Looking for noodle bowl recipe

poster

Does anyone have a recipe for a good noodle bowl. I dont care if it includes anything egged or not. I realize its a broad term but looking for any suggestions

fishlessman

get a pho recipe, i think most work well if you start with bones and simmer them 24 hours minimum. no canned or boxed stock. been making stock lately on the weekends, put marrow bones and neck bones in a pot with water, bring to a boil and let it boil 20 minutes. strain and into the oven at 450 for an hour or two til it browns up and looks like you cooked it too long. then hard simmer 24 hours or more with an onion, pepper corns, garlic.  chill it and remove the fat, it will thicken up like jello. use that for the pho, a braise, french dip(todays lunch) etc.  getting the bones is getting problematic, the stores wont cut down the big marrow bones for me and i have to dig out a bone saw and hit the tool room. i think this is key, beef broth in the stores taste like soap to me

nolaegghead

fishlessman said:

get a pho recipe, i think most work well if you start with bones and simmer them 24 hours minimum. no canned or boxed stock. been making stock lately on the weekends, put marrow bones and neck bones in a pot with water, bring to a boil and let it boil 20 minutes. strain and into the oven at 450 for an hour or two til it browns up and looks like you cooked it too long. then hard simmer 24 hours or more with an onion, pepper corns, garlic.  chill it and remove the fat, it will thicken up like jello. use that for the pho, a braise, french dip(todays lunch) etc.  getting the bones is getting problematic, the stores wont cut down the big marrow bones for me and i have to dig out a bone saw and hit the tool room. i think this is key, beef broth in the stores taste like soap to me

Fish - I used this recipe the last time, I think there's something to be said about the par-boil step.

https://www.vietworldkitchen.com/blog/2008/10/pho-beef-noodle-soup.html

fishlessman

nolaegghead said:

fishlessman said:

get a pho recipe, i think most work well if you start with bones and simmer them 24 hours minimum. no canned or boxed stock. been making stock lately on the weekends, put marrow bones and neck bones in a pot with water, bring to a boil and let it boil 20 minutes. strain and into the oven at 450 for an hour or two til it browns up and looks like you cooked it too long. then hard simmer 24 hours or more with an onion, pepper corns, garlic.  chill it and remove the fat, it will thicken up like jello. use that for the pho, a braise, french dip(todays lunch) etc.  getting the bones is getting problematic, the stores wont cut down the big marrow bones for me and i have to dig out a bone saw and hit the tool room. i think this is key, beef broth in the stores taste like soap to me

Fish - I used this recipe the last time, I think there's something to be said about the par-boil step.

https://www.vietworldkitchen.com/blog/2008/10/pho-beef-noodle-soup.html

the recipe i followed says the boil step removes the funk   looking at yours, it has a short boil, that must keep it clearer looking. mine turns out strongly flavored, dark, almost a no flour type gravy with the long high simmer. the marrow bones start breaking apart. have only done pho the one time, need to do it again with the bone broth, its so vastly better than the store bought boxes. heres the steps i have been following, from here you can change into lots of different things. did a pork braise last week with some with red wine (a smokey  pinotage) a little balsamic, brown sugar, fish sauce, and orange peel, probably  the best dishes ive done this year

Richard Fl

here are some ideas:
http://www.bbq-brethren.com/forum/showthread.php?t=146548http://www.bbq-brethren.com/forum/showthread.php?t=146548


Soup, Stock, Pork, Pho Noodles

INGREDIENTS:
2 Slabs Pork ribs, brisket side only, less the tender meat at end.  save that for stir fry.
6 Bones Pork butts, meat removed.
2-3 Tbs Favorite pork rub

PROCEDURE:

1. Took a deep stock pot and placed the brisket portion of ribs and covered with water, brought to a boil and then simmered for 2 hours. Added seasoning.

2. Removed the bones and meat and let cool. Removed the meat to use as pulled pork or in a soup or stir fry.

3. Returned the bones to the pot, added 8 bones from pork butts that I get from my butcher. He saves them after removing the meat for sausage. Cover with more water and simmer for 3-4 hours.

4. After the pot has cooled, remove bones and strain. Place in cool place overnight to remove the fat.

5. This makes a very gelatinous stock that can be thinned with chicken stock if necessary..

6. This freezes very well.

Yield: 8-10 Cups

Recipe Type: Soup

Source
Source: BGE Forum, Richard Fl, 2012/10/25*
Web Page: http://www.bbq-brethren.com/forum/showthread.php?t=146548http://www.bbq-brethren.com/forum/showthread.php?t=146548

Author Notes
http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=1332697&catid=1

http://www.vietworldkitchen.com/blog/2008/10/pho-beef-noodle-soup.html