CHANGSTAR: Audiophile Headphone Reviews and Early 90s Style BBS
Non-Audio Stuff => Food and Drink => Topic started by: Anaxilus on June 17, 2014, 06:13:04 PM
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http://www.foodnetwork.com/shows/diners-drive-ins-and-dives/videos/dv1700/all-san-diego-all-the-time.0210760.html
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#1 hangover cure right there.
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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.
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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
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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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LOL, I only have a 8-9 gallon. I've made pho plenty of times before, but not with that much meat. It's the use of that massive amount of meat which intrigues me. As far as the bones, many methods, and I found from asking and observing various Vietnamese that there tends to be familial reciples.
One method involves baking or broiling the bones. Another method simply relies on multiple uses of a fine strainer. Yet other prefer a slightly "dirtier" broth. Every method has own unique take on it.
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The pho at my old employer was prepared continuously. Meat and bone were warmed up in the huge pot day and night.
The flavour was enough to silence me completely. The meat that came with the pho variants was exquisite.
A good bouillon as certain soups are called, needs time.
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http://jetcitygastrophysics.com/2012/05/03/modernist-cuisine-at-home-oxtail-pho-broth/
a much faster version that is really good too - but can't seem to watch the clip over here though. just wanted to share this one!
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I couldnot watch anax video, it seems to be deleted or the usual unavailable outside US.Pho is considered as standard breakfast in Vietnam. There are actually several types of pho, you have the standard "pho tai" which is pho with raw meat (nothing like munch photo through, that looks like he used a steak to me) and "pho chin" which is pho with well cooked meat (not just meat that was boiled longer but pre-cook meat) and then you have "pho tai lan" which is pho with stir fried meat (this one is more oily but it is my personal fav) and "pho tai nam" with raw meat and well cooked beef flank as well as "pho tai gau" again raw with fat brisket.
Those are the standard types of pho in the North.
I would recommend anyone to add this to your pho. It is deep fried bread stick or "Quay" in Vietnamese.Again Northern style but they are great additions.
(http://1.bp.blogspot.com/-aiF4DlHz8Ic/ULO2w5-y9rI/AAAAAAAABOE/sQp1GDl42YQ/s1600/SAM_1335.JPG)
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OOOooooOOO Chinese fried crueller. The best I've ever had was in Guangzhou with some fish porridge. YUM
It looks super easy to make but it requires the right mixer of flour and baking soda.
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We've got a fairly large contingency of Vietnamese here in Houston (2nd largest after LA I'm told), and I've gotten in the habit of having pho for weekend breakfast. A good quality selection of delivery and/or take-out pho can be had, since I don't much want to tackle boiling down bones, etc., these days.
And when I'm prepping the pho I'll add extra basil and lime, complement the alloted Red Rooster sauce with couple of tblsps. of Habenaro salsa (because I can ;) ), and then the kicker right now is I've been adding diced baked lobster tail (4-5 oz. variety) to the mix because they're just so reasonably priced lately.
I venture to say that my weekend breakfast may well be unique to the city at this point. Makes my eyes roll...
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Video still works. I had to refresh the tab though. I've eaten there since and it's decent. Kind of modern hipster vibe. At least you get the general idea of how to get the basics down.
Yeah, we don't use any Chinese donuts in our Pho in the South. No way, no how. Only congee or some other soups like Hu Tieu (which is also frikin' awesome btw). For me, that would totally get in the way of what Pho is about. Letting fresh, natural, clean ingredients speak through the soup. We also use lots more vegetables and different types of rice noodles in the southern style. The North only uses basil or cilantro and sometimes both, and they prefer slightly wider and very soft delicate rice noodles which are a nice change of pace that I liked at first got kind of bored with after a few times. In the South we use way more basil, cilantro, white and green onions, ngo gai (sawtooth), limes, sprouts, and occasionally whatever else might be laying around a garden. Our noodles are also thinner and have more bite and chew to them like al dente pasta.
Personally, I prefer to add lime to my drinking water and let the Pho broth stand with the herbs on its own merit. I find the lime in my water is enough to linger on my palette and brighten up my Pho just enough for a few moments then lets me return to its sacred purity.
Pho for breakfast is the ultimate power breakfast IME. It can power me through a day like nothing else with energy, zero sluggishness or feeling weighed down, and you stay hydrated longer.
I prefer a Dac Biet. Which is raw filet slices, slow cooked brisket, tripe and tendon. You dip the raw slices in the broth like shabu shabu to cook to taste. I prefer rare. Or I'll go with a large Oxtail Pho which is divine unctuous nirvana.
Also, fish sauce is apparently not a normal condiment in North Vietnam, especially the closer you get to China. You have to ask for it and they give you weird funny looks like you are from Mars. In the South, if you don't have fish sauce on the table you go to jail. That's like a hamburger joint that doesn't carry ketchup or mustard.
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what the fuck!
does anyone on this site talk about gear anymore??!!!
:)p13 Nah I'm just messing good link. :)p1