good. Just remember this. The soup from this mix doesn't freeze well and isn't very good the following day. It loses something. Eat it the same day and i swear you won't be dissapointed.
One other thing. One mix makes mass quantities.
I use this soup base at home. I love pho but i'm not going through the bullshite of making it myself. Anyway, this has to be the stuff alot of restaurants are using. It just has to be, no kidding. It's really fantastic.
You can get it at most asian markets. It comes in beef and chicken. The chicken, oddly enough pairs well with beef and has a mild sweetness to it.
Also it's not a powder. It's a fatty, lardy mix with a seperate spice bag.
If we're all considering what we get at most vietnamese restaurants "authentic". Then this is authentic.
It's simple and really really good. Just remember this. The soup from this mix doesn't freeze well and isn't very good the following day. It loses something. Eat it the same day and i swear you won't be dissapointed.
One other thing. One mix makes mass quantities.
Posted on 10/23/19 at 11:44 am to Pandy Fackler
quote:
I love pho but i'm not going through the bullshite of making it myself
Super easy with an Instant Pot. Chicken is obviously much cheaper than beef, but I've made both with great success.
Posted on 10/23/19 at 11:48 am to LSUZombie
quote:
Super easy with an Instant Pot. Chicken is obviously much cheaper than beef, but I've made both with great success.
That sounds intriguing. How do you do it with an instant pot?
Posted on 10/23/19 at 12:01 pm to eyepooted
For pho ga in the Instant Pot, this is what I did:
Ingredients:
2 medium yellow onions, halved
1 small hand of ginger, sliced
1 small bunch cilantro
3 star anise pods
1 cinnamon stick
4 cloves
1 teaspoon fennel seeds
1 teaspoon coriander seeds
6 to 8 chicken drumsticks
4 chicken wings (mostly for the stock)
1/4 cup fish sauce
2 tablespoons rock sugar or raw sugar
Turn on broiler in over and add halved onions and ginger, cut side down. Cook without moving, until well charred.
Add cilantro, star anise, cinnamon, cloves, fennel seed, coriander (I used a cheese cloth for the spices so I could fish them out at the end), and chicken to the pot.
Add water to the max fill line, the fish sauce, and the sugar to the pot. Seal the pressure cooker and bring it to high pressure over high heat. Cook on high pressure for 30 minutes, then release pressure valve when done.
Open pressure cooker. Transfer chicken to a plate to cool and then pick meat from the bones. Pour broth through a fine mesh strainer into a clean pot and discard solids (if needed). Skim any excess off the surface of the broth using a ladle, but leave the small amounts of fat intact. Season broth to taste with more fish sauce and sugar if desired.
To serve, place pho noodles in individual noodle bowls. Top with chicken, sliced onion, and scallions. Pour hot broth over chicken and noodles. Serve immediately, and add herbs, bean sprouts, chilis, lime, and sauces as desired.
Ingredients:
2 medium yellow onions, halved
1 small hand of ginger, sliced
1 small bunch cilantro
3 star anise pods
1 cinnamon stick
4 cloves
1 teaspoon fennel seeds
1 teaspoon coriander seeds
6 to 8 chicken drumsticks
4 chicken wings (mostly for the stock)
1/4 cup fish sauce
2 tablespoons rock sugar or raw sugar
Turn on broiler in over and add halved onions and ginger, cut side down. Cook without moving, until well charred.
Add cilantro, star anise, cinnamon, cloves, fennel seed, coriander (I used a cheese cloth for the spices so I could fish them out at the end), and chicken to the pot.
Add water to the max fill line, the fish sauce, and the sugar to the pot. Seal the pressure cooker and bring it to high pressure over high heat. Cook on high pressure for 30 minutes, then release pressure valve when done.
Open pressure cooker. Transfer chicken to a plate to cool and then pick meat from the bones. Pour broth through a fine mesh strainer into a clean pot and discard solids (if needed). Skim any excess off the surface of the broth using a ladle, but leave the small amounts of fat intact. Season broth to taste with more fish sauce and sugar if desired.
To serve, place pho noodles in individual noodle bowls. Top with chicken, sliced onion, and scallions. Pour hot broth over chicken and noodles. Serve immediately, and add herbs, bean sprouts, chilis, lime, and sauces as desired.
This post was edited on 10/23/19 at 12:02 pm
Posted on 10/23/19 at 2:08 pm to LSUZombie
All of that typing for a downvote 
Posted on 10/23/19 at 2:48 pm to LSUZombie
you lost me at fish sauce.
Posted on 10/23/19 at 4:29 pm to hawkeye007
quote:
you lost me at fish sauce.
If you like Thai and Viet food, you've eaten more fish sauce than you might care to know about.
Fish sauce also works well in many dishes where you'd naturally think to use worcestershire sauce. A little bit of fish sauce in a pot of spaghetti sauce and about an hour to cook everything together can be a wonderful thing. I will say this, though: fish sauce smells like utter arse. If you drop a bottle of it in your kitchen and it breaks, you just have to move.
This post was edited on 10/23/19 at 4:36 pm
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