EPTOn June 06 2011 23:23 GreEny K wrote:
How's it taste? Never even heard of it.
How's it taste? Never even heard of it.
you've never heard of pho?
i said this in the other thread but
pho = best when hungover
How to make Pho at home - Page 3
| Forum Index > General Forum |
|
youngminii
Australia7514 Posts
you've never heard of pho? i said this in the other thread but pho = best when hungover | ||
|
andrewlt
United States7702 Posts
On June 07 2011 06:36 W2 wrote: anyone know where I can get this pho soup mix near downtown LA? I'm pretty sure ethnic supermarkets in Koreatown and Chinatown would have it. Do you have a Ranch 99 or Shun Fat nearby? | ||
|
broz0rs
United States2294 Posts
+ Show Spoiler + if you use cow bones for the soup, the bone marrow is the most decadent rich topping you can have with your pho. try it and you'll never want to have restaurant pho again. | ||
|
OSM.OneManArmy
United States509 Posts
 Also, if anyone knows how to make those delicious egg rolls served in the restaurants, please make a detailed guide on making them! THANK YOU SO MUCH :D [edit] | ||
|
cdpham
United States41 Posts
Recipe spoilered below: + Show Spoiler + Ingredients For the broth: * 1 pounds Oxtails; cut into 1 1/2 to 2-inch pieces; or 2 beef shanks, or 2 beef bones (preferably beef marrow or knuckle bones * 3-inch piece of ginger, peeled and sliced (optional) * 1 large onion, peeled and halved; or 1 shallot, peeled * 3 tablespoons fish sauce * 3 whole star anise * 5 whole cloves * 2 2-inch cinnamon sticks * 1 teaspoon mushroom powder * 1 teaspoon sugar or rock sugar * 1 tablespoon kosher salt or sea salt If you have time, you can toast cloves and star anise For the garnish: * 1 pound 1/4-inch rice noodles * 2 bunches scallions, sliced thin * 1/2 cup tightly packed fresh cilantro leaves, roughly chopped * 3 large limes, cut into wedges and seeds removed (optional) * Red chile paste or sliced fresh hot chilies (optional) * 3/4 pounds filet mignon, trimmed of fat and sliced very thin * Thai basil (optional) * Finely chopped ginger 1) soak bones or oxtails in water for at least 30 mins to an hour 2) drain 3) Put beef bone/oxtails into a large stockpot and add enough water to cover the bones by 4 inches. Bring to a full boil and then lower the heat to a rapid simmer. Skim the scum that rises to the surface. 4) Cut the ginger into 3 pieces and toss it and the onion halves into the simmering broth, along with 1 tablespoon salt, mushroom powder, sugar and the fish sauce. 5) Put cinnamon sticks, cloves, and star anise in a small cheesecloth and tie the bundle 6) Add the spice bundle to the broth 7) Let the broth simmer, uncovered, skimming occasionally. After 2-3 hours, remove the spice bundle 8) Taste the broth and add more salt or fish sauce as needed. Add small portion at a time to ensure it's not too salty. 9) Just before serving, return the broth to a full boil. Arrange the slices of raw filet and pieces of cooked oxtail meat over the noodles in each bowl. Carefully ladle the boiling broth over all; the raw beef should be submerged in the broth. Sprinkle chopped green onion and cilantro and and tiny bit of chopped ginger. Sprinkle some black pepper. Voila! Your dinner is ready. The fish sauce that I use can be found at vietnamese supermarket and looks like this: ![[image loading]](http://i.imgur.com/nlVlU.jpg) I have to emphasize that the steps involving skimming the "scum" as well as tasting the broth and adding fish sauce/salt are very important. Skimming the scum prevents the broth from getting too dark and nasty. If you follow the recipe straight up it might be a little bland until you add a little more fish sauce & salt, but it's all up to your personal taste. Props to the OP for making this thread... it's definitely making me hungry | ||
|
OSM.OneManArmy
United States509 Posts
On June 07 2011 09:37 cdpham wrote: I've made pho before using my mom's recipe (shamelessly copy and pasted from here - Thanks mom!) This is really for people who are looking for slightly more precise measurements and making the broth without the mix (but some of these ingredients are flexible depending on your taste): Recipe spoilered below: + Show Spoiler + Ingredients For the broth: * 1 pounds Oxtails; cut into 1 1/2 to 2-inch pieces; or 2 beef shanks, or 2 beef bones (preferably beef marrow or knuckle bones * 3-inch piece of ginger, peeled and sliced (optional) * 1 large onion, peeled and halved; or 1 shallot, peeled * 3 tablespoons fish sauce * 3 whole star anise * 5 whole cloves * 2 2-inch cinnamon sticks * 1 teaspoon mushroom powder * 1 teaspoon sugar or rock sugar * 1 tablespoon kosher salt or sea salt If you have time, you can toast cloves and star anise For the garnish: * 1 pound 1/4-inch rice noodles * 2 bunches scallions, sliced thin * 1/2 cup tightly packed fresh cilantro leaves, roughly chopped * 3 large limes, cut into wedges and seeds removed (optional) * Red chile paste or sliced fresh hot chilies (optional) * 3/4 pounds filet mignon, trimmed of fat and sliced very thin * Thai basil (optional) * Finely chopped ginger 1) soak bones or oxtails in water for at least 30 mins to an hour 2) drain 3) Put beef bone/oxtails into a large stockpot and add enough water to cover the bones by 4 inches. Bring to a full boil and then lower the heat to a rapid simmer. Skim the scum that rises to the surface. 4) Cut the ginger into 3 pieces and toss it and the onion halves into the simmering broth, along with 1 tablespoon salt, mushroom powder, sugar and the fish sauce. 5) Put cinnamon sticks, cloves, and star anise in a small cheesecloth and tie the bundle 6) Add the spice bundle to the broth 7) Let the broth simmer, uncovered, skimming occasionally. After 2-3 hours, remove the spice bundle 8) Taste the broth and add more salt or fish sauce as needed. Add small portion at a time to ensure it's not too salty. 9) Just before serving, return the broth to a full boil. Arrange the slices of raw filet and pieces of cooked oxtail meat over the noodles in each bowl. Carefully ladle the boiling broth over all; the raw beef should be submerged in the broth. Sprinkle chopped green onion and cilantro and and tiny bit of chopped ginger. Sprinkle some black pepper. Voila! Your dinner is ready. The fish sauce that I use can be found at vietnamese supermarket and looks like this: I have to emphasize that the steps involving skimming the "scum" as well as tasting the broth and adding fish sauce/salt are very important. Skimming the scum prevents the broth from getting too dark and nasty. If you follow the recipe straight up it might be a little bland until you add a little more fish sauce & salt, but it's all up to your personal taste. Props to the OP for making this thread... it's definitely making me hungry I love you man <3 | ||
|
Darkchylde
United States473 Posts
Hey do you mind if I add your list of meat in the OP? :D I am not very well-versed in the English terminology of all the cow parts so this is precious :D Go ahead, use whatever you need | ||
|
meep
United States1699 Posts
| ||
|
Elasticity
3420 Posts
I havent eaten Pho for like one year  really miss this food | ||
|
michaelthe
United States359 Posts
On June 06 2011 18:28 Quochobao wrote: ![[image loading]](http://www.lovingpho.com/wp-content/uploads/2009/06/quoc-viet-beef-soup-base.jpg) I use Pho mix brought from home, so I cannot vouch for this one, but it seems decent. My sister just moved and gave me all of her food stuffs and this was in there. I totally forgot about it, and just watched the "food porn" in the other thread and then came here and remembered I have this... Does it need to be refrigerated? Mine is just sitting out... Also, a tip for slicing beef: Freeze it for an hour or two to let it firm up. You dont want it to be frozen solid, but to be pretty chilled. Makes slicing a lot easier. | ||
|
zappa372
Chile365 Posts
| ||
|
Xplitcit
United States419 Posts
| ||
|
Quochobao
United States350 Posts
On June 07 2011 12:29 michaelthe wrote: My sister just moved and gave me all of her food stuffs and this was in there. I totally forgot about it, and just watched the "food porn" in the other thread and then came here and remembered I have this... Does it need to be refrigerated? Mine is just sitting out... Also, a tip for slicing beef: Freeze it for an hour or two to let it firm up. You dont want it to be frozen solid, but to be pretty chilled. Makes slicing a lot easier. Lucky you, lolz. Nah, it does not need to be refrigerated. And yes, that is a good tip for most of us who only have mediocre knives. Chilled beef chunk takes a little more force to slice through, but much more precise. You can always sharpen your knife by pressing the blade against the bottom of a ceramic bowl, and then moves the blade .... Well, a video is worth a thousands words. Here is the instruction video: | ||
|
Quochobao
United States350 Posts
From there the players (MC LosirA and MMA) were pretty overwhelmed by the number of choices there. I ran into a starcraft 2 team who convened there for lunch and one of them (Peter) recommended a few places and the players liked the Pho place and so the players ate Pho and some spring rolls and grabbed Jeni's Ice cream (for LosirA and myself), Vitamin Water (for MMA) and Diet Coke (MC). We head back in time for the fanmeeting. Wax got his forehead signed by Moon during the fan meeting o_o; Oh yeah baby! MC Losira and MMA eating Pho at MLG!!!!!!!! | ||
|
Wolf
Korea (South)3290 Posts
| ||
|
Newbistic
China2912 Posts
On June 07 2011 16:30 Quochobao wrote: Lucky you, lolz. Nah, it does not need to be refrigerated. And yes, that is a good tip for most of us who only have mediocre knives. Chilled beef chunk takes a little more force to slice through, but much more precise. You can always sharpen your knife by pressing the blade against the bottom of a ceramic bowl, and then moves the blade .... Well, a video is worth a thousands words. Here is the instruction video: http://www.youtube.com/watch?v=Vi2gzCrS-fE Thanks 1000x for this tip. You must be some kind of messenger from the god of cooking to post this vid. | ||
|
GGitsJack
New Zealand426 Posts
![[image loading]](http://i.imgur.com/XlEFA.jpg) Just thought that might be much easier to prepare. | ||
|
Guilford
Australia290 Posts
| ||
|
Quochobao
United States350 Posts
On June 07 2011 19:10 GGitsJack wrote: Could you use the beef used in "Hot Pots" 火锅 (don't know the English name) since you're looking for thin slices of beef? Just thought that might be much easier to prepare. Technically it's fine, even though if you are a traditionalist (like me), that kind of meat with fat in between is quite rarely used for Pho ^_^ For hot pot though it is godly--I still remember the first time I had sabu sabu... Oh man... | ||
|
infinity21
Canada6683 Posts
| ||
| ||
