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Vietnamese Pho (How to)

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Anaxilus:
http://www.foodnetwork.com/shows/diners-drive-ins-and-dives/videos/dv1700/all-san-diego-all-the-time.0210760.html

Questhate:
#1 hangover cure right there.

Marvey:
Good for reference. Honestly, I've never thought of throwing so much meat into the pot. Just moved into the house. Going to try it this weekend.

Out Of Your Head:
Man, I have never been to OB Noodle House. I am going to have to go check it out. That is a LOT of meat to use every day!


I was always told you had to boil the bones first and then dump that water before cooking the real broth. This is supposed to keep the broth clear. I can't believe they just throw all that in there and the broth comes out clear.
Let us know how it turns out Marv. Are you starting with 15 gallons of water? :-DD

Deep Funk:
I worked in a Vietnamese restaurant in Amsterdam. Their Pho, pronounce "pheu" apparently was prepared on a daily basis with big pieces of meat in a huge pot on a big stove. The owners and managers loved a good Pho.

A good Pho is an event in itself. Easy to flavour, easy to share, easy to combine with other dishes and a great soup on its own.

Thinking about Pho makes me miss Vietnamese cuisine though. Next week, Pho!

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