recipe Pho
- Thread starter Holly2015
- Start date
Oh no SL!!!!
salsalady
eXtreme Business
I followed the recipe mostly. Roasted the bones. And that is where it started going down. Hubby came into the kitchen and asked what stinks. He said it smelled like plastic on a burner.
I used Carne asada meat. I didn't want just boiled meat so I browned the pieces on one side and cut into straps.
All the kids in the pool for 4 or 5 hours.
After simmering the broth was really mucky looking. I did a broth clarifying with egg white and cheese cloth. That trick really worked! Never done that before so that was pretty cool.
Soaked and then cooked rice noodles and assembled the bowls.
Honey took about 3 bites and bailed on it. I ate about half a bowl and gave up. It just did not make it.
We ended up with grilled cheeses for dinner.
I used Carne asada meat. I didn't want just boiled meat so I browned the pieces on one side and cut into straps.
All the kids in the pool for 4 or 5 hours.
After simmering the broth was really mucky looking. I did a broth clarifying with egg white and cheese cloth. That trick really worked! Never done that before so that was pretty cool.
Soaked and then cooked rice noodles and assembled the bowls.
Honey took about 3 bites and bailed on it. I ate about half a bowl and gave up. It just did not make it.
We ended up with grilled cheeses for dinner.
Oh phởởởởởởởở.......................ck.
salsalady
eXtreme Business
Oh phởởởởởởởở.......................ck!!
My chicken recipe is full proof if you follow it. I have a book dedicated to Pho 
Broth seems pretty dark....would need the step by step
Broth seems pretty dark....would need the step by step
salsalady
eXtreme Business
Roasted bones and onion in the stock, also some beef base and a couple splashes of tamari, hoisin...all contributed to the dark.My chicken recipe is full proof if you follow it. I have a book dedicated to Pho
I'm no expert but the hoisin is a condiment on the side.
salsalady
eXtreme Business
The hoisin was listed with the cooking ingredients, not the garnish ingredients.
oh, well... I might try Joyners' chicken pho recipe next. Weather has been freaking cold, with highs of 5F and negatives every night. Kinda hard to get motivated to venture out of the house to the store. But eventually, I will need a re-wine...
Which recipe? NEVER seen it in the broth ever.
I think SL was following the recipe from the original poster. Way different from recipes posted further down the thread
I see it now. Thanks. They spelled it wrong and I was using page search.
@salsalady did you cook the asada in any type of fat in that pan? Just trying to figure out what happened to your broth.
you need all the spices in the spice packet for the full experience. Also pressure cooker for 4 hours, or regular pot for 12-18 hours.
I'm going to post pictures step by step the next time I make it.
Not knocking the original recipe but ive never seen a recipe with garlic in it.
you need all the spices in the spice packet for the full experience. Also pressure cooker for 4 hours, or regular pot for 12-18 hours.
I'm going to post pictures step by step the next time I make it.
Not knocking the original recipe but ive never seen a recipe with garlic in it.
salsalady
eXtreme Business
I mostly followed the OP. I did fry the asada cut beef with a bit of oil on one side to get a little browning on the meat so it wasn't like boiled grey beef.
I did not have the spice packet and have not seen that at my accessible in the middle of nowhere grocery store .
I think the biggest off set was using the roasted bones. They did not smell good while roasting. I think that was the flavor that killed the dish.
@salsalady if you ever venture to give it another go, send me a note. I'll send you a spice packet on my dime. I have not heard of roasting the bones before. People sometimes boil them for 5 mins to get the scum off. Rinse them and put them back in the broth to boil. It helps clarify the broth.
Here are my beef leg bones just so I could include a picture
Here are my beef leg bones just so I could include a picture
@FGpepperguy - our resident Phở-fessional!
salsalady
eXtreme Business
@FGpepperguy , thank you for the offer. I will reciprocate if you are willing...
@salsalady PM me your address and I'll send over a pack. Reciprocation not needed 
I have a Phở-king problem.....
This was another batch I made yesterday. Decided to take step-by-step photos.
Broil onion and ginger.
Toast spices. Move constantly, low/medium heat. Very careful not to burn!!! 3-5 minutes max.
Bones, ginger, onion, spice packet, and palm sugar in pressure cooker, filled with water to 12 cup mark.
4 hours under pressure. Or 12-18 hours on stove. Do not skimp on this!!
12 cups of broth strained. To be extra fancy, run it through a cheese-cloth (I didn't). The broth is darker than you'd most likely get at a restaurant because the spice bag is left in for a long period of time. Or they use less spices to save $$$ haha!
Cut garnish (cilantro, lime, white onion, green onion, jalapeno)
Rice noodles
1st soak in boiling water for 5 mins (poured from kettle)
A cut of round. $3, managers special
Cut it against the grain as thin as you can.
Noodles strained after the 2nd soak of boiling water for 5 minutes.
Add your fish sauce and vinegar. I used 1/2 cup of fish sauce for 12 cups of broth. I used 1/4 cup of vinegar. I probably would have increased the fish sauce to 3/4 cup and backed off the vinegar to 1/8 cup. I would have added sugar, but the hoisin sauce is very sweet (condiment at the end)
Get all the equipment ready.
Mung bean sprouts.. can't forget these. Drain them on a paper towel. Extra can be stored in a food container lined with a paper towel for a few days.
About ready.
Garnish over the noodles.
Ladle boiling broth over, and top with bean sprouts. Enjoy!
This was another batch I made yesterday. Decided to take step-by-step photos.
Broil onion and ginger.
Toast spices. Move constantly, low/medium heat. Very careful not to burn!!! 3-5 minutes max.
Bones, ginger, onion, spice packet, and palm sugar in pressure cooker, filled with water to 12 cup mark.
4 hours under pressure. Or 12-18 hours on stove. Do not skimp on this!!
12 cups of broth strained. To be extra fancy, run it through a cheese-cloth (I didn't). The broth is darker than you'd most likely get at a restaurant because the spice bag is left in for a long period of time. Or they use less spices to save $$$ haha!
Cut garnish (cilantro, lime, white onion, green onion, jalapeno)
Rice noodles
1st soak in boiling water for 5 mins (poured from kettle)
A cut of round. $3, managers special
Cut it against the grain as thin as you can.
Noodles strained after the 2nd soak of boiling water for 5 minutes.
Add your fish sauce and vinegar. I used 1/2 cup of fish sauce for 12 cups of broth. I used 1/4 cup of vinegar. I probably would have increased the fish sauce to 3/4 cup and backed off the vinegar to 1/8 cup. I would have added sugar, but the hoisin sauce is very sweet (condiment at the end)
Get all the equipment ready.
Mung bean sprouts.. can't forget these. Drain them on a paper towel. Extra can be stored in a food container lined with a paper towel for a few days.
About ready.
Garnish over the noodles.
Ladle boiling broth over, and top with bean sprouts. Enjoy!
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