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pho stew
fishlessman
Posts: 32,671
never figured the soup thing out, it always turns into stew. heres what to do with that idiotic tri tip cut up steaks
fukahwee maine
you can lead a fish to water but you can not make him drink it
Comments
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Looks fine, but yeah, maybe needs at least another 1/2 cup of broth to be called soup. Most of the places I've had either pho or ramen have enough liquid that everything is submerged except maybe a soft boiled egg, and the garnishes.
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I would belly up for a bowl of that in a second.
Looks delicious.South Jersey Pine Barrens. XL BGE , Assassin 24, Weber Kettle, CharBroil gasser, AMNPS -
gdenby said:Looks fine, but yeah, maybe needs at least another 1/2 cup of broth to be called soup. Most of the places I've had either pho or ramen have enough liquid that everything is submerged except maybe a soft boiled egg, and the garnishes.
fukahwee maineyou can lead a fish to water but you can not make him drink it -
I like pho - did you have noodles in it?“There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
Coach Finstock Teen Wolf -
fishlessman said:gdenby said:Looks fine, but yeah, maybe needs at least another 1/2 cup of broth to be called soup. Most of the places I've had either pho or ramen have enough liquid that everything is submerged except maybe a soft boiled egg, and the garnishes.Re-gasketing America one yard at a time.
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You're on the right track. I live in one of the largest Vietnamese communities in the country. And I'm a pho phanatic.
Made 9 qts a few weeks back.
Friend of mine owns Pho Tau Bay in NOLA.
Anyway, everyone's pho recipe is a secret, so it seems, but this is pretty much the basics. http://www.vietworldkitchen.com/blog/2008/10/pho-beef-noodle-soup.html Spices...sometimes less is more...this is where you can make it your own.
To make a really rich pho, add plenty of joints with cartilage. A "mi chang" cheat is to add some unflavored gelatin. If it doesn't turn into a block of jelly when you refrigerate it, it needs more gelatin.
It's a hell of a lot of work to make from scratch, but worth it if you're feeding a bunch of people.
______________________________________________I love lamp.. -
I love Pho.
Thanks for the details and recipe @nolaegghead
Someday I'll man up to make a pot, as it is, it's just too easy to run out and get a bowl. Around me there is one in every old strip mall... soon as the rent goes down they put in a latin markets and beef noodle soup joints. No complaints here!
LBGE/Maryland -
That's some lovely looking pho bo, nice!
I'm also a big fan of Vietnamese food and love some good pho. I use the recipe below for pho ga, it's not that much effort and makes enough for breakfast throughout the week. Damn healthy too, was a major factor in shedding 19kg over three months.
https://www.thecooksdigest.com/2016/05/14/pho-ga-vietnamese-chicken-noodle-soup/
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| Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
| My food blog ... BGE and other stuff ... http://www.thecooksdigest.co.uk
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nolaegghead said:You're on the right track. I live in one of the largest Vietnamese communities in the country. And I'm a pho phanatic.
Made 9 qts a few weeks back.
Friend of mine owns Pho Tau Bay in NOLA.
Anyway, everyone's pho recipe is a secret, so it seems, but this is pretty much the basics. http://www.vietworldkitchen.com/blog/2008/10/pho-beef-noodle-soup.html Spices...sometimes less is more...this is where you can make it your own.
To make a really rich pho, add plenty of joints with cartilage. A "mi chang" cheat is to add some unflavored gelatin. If it doesn't turn into a block of jelly when you refrigerate it, it needs more gelatin.
It's a hell of a lot of work to make from scratch, but worth it if you're feeding a bunch of people.
fukahwee maineyou can lead a fish to water but you can not make him drink it
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