Post # 1
I know we have a few Vietnamese girls among us.
Fiance and I LOVE Pho and have been talking about trying our hand at making some for a while. We’ll we’re finally going to this weekend! Yay!
Anyway, I found this recipe from HERE
Looks pretty good to me.
What do you think? What would you change or add?
Post # 3
- Wedding: July 2010 - Anela Garden Chapel & Japanese Cultural Center, Honolulu
i am not vietnamese, but i’ve tried making pho a couple of times..the hardest part for me is finding thin enough beef! but i guess if you cut it yourself like your link says it wouldn’t be too bad. I suggest using fresh noodles if you can find them…they are 100 billion times better, i promise! and I’ve always just used the pre-made soup paste or boullion for my stock, since making it from scratch seemed kind of difficult!
and make sure you have a big enough bowl to put it all in once your finished! we didn’t have pho-sized bowls so we ate out of pots. lol. >.>”
Post # 4
Hehe. We have big big bowls 😀
I’m definitely going to do the homemade stock. I grew up on homemade stock so it shouldn’t be a big deal. The issue will be if I can find the right bones at American supermarkets. If not I might just have to hit the one local Asian supermarket and make do with whatever bones they have.
I have some oxtail at home but I know all oxtail won’t cut it. It’s not the right flavor.
Post # 5
Honestly, we don’t even use oxtail bones in our pho at all. We use to own a restaurant and one of the things we had on the menu was beef, so we would use the trimmings that would normally get discarded for our pho at home. The recipe is definitely the real deal. But every family does it differently. One of the things that some recipes do is that they char the outside of the onion. We don’t ever do that. But definitely put the spices in a cheesecloth. It helps so much when you have to take all of it out from the pot before using the broth for your bowl of pho. Man I am hungry just thinking about it. Thankfully my mom is making a huge pot for tomorrow lunch. To make the broth in our family is a 2 day ordeal. But it is oh so good no matter how much time is used. Too bad I will never get it just like my mom.
Here are some more links for really good pho recipes:
http://gastronomyblog.com/2008/09/15/ph%E1%BB%9F-chay-vegetarian-ph%E1%BB%9F/ (vegeterian version)
Post # 6
I forgot something else. An alternative to the cheesecloth for the spices is just a plain old paper coffee filter. A couple layers worth, not to thick and not to thin, so that the spice flavor can come out.
Post # 7
I’ll be honest, I just eat the pho my mom and my sister makes. Here’s my sister’s recipe, in case you ever feel like trying another recipe:
9 cups water
3-4 lbs beef bones (I use beef shanks – no neck bones – they make broth muddy)
3 small onions, peeled
3-inch chunk ginger, peeled
handful of baby carrots (optional)
3 cinnamon sticks
1 tablespoon whole cloves
6 star anise
1 inch chunk yellow ro…ck sugar (optional)
1 tsp salt
1/4 cup fish sauce
sliced beef (i just buy the sirloin tip steaks – easy to slice)
chopped green onions
Boil water, add beef bones. Return to boil. Boil over high heat for 10 minutes, skimming scum. Add whole onions, ginger, carrots, cinnamon sticks, cloves, and star anise (I put the cloves and star anise in one of those round wine mulling balls). Lower heat and simmer for 1.5 hours. Remove bones. Add salt and fish sauce.
Instead of doing that fancy soaking of noodles and dunking them in boiling water, I just cook the whole package of noodles in boiling water for 5 minutes.
Post # 8
P.S. Sorry, I think my sister’s recipe is the same one Gerbera linked to! She might have cut out some extra steps though. 🙂
Oh, and my family uses these tea balls to put the spices in:
Post # 9
I love pho!! vttp926 is right–you really can just use coffee filters for the spices–same idea. I usually char the outside of my ginger and onion before adding them to the pot. I always use oxtail because Fiance loves to eat the little bit of meat off of them. The recipe you have is good and the recipes vttp suggested are good too. Mmmm now I’m craving pho!
@vttp926: Thanks for posting the vegetarian version! I have a roomie who is vegetarian and I always feel bad that she can’t have any pho when I make it. I agree with you…no matter how good my pho is…it just can’t compare to my mom’s!
Post # 10
No problem on the vegetarian version. The 2 sites I posted last are a few of my favorite Vietnamese cooking blogs.
I had my fill of pho today. Probably won’t be a couple more weeks or months before we have it again. Funny enough, my family tends to eat more pho in the summer then the winter. Go figure, eating hot things during the hot weather.
Post # 11
haha my family eats more pho in the summer too. weird.
I’ll have to check out those viet cooking blogs you posted….there’s a few things I want to learn to make that my mom doesn’t make and so I’m hoping the recipes are on those sites!
Post # 12
If you can’t find the recipes, message me and I will do my best because I definitely have more food blogs in my arsenal that may have it.
Post # 13
If you have a Korean or Japanese market nearby they typically have thinly sliced beef packaged and ready to go, too.
Post # 14
WOW! Thanks ladies!
Fiance and I are itching to try and make this again! Last time we had issues finding cardamom pods and used ground instead. So this time we’ll search a little harder for it. We have a cheese cloth so it’s no issue to use it.
Now that I have a food slicer we can slice the beef way thinner! Last time we did it by hand and it was not thin enough we had to reboil it to cook it which totally made the broth murky.
And I think we are going to double the amount of spices as well. It just was not robust enough for us. And oh buy the noodles that are even one size thinner.
Post # 15
MMMMM Pho is in my top 5 things to eat. I had it for lunch yesterday! I may have it again today.
Post # 16
And oh my mom is convinced that eating/drinking hot things in summer actually cools you down more than drinking cold things. Hahah