Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

PHO

Options
13»

Comments

  • nolaegghead
    nolaegghead Posts: 42,102
    Options
    cold water
    ______________________________________________
    I love lamp..
    · Share on FacebookShare on Twitter
  • nolaegghead
    nolaegghead Posts: 42,102
    Options
    scum from the parboil
    ______________________________________________
    I love lamp..
    · Share on FacebookShare on Twitter
  • nolaegghead
    nolaegghead Posts: 42,102
    Options
    rinsed, parboiled bones 15.8 lbs ready to make broth
    ______________________________________________
    I love lamp..
    · Share on FacebookShare on Twitter
  • nolaegghead
    nolaegghead Posts: 42,102
    Options
    2.5 hours in....
    ______________________________________________
    I love lamp..
    · Share on FacebookShare on Twitter
  • nolaegghead
    nolaegghead Posts: 42,102
    Options
    ...20 qt pot, I think.

    froze some eye of round
    ______________________________________________
    I love lamp..
    · Share on FacebookShare on Twitter
  • gdenby
    gdenby Posts: 6,239
    Options
    There are a number of places that serve pho where I live, as well as Thai soups like tom yum. Not all are created equal. One of the best places is in its 2nd incarnation, and it took them about 6 months to get up to speed. So its not something that just happens.

    Making stock is not all that easy. In a traditional stock pot, 4 hours is about the minimum, and then its a good idea to simmer away at least half the liquid to concentrate the flavor.

    As the late Mr. Bourdain noted, one reason he liked eating at Oriental food stalls was because each stall made only 1 thing, and the person had gained the experience it took to do it right.
    · Share on FacebookShare on Twitter
  • nolaegghead
    nolaegghead Posts: 42,102
    Options

    ______________________________________________
    I love lamp..
    · Share on FacebookShare on Twitter
  • nolaegghead
    nolaegghead Posts: 42,102
    Options
    Yielded over 3 gallons.  A lot of work.  Froze most of it.  Broth came out clear, but I busted a couple spice bags and had to filter through cheese cloth.

    Taste is great.  At the end is when you adjust salt, sugar spice umami, etc.

    I augmented it with a few oz of gelatin and a little MSG.  

    Will be eating tonight.  Should get about 13 quart servings out of it.
    ______________________________________________
    I love lamp..
    · Share on FacebookShare on Twitter
  • nolaegghead
    nolaegghead Posts: 42,102
    Options
    Trick to clear broth is to par boil and then never boil it (other than a very low simmer...few bubbles percolating up) for 3 or 4 hours.  

    The longer you cook, the darker it gets.

    According to the book, the bones give it all up after about 3 hours.  You will continue to get more and more gelatin with more time, but with a cost.
    ______________________________________________
    I love lamp..
    · Share on FacebookShare on Twitter
  • nolaegghead
    nolaegghead Posts: 42,102
    Options
    I had almost zero scum after the par boil step.
    ______________________________________________
    I love lamp..
    · Share on FacebookShare on Twitter
  • DoubleEgger
    DoubleEgger Posts: 17,189
    Options
    Shizzle 
    · Share on FacebookShare on Twitter
  • SSQUAL612
    SSQUAL612 Posts: 1,186
    Options
    HeavyG said:
    WeberWho said:
    HeavyG said:
    Very nice!
    That's something I've always wanted to try making myself but:
    1. Too lazy.
    2. Good pho place literally right around the corner.
    Thanks! I agree with Nola. I can see making a bunch for later. 

    @nolaegghead Which brings up a good point. What do you do for freezing?
    Fair point but I've seen pix of Nola's setup/shop and I think might have more freezer space than I have living space. :)
    I rarely have enough room in the freezer as it is - certainly wouldn't be able to store gallons of "pho juice".
    It’s Broth...Pho Juice might get you on the Buffalo’s list. 
    Tyler, TX   XL BGE 2016, KJ Classic 2019,  MES, 18.5 WSM,  Akorn Jr,  36"&17" Black Stone, Adj Rig, Woo, Grill Grates, SS Smokeware Cap, KAB,  FB 300, Thermapen 
    · Share on FacebookShare on Twitter
  • fishlessman
    fishlessman Posts: 32,776
    Options
    nolaegghead said:
    ...20 qt pot, I think.

    froze some eye of round
    up til a few years ago i never seen eye round presliced and cryo'd. ;)  alot less work.  if you have extras try a bulgogi marinade and hit it in a wok, i snack on it all week when i do the marinade. you have better knife skills than me, looks perfect
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
    · Share on FacebookShare on Twitter

Categories