1 year ago
cloudydub shows us how he makes a perfect bit of pho. We like your pho style - the only think we would add is to get some bean sprouts in there with cilantro!
1 year ago
Step-by-step directions for how to make the best spoonful of pho-goodness - the Pho-mint method!
materials: 1 spoon, 1 pair of chopsticks, plate of mint (you will have to ask for this), 1 bowl of hot pho, 1 plate of raw meat, 1 plate of white onions, 1 plate of bean sprouts, optional - siracha sauce
preparation: order extra plate of mint and white onions, be sure to ask for your meat raw and on a separate plate, place all extra onions and bean sprouts into your soup
1.) ask for raw meat
2.) place all the raw meat in soup for 1 min -submerge it - don’t over cook it! A quality pho restaurant will serve the pho really hot so the meat should cook really fast
3.) take out all cooked meat and place it in a NEW plate - don’t place it on the bloody raw meat plate
4.) take your spoon and place raw meat on spoon
5.) add a big piece of mint, you may need 2 pieces if your mint is small
6.) go into your bowl and add 2 pieces of white onion onto your spoon
7.) add a few pieces of bean sprout
8.) optional - add a dollop of siracha sauce onto the tip of the spoon (some people don’t like to add siracha into the whole bowl because the siracha will overwhelm the entire pho bowl)
9:) dip your spoon into your hot bowl of pho
Share your method! how do you eat your pho? What is your special pho-losophy on eating pho?
2 years ago
The Phở-low Up from Serious Eats!
It’s too good to be true! My favorite food blog run by the great foodie Alaina Brown, Serious Eats, has JUST posted a special post about making your own phở! DREAM COME TRUE! Chichi and tam, two floggers at Serious Eats, wrote a whole post about their creation of home cooked phở. OMG I’m drooling just reading about the process. These are true phở-natics! Here’s a quote from the post:
“All the components of phở—from the beguiling broth to the doneness of the rice noodles—must be executed with care for the meal to reach sublime heights. Too often at restaurants, the beef flank used to make the broth is sliced thinly and served as a rubbery topping. (Ever notice that every permutation of phở invariably comes with “well-stewed” flank?) And the soup, oily from the beef fat with which it was stewed, becomes too cloying after a few initial sips. These days I make phở broth at home, de-fatting to my heart’s content.”
My favorite part is the discussion about using beef knees caps and oxtail bones. YUMMMMMMMMMMMMMMMMMMMMMY!
Yes Chichi and Tam - you two know what you are talking about! Chichi also gives a list of phở pointers.
