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Started By
Message
What's pho dinner tonight?
Posted on 11/6/20 at 5:51 pm
Posted on 11/6/20 at 5:51 pm
beef bones
bring to boil and simmer 2 hours
remove bones
char onion, ginger
remove char surface, add to pot
toast star anise, cinnamon stick
add to pot
add rock sugar or sugar
peel daikon and add to pot
simmer 1 hr and remove everything except broth.
add salt and fish sauce to taste
prepare veggies and noodles
prepare bowl
add broth
bring to boil and simmer 2 hours
remove bones
char onion, ginger
remove char surface, add to pot
toast star anise, cinnamon stick
add to pot
add rock sugar or sugar
peel daikon and add to pot
simmer 1 hr and remove everything except broth.
add salt and fish sauce to taste
prepare veggies and noodles
prepare bowl
add broth
This post was edited on 11/6/20 at 5:53 pm
5
Posted on 11/6/20 at 5:52 pm to PeteRose
Good stuff. Like the added pun too
Posted on 11/6/20 at 6:00 pm to Anguyen504
quote:
Anguyen504
I assume you ate a good bit of "phuh?" in you lifetime.
Posted on 11/6/20 at 6:06 pm to PeteRose
It’s obvious isn’t it?
Posted on 11/6/20 at 6:16 pm to PeteRose
Two questions. Why remove the char from the ginger and onion? I've always left it alone. And what does adding daikon add to the flavor? I've never found daikon to have much flavor, does it add body?
Posted on 11/6/20 at 6:20 pm to r3lay3r
I had these same thoughts. Regardless everything else looks good
Posted on 11/6/20 at 6:57 pm to r3lay3r
quote:
Why remove the char from the ginger and onion? I've always left it alone. And what does adding daikon add to the flavor? I've never found daikon to have much flavor, does it add body?
Removing the char so it won't break off and be in the broth. The daikon gives it a unique sweet flavor. It sounds weird but it's a difference maker.
Posted on 11/7/20 at 5:54 am to PeteRose
Looks great! Restaurant quality presentation. Is that thinly sliced flank?
Posted on 11/7/20 at 6:06 am to PeteRose
Clarity on your broth looks pretty good. A lot better than I've ever gotten it. Did you have to skim a lot or double-boil at all? I've tried skimming, but never apparently skimmed enough. I read somewhere that you can boil the bones for 5-10 minutes, drain that water, and then start your process again and it helps a bunch with clarity.
Have you ever charred the onions and ginger over charcoal? I used to do mine under the broiler, but now I try to do them on the grill. That sublte smokiness gives it that "Vietnam" smell that hits you when you walk out of the airport in Saigon (that and scooter exhaust
)
Have you ever charred the onions and ginger over charcoal? I used to do mine under the broiler, but now I try to do them on the grill. That sublte smokiness gives it that "Vietnam" smell that hits you when you walk out of the airport in Saigon (that and scooter exhaust
)
Posted on 11/7/20 at 8:50 am to BottomlandBrew
quote:
Clarity on your broth looks pretty good.
I was wondering if maybe the daikon helped with that. I thought he was going to say that was the reason he used it.
Posted on 11/7/20 at 9:29 am to AFistfulof$
quote:
Looks great! Restaurant quality presentation. Is that thinly sliced flank?
Most of the time I’ll use chuck roast. Restaurants generally use eye of round which I find kind of dry. Chuck roast has some fat in them.
Posted on 11/7/20 at 9:42 am to BottomlandBrew
quote:
Did you have to skim a lot or double-boil at all? I've tried skimming, but never apparently skimmed enough. I read somewhere that you can boil the bones for 5-10 minutes, drain that water
I just simmered straight and scooped the occasional black foam. But the times when I boil the bones for 15 mins to “clean it”, it does come out more clear. But I’m not applying for a Michelin so I thought the hell with it.
I think if you want a nice color try a substituting a few bones with a Cornish hen. I would pull the hen out after 1 hour.
I have not tried the charcoal method but will give that a shot. And the saigon scooter smoke doesn’t bother me...,It’s getting run over by one.
Posted on 11/7/20 at 2:08 pm to PeteRose
A dish I've been afraid to attempt. Looks great!
Posted on 11/7/20 at 3:30 pm to PeteRose
Looks good. A little skimpy on the noodles?
How many bowls you want plan to have made?
How many bowls you want plan to have made?
Posted on 11/7/20 at 3:53 pm to Darla Hood
quote:
A dish I've been afraid to attempt. Looks great!
It's really nothing. It's basically 3 parts:
1. The broth...mostly simmering
2. The add-ons...most slicing meat, onions, cilantro, lime chilis
3. The noodles...throw them in boiling water
Posted on 11/7/20 at 3:54 pm to lsu xman
quote:
How many bowls you want plan to have made?
It's around 6 bowls. If you want more just add a couple more bones and water.
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