Pho?

[boomchakabowwow]

I love Pho!! where I live, there are no shortages of Pho joints. to be frank, I will rarely make Pho at home. I have done it twice, that I can recall, and it was fine. but I end up with so much Pho, and it takes so much work, time, and ingredients to make it great. mine starts with a hotass charcoal grill. things got easier recently when I discovered a local Vietnamese store sells spice packs. everything you need to make a gallon of Pho. haha..

my wife does have a dinner party coming up, and I am considering making an oxtail version..and doll it up some for her guests.

anyone DIY Pho on the regular?

 

[Just a DK]

I fry the spices in the big pot first then scoop it into a spice bag. Gives the pho a nice smokey and darker flavor.

 

[boomchakabowwow]

I fry the spices in the big pot first then scoop it into a spice bag. Gives the pho a nice smokey and darker flavor.

I took a cooking class in Vietnam and the lady toasted all the spices over a fire grill. she had a finer mesh grill thing..I did the same thing, but in my steel griddle. I dry toasted it all. seemed to help.

 

[Dan-]

Oxtails are their own Viet soup, not pho. I would stick to the classic meats (especially tripe and tendon).

Burning the onion makes a big difference. So does having the right herbs (including culantro and holy or at least Thai basil) for the herb platter and having the ingredients for dipping sauce. Do try for the clearest consommé you can manage. And I’m sure you have Red Boat or at least 3 crabs.

 

[Dave]

Pho isn't something I've tried to make at home, but I do want to try at some point as it's like top 5 all time foods for me.

There's this really good Pho spot not too far from home called "pho today", but I always end up taking some pho tomorrow too.

#didn'twanttofindthedadjokesthread

 

[Noodle Soup]

I took a cooking class in Vietnam and the lady toasted all the spices over a fire grill. she had a finer mesh grill thing..I did the same thing, but in my steel griddle. I dry toasted it all. seemed to help.

I spent several days in a Hanoi cooking school but they never did teach anything about pho. When I asked the instructor told me "why would you want to make it when all you have to do is go out on the sidewalk every morning and have it for breakfast at the nearest food stall." Easy for her to say.

 

[boomchakabowwow]

Oxtails are their own Viet soup, not pho. I would stick to the classic meats (especially tripe and tendon).

Burning the onion makes a big difference. So does having the right herbs (including culantro and holy or at least Thai basil) for the herb platter and having the ingredients for dipping sauce. Do try for the clearest consommé you can manage. And I’m sure you have Red Boat or at least 3 crabs.

Roger that! Im
Making braised brisket and tendon right now. Cutting the raw tendon was weird as F. Like slicing thru a tire.

 

[Just a DK]

And I’m sure you have Red Boat or at least 3 crabs.

There fixed it.