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pho stew

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

  • gdenby
    gdenby Posts: 6,239
    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.
  • SmokingPiney
    SmokingPiney Posts: 2,282
    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 
  • fishlessman
    fishlessman Posts: 32,671
    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.
    i think some of my problem was sampling the broth too much ahead of time, never cooked beef broth with star anise, cinnamon, ginger, fish sauce etc. i would have been just as happy just drinking the broth
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
  • Hans61
    Hans61 Posts: 3,901
    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
  • RRP
    RRP Posts: 25,880
    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.
    i think some of my problem was sampling the broth too much ahead of time, never cooked beef broth with star anise, cinnamon, ginger, fish sauce etc. i would have been just as happy just drinking the broth
    Maybe, just maybe...but you have often commented on my various forms of soup that I love and can't do without! For some reason which only you can explain you don't seem to like soups in general. I OTOH only grew up eating chili soup, but after adulthood and making my own soups then I'm a soup nut and regularly enjoy them for my lunches! 
    Re-gasketing America one yard at a time.
  • nolaegghead
    nolaegghead Posts: 42,102
    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..
  • KiterTodd
    KiterTodd Posts: 2,466
    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
  • Stormbringer
    Stormbringer Posts: 2,008
    edited April 2017
    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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    | My food blog ... BGE and other stuff ... http://www.thecooksdigest.co.uk
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  • fishlessman
    fishlessman Posts: 32,671
    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.



    except for the added sugar and using boxed broth, thats pretty much the same recipe i used.  i added some shrooms and subbed thin sliced jalapenos as well. will do it from scratch next time. 
    fukahwee maine

    you can lead a fish to water but you can not make him drink it