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Author Topic: Per my conversation with Ai Sun and fres thao, I made some fat noodle pho  (Read 2849 times)

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Offline theking

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As mentioned, I prefer the fat pho noodles over the typical thin noodles as it feels more meaty and I can bite more into it... O0.

Like making laab, pho is fairly easy to make:










My meat of choice for pho is beef short ribs with thick chunk of meat and fat on it as it already come with bones for broth flavoring. You can deboned the rib and dice the meat into smaller pieces or eat it whole like drumstick...yu mmy either way.. O0:











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Offline ProudLao

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Man, that looks good. Where's the invite?  ;D



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I take refuge in the Buddha.
I take refuge in the dharma.
I take refuge in the sangha.

Theravada

fres thao

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Those RIBS!

Looks on point!



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Offline ProudLao

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Put some oxtails in there and it's da bomb  ;D



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I take refuge in the Buddha.
I take refuge in the dharma.
I take refuge in the sangha.

Theravada

Offline lexicon

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You had me until that metal (stainless steel?) bowl. The sound your utensils make rubbing against the inside of those bowls sets me on edge.



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Offline theking

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Man, that looks good. Where's the invite?  ;D

You can have some through osmosis... O0



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Offline theking

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Those RIBS!

Looks on point!

My favorite meat and cut of beef for pho noodles for sure. For Kaupoon, I prefer chicken wings and lots of it... O0

I remembered eating my first pho dish at a restaurant near Bangkok's immigration holding station, and til this day, it's still my favorite.



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Offline theking

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Put some oxtails in there and it's da bomb  ;D

I like to add Chinese roast pork to mine. Cut off a rib or two from the roast pork and dice it then throw it into the bowl of pho during serving and it's very tasty with a bit of a crunch from the roasted pork skin... O0

The roast pork pieces would be similar to this:



« Last Edit: August 19, 2016, 03:05:19 PM by theking »

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Offline theking

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You had me until that metal (stainless steel?) bowl. The sound your utensils make rubbing against the inside of those bowls sets me on edge.

Yep, stainless steal, and no problems here as long as it still taste good...A bit of Korean style but that wasn't my intention..



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