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PHO
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If you are still looking for good spicy fried chicken go here https://www.revivalrestaurants.com/
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I've still not tried Pho. Been high on my list but just haven't done it yet. Need to get on that before it's hot outside again. A which point soups just lose their luster.
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@WeberWho . that looks great, and hats off for all the effort. You ought to start more threads - this was an interesting read.Phoenix -
gdenby said:Looks like a great 1st try. Didn't know there were packs of spices just for it. Care to post an ingredients list?I haven't tried pho, but have been working on broth for some years.
I definitely recommend trying to find a place that serves a good bowl of Pho. Especially with you working on and knowing what goes into a good broth. The broth is what really shines in Pho. I bet you'd enjoy it.
Here's the pack of Pho spices we picked up. (It also comes with the bag) I don't think it was much more than a $1.50
Here's the run down of ingredients:
BROTH5 to 6 pounds of beef knuckles or leg bones6 quarts cold water2 medium onions, quartered4-inch piece of fresh ginger, halved lengthwiseThis is what came in the bag. (*)* 2 cinnamon sticks* 1 tablespoon coriander seeds* 1 tablespoon fennel seeds* 6 star anise* 6 whole cloves* 1 black cardamom pod1 1/2 tablespoons salt1/4 cup fish sauce1-inch piece yellow rock sugarASSEMBLY1 pound small (1/8-inch wide) dried or fresh “banh pho” noodles1/2 pound raw eye of round, sirloin or tri-tip steak, thinly sliced across the grain 1/4 cup thinly sliced onions1/4 cup chopped cilantro leavesFOR THE TABLESprigs of fresh mint and/or Asian/Thai basilBean sproutsThinly sliced red chiliesLime wedgesFish sauceHoisin sauce"The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan
Minnesota -
bgebrent said:Love pho. Great effort brother."The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan
Minnesota -
Herky said:If you are still looking for good spicy fried chicken go here https://www.revivalrestaurants.com/"The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan
Minnesota -
Thatgrimguy said:I've still not tried Pho. Been high on my list but just haven't done it yet. Need to get on that before it's hot outside again. A which point soups just lose their luster."The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan
Minnesota -
Culantro ( https://en.wikipedia.org/wiki/Eryngium_foetidum ) is one ingredient, if you can find it, many Pho reviewers judge right after the broth quality.Also, basil is big down here, usually Thai or Lemon.The noodles are commonly sold as "Rice Sticks". They are made from rice. If they have them fresh, they are better. Always cook the noodles separately in boiling water for the recommended time (around 60 seconds if fresh). Don't cook in the broth!
______________________________________________I love lamp.. -
Also, other than the salt, it's a bone broth, which is a current health fad, and very healthy. Low carb if you don't eat the noodles.It's one dish I could eat every day, in any weather.______________________________________________I love lamp..
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Pho hack: If you don't have bones without a lot of knuckles or tendons, you can augment your broth with some unflavored gelatin. Adds a richness that should be in the broth.Any Pho broth at refrigerator temperature should have enough gelatin in it to thicken up like jello.______________________________________________I love lamp..
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blasting said:
@WeberWho . that looks great, and hats off for all the effort. You ought to start more threads - this was an interesting read.
You'd think I'm an extrovert after reading all that gibberish. I'm surprised that anyone reads it all the way through. It's packed full of grammar and punctuation errors.
I try to keep anything cooked in the offset limited to the What Are You Doing Now thread. Plus most of my cooks just aren't interesting enough for their own thread. Every once in awhile I'll toss something up on the main forum if I think it might interest someone."The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan
Minnesota -
I've never had pho, but it looks and sounds delicious! Kenji has a pressure cooker version of pho ga that takes only an hour including pressurizing time. Gonna have to give it a shot.
https://www.seriouseats.com/recipes/2015/01/30-minute-pressure-cooker-pho-ga-recipe.html
Also discovered a Vietnamese restaurant here in town. Good reviews for their pho, spring rolls and banh mi sandwiches. Only 3 miles away so I'll have to try that too!
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
Carolina Q said:I've never had pho, but it looks and sounds delicious! Kenji has a pressure cooker version of pho ga that takes only an hour including pressurizing time. Gonna have to give it a shot.
https://www.seriouseats.com/recipes/2015/01/30-minute-pressure-cooker-pho-ga-recipe.html
Also discovered a Vietnamese restaurant here in town. Good reviews for their pho, spring rolls and banh mi sandwiches. Only 3 miles away so I'll have to try that too!
"The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan
Minnesota -
Cooking it now in fact. We'll see how it goes. Then, I'll go to the restaurant and see what it's supposed to taste like.
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
Carolina Q said:Cooking it now in fact. We'll see how it goes. Then, I'll go to the restaurant and see what it's supposed to taste like."The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan
Minnesota -
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WeberWho said:
The Oriental Market is less than 10 minutes away and full of all kinds of different variety of food/spices. It's a mind trip! I have no excuse not to go and indulge myself into another culture for a few minutes. Really kind of fun to do._____________"I mean, I don't just kill guys, I'm notorious for doing in houseplants." - Maggie, Northern Exposure
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WeberWho said:gdenby said:Looks like a great 1st try. Didn't know there were packs of spices just for it. Care to post an ingredients list?I haven't tried pho, but have been working on broth for some years.
I definitely recommend trying to find a place that serves a good bowl of Pho. Especially with you working on and knowing what goes into a good broth. The broth is what really shines in Pho. I bet you'd enjoy it.
Here's the pack of Pho spices we picked up. (It also comes with the bag) I don't think it was much more than a $1.50
Here's the run down of ingredients:
BROTH5 to 6 pounds of beef knuckles or leg bones6 quarts cold water2 medium onions, quartered4-inch piece of fresh ginger, halved lengthwiseThis is what came in the bag. (*)* 2 cinnamon sticks* 1 tablespoon coriander seeds* 1 tablespoon fennel seeds* 6 star anise* 6 whole cloves* 1 black cardamom pod1 1/2 tablespoons salt1/4 cup fish sauce1-inch piece yellow rock sugarASSEMBLY1 pound small (1/8-inch wide) dried or fresh “banh pho” noodles1/2 pound raw eye of round, sirloin or tri-tip steak, thinly sliced across the grain 1/4 cup thinly sliced onions1/4 cup chopped cilantro leavesFOR THE TABLESprigs of fresh mint and/or Asian/Thai basilBean sproutsThinly sliced red chiliesLime wedgesFish sauceHoisin sauceThanks for the listing. I've got everything on hand, except maybe the black cardamon. Have some green for sure. There's been a Vietnamese market in town for maybe 15 years now, and I've been dabbling in various "exotic" dishes. Sometime things actually turn out pretty good. Strangely, I don't think I've ever seen pre-made pho packetsA few year ago, an Indian place opened, with a huge array of whole spices at amazingly low prices. So my cabinets are stuffed. -
Upstate SC
Large BGE, Blackstone, Weber genesis , Weber charcoal classic -
Botch said:WeberWho said:
The Oriental Market is less than 10 minutes away and full of all kinds of different variety of food/spices. It's a mind trip! I have no excuse not to go and indulge myself into another culture for a few minutes. Really kind of fun to do.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
When you're making the broth, adding the spice near the end of he cooking will result in brighter flavor. The hours of simmering of the bones will cause many of the aromatics to evaporate out of the broth.Some professional pho cooks make a spice concentrate and add to the broth before serving.______________________________________________I love lamp..
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CPARKTX said:Very impressive!"The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan
Minnesota -
Botch said:WeberWho said:
The Oriental Market is less than 10 minutes away and full of all kinds of different variety of food/spices. It's a mind trip! I have no excuse not to go and indulge myself into another culture for a few minutes. Really kind of fun to do.
I had the same experience with running behind. I had 45 minutes to get what I needed for the recipe before I had to get to an appointment. I wasn't even close to finishing my list in that 45 minutes. So much to look at and understand. After my appointment I ran to the other market and started all over. I didn't even scratch the surface with the hour plus when in there."The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan
Minnesota -
here we go...______________________________________________I love lamp..
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nolaegghead said:here we go..."The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan
Minnesota -
WeberWho said:Carolina Q said:Cooking it now in fact. We'll see how it goes. Then, I'll go to the restaurant and see what it's supposed to taste like.
Hmmm, now that I think about it, the last time I cooked something this disappointing, it was another Kenji recipe.I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
Carolina Q said:WeberWho said:Carolina Q said:Cooking it now in fact. We'll see how it goes. Then, I'll go to the restaurant and see what it's supposed to taste like.
Hmmm, now that I think about it, the last time I cooked something this disappointing, it was another Kenji recipe.
Now you have me curious. Please let us know if you try it at the restaurant. I'd be interested in your thoughts."The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan
Minnesota -
Too many people have raved about pho for me to give up on it. If it was supposed to taste like mine, no one would have been so complimentary! I'll try the local Nam restaurant soon.
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
Pho is awesome, but I doubt I would do it myself. There’s a local Vietnamese joint that kills it. You guys that rock it have serious skills.Jacksonville FL
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