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Pho

O

OffTopic1

Golden Member
It is a success, and IMHO tastes better than pho that I gets at restaurants. And, next time I?ll try to add some diakon as my gf ?miss Chinese package noodle? suggested. I boiled the bones & let simmered last night for 2 hours then leave to cool, and skimed the fat off surface this morning. Total cooking time 4.5 hours and yeild 9 quarts of broth. The GF & I had some for dinner and the left over broth is now in single portions tupperware in the freezer 🙂


Broth:
10 quarts of water
5 lbs beef bones
1 lbs carrots
2 onions
1 ginger - slices & roasted.
2 teaspoon salt
2 tablespoon fishsauce.
2 teaspoon peppercorns (uncrack)
2 cinnamon sticks
6 cloves (whole)
2 teaspoon coriander seeds.
1 stick of cane sugar (can substitute 1 table spoon of brown sugar)

[edit] Rice noodles serve with fresh bean sprouts, fresh basil, fresh cilantro, lime wedges, chili paste, hoisin sauce, and thin sliced beef.

Thank you for the correction.

Total Broth was $8.00 CAD (about $6.50 USD)
Rice noodles - $1.00 CAD for 1 lbs dried (4 servings)
Herbs & sauce - about $0.50 CAD per serving
Beef -- $6.70 CAD lbs.

Estimate cost per serving is about $3.50 CAD ($2.85 USD) per serving.
 
Originally posted by: OffTopic

It is a success, and IMHO tastes better than pho that I gets at restaurants. And, next time I?ll try to add some diakon as my gf ?miss Chinese package noodle? suggested. I boiled the bones & let simmered last night for 2 hours then leave to cool, and skimed the fat off surface this morning. Total cooking time 4.5 hours and yeild 9 quarts of broth had some for dinner and the left over broth is now in single portions tupperware in the freezer 🙂


Broth:
10 quarts of water
5 lbs beef bones
1 lbs carrots
2 onions
1 ginger - slices & roasted.
2 teaspoon salt
2 tablespoon fishsauce.
2 teaspoon peppercorns (uncrack)
2 cinnamon sticks
6 cloves (whole)
2 teaspoon coriander seeds.

Rice noodles serve with fresh bean sprouts, fresh basil, fresh cilantro, lime wedges, chili paste, and hosing sauce.
Click to expand...


I think it is hoisin sauce...


hosing sauce sounds nasty
 
That's one complicated bowl of pho...I'm sure it tastes great, but to me, pho should be extremely simple.

Although after the initial cooking, I guess the subsequent times will be really simple 😛
 
Originally posted by: EvilYoda
That's one complicated bowl of pho...I'm sure it tastes great, but to me, pho should be extremely simple.

Although after the initial cooking, I guess the subsequent times will be really simple 😛
Click to expand...
It didn't take me that long. It took about 15 min to prepare the broth. Total cooking time was the time that it took to simmer while I did other things around the house.
 
pho is really "bone soup" . . . .

i specialize in (organically grown) chicken pho and cook the chicken bones in a slow cooker until they are soft (the meat is taken out after a hour or 2) . . . great flavour.

edit: i'd love to open a restaurant and call it the "Pho King"
:shocked:

:roll:

😀
 
I love pho, but it's too difficult to make. Too much prep time for broth and too much ingredients to gather... especially since I like it with tendons and tripe. $6/serving isn't so much to ask once in a while.

I don't get what the hoisin sauce is for. Dipping the meat? I had a bowl of that at the Vietnamese place near my workplace and I had no clue what to do with it. I normally eat it with chili sauce (the ones with actual pepper seeds, not the srirachi (sp?) sauce).
 
Originally posted by: ghostman
I love pho, but it's too difficult to make. Too much prep time for broth and too much ingredients to gather... especially since I like it with tendons and tripe. $6/serving isn't so much to ask once in a while.

I don't get what the hoisin sauce is for. Dipping the meat? I had a bowl of that at the Vietnamese place near my workplace and I had no clue what to do with it. I normally eat it with chili sauce (the ones with actual pepper seeds, not the srirachi (sp?) sauce).
Click to expand...

You add it in the soup. Adds a lot of flavor.
 
Originally posted by: MercenaryForHire
What the phock is Pho?

- M4H
Click to expand...


Google is your friend!

j/k

by definition Pho stands for Noodles in vietnamese.

and Pho basically is soup noodle, usually with thinnly sliced raw-medium beef.
 
Originally posted by: Syringer
Originally posted by: ghostman
I love pho, but it's too difficult to make. Too much prep time for broth and too much ingredients to gather... especially since I like it with tendons and tripe. $6/serving isn't so much to ask once in a while.

I don't get what the hoisin sauce is for. Dipping the meat? I had a bowl of that at the Vietnamese place near my workplace and I had no clue what to do with it. I normally eat it with chili sauce (the ones with actual pepper seeds, not the srirachi (sp?) sauce).
Click to expand...

You add it in the soup. Adds a lot of flavor.
Click to expand...
You can do what ever you want with it. Some people don't like it because they think it smell & taste moldy. Put a small quantity of hoisin & chili on a plate and dip your tendons/tripe/beef in it to try. Add a small portion in your soup if you like the taste.
 
Originally posted by: apoppin
pho is really "bone soup" . . . .

i specialize in (organically grown) chicken pho and cook the chicken bones in a slow cooker until they are soft (the meat is taken out after a hour or 2) . . . great flavour.

edit: i'd love to open a restaurant and call it the "Pho King"
:shocked:

:roll:

😀
Click to expand...

Less than a mile from my house is "Pho Kim." I dont have a digital camera, or I'd post a pic.
 
my mother also uses star anise (along w. some other weird herbs/spices) and some msg when she makes it. also chopped parsley for garnish.

for those who say its too time consuming, i take the short cut and use canned beef broth and season/spice that to my liking. works pretty well.
 
If you want good pho, you need to let it sit and simmer overnights, yes, for hours.

I know how to cook it but haven't for a while because of the commitment of time and effort for a good bowl of pho.
 
Originally posted by: Svnla
If you want good pho, you need to let it sit and simmer overnights, yes, for hours.

I know how to cook it but haven't for a while because of the commitment of time and effort for a good bowl of pho.
Click to expand...
it really doesn't take long - prep wise . . . just cooking time (and i have never stood and waited for it).😛
:roll:

i use a slo-cooker . . . and it may take DAYS . . . . (actually i get the first chicken pho about 12 hours after i start it; add more water and cook it another day or two . . . the flavor continues to change as the bones flavour it.) i also tend to use more onion than the recipies call for
 
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